The present research was done to analyse the physico-chemical, Nutritional, Mineral, functional and phytochemical analysis in Functional cereals; oats, pearl millet, sorghum and finger millet. The protein content of the analyzed cereals varied from 7.45% to 14.69% with oats havin...
Open access
Research Article10.9734/afsj/2021/v20i1030367
Kokoro, a maize-based snack was made from maize flour and supplemented with Moringa seed flour (MSS) and defatted sesame flour (DSF) flours with the aim of improving its nutritional quality. An experimental design was carried out using optimal mixture model of response surface me...
Open access
Research Article10.9734/afsj/2021/v20i1030366
Sumayya Ahmed Ayuba, Ahmad Shehu, Mustapha Isah, Tijjani Ibrahim & Abdullahi Muhammad Labbo·Asian Food Science Journal·2021
Aim: To evaluate the protein composition in the ginger rhizome and its interaction with glucose molecule. Place and Duration of Study: Department of Biochemistry, Sokoto State University, Sokoto, Nigeria, between April 2021 and May 2021. Methodology: Protein was extracted from th...
Open access
Research Article10.9734/afsj/2021/v20i1030365
Aim/background: The study investigated the effect of Moringa oleifera powder on enriched bread samples produced at various levels. Wheat flour and moringa powder were formulated at different percent ratio (1%, 2%, 3% and 4%) to determine the best enrichment ratio. Methods: Proxim...
Open access
Research Article10.9734/afsj/2021/v20i1030363
The research work is done to evaluate the effect of temperature on drying characteristics and quality of red, cream and white varieties Nigerian onion using a locally fabricated electrically powered dryer. Clean onion samples of 1.5 kg from each of the three varieties were sliced...
Open access
Research Article10.9734/afsj/2021/v20i1030364
The functional, rheological and color (physical) properties of flours are quality attributes determining the usage, suitability and organoleptic characteristics of flours meant for industrial (baking and confectionery) application. This study investigated the functional, physical...
Open access
Research Article10.9734/afsj/2021/v20i1030362
Memory Loss (Dementia) and Human health is an important issue in elderly people. No one can stay safe without eating herbal and healthy food. The demand of herbal food product is increasing day by day. product is round shape product that is placed in sweet’s category. There are s...
Open access
Research Article10.9734/afsj/2021/v20i1030360
Oats are known to be a healthy food for the heart mainly due to their high β-glucan content. Besides, they contain more than 20 unique polyphenols, avenanthramides, which have shown strong antioxidant activity in vitro and in vivo. The polyphenols of oats have also recently been...
Open access
Research Article10.9734/afsj/2021/v20i1030358
Aims: The objective of this study was to investigate on microbial related food safety issues and microorganisms associated with the production of Sri Lankan traditional seafood Jaadi. Place and Duration of Study: Food Technology Section, Industrial Technology Institute, Colombo,...
Open access
Research Article10.9734/afsj/2021/v20i1030356
Aims: Sri Lankan tea which is known as the Ceylon tea is the world’s finest tea. Currently Sri Lanka remains as the second main black tea (BT) exporter and the main orthodox BT exporter in the world. Although several pharmacological activities of Ceylon tea have been reported, it...
Open access
Research Article10.9734/afsj/2021/v20i1030357