Aim: The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread. Methodology: Finger millet grains were cleaned, washed and fermented in deionized water for 72 h at room temperature (27...
Open access
Research Article10.9734/afsj/2021/v20i1030354
Yao Konan Mathurin, Kambire Ollo, Yoro Thierry Dezay, Traore Safiatou & Rose Koffi-Nevry·Asian Food Science Journal·2021
Aims: The present work is part of a sanitary quality control of market garden products in Korhogo. The objective of this study was to know the microbiological quality of tomatoes (Solanum lycopersicum L.) sold on the markets of the city of Korhogo. Place and Duration of Study: Th...
Open access
Research Article10.9734/afsj/2021/v20i1030355
U. A. Agugo, U. D. E. Ogbuokiri, K. R. Emereonye, H. O. Anyanwu, L. Anozie & A. N. P. Uchegbulam·Asian Food Science Journal·2021
Aim: The present study investigated the effect of unconventional (Carica papaya, Manihot esculenta leaf and Brassica oleracea var. capitata leaves) Composite Feed Ingredients on storage and sensory attributes of chicken meat. Study Design: Quasi Experimental Place and Duration of...
Open access
Research Article10.9734/afsj/2021/v20i930353
Coagulation of soymilk is the most important step in the production of tofu. Industrially, CaCl2, CaSO4, MgSO4 and MgCl2 are many of the different types of coagulants. Effluent from pap produced from maize is a local coagulant used; however, this has not been standardized. This s...
Open access
Research Article10.9734/afsj/2021/v20i930351
M .M. W. Aponso, R. A. U. J. Marapana, A. T. Abeysundara, G. O. De Silva & R. Manawaduge·Asian Food Science Journal·2021
Bioactive compounds in grapes vary in terms of cultivar and processing conditions. Raw juice and treated grape juices from locally grown Israel blue and locally available, imported, Red Globe and Michele Palieri varieties in Sri Lanka were used for the analysis. Grape juices were...
Open access
Research Article10.9734/afsj/2021/v20i930352
Aims: This study was aimed at formulating and evaluating the proximate, mineral and sensory properties of complementary food from blends of orange flesh sweet potato (Ipomea batata) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour. Methodology: Orange flesh swe...
Open access
Research Article10.9734/afsj/2021/v20i930347
Background: Jackfruit (Artocarpus heterophyllus Lam) is widely cultivated in tropical and sub-tropical areas worldwide. The tree is highly productive, resilient, and requires minimal care. Jackfruit has a characteristic flavour and is highly versatile. Several studies report the...
Open access
Research Article10.9734/afsj/2021/v20i930346
Emmy Owoicho Okadonye, Alamveabee Efihraim Idyorough, David Gomez & Mluna Charles Korinjoh·Asian Food Science Journal·2021
This study examined the nature of postharvest losses of rice in Makurdi Local Government Area of Benue State. The study specifically examined the stages of the postharvest losses of rice. A sample of 399 rice producers were drawn in Makurdi using the Taro Yamane formula. Quantita...
Open access
Research Article10.9734/afsj/2021/v20i930345
Quality attributes of stiff porridges prepared from Pearl millet and African Yam Bean (AYB) flour blends were studied. Various ratios such as A (100% pearl millet), B (90:10), C (80:20), D (70:30), E (60:40) and F (50:50) of pearl millet and African Yam Bean (AYB) composite flour...
Open access
Research Article10.9734/afsj/2021/v20i930343
Sadman Sakib Sabuj, A. K. M. Faruk-E-Azam, Md. Shahidul Islam, Md. Nizam Uddin, Md. Nazrul Islam & Md. Shajadul Islam·Asian Food Science Journal·2021
Aims: This comparative study was carried out to evaluate the vitamin-C and mineral content of twenty-two different sorts of nutritious and low-cost fresh vegetables. Methodology: The study was conducted in the agricultural chemistry laboratory, Patuakhali Science and Technology U...
Open access
Research Article10.9734/afsj/2021/v20i930344
Joy N. Eke-Ejiofor, Adelaide E. Ojimadu, Gabriel O. Wordu & Chigozie E. Ofoedu·Asian Food Science Journal·2021
The progress towards exploring the potentials of underutilized indigenous food sources via product development to curb food wastage and agro-food extinction is a way of attaining food nutrition and security within a region. In this context, a comparative study involving some func...
Open access
Research Article10.9734/afsj/2021/v20i930342
The present study was aimed at determining the distribution of ochratoxin A (OTA) in different types of coffee using short review and analysis. Mycotoxins have undoubtedly presented a global challenge to human health since the earliest times, and this threat will mainly increase...
Open access
Research Article10.9734/afsj/2021/v20i930341
G. B. Olukotun, S. A. Salami, I. J. Okon, J. H. Ahmadu, O. O. Ajibulu & Z. Bello·Asian Food Science Journal·2021
Fermented milk is an essential commodity in Africa and beyond. Many techniques have been developed over time for the manufacture of different forms of yoghurt products. One of these Traditional methods includes back slopping). The advantages of this method include faster fermenta...
Open access
Research Article10.9734/afsj/2021/v20i930340
Cowpea, an important protein food, is used for its nutritional and functional properties. A study was carried out to determine the physico-functional characteristics of Flours and Protein Isolates from Two (2) Varieties of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. W...
Open access
Research Article10.9734/afsj/2021/v20i930348
Dakere is a traditional steamed agglomerated dumpling produced from either millet (M) or sorghum (S) flour or both (MS). In the current study, millet and sorghum flours were separately fractionated into fine (f) (<250um), medium (m) (250-350um) and coarse (350-500um) fractions...
Open access
Research Article10.9734/afsj/2021/v20i930338