The study was concerned to evaluate the effect of table sugar, honey and zero-calorie sugar on the quality of nigella enriched tomato ketchup. Ketchup was prepared by mixing 5, 10 and 15% nigella paste with tomato pulp. The variations in taste, color and texture were analyzed bas...
Open access
Research Article10.9734/afsj/2019/v13i330108
I. Ahmad, R. S. Chowdhury, Rayhan Uddin, A. Shakawat, W. U. Rahman & Wahidu Zzaman·Asian Food Science Journal·2019
HACCP (Hazard Analysis and Critical Control Points) metasystem is a concept not much familiar to the tea industries of Bangladesh. This study was conducted to investigate the issue of food safety through HACCP metasystem and conduct a hazard analysis to make a comprehensive model...
Open access
Research Article10.9734/afsj/2019/v13i330106
Pectin was extracted using the method of acid hydrolysis followed by ethanol precipitation at various reaction conditions. Effect of blanching prior to acid hydrolysis, acid types (hydrochloric and citric) and extraction time and temperature combinations were tested to maximize t...
Open access
Research Article10.9734/afsj/2019/v13i230104
Fura, a semi-solid millet-based dumpling, is popularly consumed throughout West Africa. This work was aimed at evaluating the effect of storage temperature on the microbial and physicochemical properties of fura. Freshly prepared fura was stored at 30 and 4°C and sampled periodic...
Open access
Research Article10.9734/afsj/2019/v13i230101
Aims: In this research changes in vitamin C, flavonoids, polyphenols, tannins contents and antioxidant activity in Solanum anguivi Lam berries during ripening and heat treatment have been studied. Place and Duration of Study: Department of Food Science and Technology (UFR-STA), U...
Open access
Research Article10.9734/afsj/2019/v13i230102
Aims: The aim of the current paper is to identify the ascorbic acid level in ten commercially available fruits in order to expand the existing database about fruits rich in Vitamin C and to promote their daily consumption. Study Design: Research was conducted experimentally. Pla...
Open access
Research Article10.9734/afsj/2019/v13i230100
Background and Objective: Polycyclic aromatic hydrocarbons have received substantial consideration as an environmental organic pollutant in many continents such as Africa, Europe, and Asia as well as parts of America. Many polycyclic aromatic hydrocarbon compounds have been prove...
Open access
Research Article10.9734/afsj/2019/v13i230099
Aims: The aim of the study was to evaluate the physicochemical, sensory and functional properties of coconut flour (CF), coconut wheat composite flour (CWCF) and Cake produced from CF and CWCF. Methodology: Flour was prepared from matured ripe coconut fruit (CF). It was then blen...
Open access
Research Article10.9734/afsj/2019/v13i130095
A. I. Yaradua, A. J. Alhassan, A. Nasir, K. I. Matazu, A. Usman, A. Idi, I. U. Muhammad, L. A. Saulawa & M. A. Dangambo·Asian Food Science Journal·2019
Vegetables play important roles in human nutrition and health. They can also contain some undesirable components that can be harmful, e.g. Pesticides and heavy metals. The objectives of the study were mainly to detect the presence of heavy metals (Cr, Cd, Fe, Ni, Mn, Pb and Zn)...
Open access
Research Article10.9734/afsj/2019/v13i130096
Traditionally, cassava (Manihot esculenta Crantz) is transformed by fermentation in water (retting) or in the open air (dry fermentation) in the DRC. In the east of the country (North Kivu), dry fermentation is the main technique for processing cassava for its detoxification and...
Open access
Research Article10.9734/afsj/2019/v13i130097
Background: Nigella sativa oil (NSO) has been suggested for use in several food and pharmaceutical applications due to its bioactive contents. Objectives: The present study investigated the effects of 14 µl/g body weight dosage of NSO on body weight, gut microflora and liver func...
Open access
Research Article10.9734/afsj/2019/v13i130093
Aims: To investigate the effect of supplementation of kunu-zaki with milk on its nutritional and microbiological qualities and overall acceptability. Place and Duration of Study: Department of Science Laboratory Technology, Faculty of Applied Sciences, Rufus Giwa Polytechnic, Owo...
Open access
Research Article10.9734/afsj/2019/v13i130094
Justina Y. Talabi, Babawande A. Origbemisoye, Beatrice O. Ifesan & Victor N. Enujuigha·Asian Food Science Journal·2019
The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma...
Open access
Research Article10.9734/afsj/2019/v12i430092
Bleou Jean Jaurès Touzou, Doudjo Soro, Soronikpoho Soro & Kouadio Ernest Koffi·Asian Food Science Journal·2019
The aim of this research was to produce bread from composite flours (fermented cashew kernel/wheat), determine their physicochemical and sensory properties. The Hagberg falling number (FN) and rheological properties of wheat flour replaced with fermented cashew kernel flour at 10,...
Open access
Research Article10.9734/afsj/2019/v12i430091
The effect of particle size and high dose gamma irradiation on functional properties of maize flour was studied. The maize flour at three levels of particle size (-177, -250 and -420 µm obtained from sieves of 80, 60 and 40 meshes respectively) was irradiated in transparent glass...
Open access
Research Article10.9734/afsj/2019/v12i430089