This article reviews meat as an animal-derived protein food needed in the diet for improved human nutrition. To achieve high-quality biological protein that offer health-promoting effect in the human system, meat accordingly, is a rich source of nutrient matrix in a diet for the...
Open access
Research Article10.9734/afsj/2020/v15i130140
The use of edible coatings is a suitable method to reduce oil uptake in fried foods. In this research, the effects of propolis gum on the physicochemical properties of fried potato strip were evaluated. The propolis coating was performed at three concentrations 1%, 1.5%, 2% w/v....
Open access
Research Article10.9734/afsj/2020/v15i130139
Hephzibah Oluwatoyin Ajulo, Matthew Olugbenga Ajulo & N. S. E. Udo Ekereumoh·Asian Food Science Journal·2020
Introduction: In Nigeria, abattoirs have become a source of infection and pollution, attracting domestic animals, wild carnivores and rodents due to lack of adequate slaughtering and disposal facilities. Improper processing of meat consumed by the majority of people in Nigeria is...
Open access
Research Article10.9734/afsj/2020/v14i430138
L. A. Akpro, Deffan K. Prudence, G. A. Gbogouri, Louis Ban-Koffi, K. E. Assemand & G. J. Nemlin·Asian Food Science Journal·2020
Objective: The aim of this work was to determine the processing aptitude of maize varieties into food products to be promoted in Côte d’Ivoire. Methodology: Three dishes have been developed from ten maize varieties (MAAN16, PGBR, PGB18, AAA3, KF18, CJB, KO/Na4, KO/Na3, KO/Wa6, an...
Open access
Research Article10.9734/afsj/2020/v14i430137
Antioxidants are agents which scavenge free radicals and prevent cellular damage cause by them. They reduce the damage due to free radicals by neutralizing them before they can attack the cells. The aim of this research was to evaluate the antioxidant, nutritional and antinutriti...
Open access
Research Article10.9734/afsj/2020/v14i430135
The research sought to investigate the functional properties of starches obtained from four Nigerian root and tubers, yam and sweet potato varieties, in order to facilitate their exploitation as substitute raw material for the local food and pharmaceutical manufacturing industry....
Open access
Research Article10.9734/afsj/2020/v14i430136
The suitability of sorghum and millet grains in the production of malt-based syrups was determined. The grains were steeped for 50 h, germinated for 5 days at room temperature and were kilned for 48h to produce the malts. Mashing was carried out by three-stage decoction method an...
Open access
Research Article10.9734/afsj/2020/v14i430134
Industrial processing of the fruit juice is responsible for the changes in some quality attributes. Thermal treatment is a most applicable operation for any processing and it affects the physicochemical and antioxidant properties of the juice. This study was conducted to observe...
Open access
Research Article10.9734/afsj/2020/v14i330133
Starch was extracted from potato wastes and its peels to prepare bio-degradable films using glycerol and sorbitol at various concentrations of 35%, 45% and 55 (w/w) of dry starch. The properties of films prepared with modification techniques (hydrothermal treatment (HTT) and acid...
Open access
Research Article10.9734/afsj/2020/v14i330132
Introduction: Communication between intestine-brain axis is complex and uses different pathways. This communication forms a bidirectional axis whose equilibrium depends on the composition of the microbial community that inhabits the intestines. This ecosystem has a modulator role...
Open access
Research Article10.9734/afsj/2020/v14i330131
The research is aimed at adding value to sweet potato based biscuits using underutilized crops such as cashew nuts. The objective of the study was to add value to sweet potato based biscuits, the sweet potato was processed into flour; while the cashew nuts was unroasted cashew nu...
Open access
Research Article10.9734/afsj/2020/v14i330130
Melon (Colocynthis citrullus L.) is a widely cultivated and consumed oil-seed in West Africa. Its seeds deteriorate quickly in storage due to microbial attack introduced during the shelling stage of processing. Aim: This study investigated and compared the microbial and proximate...
Open access
Research Article10.9734/afsj/2020/v14i330129
Wasiu Awoyale, Robert Asiedu, William K. C. Kawalawu, Adebayo Abass, Busie Maziya-Dixon, Abibatu Kromah, Michael Edet & Suba Mulbah·Asian Food Science Journal·2020
Different cassava varieties are available in Liberia, but there is little knowledge of their product suitability. Hence, the need to assess the potentials of these varieties to produce gari and fufu flour. The two products from ten improved and two local cassava varieties were ch...
Open access
Research Article10.9734/afsj/2020/v14i230128
Specialty condiment (ogiri) was produced from seeds of soybean (Glycine max) and fluted pumpkin (Telfairia occidentalis) by spontaneous moist solid substrate fermentation of their pre-processed mash. The two samples coded FSBM and FFPM respectively were evaluated for nutritional...
Open access
Research Article10.9734/afsj/2020/v14i230126
Pedah is one of the fermented fish products with the help of microorganisms in controlled conditions by soaking the salt solution for a certain time. The types of fish made pedah are mackerel (Rastrelliger sp.) and Scad (Decapterus sp.). So the selection of Patin Jambal (Pangasiu...
Open access
Research Article10.9734/afsj/2020/v14i230125