This study was primarily aimed at investigating the physicochemical properties and mycological quality of white wheaten flour, wheat semolina and whole wheat meal produced and/or sold in Calabar. Ten (10) samples of each flour type were bought from ten different locations, and an...
Open access
Research Article10.9734/AFSJ/2019/45641
The present study was carried out to asses the consumption pattern of organic foods among urban consumers of Punjab. A total of 120 selected respondents belonging to middle (MIG) and high income group (HIG) from two cities of Punjab namely Ludhiana and Patiala were selected. Data...
Open access
Research Article10.9734/AFSJ/2019/44553
Diplazium esculentum is a type of edible fern which has long been used in traditional dishes and is also known to contain mucilaginous material in a form of complex polysaccharide called mucilage. This study aimed to determine antioxidant activities and functional properties of m...
Open access
Research Article10.9734/AFSJ/2019/45851
This study was designed to investigate the nutritional, anti-nutritional, amino acid profile and elemental constituents of the seeds of Aspilia Africana; a neglected and underutilized species (NUS). The nutritional and anti-nutritional contents of A. africana was determined using...
Open access
Research Article10.9734/AFSJ/2019/45776
The effects of processing conditions on the proximate composition and pasting properties were investigated using A Rotatable Central Composite Design (RCCD) for three variables. Processing conditions included parboiling time (10, 12, 13, 14 and 15 min), soaking time (24, 36, 48,...
Open access
Research Article10.9734/AFSJ/2019/44825
Aims: The aim of this study was to investigate some effects of different starter cultures (Saccharomyces cerevisiae and sourdough) and different fermentation times (7, 14 and 21 days) on tarhana. Place and Duration of Study: Food Engineering Department, Namık Kemal University, Te...
Open access
Research Article10.9734/AFSJ/2019/45492
Aims: To investigate the types of bacteria found in the different parts of Chicken meat using biochemical and molecular techniques. Study Design: Poultry birds were bought and processed in the respective markets by the butchers. Four parts of the poultry meat were minced and plac...
Open access
Research Article10.9734/AFSJ/2019/45411
Fresh leaves of Cnidoscolus aconitifolius were harvested from area gardens around Mayne Avenue in Calabar. Proximate composition, anti-nutrient content, vitamins content and antimicrobial activity of the extract were determined. The antimicrobial activity using the aqueous extrac...
Open access
Research Article10.9734/AFSJ/2018/45055
Aims: This study aimed to develop an enhanced value-added pudding-like food with soybeans to improve quality of everyday life for peoples suffering from egg and milk allergies. Study Design: Preparation of pudding-like foods, improvement of its quality, setting up sensory evaluat...
Open access
Research Article10.9734/AFSJ/2018/45522
Aim: A bacteriological analysis of four selected street vended fried ready-to-eat food types (Yam, sweet Potato, Akara and Masa) sold freely and openly at various location in Wudil town along Maiduguri road Kano, Nigeria was conducted from April, 2017 to August, 2017. Methodology...
Open access
Research Article10.9734/AFSJ/2018/45421