A study was conducted to assess the performance of evaporative coolers for the storage of fruits and vegetables. The evaporative coolers used for this study consist of double-walled rectangular brick construction (1.29 × 2.55 × 2.56) m external and (1.13 × 1.27 × 2.08) m, interna...
Open access
Research Article10.9734/afsj/2020/v15i230147
Burkina, a drink prepared from millet and milk, is gaining economic attention in Ghana due to its perceived nutritious nature and high energy content. The drink which is produced on a small-scale is usually vended without proper control of storage conditions leading to rapid loss...
Open access
Research Article10.9734/afsj/2020/v15i230146
This study sought to assess the dietary intake and serum Zinc, Iron and Copper status of primary school children aged 5-13 years living in Enugu- South Local Government Area of Enugu State, Nigeria. This study is a community-based cross-sectional study, adopting multistage random...
Open access
Research Article10.9734/afsj/2020/v15i130145
Aim: This study aimed at examining the level and determinants of food insecurity of rural households in Southern Ethiopia using a sample of 574 households and two-stage least square estimation. Materials and Methods: A total sample of 574 rural households was selected from the th...
Open access
Research Article10.9734/afsj/2020/v15i130144
The study was conducted to prepare healthy and nutritious margarine from sunflower oil (SO) and coconut oil (CO). Quality evaluation of the prepared margarine samples were done by determining the nutritional value and sensory evaluation. Three samples of margarine were formulated...
Open access
Research Article10.9734/afsj/2020/v15i130142
This article reviews meat as an animal-derived protein food needed in the diet for improved human nutrition. To achieve high-quality biological protein that offer health-promoting effect in the human system, meat accordingly, is a rich source of nutrient matrix in a diet for the...
Open access
Research Article10.9734/afsj/2020/v15i130140
The use of edible coatings is a suitable method to reduce oil uptake in fried foods. In this research, the effects of propolis gum on the physicochemical properties of fried potato strip were evaluated. The propolis coating was performed at three concentrations 1%, 1.5%, 2% w/v....
Open access
Research Article10.9734/afsj/2020/v15i130139
Hephzibah Oluwatoyin Ajulo, Matthew Olugbenga Ajulo & N. S. E. Udo Ekereumoh·Asian Food Science Journal·2020
Introduction: In Nigeria, abattoirs have become a source of infection and pollution, attracting domestic animals, wild carnivores and rodents due to lack of adequate slaughtering and disposal facilities. Improper processing of meat consumed by the majority of people in Nigeria is...
Open access
Research Article10.9734/afsj/2020/v14i430138
L. A. Akpro, Deffan K. Prudence, G. A. Gbogouri, Louis Ban-Koffi, K. E. Assemand & G. J. Nemlin·Asian Food Science Journal·2020
Objective: The aim of this work was to determine the processing aptitude of maize varieties into food products to be promoted in Côte d’Ivoire. Methodology: Three dishes have been developed from ten maize varieties (MAAN16, PGBR, PGB18, AAA3, KF18, CJB, KO/Na4, KO/Na3, KO/Wa6, an...
Open access
Research Article10.9734/afsj/2020/v14i430137
Antioxidants are agents which scavenge free radicals and prevent cellular damage cause by them. They reduce the damage due to free radicals by neutralizing them before they can attack the cells. The aim of this research was to evaluate the antioxidant, nutritional and antinutriti...
Open access
Research Article10.9734/afsj/2020/v14i430135