C. R. Abah, C. N. Ishiwu, J. E. Obiegbuna, E. F. Okpalanma & C. S. Anarado·Asian Food Science Journal·2021
Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was...
Open access
Research Article10.9734/afsj/2021/v20i630305
Mango almond and peel flours are a potential source of nutriment. In this study, the proximate composition and mineral element profile of four varieties of mango flour that are grown and processing in north of Cote d’Ivoire investigated. The data can be used as a reference when t...
Open access
Research Article10.9734/afsj/2021/v20i630304
Jacques Mankambou Gnanwa, Jean Bedel Fagbohoun, Anon Attoh Hyacinthe & Edmond Dué Ahipo·Asian Food Science Journal·2021
The objective of the present study was to evaluate some physicochemical and some antinutritional factors characteristics of sprouted seeds of white bean (Phaseolus vulgaris L.) with a view to their valorization in the Ivorian diet. The contents of dry matter, ash, reducing sugars...
Open access
Research Article10.9734/afsj/2021/v20i530303
Aims: To produce protein and fibre enriched extruded product that can be used as a protein supplement by combining legumes, cereal and fruits, evaluate the proximate properties of the snacks, evaluate anti-nutritional factors in the snacks, assess the functional properties of the...
Open access
Research Article10.9734/afsj/2021/v20i530302
S. E. Orekoya, A. O. Ojokoh, A. O. Arogunjo, J. O. Aribisala, B. O. B. Ajayi-Moses, P. O. Gabriel & I. M. Akinwunmi·Asian Food Science Journal·2021
This study investigated effects of fermentation and extrusion on the in vitro protein andstarch digestibility of unripe plantain and pigeon pea blends. The blended samples were set-up in three arrangements (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g un...
Open access
Research Article10.9734/afsj/2021/v20i530301
Probiotics are living microbial food supplements which beneficially affect the host by improving the intestinal microbial balance. Before an organism can be designated as probiotic there are certain criteria that must be fulfilled. These include acid and bile tolerance, antimicro...
Open access
Research Article10.9734/afsj/2021/v20i530300
Aims: The aim was to evaluate the performance of cultivating oyster mushroom (Pleurotus ostreatus) using sawdust and different organic manures. Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of...
Open access
Research Article10.9734/afsj/2021/v20i530299
Aim: The aim of this study was to determine the prevalence of Shigella spp and methicillin resistant Staphylococcus aureus in some selected commercially processed ready-to-eat snail (Archachatina marginata) and edible worm (Rhynchophorus phoenicis). Study Design: Cross-sectional...
Open access
Research Article10.9734/afsj/2021/v20i530298
Aims: The study evaluated the use of refractance window dried passion fruit powder as a flavoring for yogurt. Place and Duration of Study: Department of Food Technology and Nutrition, Makerere University, Kampala-Uganda between October 2020 and January 2021. Methodology: Passion...
Open access
Research Article10.9734/afsj/2021/v20i530297
The present study was aimed at the assessment of physicochemical and consumer acceptability of breakfast cereals developed from locally-sourced materials (sorghum, soybean, Bambara groundnut and groundnut). Ten samples were formulated by mixing the flours in different ratios whil...
Open access
Research Article10.9734/afsj/2021/v20i530296
As part of this functional food covenant, the world is searching for new healthy food products with ample quantities of bioactive components such as fibre, mineral elements, essential amino acids, and phenols. Since CHIA seeds powder has both nutritious and pharmaceutical proper...
Open access
Research Article10.9734/afsj/2021/v20i530294
Hazard Analysis Critical Control Point (HACCP) is a protective approach alarmed with not only food manufacturing but also storage safety. Now-a-days this system has become vital tool for dealings involving different types and kinds of foodstuffs. This perseverance was to establis...
Open access
Research Article10.9734/afsj/2021/v20i530295
The present study was undertaken to develop an alternative idli from proso millet with horse gram and fenugreek seeds. Two types of wet batters (Batter A & Batter B) were prepared by soaking the ingredients proso millet, horse gram and fenugreek separately (in the ratio b...
Open access
Research Article10.9734/afsj/2021/v20i430293
Color and pigment analyses are not required by the majority of olive oil marketing standards. However, it is a basic attribute that is highly associated, by most consumers, with the idea of quality. In this study, we aim at providing a fast non-invasive method for routine analysi...
Open access
Research Article10.9734/afsj/2021/v20i430292
Zamree Md Shah, Mohd Kamal Nik Hasan, Khairul Kamilah Abdul Kadir, Mohd Shahidan Mohd Arshad & Zulkhairi Amom·Asian Food Science Journal·2021
The herbal plant known as Tinospora crispa is reported to have many beneficial effects on health and has great potential in future to be developed as a health product either in the form of traditional medicine, food supplements or in pharmaceutical preparations. However, so far k...
Open access
Research Article10.9734/afsj/2021/v20i430291