António Elísio José

Effect of Enriching Bread with Cashew Nut Flour (Anacardium occidentale L.)

Rafael Nanelo, Leandro Manuel Mavuei, Angélica Machalela & António Elísio José · Asian Food Science Journal · 2026

This study evaluated the effect of partial replacement of wheat flour with cashew nut flour (Anacardium occidentale L.) on selected physicochemical characteristics of bread. Four formulations were prepared: FP, containing 65% wheat flour, 1% salt, 1% yeast, and 33% water; F1, con...

Open access Research Article 10.9734/afsj/2026/v25i8900

Physicochemical Properties of SWEET Potato Chips (Ipomoea batatas)

Domingos Afonso Domingos, Abel Alberto Massingue Júnior, Ezequiel Carlitos Mutie, José Sarmento Bunga, Angélica Agostinho Machalela & António Elísio José · Asian Food Science Journal · 2023

Aims: The study aimed to produce and characterize sweet potato-based chips, focusing on pH, titratable acidity, moisture, ash, fat, protein, carbohydrates, and calorific value. Sensory quality was assessed using acceptance tests. Study Design: The research followed an experimenta...

Open access Research Article 10.9734/afsj/2023/v22i11682