This study was carried out to evaluate the quality characteristics of doughnuts produced from composite flours of wheat, bambara groundnut and high quality cassava flour (HQCF) blends. The functional properties of the flour; proximate, physical and sensory properties of the dough...
Open access
Research Article10.9734/afsj/2026/v25i6881
A study was conducted to evaluate the quality of fresh fluted pumpkin leaves stored in two different types of evaporative coolers- aluminum-cladded burnt-clay-brick evaporative cooler (ABBEC) and non-cladded burnt-clay-brick evaporative cooler (NBBEC) compared with ambient storag...
Open access
Research Article10.9734/afsj/2020/v18i330218
Postharvest cooling of fresh produce is essential to delivering high quality produce to the consumer. African eggplants are chilling sensitive at temperatures below 10°C, there is need to store them at higher temperatures because of their tropical nature. Evaporative coolers suit...
Open access
Research Article10.9734/afsj/2020/v18i130207
Large quantities of oranges are wasted during storage due to its highly perishable nature. Research was therefore conducted on quality evaluation of orange fruits stored in aluminum-cladded (ABBEC) and non-cladded burnt-clay-brick evaporative coolers (NBBEC) to prevent postharves...
Open access
Research Article10.9734/afsj/2020/v15i230148
A study was conducted to assess the performance of evaporative coolers for the storage of fruits and vegetables. The evaporative coolers used for this study consist of double-walled rectangular brick construction (1.29 × 2.55 × 2.56) m external and (1.13 × 1.27 × 2.08) m, interna...
Open access
Research Article10.9734/afsj/2020/v15i230147