Israel Okpunyi Acham, Samuel Ahemen, Moses Terkula Ukeyima & Abraham Tartenger Girgih·Asian Food Science Journal·2018
Chronic disease conditions such as diabetes, hypertension, cancer, obesity and oxidative stress continue to be a significant concern among nations of the world, which is threatening the economic and social prosperity of the people. This calls for urgent action among relevant stak...
Open access
Research Article10.9734/AFSJ/2018/41853
Functional food is a novel area that has occupied much interest in recent time among Food scientists and consumers due to the health promoting attributes. These special foods contain ingredients that aid specific body functions and promote our wellbeing. Since, people are becomin...
Open access
Research Article10.9734/AFSJ/2018/41784
Ogi was produced from composite flour of fermented Acha, roasted Soybean and Carrot. The raw materials were blended in varying proportions. Proximate composition, functional properties and sensory characteristics of the formulated Ogi samples were evaluated. The results of the p...
Open access
Research Article10.9734/ajb2t/2019/v5i230054
Fish have received considerable attention in the last several decades due to the presence of a unique blend of bioactive compounds like omega-3 polyunsaturated fatty acids, protein hydrolysates, polypeptides, peptides, amino acids, vitamins and minerals. The danger of developing...
Open access
Research Article10.9734/AFSJ/2018/41803
Cheese was produced from soy milk, cow milk and coconut milk using lime, lemon and rennet as coagulants. The effect of these coagulants on proximate composition, coagulation time, percentage yield, peroxide value, Thiobarbituric Acid Reactive Substance (TBA-RS), micro-biological...
Open access
Research Article10.9734/ejnfs/2020/v12i730243