The present study aimed to produce and evaluate the physicochemical composition of an improved and enriched roasted corn flour with soybean (5%) and groundnut (5%) flours comparatively to its traditional preparation for homemade complementary foods. Samples of (corn, soybean and...
Open access
Research Article10.9734/afsj/2019/v9i130002
B. A. Akinpelu, A. Godwin, T. Gbadegesin, N. Ajakaye, S. E. Omotosho, S. O. Azeez, M. Oziegbe & O. O. Oyedapo·Asian Food Science Journal·2019
Aim: To investigate the anti-inflammatory, anti-oxidant and genotoxicity activities of Crassocephalum crepidioides leaf. Study Design: Comparative investigations of the medicinal value and toxicity profile of cold water (CW) and hot water (HW) extracts of C. crepidioides leaf. Pl...
Open access
Research Article10.9734/afsj/2019/v9i130000
The research was carried out to collect some useful information on Lagenaria siceraria (Calabash gourd melon) seeds. The dried melon seeds were sorted, cleaned, soaked in water for easy removal and dehulled by abrasion to get the cotyledons, which were divided into three parts. T...
Open access
Research Article10.9734/afsj/2019/v8i429998
Aim: To assess the prevalence of undernutrition and to study the effect of Nutrition Education Program (NEP) on dietary pattern of adolescent girls (15 to 20 years) in Mumbai. Place and Duration of the Study: Department of Clinical Nutrition and Dietetics, S.N.D.T. Women’s Univer...
Open access
Research Article10.9734/afsj/2019/v8i429999
This study was conducted to assess the microbiological safety of locally-fermented, ready-to-eat cassava products, namely garri and ‘fufu’, in Lokoja. A total of sixty samples comprising; twenty white garri, twenty yellow garri and twenty fufu were subjected to microbial analysis...
Open access
Research Article10.9734/afsj/2019/v8i429997
Sorghum is a local grain that grows predominantly in the semi-arid, savannah and grassland region of Northern Nigeria and other parts of the world. Sorghum samples were collected from five districts in each of the six agro-ecological zones, while the sorghum based products such a...
Open access
Research Article10.9734/afsj/2019/v8i429996
Background: Despite the health benefits of coconut oil and its potential for economic development, the availability remain scarce and the cost very high. This is mainly due to poor extraction methods that in turn affect the yield and quality. Aims: To produce coconut oil using di...
Open access
Research Article10.9734/afsj/2019/v8i429995
Aim: The impacts of climate change and variability requires proactive and reactive adaptation. The high reliance of farmers on rainfed agriculture leads to their high vulnerability to climate change. As an agrarian economy, irrigation farming system is an essential proactive and/...
Open access
Research Article10.9734/afsj/2019/v8i329994
Aim: To evaluate the proximate composition, functional and sensory properties of a complementary food from pearl millet, soy flour and baobab fruit pulp composite flours. Study Design: A complementary food was produced from Pearl millet, soy flour and baobab fruit pulp powder (BF...
Open access
Research Article10.9734/afsj/2019/v8i329992
Most of the products of maize flour fermentation in Kenya undergo wild fermentation in a natural process. One of these is locally roasted maize flour commonly known by its local name Mkarango which is popular in the Western region of Kenya where it is used in different ways. Mkar...
Open access
Research Article10.9734/afsj/2019/v8i329993
Introduction: The hydration of grains is a process that consists of soaking them in water in order to increase their moisture content and this is a crucial step in industrialized processing and provides several beneficial effects on their physicochemical and nutritional qualities...
Open access
Research Article10.9734/afsj/2019/v8i329991
Garri is a popular, easy to prepare, storable and low cost staple food made from cassava roots, but lacks the right balance of nutrients. The aim of this study was to evaluate the effect of incorporating mango fruit mesocarp flour as a supplement on the functional, physicochemica...
Open access
Research Article10.9734/afsj/2019/v8i329990
Chemical and nutritional properties of pumpkin (Curcubita pepo) seed proteins were studied. The seed was processed into defatted flour (CPF) which was further processed into Curcubita protein concentrate (CPC) and Curcubita protein isolate (CPI) by alkaline water/isoelectric prec...
Open access
Research Article10.9734/afsj/2019/v8i229989
Femi, Ayoade, Scott Fayemi, Tosin Ogunbiyi, Olumide Olukanni & Paul Oluniyi·Asian Food Science Journal·2019
Aim: In order to ensure the accurate taxonomic identification of the lactic acid organisms that were previously isolated from spontaneously fermented yam for safety assessment and quality assurance purposes, phenotypic and genetic identification data were compared. Study Design:...
Open access
Research Article10.9734/afsj/2019/v8i229988
This paper reviewed the common types of fad diets. Fad diets have an effective role in promoting weight loss, beneficial effects on body composition. Fad diets may protect against the development of obesity and related chronic diseases such as type two diabetes and coronary heart...
Open access
Research Article10.9734/afsj/2019/v8i229987