Aims: The present work is particularly focused on antioxidant properties of flower of Ocimum basilicum plant. Study Design: Study is basically designed on Column chromatography of extracts. Place and Duration of Study: Sample collection and all experimental work was done in Chemi...
Open access
Research Article10.9734/afsj/2021/v20i1130376
Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluate...
Open access
Research Article10.9734/afsj/2021/v20i1130377
Juan Alexander Torres Mejía, Elyn Antonieta Romero, Maribel Medina Barahona, Fredy Torres Mejía & Henry Edgardo Maradiaga Galindo·Asian Food Science Journal·2021
An experimental study was conducted to determine inhibition and / or destruction of pathogens in the following; Controls, M-EC, MS, Me-EC, Me-S, Treatments M-EC-LC, LC-MS, LC-EC-I, Me-S-CL, M-EC-C, M-S-C, Me-EC, Me-SC, M-EC-B, M-S-B, Me-EC-B and Me-S-B. Where: M = mango, Me = mel...
Open access
Research Article10.9734/afsj/2021/v20i1130374
Paul Yao Attien, Atobla Koua, Kamirou Chabi-Sika, Haziz Sina, Ibrahim Konate & Lamine Baba-Moussa·Asian Food Science Journal·2021
Introduction: Staphylococcus aureus is one of the main pathogens found in street food, including hot beverages. However, information about S. aureus isolated from street hot beverages from coffee carts is very limited in Abidjan, Côte d’Ivoire. Aims: We aimed to characterize phen...
Open access
Research Article10.9734/afsj/2021/v20i1130375
The aim of this research was to produce acceptable ‘fufu’ from a mixture of sorghum, millet, and African yam bean flours that will have a moderate carbohydrate and protein content with most optimized texture. The functional and sensory properties of flour blends produced from Sor...
Open access
Research Article10.9734/afsj/2021/v20i1130373
Objective: The study aimed at production and quality evaluation of composite flours and cookies from cassava (Maniholt esculenta) -grey speckled palapye cowpea (Vigna sinensis). Methods: Flour was respectively produced from cassava and palapye cowpea. The flours of cassava and pa...
Open access
Research Article10.9734/afsj/2021/v20i1130372
The effect of cold storage on fermented soy drink from tamarind and nono was assessed. Soymilk was produced by milk extraction from whole soybean seeds and pasteurized at 76oC for 30 minutes. The soymilk was divided into two portions. One portion inoculated with tamarind pulp con...
Open access
Research Article10.9734/afsj/2021/v20i1130371
Serge Couhoulé Allou, Catherine Bomoh Ebah, Jean-Baptiste Gnelie Gnahoua, Bilo Régis Jean-François LOA & FrançoiseAkissi Kouamé·Asian Food Science Journal·2021
Cassava occupies an important place in the food security of populations in Côte d'Ivoire. There are many products derived from cassava but«attiéké» remains the flagship product in Côte d'Ivoire. Faced with the productivity challenges, organic fertilization is increasingly used by...
Open access
Research Article10.9734/afsj/2021/v20i1030370
Introduction: Particle size is one of the main variables that influence coffee brewing process and also most obvious to the consumers. The aim of this study was to evaluate the effect of different particle sizes on the color of ground coffee. Methods: A laser diffraction analyzer...
Open access
Research Article10.9734/afsj/2021/v20i1030369
Richard Bukenya, Beatrice Ekesa, Jeanette M. Andrade, Diana S. Grigsby-Toussaint, Robert Mugabi, John Muyonga & Juan E. Andrade·Asian Food Science Journal·2021
Valid and reliable questionnaires are necessary to improve the existence and quality of nutrition information, which determines interventions in low-resource settings, especially among decision makers and change agents. The present study evaluated the internal consistency and tes...
Open access
Research Article10.9734/afsj/2021/v20i1030368