Aim: To investigate the effect of yeast addition and proofing time on the quality characteristic of bread from wheat and cassava flour. Study Design: Composite flour of wheat and cassava was prepared in a ratio 70:30% from which sample B, C, D, E, F, F, G, H, I and J were obtain...
Open access
Research Article10.9734/AFSJ/2018/42697
Eridiong O. Onyenweaku, Henrietta N. Ene-Obong, Muriel I. Inyang & Ima O. Williams·Asian Food Science Journal·2018
Aims: To determine the cholesterol and fatty acid profile of five bird egg varieties and the possible health implications of their consumption. Study Design: Experimental design. Place and Duration of Study: Department of Biochemistry, University of Calabar, Calabar, and Departm...
Open access
Research Article10.9734/AFSJ/2018/42939
Aims: Jiangshui (JS) is a traditionally fermented vegetable juice which is unique to northwest China as a seasonal beverage, especially during summer season. This study was designed to isolate functional lactic acid bacteria (LAB) from JS to investigate their probiotic properties...
Open access
Research Article10.9734/AFSJ/2018/42292
Susan Kingsley Okeke, Moses Enemaduku Abalaka, Hussaini Anthony Makun & Jeremiah David Bala·Asian Food Science Journal·2018
Introduction: Physiochemical analysis is an important tool to monitor the quality of milk and other dairy products. Aim: This study was conducted to evaluate the physicochemical quality of the bovine milk in three selected states from the North Central, Nigeria. Study Design: To...
Open access
Research Article10.9734/AFSJ/2018/42555
M. Abdullah, J. Ahmad, A. Javed, M. Zulkiffal, M. Hussain, S. Shamim, H. Shair, M. Imtiaz, M. Owais & S. Gulnaz·Asian Food Science Journal·2018
Essential micronutrients such as iron (Fe) and zinc (Zn) deficiency affect more than two billion people globally especially in pregnant women and children under the age of five. Wheat, like many other staple cereals, contains low levels of essential micronutrients such as Fe and...
Open access
Research Article10.9734/AFSJ/2018/42444
African pear (Dacryodes edulis) pulp was processed and spread samples were produced from pulp treated with different levels of food grade additives and labelled as samples A (with 0.045% potassium sorbate), B (0.035% potassium sorbate), C (0.01% butylated hydroxyl toluene), D (0....
Open access
Research Article10.9734/AFSJ/2018/42914
Background/Objective: Micronutrient malnutrition is a public health problem. Fruits and vegetables are good sources of micronutrient to fight hidden hunger and several chronic diseases like obesity, diabetes mellitus, hypertension, cancer and cardiovascular diseases. The study wa...
Open access
Research Article10.9734/AFSJ/2018/40243
Aims: To study the effects of Acha fermented with Lactobacillus spp on the nutritional composition. Study design: Acha was fermented in two forms (Local fermentation and controlled fermentation). Acha was weighed into a fermenting container of 100g and water of 1litre was added...
Open access
Research Article10.9734/AFSJ/2018/42209
Milk is an essential nutritional substance required for growth and development as well as food supplement to humans and animals. However, milk and milk products are considered as an essential source of dietary minerals for consumers. Four fresh cow milk two each were randomly col...
Open access
Research Article10.9734/AFSJ/2018/40888
Shahrul Alam, M. A. Zaman, Sawrab Roy, Juned Ahmed, Moumita Das, Q. M. Monzur Kader Chowdhury, Shatabdi Deb Proma & Farzana Yeasmin Popy·Asian Food Science Journal·2018
Aims: This study was conducted to investigate the physical and chemical quality of raw milk. Place and Duration of Study: Raw milk available was collected during the period of August to November 2017 from Sylhet City Corporation area and then immediately sent to Dairy Technology...
Open access
Research Article10.9734/AFSJ/2018/42679