Yahaya, L. E., Igbinadolor, R. O., Okunade, F. A., Ajewole, A. O., Atanda J. F., Jayeola, C. O., Olorundare B. O. & Mustapha K.·Asian Food Science Journal·2024
Due to its functional advantages in addition to its flavor, tea's product diversification has grown in popularity and customer acceptability. In this study, different green tea blends with different amounts of cinnamon, lemon, and ginger (0–30%) were developed. The tea blends' co...
Open access
Research Article10.9734/afsj/2024/v23i3704
Dry fermented mare's milk Sumbawa by applying gum arabic (Acacia senegal) as an encapsulant agent and can improve the functionality of protein peptides to avoid their damage during process of making milk powder and can be fully absorbed by the body. This study aimed to improve th...
Open access
Research Article10.9734/afsj/2024/v23i3703
White yam (Dioscorea rotundata) is a vital crop in many tropical regions, and its preservation and quality retention are of paramount importance for ensuring food security. This study investigated the impact of steam blanching and different storage durations on the physicochemica...
Open access
Research Article10.9734/afsj/2024/v23i3702
The study assessed the relationship between anthropometric and serum parameters of adolescent school children aged 10 – 19 years in upland and riverine public secondary schools in Rivers state. Four hundred and eighteen (418) adolescents were randomly selected from 4 secondary sc...
Open access
Research Article10.9734/afsj/2024/v23i3701
Undernutrition among school-going adolescents is a prevalent public health concern. Inadequate energy and nutrient intakes has been reported among this age group, who are usually not targets of many intervention programs. The study assessed anthropometric parameters; energy and n...
Open access
Research Article10.9734/afsj/2024/v23i2700
Aims: This research aims to determine the quality of spent hen chicken sausage with the tomato paste at different refrigerated storage time based on pH, color, moisture content, total microorganism, and rancidity Study Design: This research are an laboratory experimental with a c...
Open access
Research Article10.9734/afsj/2024/v23i2699
Protein hydrolysis is a method used to produce protein hydrolysates containing simple peptides and free amino acids. The chicken head is one of the by-products that contain a high protein concentration so it can be use as a raw material for protein hydrolysate with functional pro...
Open access
Research Article10.9734/afsj/2024/v23i2698
Lawal Wasiu Sesan, Salam Modupe Olusola, Gana Esther Owoidoho-okon, Alege Rukaya omowumi, Oyagbola Elizabeth Oyetayo, Ahmed Tawakalitu & Abdukadri-Harron Hajarat, Toyin·Asian Food Science Journal·2024
The effect of preservative methods on organoleptic characteristics of broiler chicken neck is investigated, forty pieces of broiler neck meat was purchased from ipata frozen meat shop, ten (10) pieces each of the meat part was fried using electronic deep frier in ground nut oil...
Open access
Research Article10.9734/afsj/2024/v23i2697
The study set out to produce composite flour from wheat, mango kernel and orange pomace. Mango kernel and orange pomace were processed into flours and mixed with wheat flour at different proportions of WF:MKF:OPF as follows (100:0:0-A, 60:10:30-B, 60:20:20-C, 60:30:10-D, 60:40:0-...
Open access
Research Article10.9734/afsj/2024/v23i2696
Households in Ati face high food consumption costs which determine different states of food and nutritional security. This study was carried out with the aim of analyzing household food consumption in order to contribute to better knowledge of the food and nutritional situation a...
Open access
Research Article10.9734/afsj/2024/v23i1695
Ayo J. A., Ibrahim A. N., Orafa, P. N., Omolagu A. C., Gbuusu, B. & Vongfa A. C.·Asian Food Science Journal·2024
The quality of couscous produced from acha, cowpea and carrot flour blends were investigated. The chemical composition, functional and pasting properties of acha, cowpea and carrot flour blends and sensory properties of the couscous prepared from acha, cowpea and carrot flour ble...
Open access
Research Article10.9734/afsj/2024/v23i1694
This study examined the bacteriological quality of fresh vegetable salads and associated risk factors in restaurants and street food vendors in Nyamagana and Ilemela municipalities, Mwanza City, Tanzania. Thirty samples of vegetable salads (i.e., Kachumbari), along with 30 swabs...
Open access
Research Article10.9734/afsj/2024/v23i1693
The study evaluate the physicochemical, functional and nutritional properties of rice flour fortified with Nigeria native rice bran flour. Response surface methodology was used and a total of thirteen runs was generated. The four best runs were selected from the thirteen based on...
Open access
Research Article10.9734/afsj/2024/v23i1692
Precooked sauces are sauces that are partially or fully prepared, allowing consumers to reduce preparation time as well as energy costs. The aim of this study was to evaluate the physicochemical and microbiological quality of precooked okra and kapok sauces produced in Ouagadougo...
Open access
Research Article10.9734/afsj/2024/v23i1690
This study evaluated quality characteristics and sensory properties of bread elaborated with flour blends of wheat and African yam bean. The wheat flour was procured, while the purchased African yam bean seeds were cleaned, sorted, washed and steeped in 2.5 litres of clean water...
Open access
Research Article10.9734/afsj/2023/v22i12689