Millet is an important nutritious ancient minor cereal food crop. This work reviews the composition, functional properties and food application of millet grains. The review shows that this cereal grains is a good source of carbohydrate and starch, with minute proteins, fat, vitam...
Open access
Research Article10.9734/afsj/2020/v14i230124
Pineapple, one of the most popular tropical fruits is largely desired for its attractive flavor and can be processed into juice. Fruit juice blends can be produced from various fruits or food materials such as tigernut an underutilized tuber, in order to give better quality drink...
Open access
Research Article10.9734/afsj/2020/v14i230123
Biscuits were produced from wheat, African walnut and Moringa seed flour blends and chemical, physical, in-vitro protein digestibility, ant-nutrient and sensory properties of the products were evaluated. Chemical compositions of the biscuit samples revealed that sample E was sign...
Open access
Research Article10.9734/afsj/2020/v14i130120
N’Nan A. S. Diby, Sylvie Assoi, N’Guessan Y. Konan, Adama Coulibaly & Godi H. M. Biego·Asian Food Science Journal·2020
Aims: The objective of this work was to contribute to the valorization of 3 local cucurbit oilseeds species grown in 2 producing regions of Côte d’Ivoire, namely the Kabadougou and the Moronou. Thus, a comparative study on the main nutritive and bioactive compounds of these cucur...
Open access
Research Article10.9734/afsj/2020/v14i130121
This study was conducted to evaluate the effect of oven drying on the proximate composition and rehydration characteristics of shellfish. Shellfish studied included rough and smooth periwinkle, oyster and whelk. Proximate composition of the fresh samples were determined. Then dri...
Open access
Research Article10.9734/afsj/2020/v14i130122
The study assessed handling hygiene practices of food vendors in Rivers State University and its environment. A survey research design was adopted for the study while the population consisted of food vendors who prepare and sell ready-to-eat foods in the study area. Snowball samp...
Open access
Research Article10.9734/afsj/2020/v14i130119
Aims: The current study targets the achievement of a reliable process for the determination of PAH contents in kola nuts for better appreciation of the risks incurred from the consumption of such food products. Study Design: Kolanuts collected from two big storage centers were an...
Open access
Research Article10.9734/afsj/2020/v14i130118
This study investigated the effect of heat treatment and duration on yield and qualities of Walnut (Plukenetia conophorum) oil. The experimental design was carried out using the central composite rotatable design (CCRD) of response surface methodology with a total of thirteen exp...
Open access
Research Article10.9734/afsj/2019/v13i430116
An innovative spicy chocolate was developed in this study by partial replacement of cocoa nibs with different selected spice powders of: Ginger (G11), Garlic (G12), Clove (C13), Cinnamon, (C14), Turmeric (T15), Aframomum danielli (A16), Aframomum melegueta (A17), Thyme (T18), Bla...
Open access
Research Article10.9734/afsj/2019/v13i430117
The effect of processing methods on the physicochemical, functional, anti-nutrient factors and pasting properties of Mucuna sloanei (ukpo), Brachystegia eurycoma (achi) and Daterium microcarpum (ofor) were assessed using standard methods. Flour from these seeds were produced afte...
Open access
Research Article10.9734/afsj/2019/v13i430115
This research aims to analyze the response of methyl red indicator film sensor label color changes on smart packaging in detecting the freshness of tilapia fillets over a shelf life of 10 hours at room temperature (± 25ºC). This research uses a comparative descriptive method. The...
Open access
Research Article10.9734/afsj/2019/v13i430114
Background and Objective: Instant pounded yam dough obtained from instant pounded yam flour (IPYF), is an emerging alternative to pounding boiled yams. IPYF dough that possesses similar organoleptic properties with conventional pounded yam (CPY) is of high demand in the West Afri...
Open access
Research Article10.9734/afsj/2019/v13i430113
Mohammad Rahanur Alam, Mohammad Asadul Habib, Pinaki Chowdhury, Lincon Chandra Shill & Md Abdullah Al Mamun·Asian Food Science Journal·2019
Aim: Ascorbic acid (vitamin C) is the most important food constituent because of its antioxidant and functional activity. The study aims to determine the Vitamin C content in commercially available fruit drinks collected from selected shops in Bangladesh. Study Design: This study...
Open access
Research Article10.9734/afsj/2019/v13i330112
Aims: Gluten-free food (GFF) consumers reportedly have problems with the lower cooking quality of gluten-free pastas (GFPs) compared to gluten-containing pastas (GCPs). This work is designed to compare the cooking quality of commercial GFPs and GCPs population wise for contribut...
Open access
Research Article10.9734/afsj/2019/v13i330111
Three garri samples from three differents markets in Afikpo North L.G.A of Ebonyi State were collected and the microbial, moisture content and cyanide content of the samples (A, B, C) were assayed to ascertain their quality and safety. The Microbial analysis, the total plate coun...
Open access
Research Article10.9734/afsj/2019/v13i330109