Nur Farah Hani Muhamad, Noor Zainah Adzaly, Madzlan Kasran, Hasnisa Hashim, Siti Nurathirah Abu Hassan, Siah Watt Moey, Teoh Chin Chuang, Zainun Mohd Shafie, Adawiyah Akbar, Norman Isman, Mohd Fakhri Hashim, Hairiyah Mohamad, Khairol Nadia Abd Halim & Nurul Nabilah Mohd Fiteri·Asian Food Science Journal·2024
Watermelon biomass can be categorised into flesh, seed, and rind. Although discarded, the rind is edible and nutritious. Objective: The study aimed to optimise watermelon fruit rolls-up formulation combining the flesh and rind purees. F1 (80:0), F2 (70:10), F3 (60:20), F4 (50:30)...
Open access
Research Article10.9734/afsj/2024/v23i11749
The natural degradation process of plastics is slow and harmful to the environment, making biodegradable films a more advantageous option. These films not only reduce environmental pollution but also have the potential to preserve food products and extend their shelf life. This s...
Open access
Research Article10.9734/afsj/2024/v23i10748
Introduction: Edible mushrooms are economically important product since they have been used both as food and medicine, and contain diverse organic substances with nutritional and biological properties. Recently they have gained attention as a source of antioxidants as well. Aim:...
Open access
Research Article10.9734/afsj/2024/v23i10747
Ulya Rafa Zul’adhar, Khothibul Umam Al Awwaly, Eny Sri Widyastuti, Imam Thohari & Mulia Winirsya Apriliyani·Asian Food Science Journal·2024
Edible film is a thin layer used to coat food, which functions as a barrier against mass transfer, such as water, oxygen, and fat. Edible film is a packaging material formed first in the form of a thin layer (film) before being applied to food ingredients and products. Adding whe...
Open access
Research Article10.9734/afsj/2024/v23i10746
Aims: The objectives of the present endeavour was to analyse the proximate composition of locally available Bantala variety green banana peel flour (dry) and its comparison with nutrient content of cereals flour and other research findings. Study Design: Experimental study. Place...
Open access
Research Article10.9734/afsj/2024/v23i10745
The study investigated effects of natural preservatives on the quality of fresh pineapple fruit juice. The natural preservatives used are ginger, garlic, moringa seed and cloves and were processed into powder. The treatment of pineapple with the natural preservatives was at a con...
Open access
Research Article10.9734/afsj/2024/v23i10744
One cereal with a short growth season that is resistant to disease, pests, and drought is millet. Future human needs will depend more and more on this agricultural product as the world's population rises and water supplies decrease. Grain-free millet can be used to make gluten-fr...
Open access
Research Article10.9734/afsj/2024/v23i9743
The objective of this work is to provide a comprehensive description of the average antioxidant capabilities (TEAC and FRAP) of several types of Moringa oleifera, as well as their geographical distribution and a comparative analysis across different nations. The assessment of ant...
Open access
Research Article10.9734/afsj/2024/v23i9742
The aim of the research was to investigate the effect of baking and grilling temperatures and times on quality characteristics of chicken breast meat. Eight packs of Industrial skinless chicken breast meat samples were purchased, frozen and sliced into dimensions, thawed and cook...
Open access
Research Article10.9734/afsj/2024/v23i9741
Yoghurt made from cow milk is popular due to its delicious taste and nutritional benefits. However, concerns about animal-based proteins have led to the evaluation of alternative options. This study examines the physiochemical, microbial and sensory characteristics of yoghurt mad...
Open access
Research Article10.9734/afsj/2024/v23i9740
Noodles are popular globally and their consumption is on the rise. Conventional noodles are often lacking in nutrients. Substituting part of wheat flour with nutrient-rich ingredients can improve their nutritional value, though it may alter product properties. This study aimed to...
Open access
Research Article10.9734/afsj/2024/v23i9739
The study investigates the microbial diversity in fermented cayenne pepper sourced from four markets within Enugu metropolis. Fermented foods, including cayenne pepper, are notable for their unique flavors, nutritional benefits, and extended shelf life. This research aims to isol...
Open access
Research Article10.9734/afsj/2024/v23i8738
Theresia Ponsiano Ngungulu, Alex Wenaty, Bernard Chove, Rashid Suleiman & Hadijah Mbwana·Asian Food Science Journal·2024
Indigenous vegetables are widely utilized due to their high nutritional profiles, easy availability, and accessibility in rural areas. The consumption of indigenous vegetables is limited by their high perishability nature which causes high post-harvest losses. Also, the presence...
Open access
Research Article10.9734/afsj/2024/v23i8737
Clement C. Ezegbe, Felix E. Okpalanma, Sunday K. Okocha, Eunice N. Odoh, Josephine C. Ohuche, Sylvester N. Orjiakor & Johnwilfred C. Ndulue·Asian Food Science Journal·2024
Aims: This study investigated the physicochemical and sensory properties of biscuits made from a composite flour of wheat and fermented cowpea hull. Study Design: Mixture Design was adopted for this study. Place and Duration of Study: Department of Food Science and Technology, N...
Open access
Research Article10.9734/afsj/2024/v23i8736
Pearl Millet [Pennisetum glaucum (L.)] is a widely cultivated staple crop and nutritionally rich cereal grain. The cultivar can tolerate drought and high temperatures, making it suitable for arid and semi-arid regions, especially in Africa and Asia. Millet-based products have num...
Open access
Research Article10.9734/afsj/2024/v23i8735