The effect of pasteurisation on the nutritional and physicochemical quality of soursop juice was investigated. Soursop juice was prepared from soursop fruit pulp and pasteurised at different temperatures (63, 71, 78, 83 and 95°C) for different durations. The effect of pasteurisat...
Open access
Research Article10.9734/AFSJ/2019/45610
Seed priming is the preparation of plants to overcome stress with the aim of improving the efficiency and rate of germination. The effect of priming cowpea, millet and sorghum seeds with methylene blue (MB) on germination power (GP) was investigated in this work. The seeds were p...
Open access
Research Article10.9734/ijpss/2020/v32i630294
Ackee (Blighiasapida) fruit has a nutritional composition comparable to other commonly consumed fruits although its consumption is limited by the presence of anti-nutrients. This study investigated the effect of processing on some anti-nutrients (oxalate and phytate) as well as o...
Open access
Research Article10.9734/ejnfs/2020/v12i230195