The quality of complimentary food made from blends of maize ogi flour and garden pea flour was studied. Five blend ratios and codes of 100:0 (Sample A), 90:10 (Sample B), 80:20 (Sample C). 70:30 (Sample D) and 60:40 (Sample E) were developed for Maize ogi flour and garden pea flo...
Open access
Research Article10.9734/afsj/2019/v12i130074
The aim of this research is to get the right salt concentration so as to produce the best peda patin jambal products with the best characteristics. The research’s method used in this study is an experimental method with three treatments, consists of salt concentrations of 20%, 30...
Open access
Research Article10.9734/afsj/2019/v12i130071
Aims: To determine the level of preference of panelists for Nori based on the condition of raw materials of dry and semi-dried Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed. Study Design: The research was conducted experimentally. Place and Duration of Study: Organol...
Open access
Research Article10.9734/afsj/2019/v11i430070
Aims: This research aims to determine the addition of minced catfish (Pangasius sp.) that was added to the most preferred tortilla chips by the panelist. Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran Un...
Open access
Research Article10.9734/afsj/2019/v11i430069
Gninfanni Silvère Ouattara, Doudjo Soro, Tia Jean Gonnety & Kouadio Ernest Koffi·Asian Food Science Journal·2019
The goal of this work was to study the effect of some solvents as extractants of total polyphenols from cashew cakes and test the ability of the extract with highest level of polyphenols to inhibit alpha amylase and alpha glucosidase from snail (Achatina ventricosa) digestif trac...
Open access
Research Article10.9734/afsj/2019/v11i430068
The study focuses on the development of a complementary food (CF) with the orange-fleshed sweet potato (OFSP) to help address the public health problem of vitamin A deficiency among infants. Experimental research design was used for the study. Fifty six infants aged between 6 and...
Open access
Research Article10.9734/afsj/2019/v11i430067
Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu. Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) f...
Open access
Research Article10.9734/afsj/2019/v11i430066
Aims: This research aims to obtain the most preferred Nori made from the mixture of Gelidium sp. and Eucheuma cottonii seaweed. Study Design: Research was conducted experimentally. Methodology: The method used in this research was an experimental method with 5 mixed treatments o...
Open access
Research Article10.9734/afsj/2019/v11i330065
The rapid growth in the poultry industry in Nigeria especially in Oyo State, has led to increased generation of chicken excreta. Unfortunately, there has not been a commensurate increase in the quality of chicken excreta management.There is therefore the need to assess existing m...
Open access
Research Article10.9734/afsj/2019/v11i330064
A study was conducted to assess the performance of evaporative coolers for the storage of fruits and vegetables. Two evaporative coolers [Aluminum-cladded burnt-clay-brick evaporative cooler (ABBEC) and non-cladded burnt-clay-brick evaporative cooler (NBBEC)] for the storage of f...
Open access
Research Article10.9734/afsj/2019/v11i330063
D. O. Oshibanjo, O. O. Olusola, J. S. Luka, A. I. Adesope, Lawrence Abegunde, K. A. Gbeffe, A. K. Adeniyi & M. A. Akwashiki·Asian Food Science Journal·2019
Aims: The process of degradation converts fatty acid esters of oils into free fatty acids, by reaction with air, moisture and/or other materials. The main cause of rancidity of lipids is the oxidative deterioration of unsaturated fatty acids through a free-radical chain mechanism...
Open access
Research Article10.9734/afsj/2019/v11i330061
Breakfast strips were produced from different blends of orange-fleshed sweet potato (Ipomea batatas), plantain (Musa paradisiaca) and soybean (Glycine max) flours with substitution ratios of 100:0:0, 90:10:0, 90:0:10, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 and labelled as samp...
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Research Article10.9734/afsj/2019/v11i330062
The in vivo effect of oral administration of varying concentrations (150, 250, 500 mg/kg body wt) of sodium benzoate (a known preservative in the food, cosmetic and pharmaceutical industry) on serum liver marker enzyme activity and electrolyte levels of wistar albino rats were in...
Open access
Research Article10.9734/afsj/2019/v11i230060
This research aimed to obtain the best nori from a mixture of Sargassum sp and Eucheuma spinosum seaweed and the most preferred by panellists. The research's method used in this study is an experimental method with 3 treatments comparing the seaweed between Sargassum sp. and Euch...
Open access
Research Article10.9734/afsj/2019/v11i230059
Background/Objective: Vegetables and fruits are important sources of protective substances, which are highly beneficial for the maintenance of good health and prevention of diseases. Phytochemicals are non-nutritive plant chemicals that have protective or disease preventive prope...
Open access
Research Article10.9734/afsj/2019/v11i230056