Fish pickles (made with tomato juice, vinegar, and lemon juice) were made from catfish (Clariasgariepinus) and their nutritional quality were evaluated. The quality of the vinegar pickle was excellent, and the quality of the lemon and tomato juice pickle was satisfactory. The mo...
Open access
Research Article10.9734/afsj/2021/v20i830332
In-vitro digestibility, nutritional and sensory quality of extruded breakfast cereals from maize grits, partially defatted peanut and beetroot flour blends was investigated. Composite flour blends was prepared from maize, peanut and beetroot flour in the following proportions: A=...
Open access
Research Article10.9734/afsj/2021/v20i830331
Breakfast meal was formulated from blends of sorghum and soya beans. The mixed blends of (ungerminated and germinated sorghum/soyabean flour blends) was produced into S-shaped granules using a cold extruder in the following formulation ratio of 100:0, 90:10, 80:20, 70:30,and 60:4...
Open access
Research Article10.9734/afsj/2021/v20i830330
Complementary foods produced from formulation of whole maize flour (WMF), maize flour supplemented with bambara groundnut and tiger nut flour (MBTF), maize flour supplemented with bambara groundnut flour (MBF) and maize flour supplemented with tiger nut flour (MTF) were evaluated...
Open access
Research Article10.9734/afsj/2021/v20i830329
This study was designed to evaluate the welfare effect of the climate adaptation policy for rice price variation in terms of producer surplus, consumer surplus, and net change in social welfare in Bangladesh, using the partial equilibrium model of the adaptation policy. The long-...
Open access
Research Article10.9734/afsj/2021/v20i830328
The objective of this study was to investigate the quality characteristics and sensory properties of noodles produced from composite flours of wheat, acha, bambara groundnut, and cocoyam. Composite flours of wheat/acha, wheat/bambara groundnut, wheat/cocoyam and wheat/acha/bambar...
Open access
Research Article10.9734/afsj/2021/v20i830327
Dabuwa is a dried stiff porridge made from fonio and maize in the ratio of 1:3, beef fat and spiced with fresh onion and caraway (black) seeds. It is a popular food indigenous to the Shuwa Arab nomads of North-eastern Nigeria. An attempt was made to modify dabuwa not only from ma...
Open access
Research Article10.9734/afsj/2021/v20i830326
Bread supplies a huge part of the supplement needed for development, support of wellbeing and prosperity. It is a brilliant wellspring of protein, minerals, fiber and carbohydrates. Hence, main objective of our study was to evaluate the nutritional and medicinal benefits of bread...
Open access
Research Article10.9734/afsj/2021/v20i730325
The present study aimed to evaluate the antibacterial, antioxidant activity of pectin extracted from banana peel. Antibacterial activity was investigated against Staphylococcus aureus, Escherichia coli, and Salmonella Enteritidis. The well diffusion method was used to assess the...
Open access
Research Article10.9734/afsj/2021/v20i730324
A study of the Physico-chemical and functional properties of pumpkin / wheat flour blends and sensory attributes of cakes made from the flour blends where evaluated in the food science laboratory of Rivers State University. The physico-chemical analysis were carried out using sta...
Open access
Research Article10.9734/afsj/2021/v20i730321