Asian Food Science Journal

Halal Food Safety: PCR Based Detection of Porcine DNA in Imported Chocolate

Khaleda Akter, Mahfuza Khandaker, Md. Abdul Aziz, Shahriar Mahmud, Md. Neaz Morshed & G. M. Sala Uddin · Asian Food Science Journal · 2021

Halal food and food products consumption is a major part of living in Muslim community. Pork meat or meat items are not considered halal in Muslim countries and consumers. Ensuring pork-free food items is a challenge for the food industry and exporters to Muslim nations. This stu...

Open access Research Article 10.9734/afsj/2021/v20i330279

Physico-chemical, Alveograph and Anti-nutritional Properties of Breads Formulated from Wheat and Pawpaw (Carica papaya) Seed Flour Blends

S. Ibrahim, E. D. Inelo & M. O. Eke · Asian Food Science Journal · 2021

The feasibility of partially substituting wheat flour with pawpaw seed (WFPS) flour in bread formulation was investigated. Matured, ripped pawpaw fruits were washed, and the seeds were collected, extracted, dried and milled. Different proportions of wheat and pawpaw seed flour wi...

Open access Research Article 10.9734/afsj/2021/v20i330280

Farro 57 Rice Cultivar: A Comparative Study of the Nutritional Composition of its Parboiled Milled Rice, Brown Rice and Germinated Brown Rice

E. S. Ukpong, E. U. Onyeka, G. C. Omeire & C. Ogueke · Asian Food Science Journal · 2021

This work analyzed the nutritional composition of germinated brown rice (GBR)  produced from FARRO 57 rice cultivar and compared it with that of ungerminated brown rice (UBR) and ungerminated parboiled milled/white rice (UWR) from the same cultivar which were used as controls. Th...

Open access Research Article 10.9734/afsj/2021/v20i330278

Biochemical Characteristics and Antioxidant Properties of Citrus Juice from Lemon (Citrus limon), Lime (Citrus aurantifolia) and Grapefruit (Citrus paradisi) as Influenced by Degree of Ripening

Olusegun O. Ogundele & Mathew K. Bolade · Asian Food Science Journal · 2021

The influence of degree of ripening (unripe, half-ripe and ripe) of citrus fruits (lemon, lime and grapefruit) on the biochemical characteristics and antioxidant potential of their juices was investigated. The juice yield from the citrus fruits was affected by the level of ripeni...

Open access Research Article 10.9734/afsj/2021/v20i330277

Effects of Garcinia mongostana, Lycium barbzarum, Momordica grosvenori, and Psidium guajava on the Growth of Lactobacillus spp. and Streptococcus thermophilus

Elham Bagheri, Amal Bakr Shori & Ahmad Salihin Baba · Asian Food Science Journal · 2021

There are an increasing number of fermented beverage using herbal extract as a natural ingredient. The growth of bacteria in four plant water extract (Lycium barbarum, Psidium guajava, Momordica grosvenori, and Garcinia mongostana) as measured by the increase in turbidity of MRS...

Open access Research Article 10.9734/afsj/2021/v20i330276

Quality Evaluation of Yam (Dioscorea rotundata) and carrot (Daucus carota L.) Flour Blends for Production of Stiff Dough and Biscuits

Nguseer Patience Orafa, Osaretin Buraimoh Samuel & Anastasia Angorkuma Daagema · Asian Food Science Journal · 2021

This study evaluates the quality of yam and carrot flour blends for the production of stiff dough and biscuits. Flour samples were prepared from yam tubers and carrot flours .The carrot flour was used to substitute 5, 10, 15, and 20 of the yam flour on the stiff dough. Biscuits w...

Open access Research Article 10.9734/afsj/2021/v20i330275

Physico-chemical and Sensory Properties of Bread Prepared from Wheat and Orange-Fleshed Sweet Potato (Flour, Starch and Non-Starch Residue Flour) Blends

O. A. Kure, C. C. Ariahu & B. D. Igbabul · Asian Food Science Journal · 2021

Bread was produced from wheat (Trititum spp) orange flesh sweet potato (Ipomoea batatas L.) flour, starch and non-starch residue blends. The orange-fleshed sweet potatoes were washed, peeled, sliced, dried and milled to flour. The starch and non-starch residue were also produced...

Open access Research Article 10.9734/afsj/2021/v20i330274

Bioactivity of Mushroom (Pleurotus pulmonaris) Extract on Some Food Pathogens

Victor C. Wabali & Victoria O. Ekpo · Asian Food Science Journal · 2021

The interest in discovering and developing natural antimicrobial has significantly increased due to consumer preferences for food that are free of chemical preservatives while still microbiologically safe. One of the best sourced natural antimicrobials is certain mushrooms as man...

Open access Research Article 10.9734/afsj/2021/v20i230272

Assessment of the Bioaccumulation of TPH and Heavy Metals in Tissue of Selected Fishes’ Species Caught from Stream near a Petroleum Processing Plant

P. Ugwu & Abah M. Achadu · Asian Food Science Journal · 2021

This article investigated the bioaccumulation of total petroleum hydrocarbon (TPH) and selected heavy metals in the tissue of selected fishes’ species from a stream near a petroleum processing plant in Rivers State, Nigeria. The concentration of TPH and Ni, Mn, Fe, Zn, Pb, Cr and...

Open access Research Article 10.9734/afsj/2021/v20i230262

Evaluation of the Biochemical Composition of Some Cultivable Cichlids (Tilapia Species) in Nigeria

Adunola Abosede Bello, Oluwafunmike Blessing Adepoju, Oluwasola Toluwalope Moradeyo, Olayinka Josephine Okuneye & Oluwafemi Akinsola Omole · Asian Food Science Journal · 2021

The biochemical composition of three cultured cichlids (Tilapia zilli, Tilapia guineensis and Orechromis aureus) were evaluated and compared.  The proximate composition of the cichlids was determined using official methods of analysis, mineral composition was determined using Ato...

Open access Research Article 10.9734/afsj/2021/v20i230263