The physicochemical properties of Wheat, sweet potato and cashew nut flour blends were studied. The sweet potatoes were washed; peeled; sliced; dried, and milled to Flour. The cashew nuts were also sorted, cleaned and processed into Flour. The Wheat, sweet potato and cashew nut F...
Open access
Research Article10.9734/afsj/2023/v22i9659
Introduction: Natural resources in North Maluku, especially in the field of fisheries, are very abundant, therefore reliable human resource support is needed to manage them, besides that skills and technology are needed to manage these resources. Resource management requires the...
Open access
Research Article10.9734/afsj/2023/v22i9657
Md. Mehedi Hasan, Md. Momin Khan, Md. Entaduzzaman Jony, Farzana Akter & Md. Abdul Alim·Asian Food Science Journal·2023
The study was carried out for the preparation of aloe vera juice. Four different formulations of juices were prepared. The products were analyzed for their storage studies, microbiological study and sensory evaluation. The storage studies were done at room temperature (28-30ºC) a...
Open access
Research Article10.9734/afsj/2023/v22i9658
Corn, roasted African yam bean and solar dried bush mango, were processed into flours and was used to produce custard. The samples, cornstarch: roasted African yam bean: African bush mango flours (CSTF: AYBF: ABMF) were blended in the ratios of 90:5:5, 85:5:10, 80:5:15, 75:5:20,...
Open access
Research Article10.9734/afsj/2023/v22i9656
Aim: To evaluate the functional, proximate and anti-nutrient content of flour blends and sensory properties of bread produced from blends. Methodology: Flour was prepared from whole wheat (WW), red kidney bean (RKB) and coconut fruit (CF). It was than blend as follows: S1 (100% r...
Open access
Research Article10.9734/afsj/2023/v22i9655
This study aims to determine the effect of maceration of coconut shell liquid smoke in increasing the preference value of panelists and the quality of duck meat sausages both physically and chemically. This study was conducted in January 2023 at the Meat Processing Laboratory, An...
Open access
Research Article10.9734/afsj/2023/v22i9654
Zuwariah Ishak, Khairunizah Hazila Khalid, Faridah Hussin, Nik Mohd Faiz Che Mohd Noor & Mohd Fakhri Hashim·Asian Food Science Journal·2023
The instant coconut cereal was developed using a mixture design and ten formulations of cereal were produced using coconut cake, corn flour and brown rice flour. The characteristics and functional properties of instant cereal from coconut cake on dietary fiber, physical and nutri...
Open access
Research Article10.9734/afsj/2023/v22i9653
Generally overlooked by consumers, many local leafy vegetables in the Republic of Congo are considered to be part of the rural way of life and “poor man's food”. In order to promote their consumption, this study was carried out to assess the nutrient composition of four leafy veg...
Open access
Research Article10.9734/afsj/2023/v22i8651
Farjana Rashid, Farzana Akter, Md. Momin Khan, Md. Suman Rana, Tasmia Bari, Moumita Das, Md. Ahmadul Islam & Mohammad Gulzarul Aziz·Asian Food Science Journal·2023
This study aimed to examine the impact of the frying process on the physical and chemical properties of widely consumed edible oils. Soybean, palm, and mustard oils, as well as raw dulpuri and singara products, were procured from the nearby marketplace. The oils underwent five co...
Open access
Research Article10.9734/afsj/2023/v22i8652
The effect of annealing, heat moisture treatment and citric acid on major physicochemical properties of cocoyam starch was investigated. This was done in order to establish the optimum processing condition with the aim of enhancing the utilization capacity of the starch. Starch e...
Open access
Research Article10.9734/afsj/2023/v22i8650
Aims: The aim is to determine the physicochemical quality of chicken meatballs added with red lentil flour (Lens culinaris L.) based on moisture content (%), protein content (%), WHC (%), cooking loss (%), and color (L*a*b*). Sample: chicken meatballs using red lentil flour. Stud...
Open access
Research Article10.9734/afsj/2023/v22i8648
This study assesses the effect of different packaging materials on the microbial quality of Africa Locust beans during storage. Locust beans (Dawadawa) also known as iru, among the Yorubas in South-west Nigeria, is a popular condiment used as a taste and flavour enhancer in soup...
Open access
Research Article10.9734/afsj/2023/v22i8649
Consumers are concerned about the authenticity and general quality of honey in Yewaland, Nigeria. Physicochemical (moisture, protein, ash, fructose, sucrose contents; total titratable acidity, total soluble solids, specific gravity, viscosity, electrical conductivity, refractive...
Open access
Research Article10.9734/afsj/2023/v22i7647
In this study, there were two groups, namely liquid smoke of kusambi and liquid smoke of coconut shells with various treatments of adsorbent filtration with 3 replications. There are three kind of treatment for each liquid smoke groups, first is liquid smoke without filtration pr...
Open access
Research Article10.9734/afsj/2023/v22i7645
Aderonke Adenike Oladebeye, Abraham Olasupo Oladebeye, Mohammed Suleiman & Yemisi Adefunke Jeff-Agboola·Asian Food Science Journal·2023
Aim: The need for formulating and developing smart baby-led weaning (BLW) foods from millet, soybean and ripe banana flour blends as alternative complementary foods inspired this study, which had no documentation in literatures. Place and Duration of Study: Department of Food Tec...
Open access
Research Article10.9734/afsj/2023/v22i7644