The quality of retailed samples of cassava, yam and plantain flour produced in private homes without adequate monitoring is a concern to consumers. Consequently, this study was aimed at determining proximate composition, minerals and heavy metals content of fifteen (15) packaged...
Open access
Research Article10.9734/afsj/2019/v11i230057
Background/Objective: Vegetables and fruits play a highly significant role in food security of the underprivileged in both urban and rural settings. The study was designed to determine the nutritional composition of some neglected underutilized fruits and vegetables in Southeast...
Open access
Research Article10.9734/afsj/2019/v11i230058
Bambara nut (Vigna subterrenean) is a cheap source of leguminous protein that can be a good substitute for relatively expensive animal protein to reduce malnutrition. Despite its potentials, it remains underutilized owing in part to long cooking time, presence of antinutritional...
Open access
Research Article10.9734/afsj/2019/v11i130054
Purpose: The current study aimed to assess the diet quality of urban and rural pregnant women in a south-western district (Jashore) in Bangladesh. Methodology: It was a cross-sectional study which was conducted among pregnant women (Sample size, N= 154). The respondents were sele...
Open access
Research Article10.9734/afsj/2019/v11i130053
An experiment was designed and carried out to assess the survival, growth performance and feed utilization (weight gain, feed conversion ratio, protein efficiency ratio, specific growth rate, feed intake and survival) of Heterobranchus bidorsalis fingerlings fed graded levels of...
Open access
Research Article10.9734/afsj/2019/v11i130052
Aims: The aim was to produce of ready-to-eat breakfast cereals from blends of local rice (Oryza sativa), malted African yam-bean and orange- fleshed sweet potato [Ipomoea batatas (L) Lam.] (umusco/3 variety) flours as well as to evaluate the nutritional properties, microbiologica...
Open access
Research Article10.9734/afsj/2019/v11i130051
Sweet and Bitter Cassava tubers were fermented for production of cassava flours. The samples were peeled, washed with potable water and cut into slices of 5-6 cm length. They were steeped separately in water to ferment spontaneously for 4 days. The samples were serially diluted a...
Open access
Research Article10.9734/afsj/2019/v11i130050
Aims: This research aims to determine the effect of different types of freshwater fish as raw material for making Korean fish cake to the level of preference of panelists. Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Scienc...
Open access
Research Article10.9734/afsj/2019/v10i430049
The physicochemical and sensory evaluation of bread from the composite of wheat, water yam and soybean flours were determined. Five bread samples were produced from the proportion of wheat/water yam/soybean flours as 80%:10%:10% (B), 75%:15%:10% (C), 70%:20%:10% (D), 65%:25%10% (...
Open access
Research Article10.9734/afsj/2019/v10i330048
Background: A lot of health hazards have been associated with artificial preservatives including: hyperactivity in children, breathing problems such as asthma and bronchitis, weakening of heart tissues, obesity since some contain fatty acids especially in processed foods and gast...
Open access
Research Article10.9734/afsj/2019/v10i430046
Y. Aliyu, I. O. Abdullahi, C. M. Z. Whong, C. E. `Anumiri, J. D. Bwala & J. S. Esimi·Asian Food Science Journal·2019
This study assessed the proximate composition of fresh and fermented milk in parts of Nasarawa State, Nigeria. A total of 180 samples comprising of fresh milk, bulk milk, nono, and kindirmo were collected over a period of six (6) months (May to October, 2017) from six (6) Local G...
Open access
Research Article10.9734/afsj/2019/v10i430047
Cereals and legumes are substantial in the human diet of tropical and sub-tropical regions. Anti-nutrient factors in cereals and legumes are secondary metabolites which can interfere with nutrient digestion and absorption after ingestion. This review will focus on the different c...
Open access
Research Article10.9734/afsj/2019/v10i430044
Background: A milkshake is a delicious and non-carbonated refreshment produced using dairy, frozen flavour related item. The growth of microbes is inevitable in milk shakes when proper hygienic conditions were not maintained. These microbes may produce toxins which are harmful an...
Open access
Research Article10.9734/afsj/2019/v10i430045
The effect of pH and sugar levels on the microbiological properties of sweet orange juice was evaluated. Microbial analysis of the treated Orange juice (Citrus Sinensis) were determined using standard method. The standard method of Prescott [12] was used. The microbial load of th...
Open access
Research Article10.9734/afsj/2019/v10i330041
This study was carried out to determine the effect of lemon grass marinade (sample A), bay leaf marinade (sample B) and a combination of both spices (sample C) on the microbial load of stored smoked-dried Clarias gariepinus. Comparative analysis of the microbial load of each trea...
Open access
Research Article10.9734/afsj/2019/v10i330040