This study evaluated the influence of germination time on the nutritional, functional, mineral, antinutritional, antioxidant, and vitamin properties of quality protein maize (QPM; SAMMAZ 35) flour. QPM grains were germinated for 0, 2, 4, 6, or 8 days, dried, milled, and analysed...
Open access
Research Article10.9734/ajaar/2026/v26i8741
T. K. Adebayo, A. S. Daramola, I. A. Abdulraheem, M. C. Ibrahim & O. O Folorunsho·Asian Food Science Journal·2026
This study assessed the effects of five drying methods on selected quality properties of edible caterpillar (Lepidoptera litoralia) flour, with emphasis on proximate composition, functional properties, mineral content, and vitamin content. The methods evaluated were air drying (A...
Open access
Research Article10.9734/afsj/2026/v25i8904
The development of functional bakery products using underutilized local crops has gained considerable attention as a sustainable approach to address malnutrition and enhance food security. Incorporating nutrient-rich plant-based ingredients into bread formulations not only improv...
Open access
Research Article10.9734/ejnfs/2026/v18i62068
This research aimed at determining the Techno-functional and Bioactive attributes of composite flour produced from maize and defatted sea pulse bean flour in order to explore its potentials in food formulation. Maize and sea pulse seed flours were prepared adopting standard metho...
Open access
Research Article10.9734/ejnfs/2026/v18i31976
This study determined the effects of honey on total phenolic content and antioxidant activities of pineapple (Ananas comosus) drink before and during storage. Packaged honey was added to pineapple drink at ratios, 0, 5, 10, 15 and 20%. Pineapple without honey was used as a contro...
Open access
Research Article10.9734/CJAST/2018/44040