The experiment was aimed at comparing the effect of preservation methods on proximate, vitamins and mineral composition of fresh, blanched and dried tomatoes. The tomatoes samples were divided into three; fresh, blanched and dried tomatoes. The research was conducted at the Depa...
Open access
Research Article10.9734/afsj/2020/v18i430223
Agricultural wastes are by-products generated from growing and processing of agricultural commodities such as vegetables, fruits, meats, poultry and crops. The modernisation of agricultural practises creates huge number of wastes namely animals’ carcass, seeds and skins from crop...
Open access
Research Article10.9734/afsj/2020/v18i430222
Nutrition has been linked to positive child development and nutritional status. In this review paper we briefly describe the role of exclusive breastfeeding and its importance in the brain development of infants. Breastfeeding has important for the development of central nervous...
Open access
Research Article10.9734/afsj/2020/v18i330221
Aim: This survey was conducted to evaluate Sri Lankans’ awareness and attitudes towards finger millet and preferences towards finger millet-based foods. Methodology: Pre-tested, self-administrated questionnaires were formulated in the three main languages used in Sri Lanka, namel...
Open access
Research Article10.9734/afsj/2020/v18i330220
Due to the busy and fast paced lifestyle in modern times, the demand for healthy and ready-to-cook foods has increased to a great extent. In the present study, ready-to-bake whole grain barley cake mix formulas were developed by the use of different additive (i.e. carboxymethyl c...
Open access
Research Article10.9734/afsj/2020/v18i330219
A study was conducted to evaluate the quality of fresh fluted pumpkin leaves stored in two different types of evaporative coolers- aluminum-cladded burnt-clay-brick evaporative cooler (ABBEC) and non-cladded burnt-clay-brick evaporative cooler (NBBEC) compared with ambient storag...
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Research Article10.9734/afsj/2020/v18i330218
Aim: The present investigation aims to construct a comparative analysis based on isolation, identification and observation of resistance of Salmonella spp. in eggs for human consumption. Study Design: This is an experimental study. Place and Duration of Study: The present study w...
Open access
Research Article10.9734/afsj/2020/v18i330217
The production and determination of the nutritional properties of cookies produced by partial substitution of margarine with avocado pear pulp was studied. Well cleaned avocado pear was blended into paste and used to substitute margarine in the prepared cookies. The ratio of avoc...
Open access
Research Article10.9734/afsj/2020/v18i230216
This study was carried out to use mixture of permeate and germinated tiger nut flour(GTNF), soft wheat flour(SWF) for production and evaluation of biscuit product. Biscuits made of 100% SWF and permeate was also prepared for comparison. Chemical composition, mixolab parameters, c...
Open access
Research Article10.9734/afsj/2020/v18i230212
The mineral, essential and non essential amino acids contents and the antioxidant capacity of extruded breakfast cereal from maize grits, partially defatted peanut and beetroot flour blends was investigated. Composite flour blends were prepared from maize, peanuts and beetroot fl...
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Research Article10.9734/afsj/2020/v18i230213
Kouakou Kouadio, Kouassi Martial-Didier Adingra, Martin Kouadio, William Kwithony Disseka, Oscar Jaures Gbotognon & Eugène Jean Parfait Kouadio·Asian Food Science Journal·2020
Aims: The study aimed to evaluate the nutritional and anti-nutritional factors composition of the Solanum torvum fruit. Place and Duration of Study: Department of Food Sciences and Technology, Biocatalysis and Bioprocessing laboratory of Nangui Abrogoua University (Côte d’Ivoire)...
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Research Article10.9734/afsj/2020/v18i230214
In this present study, mordum a millet-rice based Nigerian breakfast meal was produced from blends consisted of rice, millet or rice, maize, each fortified with cowpea, soybean or powdered milk(cereal1:cereal2:legume/milk or cereal2:cereal1:llegume/milk) in the ratios of 50:30:20...
Open access
Research Article10.9734/afsj/2020/v18i230210
This study was aimed to prepare amala (Phyllanthus emblica L.) chutney and to determine its phytochemicals and nutritional compositions, antioxidant activity and sensorial properties. The amala pulp and sugar were mixed separately at the proportion of 70:30, 60:40, 50:50, 40:60 a...
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Research Article10.9734/afsj/2020/v18i130209
The aims of this study were to characterize the kinetics of enzymatic hydrolysis of sago starch, obtained from Southeast Sulawesi Indonesia. The enzyme used for hydrolysis was bacterial ∝-amylase (Termamyl 120L from Bacillus licheniformis, E. C. 3.2.1.1). The method to determine...
Open access
Research Article10.9734/afsj/2020/v18i130215
The objective of this work was to evaluate the Amino Acid profile/score and In-vitro protein digestibility of composite biscuits produced from blends of Wheat flour (WHF), African breadfruit flour (ABF)and Moringa seed flour(MSF) at the following ratios (Sample A: WHF 100%: ABF 0...
Open access
Research Article10.9734/afsj/2020/v18i130208