Sulaiman Rabiu, Muazu Gusau Abubakar, Danladi Mahuta Sahabi, Muhammad Aliyu Makusidi, Abdullahi Dandare & Jaafar Haris Bello·Asian Food Science Journal·2021
Soft drinks nowadays are becoming an important part of the modern diet consumed in many communities worldwide and are available in the market virtually in the same form almost anywhere around the globe. Additives such as antioxidants and preservatives are usually added to soft dr...
Open access
Research Article10.9734/afsj/2021/v20i430290
Moisture transfer characteristics of dambu-nama (DN) as influenced by addition of citric acid, salt and sugar as hurdles were investigated. Four products comprising DN with 0.1% citric acid + 2% salt and 2% sugar (DNC0.1); DN+ 0.2% citric + 2% salt + 2% sugar (DNC0.2); DN + 0.3%...
Open access
Research Article10.9734/afsj/2021/v20i430289
The present study was performed to get a product loaded of nutrients in terms of protein, amino acids, vitamins, and antioxidants. The product had been made from mixtures of carrot and quinoa puree with mixing ratios 10%, 20% and 30% to reach the highest nutritional value and the...
Open access
Research Article10.9734/afsj/2021/v20i430288
Aim: The main objective of the study is to assess the vendor and environmental hygiene, microbial contamination of deep-fried tilapia sold, and the quality of the oil used in the streets of Kasarani sub-county Study Design: Cross-sectional study. Place and Duration of Study: Kasa...
Open access
Research Article10.9734/afsj/2021/v20i430285
The microbiological, physico-chemical, sensory and storage characteristics of dambu-nama (DN) as influenced by addition of citric acid, salt and sugar as hurdles were investigated. Preliminary sensory evaluation suggested that at citric acid level above 0.3%, sugar and salt level...
Open access
Research Article10.9734/afsj/2021/v20i430286
The effects of pawpaw (Carica papaya) seed flour addition to wheat based bread was studied. Matured, ripen pawpaw fruits were washed, and the seeds were collected, extracted, dried and milled. Different proportions of wheat and pawpaw seed flour with increasing level of pawpaw se...
Open access
Research Article10.9734/afsj/2021/v20i430287
Aims: Rice-based ready-to-eat extruded snack was developed by incorporating the rice flour with kidney bean, fermented surgum and unfermented sorghum flours with the sole aim of accessing the effect of the addition of the kidney bean and sorghum on the nutritional quality of the...
Open access
Research Article10.9734/afsj/2021/v20i430284
Spinach (Spinacia oleracea L.) is widely considered as a functional food mainly due to its various beneficial components including vitamins, minerals, phytochemicals, bioactive and antioxidant compounds that stimulate health beyond basic nutrition. The overwhelming agricultural c...
Open access
Research Article10.9734/afsj/2021/v20i330283
Sengev Iorfa Abraham, Ariahu Chukwuma Charles, Abu Joseph Oneh & Gernah Dickson Iorwuese·Asian Food Science Journal·2021
The effect of fermentation, mango mesocarp or fluted pumpkin leaf powders on the chemical properties and potential mineral bioavailability of sorghum-based complementary foods was investigated. Samples were formulated based on 16% protein to satisfy the nutrient requirement of pr...
Open access
Research Article10.9734/afsj/2021/v20i330282
O. A. Adeoti, A. O. Alabi, E. O. Ogunjobi, O. O. Elutilo & S. O. Adeodokun·Asian Food Science Journal·2021
Fruit jams were produced from watermelon, pineapple and apple spiced with ginger, garlic and turmeric using standard method. The sample treatments were WA (watermelon 100%), WAGI (watermelon 95% + ginger 5%), WAGA (watermelon 95% + garlic 5%), WATU (watermelon 95% + turmeric 5%),...
Open access
Research Article10.9734/afsj/2021/v20i330281