The chemical, physical and sensory properties of wheat bread supplemented with orange-pineapple pomace were studied. The orange pulp flour and pineapple pomace were produced from fresh orange and pineapple and were mixed at ratio 1:1 to produce orange-pineapple pomace flour (OPPF...
This study provides comparative information to the consumer preferences and processing sectors about amino acid and consumer preferences of free range grown and Truka cattle. The aim was to compare nutritional quality of male and female Truka and free range grown cattle. Biochemi...
This study investigated the production of flour and biscuit from blends of amaranth grain and tiger nut flours. The blend biscuits produced were analyzed for chemical composition properties. The tiger nut was substituted into amaranth grain flour at 5, 10, 15, 20 and 25% to produ...
Francis Olusegun Oladeji, Olanrewaju John Adebayo, Abolayo Tawakalitu Tope, Makanjuola Bosede Christiana & Olawuni Timothy Ifeoluwa·Asian Journal of Food Research and Nutrition·2023
Man primarily consumes dried fish as a source of nutrition. It has been proven that eating fish can act as a vector for the spread of some "mycological pathogens," especially in people with weakened immune systems. This investigation was conducted to provide specific information...
Deep-fat frying of plantain strips was investigated with the aim of optimizing the effect of pretreatments with sorbitol and carboxymethyl cellulose to minimize oil uptake. The effect of sorbitol and carboxymethyl cellulose on water retention, oil uptake, crispness, colour and b...
Physicochemical properties of oil and flour from selected peanut (Arachis hypogaea L.) varieties was investigated. Physicochemical, proximate and mineral properties of the oil and flour from two selected varieties (Samuel 25 and Samuel 24) were assessed following standard procedu...
The study investigated the quality evaluation of sorghum and malted cowpea flour blends for biscuit making. The malted cowpea was substituted at 0, 5,10, 15 and 100% into the sorghum flour to produced sorghum -malted cowpea flour blends and were used to produce biscuits. The pro...
This study evaluated the nutritional content and sensory properties of Okro and Oha soup enriched with Westwood larva (cirina forda). The three raw materials were individually processed using standard methods before combining them at different ratios that resulting to 16 samples...
The appearance of a dish is just as important as its taste. While it may seem unimportant, the art of decorating food in an enticing way requires skill and expertise. Over the past decade, research on food decoration and its impact on eating behaviour has significantly increased....
The effects of acha-cowpea-carrot based couscous on the Hematological and Liver profile of Albino Rats was investigated. Couscous was prepared from acha, cowpea and carrot flour blends at ratios of 100:0:0 (C1); 90:5:5 (F1); 80:10:10(F3); 75:15:10(F4); 70:15:15(F5); and 50:25:25...
Nectarines and oats are good sources of vitamins and minerals needed for healthy growth, especially for children at weaning age; they are also widely available in the Egyptian market. They were used to enrich food mixtures for infants aged 6 to 24 months. In this stage, babies s...
This study evaluated the use of some underutilized local crops, whole wheat (aestivum); unripe plantain (R. markham) and Moringa oliefera leaf powder to produce cookies and assessed the proximate composition and microbiological properties. The blend ratio was generated through D-...
The rate of increase in the number of cancer patients in Nigeria is alarming and calls for constant investigations into polycyclic aromatic hydrocarbons, PAHs and other pollutants. PAHs can be explained as a set of organic compounds which are generated and dispersed into the atmo...
Israel Chukwunonso George, Ernest Chukwusoro Igwe, Chika Ukamaka Obiora, Felix Omologbe, Paige Ngozi Igwe & IzunnaTochukwu Ubaka·Asian Journal of Food Research and Nutrition·2023
This study looked into the use of a blend of Wheat, African yam bean and tiger nut residue flours for the production of cookies and assessment of its chemical and sensory properties. The experiment used a completely randomized design, a total of 5 samples of the composite flour a...
Enhancing food safety and optimum shelf life can be achieved without compromising appropriate nutritional and sensory attributes of food by application of low-temperature food processing technologies. Pulsed electric fields (PEF), high hydrostatic pressure, high-intensity light,...