Synbiotic yogurt is a combination of probiotics and prebiotics. Red dragon fruit peel extract contains 10.79% pectin, which can be used as a prebiotic. Dragon fruit peel synbiotic yogurt produces an unpleasant aftertaste. The addition of honey can improve the functional propertie...
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Research Article10.9734/afsj/2023/v22i1612
The effect of Bran and Hull retention on the sensory and nutrient composition of “Ogi flour prepared from maize, millet are sorghum were investigated. The maize and sorghum were soaked for 72 hours, while the millet was soaked for 48 hours, decanted, washed and wet milled into a...
Open access
Research Article10.9734/afsj/2023/v22i1611
Sesame is the most consumed oilseed available in different varieties in India. It is eaten as a whole seed, ground, roasted, powdered, oil, or defatted meal in preparation for traditional and popular ready-to-eat sweet and savory food items. It is used in household recipes, baker...
Open access
Research Article10.9734/afsj/2023/v22i1610
This research aims to determine the most effective concentration level of basil leaves extract in preserving nile tilapia filet at low temperatures (5 – 10oC) to obtain optimal shelf life. This research was conducted at the Central Laboratory and Fishery Products Processing Labor...
Open access
Research Article10.9734/afsj/2022/v21i12609
Aim: This literature review discusses the roles of fish lipids in health and disease. Duration and Location: It was done between July 2021 and September 2022 by the author at the Department of Food Science and Nutrition, Karatina University, Kenya. Results: Adipocyte overabundanc...
Open access
Research Article10.9734/afsj/2022/v21i12605
Md. Akhtaruzzaman, Md. Shakil, Md. Sazzad Hossain, Asraful Alam, Md. Hasan Tarek Mondal, Tanjina Akter & S. M. Shamiul Alam·Asian Food Science Journal·2022
This present research aimed to investigate the effect of slice thickness and concentration of the osmotic solution on mass transfer kinetics, the color profile of osmotically dehydrated pineapple slices, and product quality characteristics of osmotically dehydrated microwave-drie...
Open access
Research Article10.9734/afsj/2022/v21i12606
Aim: This study aimed to determine the physicochemical characteristics of calcium phosphate derivatives of milkfish bones (Chanos-chanos Forsskal) with treatment pure papain enzyme concentration and heating time. Study Design: The experimental design used was a factorial complete...
Open access
Research Article10.9734/afsj/2022/v21i12607
Aims: This study aimed to examine the effect of different types of meat on the chemical and organoleptic properties of sempol. Study Design and Methodology: It employed an experimental method with Fully Randomized Design (FRD) in three treatments, each of which was applied to DA...
Open access
Research Article10.9734/afsj/2022/v21i12604
Food is considered safe when it is free from substances that might compromise individual or populations' health and well-being, and is realizable with appropriate food safety cultures. This study accessed 150 food vendors across four of twelve political wards of the Abuja Municip...
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Research Article10.9734/afsj/2022/v21i12602
This study investigated the production of mixed fruit juices from pawpaw, watermelon and pineapple fruits, pawpaw and watermelon fruits. Fresh ripe fruits (pineapple, watermelon and pawpaw and watermelon) were washed, manually peeled, deseeded, sliced, squeezed and sieved to obta...
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Research Article10.9734/afsj/2022/v21i12603
Rachidatou Karimou, Haziz Sina, Essé A. Agossou, Bawa Boya, Sylvestre A. Assogba, Akim Socohou, Josiane A. Semassa, Eugène S. Attakpa, Farid Baba-Moussa, Adolphe Adjanohoun & Lamine Baba-Moussa·Asian Food Science Journal·2022
Fermentation is an ancestral process and one of the most used economic methods in the preservation and transformation of cereal-based food raw materials. They are essentially rich in carbohydrates, but they can also be a source of micronutrients such as iron and are used in many...
Open access
Research Article10.9734/afsj/2022/v21i12601
Response surface methodology was used to investigate the effect of extrusion process on proximate composition of noodles analogue from water yam, yellow maize, and African yam bean flour mixture. Flour blend from water yam, yellow maize, and African yam bean were produced and was...
Open access
Research Article10.9734/afsj/2022/v21i11600
N. N. Umerah, U. V. Okolie, G. N. Onyeji, N. M. Oly-Alawuba, C. L. Egbuogu, P. C. Nwani & C. S. Ugwu·Asian Food Science Journal·2022
Background: Iron deficiency anaemia is a hidden hunger which can affect at every stage of human development especially pregnant women and children. Aim: The study was carried out to ascertain the effect of “ewa”, “uturukpa” and “uchakiri” on iron status of rat. Methods: The veget...
Open access
Research Article10.9734/afsj/2022/v21i11599
The present study was undertaken with the objectives of evolving chakli containing green gram flour and moth bean flour to find out their acceptability and nutritive value. Chakli were prepared by using refined flour, green gram flour, moth bean flour, salt, red chilli powder and...
Open access
Research Article10.9734/afsj/2022/v21i11598
This study aimed to evaluate the effects of various drying methods on quality parameters such as proximate composition, rehydration characteristics, total volatile basic Nitrogen (TVB-N), and consumer acceptance of tilapia. Three different types of dryers, viz., ring tunnel dryer...
Open access
Research Article10.9734/afsj/2022/v21i11597