Asian Food Science Journal

Synergistic effect of Lipophilic Antioxidants Extracted from Cloves (Syzygium aromaticum) with Vitamin E on the Stability of Cotton Seed Oil during Frying of Plantain Chips

Fabrice Tonfack Djikeng, Serge Eric Ngangoum, Aduni Ufuan Achidi, Ophelie Leonce Bidias à Koul, Erika Audrey Eyoum Alima & Bernard Tiencheu · Asian Food Science Journal · 2022

Aims: This study was conducted in order to evaluate the synergistic effect of the ethanolic extract and powder of cloves buds (Syzygium aromaticum) with vitamin E in delaying cotton seed oil oxidation during frying of plantain chips. Study design:  Purchase of clove buds, cleanin...

Open access Research Article 10.9734/afsj/2022/v21i230409

Production, Assessment, and Safety Aspect of Weaning Food from Sorghum, Crayfish and Garden Eggs

F. O. Olukoya, I. Iwanegbe & J. U. Obaroakpo · Asian Food Science Journal · 2022

Aim: This study examined the production, assessment, and safety aspects of weaning food from sorghum, crayfish, and garden eggs. Methodology: Sorghum was fermented, garden egg and crayfish were cleaned and processed into flours and further formulated into blends. Five formulation...

Open access Research Article 10.9734/afsj/2022/v21i230408

A Comparison of the Chemical Composition of Cooked Maize and Beans Left-over-water: Potentials as Food Drinks and Fertilizers

Fopoussi Tuebue Jean Christophe · Asian Food Science Journal · 2022

The paper highlighted the chemical characteristics of broth from cooked maize and compared them with that from cooked beans. Left-over-water from boiled maize were produced by cooking 2kg of a variety of Zea mays L. with 8kg of water. After this stage, samples of those solutions...

Open access Research Article 10.9734/afsj/2022/v21i230407

Heat Treated African Kudzu (Pueraria phaseoloides, roxb.benth.) Flour Influenced Lipid Peroxidation, Liver Enzymes and Organ Histology of Wistar Rats

M. O. Ifeanacho & S. I. Omeodu · Asian Food Science Journal · 2022

Scarcity of protein-rich foods has been the bane of developing countries with its attendant nutritional problems. Research efforts have been directed towards finding solutions to this problem. This include investigation into the nutritional potentials of some lesser known legumes...

Open access Research Article 10.9734/afsj/2022/v21i230406

Chemical and Functional Properties of Composite Flours Made from Fermented Yellow Maize, Bambara Groundnut, and Mango Fruit for ‘Ogi’ Production

Sunday Joycelyn Bukuni, Julius Kwagh-al Ikya, Ahure Dinnah & Ndi Betrand Bongjo · Asian Food Science Journal · 2022

The study examined the chemical and functional properties of composite flours based on maize, Bambara groundnut, and mango for possible use as complementary food. Flours were prepared from yellow maize variety, Bambara groundnut and mango pulp and blended in the ratios 100/0/0, 9...

Open access Research Article 10.9734/afsj/2022/v21i230405

Effects of Addition of TiO2 Edible Coatings and Storage Periods on the Chicken Eggs Quality

Imam Thohari, Khothibul Umam Al Awwaly, Mulia Winirsya Apriliyani & Ardian Aprillian · Asian Food Science Journal · 2022

The study aims to determine the effect of addition TiO2 solution on edible coatings of nanocomposite casein-chitosan on the internal chicken eggs quality observed at 7 and 14 days of storage. The design of the study was a Complete Randomized Factorial Design using 2 factors and t...

Open access Research Article 10.9734/afsj/2022/v21i230404

Determination of Hydroxyproline Amount of Fermented Sausages by HPLC and Revealing the Relationship between Quality Parameters

Osman Çakır & Ahmet H. Dinçoğlu · Asian Food Science Journal · 2022

Introduction: Fermented sausage is the food that has the largest share in consumption among other fermented meat products in Turkey. Although it is difficult to achieve the production standard in fermented sausage production, it is necessary not to exceed the legally determined r...

Open access Research Article 10.9734/afsj/2022/v21i230403

Household Food Insecurity Evidence among Rural Pastoralist Community in South Omo, Ethiopia

Tsegaye Alemu & Zerish Zethu Nkosi · Asian Food Science Journal · 2022

Background: Food insecurity is a significant public health problem in developing nations particularly in Ethiopia. During COVID- 19, food insecurity has worsened as result of lock down in most part of Africa as well as Ethiopia. In this regard, several studies have been conducted...

Open access Research Article 10.9734/afsj/2022/v21i130402

Mycoflora and Aflatoxin Producing Fungi from Some Storage Cereal Grains Sold in Darki Market, Wudil Local Government Area, Kano State, Nigeria

Farida Isah El-Hassan, Ediga Bede Agbo & Sadisu Farouk Umar · Asian Food Science Journal · 2022

Aim: The study was aimed at determining the mycoflora and aflatoxin producing fungi in some storage cereals sold at Darki market, Wudil Local Government Area, Kano State. Nigeria. Study Design: A total of thirty samples (ten samples containing 250g each of maize, millet and wheat...

Open access Research Article 10.9734/afsj/2022/v21i130401

Potential Application of Citrus Valencia Essential Oil (EO) on Three Mango Varieties and It Effects on the Quality Attributes of the Fruits

Eke, Mike Ojotu & Kongyuy, Collins Njomweh · Asian Food Science Journal · 2022

In today’s world, synthetic preservatives, pesticides, fungicides, etc., misused are a call for concern, especially in the current health-conscious generation, whose consciousness to an extent have been due to the outbreak of many unknown and doubtful diseases. As such consumers'...

Open access Research Article 10.9734/afsj/2022/v21i130400