Kunle, Ogungbemi, D. T. Ishola, A. O. Alejo, C. N. Ajanwachuku, T. A. Odeniyi, K. O. Zaka, E. E. Ugama, O. A. Oke & A. O. Ilori·Asian Food Science Journal·2019
Increasing the shelf life of kunu-zaki via conversion to powder form at the same time retaining its nutritional and sensory acceptability was evaluated on different cereal grains often used in the production of kunu (maize, sorghum, and millet). The grains were bought from Ibadan...
Open access
Research Article10.9734/AFSJ/2019/43087
Enam Ahmed, Enamul Kabir, R. P. Rita, Mosammat Sadia Akther Sathi & Sohel Rana·Asian Food Science Journal·2019
This study work was involved with the development of functional condensed milk by mixing soy milk and coconut milk in lieu of cow’s milk. Producing condensed milk from both animal milk and plant milk contains a significant difference not only in the chemical composition but also...
Open access
Research Article10.9734/AFSJ/2019/45269
This study investigated the effect of the addition of Moringa leaf powder on the nutrient composition, antinutrient content, functional and pasting properties of the plantain flours, and sensory evaluation of their corresponding stiff dough (“Amala”). The stiff plantain doughs we...
Open access
Research Article10.9734/AFSJ/2019/45796
The effect of pasteurisation on the nutritional and physicochemical quality of soursop juice was investigated. Soursop juice was prepared from soursop fruit pulp and pasteurised at different temperatures (63, 71, 78, 83 and 95°C) for different durations. The effect of pasteurisat...
Open access
Research Article10.9734/AFSJ/2019/45610
Child malnutrition is one of the major causes of public health and social welfare problems in developing countries. It is manifested by micronutrient deficiency. Indeed, nutritional deficits are particularly severe in children from 6 to 24 months, when their nutritional needs exc...
Open access
Research Article10.9734/AFSJ/2019/45712
Kabir B. Amina, A. A. Farouq, A. J. Muazu, S. A. Adamu, M. H. Usman, Sa’adat I. Mukhtar & A. D. Ibrahim·Asian Food Science Journal·2018
Microorganisms degrade food components in order to access nutrient available in such food and in return produce organic compounds from the breakdown of the food components. These organic compounds hold potential to be exploited as biomarkers to detect the presence of such microor...
Open access
Research Article10.9734/AFSJ/2019/45705
The present study investigates the nutritional, sensory and biological properties of colored pasta prepared from Quinoa Chenopodium quinoa grains. Four colored pasta were prepared from quinoa: White (control), red, orange and green. The sensory evaluation results indicated genera...
Open access
Research Article10.9734/AFSJ/2019/45660
The effect of processing methods, storage days (d) and storage temperatures on the lipid oxidation and palatability of processed snail meat products was carried out in this study. Samples of snail meat products were subjected to 2-thiobarbituric acid (TBA) test for Malonaldehyde(...
Open access
Research Article10.9734/AFSJ/2019/43378
G. M. Ikon, E. A. Udobre, U. E. Etang, U. M. Ekanemesang, R. U. Ebana & U. O. Edet·Asian Food Science Journal·2018
Aim: This study determined the phytochemical, elemental and proximate nutritional compositions of P. ostreatus as well as the antibacterial potentials of the macro fungus collected during the tropical rainy season on selected bacteria. Methodology: The disease-free oyster mushroo...
Open access
Research Article10.9734/AFSJ/2019/45956
Tomato (Lycopersicon esculentum mill.) is one of the most widely cultivated and consumed horticultural crop globally. The numerous uses of tomatoes can be a contributing factor to its extensive production. It provides an ample and reasonable source of energy, body-building nutrie...
Open access
Research Article10.9734/AFSJ/2019/44518