Moringa (M. oleifera) seed flour was substituted into acha (Digitaria exillis) at 5, 10, 15, 20 and 25 %, thoroughly mixed to produce acha-moringa seed flour blends. Principal ingredients (baking fats, salt, yeast, water) were added to the blends, mixed, rolled, cut and baked at...
Open access
Research Article10.9734/AFSJ/2018/43505
Aims: This study aimed to assess the sensory characteristics and antioxidant properties of a spice from the fruit pulp of Coelocaryon oxycarpum (Cox), an aromatic plant. Place and Duration of Study: Department of Food Science and Technology (UFR-STA), University Nangui Abrogoua,...
Open access
Research Article10.9734/AFSJ/2018/44654
The study investigated the proximate composition and some functional properties of okara (soymilk residue) fortified plantain-sorghum composite flours and assessed the consumer's acceptability of stiff dough (Amala) prepared from the flours. Composite flours produced from plantai...
Open access
Research Article10.9734/AFSJ/2018/44093
A study was conducted to assess organoleptic, biochemical and microbiological quality aspects of traditionally dried marine fish products of one of the largest fish drying zones of Bangladesh viz., Cox’s Bazar and Teknaf. It was found that eight species viz., Stromateus chinensis...
Open access
Research Article10.9734/AFSJ/2018/44406
Aims: Production and evaluation of soybean tempeh for use as a new food category (as appetiser, salads and crisps) in Egyptian hotels. Study Design: Study soybean tempeh was prepared by fermenting soybean seeds with Rhizopus oligosporus ATCC 22959 during 96 hours fermentation per...
Open access
Research Article10.9734/AFSJ/2018/43681
Aims: The study aimed at predicting some quality changes in peanut oil during intermittent frying of carbohydrate and protein-based foods, using visible spectroscopic and chemometric methods. Study Design: Completely Randomized Design and Multivariate Linear Regression were used...
Open access
Research Article10.9734/AFSJ/2018/44074
Tamarind is a perennial fruit crop revealing its potential as a viable resource vegetable of excellent nutrition. The late flowering types of tamarind are best suitable for cultivation in USDA Hardiness Zones 9-11, which include the warmer portions of California, Arizona, Alabama...
Open access
Research Article10.9734/AFSJ/2018/43611
Matogoma Digbé Ble, Gervais Melaine M’boh, Jean David N’guessan & Michelle Ake·Asian Food Science Journal·2018
The breast milk is the ideal food of the infant because takes part in his development, and protects it from many diseases. However, the dietary habits of the nursing mother can influence the nutritional value of milk during the period of lactation, and this fact of depriving the...
Open access
Research Article10.9734/AFSJ/2018/40907
Rice flours from five species of major non-glutinous rice cultivars in Japan were used to produce noodles in this study, and these properties of noodles were evaluated and compared to those made from medium wheat flour. There was a large difference on moisture and apparent amylos...
Open access
Research Article10.9734/AFSJ/2018/43952
This research was carried out to determine the effects of thermal process of boiling of soy bean seeds on the nutritional status of soy milk and soy yoghurt produced by fermentation. The soybean seeds were de-hulled, boiled and thermally processed to soymilk. Food sweetener (Gluc...
Open access
Research Article10.9734/AFSJ/2018/44099
Fish have received considerable attention in the last several decades due to the presence of a unique blend of bioactive compounds like omega-3 polyunsaturated fatty acids, protein hydrolysates, polypeptides, peptides, amino acids, vitamins and minerals. The danger of developing...
Open access
Research Article10.9734/AFSJ/2018/41803
Aims: The study examined the proximate composition and functional properties of flours from three purple maize varieties from Côte d’Ivoire with a view to exploring their potential uses in food and non-food applications. Study Design: Three different purple maize varieties were g...
Open access
Research Article10.9734/AFSJ/2018/44034
Femi Ayoade, Paulina, O. Adeniji, Kellanny, S. Amole, Yeitarere, A. Amaremo, Titilayo, O. Apata, Scott, O. Fayemi, Nicholas, E. Oyejide, Uchenna D. Abazuh, Tolulope, A. Kayode, Gbenga G. Daramola & Onikepe, Folarin·Asian Food Science Journal·2018
Aim: Using Four (4) varieties of yam (Dioscorea rotundata), namely, TDr Pepa, TDr Amila, TDr Alumaco and TDr 95/19177 differences in the types of organisms responsible for spontaneous fermentation were evaluated. The organoleptic properties of the final food products were also su...
Open access
Research Article10.9734/AFSJ/2018/44088
Mango is one of the most consumed fruits in Chad and several varieties are cultivated there. However, their biochemical characteristics are still unknown. The objective of this study was to determine the biochemical characteristics of mango varieties cultivated in Chad. Moisture,...
Open access
Research Article10.9734/AFSJ/2018/43018
Aims: The study aimed at demonstrating the influence of natural spices (ginger and garlic) and storage conditions on nutritional, microbial and organoleptic characteristics of composite fruit smoothies. Study Design: Completely Randomized General Factorial Design and Multivariate...
Open access
Research Article10.9734/AFSJ/2018/44109