Effects of roasting and γ-irradiated (2, 4, 6, 8, and 10 kGy) peanuts on toxicological parameters were evaluated through feeding of Wistar rats fed for a period of eight weeks. Physical appearance, body weight, hematological, serum biochemistry and tissue pathological parameters...
Open access
Research Article10.9734/afsj/2022/v21i830443
Jams are preserved fruits and sugars which are packaged in cans or bottles for long-term preservation. The processing involves the disruption of the fruit tissue followed by heating with water and sugar to activate the pectin prior being put into containers. Jams were processed f...
Open access
Research Article10.9734/afsj/2021/v20i1230389
O. A. Adeoti, A. O. Alabi, E. O. Ogunjobi, O. O. Elutilo & S. O. Adeodokun·Asian Food Science Journal·2021
Fruit jams were produced from watermelon, pineapple and apple spiced with ginger, garlic and turmeric using standard method. The sample treatments were WA (watermelon 100%), WAGI (watermelon 95% + ginger 5%), WAGA (watermelon 95% + garlic 5%), WATU (watermelon 95% + turmeric 5%),...
Open access
Research Article10.9734/afsj/2021/v20i330281