Focussing on the need of sustainable diet, this research aimed to understand the nutritional feature of a traditional fermented beverage named as ‘Pendam’. As it is widely consumed in study region, participant observation method applied to understand the complete preparation proc...
Open access
Research Article10.9734/afsj/2022/v21i630435
F. B. Mbemngong, L. M. Ndam, R. M. Njilar, Q. M. Tongwa, V. Sama & A. S. Tening·Asian Food Science Journal·2022
This study was conducted to investigate the pre and postharvest activities of rice stakeholders and to evaluate the influence of packaging on the proximate and mineral compositions of Ndop rice (TOX rice variety). A survey involving rice stakeholders was conducted in Ndop using a...
Open access
Research Article10.9734/afsj/2022/v21i730436
Flour blends of cocoyam and Bambara groundnut were produced through extrusion cooking. Response Surface Methodology (RSM) Central Composite Rotatable Design (CCRD) was adopted for the formulations. Association of Analytical Chemist procedure was used to determine the proximate co...
Open access
Research Article10.9734/afsj/2022/v21i630434
P. N. J. Fernando, S. Pigera, S. A. N. Rashani, S. J. Jayawickrema & A. P. de Silva·Asian Food Science Journal·2022
Aims: Daily use of commercially available protein, multivitamin and electrolyte dietary supplements (MS) is a common practice among athletes. The aim of this study was to identify the effects of MS on athlete’s health. Study Design: A retrospective cohort, pilot study. Methodolog...
Open access
Research Article10.9734/afsj/2022/v21i530430
Production and quality evaluation of biscuits from mango seed kernel-Acha flour blend were studied. The biscuits were formulated with 0, 5, 10, 15, 20, 25 and 50% of mango seed kernel (magnifera indica) flour with acha flour. The biscuits were prepared from the flour blends with...
Open access
Research Article10.9734/afsj/2022/v21i630431
The study investigated the effect of temperature and variety on water absorption kinetics of three Ghanaian maize varieties (Abrohemaa, Omankwa, and Akposoe) during soaking and also to generate the required moisture diffusivity data for the varieties. The study employed a gravime...
Open access
Research Article10.9734/afsj/2022/v21i630433
Aaron Mutlong Amak Damak, Peter Isah Akubor, Charles Chukwuma Ariahu & Goodluck Obioma Okereke·Asian Food Science Journal·2022
Flour blends of arrowroot starch and wheat flour were developed in the ratios of 100:0, 0:100, 10:90, 20:80, 30:70, 40:60, 50:50, and 60:40. These flour blends were investigated for their functional and nutritional properties to determine their potentials for utilizations in a va...
Open access
Research Article10.9734/afsj/2022/v21i630432
Aim: Phytochemical, proximate, and pasting qualities of weaning food processed from grains, legumes along with vegetables were examined in this study. Methods: Fermented maize, defatted soybean and carrot powder were combined at different proportions. Phytochemical, pasting, and...
Open access
Research Article10.9734/afsj/2022/v21i530429
C. Saïdou, B. A. Mohammadou, NZ. H. Ghomdim, L. B. Mezajoug, F. S. Nodem & C. Tchiegang·Asian Food Science Journal·2022
Fermentation is an important process in the production of commercial cocoa beans. Conducted in a natural way, it takes place through the action of microorganisms such as lactic acid bacteria (LAB), acetic bacteria and fungi. This generally contributes to obtaining cocoa of differ...
Open access
Research Article10.9734/afsj/2022/v21i530428
Adenike O. Wejinya, Sunday Y. Giami, Lucretia I. Barber & Patience C. Obinna-Echem·Asian Food Science Journal·2022
Potential probiotics were isolated, identified and characterised from ogi, fufu, nunu, palmwine and fermented tigernut milk. Pour plate method was used for the isolation of lactic acid bacteria (LAB) on De Man Rogosa Sharpe (MRS) media. Three (3) pure colonies were distinctly obt...
Open access
Research Article10.9734/afsj/2022/v21i530427
This study on the effects of rice value chain programme on rice farmers’ production was conducted in the Central River Region of the Gambia. The objective of the study seeks the effect of the rice value chain programme on rice farmers’ production in Central River Region of The Ga...
Open access
Research Article10.9734/afsj/2022/v21i530426
The thin layer drying characteristics of tomato and okra slices dried using mixed-mode on-farm solar dryer, indirect mode on-farm solar dryer and open sun drying. The tomato and okra slices dried faster when dried under the mixed-mode on-farm solar dryer. Drying time was reduced...
Open access
Research Article10.9734/afsj/2022/v21i430425
Over the years, okra's demand has grown in Nigeria as a result of its economic and nutritional benefits. Unfortunately, due to inadequate handling and storage procedures, the okra pods produced deteriorates and loses value. To ensure that the wastage of this produced okra reduces...
Open access
Research Article10.9734/afsj/2022/v21i430422
Banga sauce is the concentrated mesocarp juice of oil palm fruits. This work is aimed at evaluating the effect of blanching on the physicochemical characteristics, nutrient composition and sensory properties of ‘Banga’ sauce. Ripe and fresh fruits of the oil palm (Elaeis guineens...
Open access
Research Article10.9734/afsj/2022/v21i430423
The utilization of composite flour from wheat and crayfish in the production of cookies was investigated. The wheat and crayfish flour were blended at the ratios of 100:0, 97.5:2.5, 95:5, 92.5:7.5, and 90:10, respectively. The cookies were evaluated for their proximate, minerals,...
Open access
Research Article10.9734/afsj/2022/v21i430421