The study focuses on the development of a complementary food (CF) with the orange-fleshed sweet potato (OFSP) to help address the public health problem of vitamin A deficiency among infants. Experimental research design was used for the study. Fifty six infants aged between 6 and...
Open access
Research Article10.9734/afsj/2019/v11i430067
Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu. Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) f...
Open access
Research Article10.9734/afsj/2019/v11i430066
Aims: This research aims to obtain the most preferred Nori made from the mixture of Gelidium sp. and Eucheuma cottonii seaweed. Study Design: Research was conducted experimentally. Methodology: The method used in this research was an experimental method with 5 mixed treatments o...
Open access
Research Article10.9734/afsj/2019/v11i330065
The rapid growth in the poultry industry in Nigeria especially in Oyo State, has led to increased generation of chicken excreta. Unfortunately, there has not been a commensurate increase in the quality of chicken excreta management.There is therefore the need to assess existing m...
Open access
Research Article10.9734/afsj/2019/v11i330064
A study was conducted to assess the performance of evaporative coolers for the storage of fruits and vegetables. Two evaporative coolers [Aluminum-cladded burnt-clay-brick evaporative cooler (ABBEC) and non-cladded burnt-clay-brick evaporative cooler (NBBEC)] for the storage of f...
Open access
Research Article10.9734/afsj/2019/v11i330063
D. O. Oshibanjo, O. O. Olusola, J. S. Luka, A. I. Adesope, Lawrence Abegunde, K. A. Gbeffe, A. K. Adeniyi & M. A. Akwashiki·Asian Food Science Journal·2019
Aims: The process of degradation converts fatty acid esters of oils into free fatty acids, by reaction with air, moisture and/or other materials. The main cause of rancidity of lipids is the oxidative deterioration of unsaturated fatty acids through a free-radical chain mechanism...
Open access
Research Article10.9734/afsj/2019/v11i330061
Breakfast strips were produced from different blends of orange-fleshed sweet potato (Ipomea batatas), plantain (Musa paradisiaca) and soybean (Glycine max) flours with substitution ratios of 100:0:0, 90:10:0, 90:0:10, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 and labelled as samp...
Open access
Research Article10.9734/afsj/2019/v11i330062
The in vivo effect of oral administration of varying concentrations (150, 250, 500 mg/kg body wt) of sodium benzoate (a known preservative in the food, cosmetic and pharmaceutical industry) on serum liver marker enzyme activity and electrolyte levels of wistar albino rats were in...
Open access
Research Article10.9734/afsj/2019/v11i230060
This research aimed to obtain the best nori from a mixture of Sargassum sp and Eucheuma spinosum seaweed and the most preferred by panellists. The research's method used in this study is an experimental method with 3 treatments comparing the seaweed between Sargassum sp. and Euch...
Open access
Research Article10.9734/afsj/2019/v11i230059
Background/Objective: Vegetables and fruits are important sources of protective substances, which are highly beneficial for the maintenance of good health and prevention of diseases. Phytochemicals are non-nutritive plant chemicals that have protective or disease preventive prope...
Open access
Research Article10.9734/afsj/2019/v11i230056