White/cream colourbambara groundnut (BGN) seed (Vigna subterranean L.) Was grouped into 12 portions and subjected to different processing methods by soaking in water at room temperature (280C) for 12- 48h and further boiling for different times (30 – 60min). The soaked-boiled see...
Open access
Research Article10.9734/afsj/2022/v21i1030475
The study assessed the phytochemical, nutritional and antioxidant properties of a functional tea made from mixture of Utazi leaf Gongronema latifolium), Nchanwu leaf (Ocimum gratissimum) and Turmeric rhizome (Curcuma longa). The three spices were individually processed by drying...
Open access
Research Article10.9734/ejnfs/2022/v14i930524
C. R. Abah, C. N. Ishiwu, J. E. Obiegbuna, E. F. Okpalanma & C. S. Anarado·Asian Food Science Journal·2021
Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was...
Open access
Research Article10.9734/afsj/2021/v20i630305
This research was carried out to determine the effects of yeast concentration and total soluble solids on the quality of wine produced from pineapple. The experiment was a Response Surface Methodology in the form of Rotatable Central Composite Design (RCCD). Ripe pineapple fruit...
Open access
Research Article10.9734/cjast/2020/v39i3030968
This review work is on the composition, functional properties and food applications of sorghum grains. The review shows that this cereal grains is a rich source of carbohydrate and starch, with little of proteins, fat, vitamins and other nutrients. The functional properties of so...
Open access
Research Article10.9734/ejnfs/2020/v12i530232
Millet is an important nutritious ancient minor cereal food crop. This work reviews the composition, functional properties and food application of millet grains. The review shows that this cereal grains is a good source of carbohydrate and starch, with minute proteins, fat, vitam...
Open access
Research Article10.9734/afsj/2020/v14i230124
This study evaluated the nutritional content and sensory properties of Okro and Oha soup enriched with Westwood larva (cirina forda). The three raw materials were individually processed using standard methods before combining them at different ratios that resulting to 16 samples...
The objective of the research was to evaluate the biochemical characteristics of the various microbial isolates used in the production of plant based yoghurt, the optimal growth temperatures and the effect of incubation time and inoculum concentration on the taste and desirabilit...
Open access
Research Article10.9734/ejnfs/2023/v15i81329