Sira Bamba, Adama Coulibaly, Sidibe Daouda, Nyamien B. Yves & Biego Godi Henri Marius·Asian Food Science Journal·2021
Aims: The objective of this study is to estimate the health risk incurred by the Ivorian adult consumer as a result of exposure to AFB1 and the sum of aflatoxins (AFT) through the consumption of maize. Place and Duration of Study: During this study 375 samples of maize (grains, c...
Open access
Research Article10.9734/afsj/2021/v20i730323
Bread is one of the most essential food products that is universally accepted as a very convenient form of food that has desirability to all population rich or poor, rural or urban dwellers. A staple food prepared by baking dough of flour, water and/or sugar. It is a good source...
Open access
Research Article10.9734/afsj/2021/v20i730320
The proximate composition, rigor-index, organoleptic quality, and pH of Asian stinging catfish stored at iced condition (SIC) and stored at ambient temperature (SAT) were studied. Rigor mortis for both ice and ambient temperature started immediately after death and the rigor-inde...
Open access
Research Article10.9734/afsj/2021/v20i730318
The contamination with Highly Pathogenic Avian Influenza (HPAI) H5N1 viruses occurs via the digestive tract following the ingestion of water or food contaminated with droppings of asymptomatic carriers or sick birds. Regarding the local practice of the use of poultry manure as an...
Open access
Research Article10.9734/afsj/2021/v20i730319
Ekissi Alice Christine, Dago Gnahé André, Kouamé Kan Benjamin, Beugré Grah Avit Maxwell & Kati-Coulibaly Séraphin·Asian Food Science Journal·2021
The objective of this work is to analyze the biochemical parameters of Zingiber officinale (ginger) and Curcuma Longa (turmeric) found in the locality of Daloa. The samples were purchased in the markets of Daloa. The dry matter, ash and lipid contents were determined by the AOAC...
Open access
Research Article10.9734/afsj/2021/v20i730317
K. J. Mogaji, D. J. Arotupin, O. Mogaji, A. O. Arogunjo, O. B. AJayi-Moses, I. M. Akinwunmi, P. O. Gabriel, E. S. Orekoya, O. L. Olajesu, H. J. Adeleye & J. O. Aribisala·Asian Food Science Journal·2021
This research produced wine from unripe plantain fruits using spontaneous fermentation method. The period of production was five days. The purpose of this study was to isolate and identify microorganisms associated with unripe plantain fruits, determine the physicochemical parame...
Open access
Research Article10.9734/afsj/2021/v20i730316
O. O. Akande, O. O. Kolawole, A. A. Afolabi, S. A. Okewole & L. O. Oyekunle·Asian Food Science Journal·2021
Aim: This study was designed to determine Aflatoxins present in kola nuts sold in Ibadan metropolis. Study design: Kola nuts were randomly purchased from different markets in Ibadan, Oyo State. Methodology: Thin layer chromatography (TLC) and spectrophotometric method were used f...
Open access
Research Article10.9734/afsj/2021/v20i730315
Aims: To develop and apply a quality index method (QIM) scheme for evaluating the freshness and estimating the shelf life of raw whole Japanese flying squid (Todarodes pacificus) stored at low temperatures. Study design: A QIM scheme was developed through pre-observation and form...
Open access
Research Article10.9734/afsj/2021/v20i630314
Chemicals, bacteria, viruses, and parasites can cause contamination of food. The general signs and symptoms of food poisoning include vomiting, diarrhea, headache, abdominal cramps, and fever. Paralysis and death could occur in severe infection. Most cases of food poisoning in Sa...
Open access
Research Article10.9734/afsj/2021/v20i630312
The effects of some leguminous seed flour (LSF) on the viscoelastic properties of wheat, maize and cassava flours were investigated. The aim of the work was to evaluate the effect of the LSF on the pasting characteristics of the flours. There were significant differences in the p...
Open access
Research Article10.9734/afsj/2021/v20i630313
This study examined the development, evaluation and safety aspect of enriched weaning food from cereal, legume and vegetable. Maize was fermented, soybean was defatted and carrot was sliced, and all were processed to flour. The flours were formulated to blends. Laboratory analysi...
Open access
Research Article10.9734/afsj/2021/v20i630311
Cookies were developed from composite flour of wheat, African Walnut and Carrot. The wheat flour was substituted at levels of 5%, 10%, 15%, & 20% with African Walnut flour for samples, B, C, D and E, respectively, and with 5% of Carrot flour. The moisture content of the cooki...
Open access
Research Article10.9734/afsj/2021/v20i630310
Elias Similoluwa Orekoya, Anthony Okhonlaye Ojokoh, Ayodele Openla Arogunjo, Jamiu Olaseni Aribisala, Paul Oladimeji Gabriel & Oluwatayo Ajayi-Moses·Asian Food Science Journal·2021
This research investigated effects of fermentation and extrusion on unripe plantain and pigeon pea blends. The samples were blended and prepared in three combinations (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g unripe plantain: 50g pigeon pea) and sect...
Open access
Research Article10.9734/afsj/2021/v20i630309
The nutritional characteristics such as proximate composition, amino acids, and fatty acids properties of fish depend on the size of fish. Determination of the nutritional parameters of Thai pangus muscle depending on five different sizes, viz., 0.5 kg, 1.0 kg, 1.5 kg, 2.0 kg, an...
Open access
Research Article10.9734/afsj/2021/v20i630307
This study examined the functional and sensory properties of enriched weaning food produced from cereal, legume and vegetable. Maize, soybean and carrot were formulated into blends. Sensory evaluation, proximate and functional properties were determined. The data generated were a...
Open access
Research Article10.9734/afsj/2021/v20i630306