Aim: The study was planned to evaluate Indian traditional sweet ‘Laddoo’ supplemented with germinated pumpkin seed flour. Study Design: The traditional recipe was supplemented by replacing the whole wheat flour and bengalgram flour with 10, 20 and 30% of germinated pumpkin seed f...
Open access
Research Article10.9734/afsj/2021/v20i230266
Ria Dewi Andriani, Premy Puspitawati Rahayu, Mulia Winirsya Apriliyani, Abdul Manab, Manik Eirry Sawitri & . Purwadi·Asian Food Science Journal·2021
Aims: Objective of this study was to determine the effect of addition gembili (Dioscorea esculenta) flour on the fermented milk was then evaluate the characteristics of fermented milk by analysis of pH, titratable acidity, viscosity, total phenolic content, crude fiber, sugar tot...
Open access
Research Article10.9734/afsj/2021/v20i230267
Aims: The current study aimed to explore in vitro antioxidant capacity and in vivo antidiabetic property of Citrus maxima leaf. Methods: Citrus maxima leaf extracts were prepared using methanol (MECML) and ethanol (EECML) in this study. Antioxidant capacity of both extracts was e...
Open access
Research Article10.9734/afsj/2021/v20i230270
The study evaluated the environmental effects on physico-chemical compositions, microbial load and heavy metal content of cut fruits retailed in Nsukka main market. Whole fruits were procured from fruit vendors in the market. They were washed, peeled (except watermelon) and divid...
Open access
Research Article10.9734/afsj/2021/v20i230271
Premy Puspitawati Rahayu, Abdul Manab, Manik Eirry Sawitri, Ria Dewi Andriani, Mulia Winirsya Apriliyani & Imam Thohari·Asian Food Science Journal·2021
Aims: The purpose of this research was to investigate the influence of physicochemical properties of interaction casein with different concentration catechin sources of the cocoa husk. Study design: Casein was added catechin with various concentration treatments (0 (control), 20,...
Open access
Research Article10.9734/afsj/2021/v20i230261
The present study was aimed at assessing the physical characteristics and mineral composition of breads produced from blends of wheat-defatted/undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left un...
Open access
Research Article10.9734/afsj/2021/v20i230259
Various wax preservatives (Aloe vera gel, polyethene film, Candle wax, and Control) were evaluated to determine their effect on sensory characteristics (color, texture, and overall acceptability) of sweet oranges (Citrus sinensis) preserved at ambient temperature for 21 days. The...
Open access
Research Article10.9734/afsj/2021/v20i230260
Aim and Objectives: The purpose of this study is to reproduce the scent of Sim (Rhodomyrtus tomentosa) flower from natural substances present in Vietnam to replace the scent extracted from Sim flower. Materials and Methods: All the materials for making the Sim flower fragrance an...
Open access
Research Article10.9734/afsj/2021/v20i130258
Aegle marmelos Correa commonly known as “Bael,” has been recognized as a component of traditional medication for the treatment of various human ailments. The present study was focused on phytochemical screening, nutritional constituent of A. marmelos at different development stag...
Open access
Research Article10.9734/afsj/2021/v20i130257
Objective: This study aims to determine the influence of the contents of compounds and particle size on the functional properties of leaves powders of M. oleifera. Methodology: The leaves were collected from three farms in the localities of Mbouda and Maroua and processed in powd...
Open access
Research Article10.9734/afsj/2021/v20i130255