The aim of this research was to investigate the impact of extraction solvents on the non-phenolic phytochemical profiles of selected spices (Ocimum viride, Monodora myristica, Monodora tenuifolia and Tetrapleura tetraptera) and spice-treated foods in southern part of Nigeria. The...
Open access
Research Article10.9734/afsj/2021/v20i1230387
J. A. Adeyanju, B. E. Alabi, A. O. Abioye, A. A. Adekunle & A. A. Oloyede·Asian Food Science Journal·2021
This study investigated the effect of the processing conditions (frying temperature and time) on the thermophysical properties and product quality attributes of deep-fat fried plantain (dodo). The plantain were deep-fried at various frying temperatures (150-190 °C) and time inter...
Open access
Research Article10.9734/afsj/2021/v20i1230386
Objective: This study determined the lactic acid bacteria (LAB) present in fermented rye, wheat, oat and barley grains, and evaluated their survival in simulated gastric juice and pancreatic juice. Methods: Samples of rye, wheat, oat and barley grains were fermented for 72 hours...
Open access
Research Article10.9734/afsj/2021/v20i1130384
Background: Campylobacter strains are of the leading pathogens causing bacterial gastroenteritis, whose infections are generally considered to be one of the most common foodborne illnesses of animal origin. The etiology of this infection often goes back to eating contaminated raw...
Open access
Research Article10.9734/afsj/2021/v20i1130385
In this work, we investigate effect of particle size and transparent solar dryer cover on the proximate analysis of dried onion. A solar drying unit was developed and constructed for drying the of red onion slices in order to determine the proximate composition of fresh and dried...
Open access
Research Article10.9734/afsj/2021/v20i1130382
Mango processing in Côte d'Ivoire is limited by data failure on characteristics of mango varieties. The purpose of this work is to contribute to the valorization of the main varieties of mango (Amelie, Kent and Keitt) cultivated in Côte d'Ivoire through the evaluation of their mo...
Open access
Research Article10.9734/afsj/2021/v20i1130383
Two varieties of Cocoyam Colocasia esculenta (L) Schott (Taro) and Xanthosoma sagittifolium (L) Schott (Tannia) are experiencing renewed interest not only in Africa but also in the rest of the world. They are considered to be cheaper sources of carbohydrates than cereals or other...
Open access
Research Article10.9734/afsj/2021/v20i1130380
N. P. G. D. Navoda, M. D. W. Samaranayake, S. L. Liyanage, H. M. T. Herath & J. M. J. K. Jayasinghe·Asian Food Science Journal·2021
Objective: To develop vacuum dried (VD) Ambarella fruit powder and Ambarella fruit incorporated soup mix from large and miniature Ambarella and investigation of antioxidants and anti-diabetic properties. Methods: Ethanolic extracts of two Ambarella varieties were analyzed for ant...
Open access
Research Article10.9734/afsj/2021/v20i1130381
This study evaluated the nutrient and anti-nutrient content of four rice varieties in Port Harcourt metropolis. Four rice varieties (Tomato gold TG, Mama’s pride MP, Ultimate gold UG and daily choice DC) were used in this study. The rice varieties were purchased, milled into fine...
Open access
Research Article10.9734/afsj/2021/v20i1130379
The effects of hydrogen peroxide (H2O2), sodium bicarbonate (NaHCO3) and calcium carbonate (CaCO3) treatments on the colour and textural properties of sardine surimi (Sardina pilchardus) were studied. Principal Component Analysis (PCA) was applied in order to investigate their ef...
Open access
Research Article10.9734/afsj/2021/v20i1130378
Aims: The present work is particularly focused on antioxidant properties of flower of Ocimum basilicum plant. Study Design: Study is basically designed on Column chromatography of extracts. Place and Duration of Study: Sample collection and all experimental work was done in Chemi...
Open access
Research Article10.9734/afsj/2021/v20i1130376
Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluate...
Open access
Research Article10.9734/afsj/2021/v20i1130377
Juan Alexander Torres Mejía, Elyn Antonieta Romero, Maribel Medina Barahona, Fredy Torres Mejía & Henry Edgardo Maradiaga Galindo·Asian Food Science Journal·2021
An experimental study was conducted to determine inhibition and / or destruction of pathogens in the following; Controls, M-EC, MS, Me-EC, Me-S, Treatments M-EC-LC, LC-MS, LC-EC-I, Me-S-CL, M-EC-C, M-S-C, Me-EC, Me-SC, M-EC-B, M-S-B, Me-EC-B and Me-S-B. Where: M = mango, Me = mel...
Open access
Research Article10.9734/afsj/2021/v20i1130374
Paul Yao Attien, Atobla Koua, Kamirou Chabi-Sika, Haziz Sina, Ibrahim Konate & Lamine Baba-Moussa·Asian Food Science Journal·2021
Introduction: Staphylococcus aureus is one of the main pathogens found in street food, including hot beverages. However, information about S. aureus isolated from street hot beverages from coffee carts is very limited in Abidjan, Côte d’Ivoire. Aims: We aimed to characterize phen...
Open access
Research Article10.9734/afsj/2021/v20i1130375
The aim of this research was to produce acceptable ‘fufu’ from a mixture of sorghum, millet, and African yam bean flours that will have a moderate carbohydrate and protein content with most optimized texture. The functional and sensory properties of flour blends produced from Sor...
Open access
Research Article10.9734/afsj/2021/v20i1130373