The research was held from September 2021 until January 2022 in Laboratory Livestock Product Technology Universitas Brawijaya, Malang, Indonesia. Microencapsulation is a technique used to protect bacteria from harmful (extreme) environmental factors such as heating, freezing and...
Open access
Research Article10.9734/afsj/2022/v21i430420
The research was held from August 2021 until October 2021 in Laboratory Livestock Product Technology Universitas Brawijaya, Malang, Indonesia. Synbiotic yoghurt is a combination of probiotics and prebiotics, so adding stevia sweetener can improve the chemical quality. The purpo...
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Research Article10.9734/afsj/2022/v21i330419
Skimmed milk powder is one of dairy products that have processing through heating process and impact decreasing nutritional contents, thus would required fortification. Fortification skimmed milk powder with the addition of encapsulation is carried out using meniran phyllanthine...
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Research Article10.9734/afsj/2022/v21i330418
This study was carried out to investigate the effects of soaking temperature and variety on the rehydration parameters and solute loss (essential minerals and vitamin C) of two maize varieties. Sun-dried kernels of the maize varieties (Omakwa and Abrohemaa) were soaked at four di...
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Research Article10.9734/afsj/2022/v21i330417
Peda, a heat desiccated traditional dairy product popular in northern India suffers from poor shelf life due loss of moisture from the surface, mold growth, rancidity etc. Packaging plays an important role in controlling microbial growth as well as biochemical changes and the she...
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Research Article10.9734/afsj/2022/v21i330415
The aim of this study was to extract polysaccharides from tofu processing wastewater obtained from tofu factory located at the outcast of Wuxi city, PR China. The extracted polysaccharide was used as wall material for microencapsulation processes in the food industry. This is exp...
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Research Article10.9734/afsj/2022/v21i330414
Fenugreek (Trigonella foenum graecum) is a medicinal herb and a green leafy vegetable used all over the world. It is mostly grown in India, Africa, Egypt, Pakistan, and other parts of the world. Vitamins, minerals, proteins, alkaloids, flavonoids, fibers, gums, and volatile chemi...
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Research Article10.9734/afsj/2022/v21i330412
The larger grain borer, Prostephanus truncatus is a devastating storage pest of maize and cassava which was introduced in Africa from America in the early 1980s through imports of maize. An experiment was carried out to determine the effectiveness of tick berry, Lantana camara in...
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Research Article10.9734/afsj/2022/v21i330413
Aim: The effects of adding a microbiological inoculant on the physicochemical and microbiological properties during the fermentation process of cassava (Manihot esculenta Crantz) and on the sensory characteristics of the fufu produced using a local Bambili cassava variety were ex...
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Research Article10.9734/afsj/2022/v21i330411
Moringa and African walnut seeds were processed into flour and evaluated for tannin, total phenol and anti-oxidant activity. Different formulations of wheat, African walnut and Moringa seed composite flour (A: WHF 100%: AWF 0;MSF 0, B= WHF 77.5%:AWF 20%: MSF 2.5%, C=WHF 75%: AWF...
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Research Article10.9734/afsj/2022/v21i230410
Fabrice Tonfack Djikeng, Serge Eric Ngangoum, Aduni Ufuan Achidi, Ophelie Leonce Bidias à Koul, Erika Audrey Eyoum Alima & Bernard Tiencheu·Asian Food Science Journal·2022
Aims: This study was conducted in order to evaluate the synergistic effect of the ethanolic extract and powder of cloves buds (Syzygium aromaticum) with vitamin E in delaying cotton seed oil oxidation during frying of plantain chips. Study design: Purchase of clove buds, cleanin...
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Research Article10.9734/afsj/2022/v21i230409
Aim: This study examined the production, assessment, and safety aspects of weaning food from sorghum, crayfish, and garden eggs. Methodology: Sorghum was fermented, garden egg and crayfish were cleaned and processed into flours and further formulated into blends. Five formulation...
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Research Article10.9734/afsj/2022/v21i230408
The paper highlighted the chemical characteristics of broth from cooked maize and compared them with that from cooked beans. Left-over-water from boiled maize were produced by cooking 2kg of a variety of Zea mays L. with 8kg of water. After this stage, samples of those solutions...
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Research Article10.9734/afsj/2022/v21i230407
Scarcity of protein-rich foods has been the bane of developing countries with its attendant nutritional problems. Research efforts have been directed towards finding solutions to this problem. This include investigation into the nutritional potentials of some lesser known legumes...
Open access
Research Article10.9734/afsj/2022/v21i230406
Sunday Joycelyn Bukuni, Julius Kwagh-al Ikya, Ahure Dinnah & Ndi Betrand Bongjo·Asian Food Science Journal·2022
The study examined the chemical and functional properties of composite flours based on maize, Bambara groundnut, and mango for possible use as complementary food. Flours were prepared from yellow maize variety, Bambara groundnut and mango pulp and blended in the ratios 100/0/0, 9...
Open access
Research Article10.9734/afsj/2022/v21i230405