The study investigated the effect various processing treatments on the physicochemical composition of mucuna seed flour and consumer acceptability of bitter leaf soups thickened using these flours. Mucuna pruriens vas utilis seeds were processed by roasting, microwave toasting, s...
Open access
Research Article10.9734/afsj/2022/v21i130398
Aim: The effects of soaking and germination on the functional properties of the kpaakpa (H.barteri) seed flour was evaluated. Introduction: Kpaakpa (Hildegardia barteri) plant is a tropical leguminous plant in the family of steruliacea which is grown mostly in semi arid forest w...
Open access
Research Article10.9734/afsj/2022/v21i130399
Bread is one of the most consumed staple foods in the world. It is a good source of nutrients, such as carbohydrates, protein, and fat and micronutrients (minerals and vitamins) which are essential for human health. The aim of the research is to determine the effect of storage co...
Open access
Research Article10.9734/afsj/2022/v21i130397
Premy Puspitawati Rahayu, Ria Dewi Andriani, Abdul Manab & Manik Eirry Sawitri·Asian Food Science Journal·2022
The purpose of this research was to investigate the characteristic of physicochemical properties of interaction of whey protein with different concentration phylantin sources of the Phyllantus niruri L. Study Design: Phylantin was added to whey protein with various concentration...
Open access
Research Article10.9734/afsj/2022/v21i130396
Honey-beans and groundnuts serve as major plant protein sources, market handling practices may affect their nutrient profiles. This study evaluates market-handling practices effects on nutritional profiles of two protein-rich raw-foodstuffs from three markets in Ibadan, Nigeria....
Open access
Research Article10.9734/afsj/2022/v21i130395
Six varieties of green leafy vegetables, namely, Amaranthus hybridus, Corchorus olitorius, O. gratissimum, Talinum triangulare, Telfaria occidentalis and Vernonia amygdalina were estimated in their raw, steamed and boiled forms for their mineral compositions. The effect of two di...
Open access
Research Article10.9734/afsj/2021/v20i1230393
Oil contents through analysis of proximate composition of the seeds of six legumes were investigated in order to assess the quality attributes of some of their oils. These legumes were cowpea (Vigna unguiculata), bambara groundnut (Voandzeia subteranea), yam bean (Sphenoostylis s...
Open access
Research Article10.9734/afsj/2021/v20i1230392
H. P. D. T. Hewa Pathirana, I. Wijesekara, L. L. W. C. Yalegama, M. A. Jayasinghe & K. P. Waidyarathne·Asian Food Science Journal·2021
Aim: Cane sugar (Saccharum officinarum) and (Cocos nucifera) jaggery are prominent sweeteners. The aim of the this study is to evaluate Glycemic Indices (GI) of cane sugar and coconut jaggery using healthy human subjects. Place and Duration of Study: The research was conducted as...
Open access
Research Article10.9734/afsj/2021/v20i1230391
Jams are preserved fruits and sugars which are packaged in cans or bottles for long-term preservation. The processing involves the disruption of the fruit tissue followed by heating with water and sugar to activate the pectin prior being put into containers. Jams were processed f...
Open access
Research Article10.9734/afsj/2021/v20i1230389
Aim: This study evaluated the physicochemical, functional and pasting properties of garri fortified with soybean flour. Methodology: Soybean flour was incorporated into the garri prior to garrification at a ratio of 10, 20, 30, 40 and 50% for samples A, B, C, D and E respectively...
Open access
Research Article10.9734/afsj/2021/v20i1230388