Moisture transfer characteristics of dambu-nama (DN) as influenced by addition of citric acid, salt and sugar as hurdles were investigated. Four products comprising DN with 0.1% citric acid + 2% salt and 2% sugar (DNC0.1); DN+ 0.2% citric + 2% salt + 2% sugar (DNC0.2); DN + 0.3%...
Open access
Research Article10.9734/afsj/2021/v20i430289
The microbiological, physico-chemical, sensory and storage characteristics of dambu-nama (DN) as influenced by addition of citric acid, salt and sugar as hurdles were investigated. Preliminary sensory evaluation suggested that at citric acid level above 0.3%, sugar and salt level...
Open access
Research Article10.9734/afsj/2021/v20i430286
Cookies was produced from wheat (Triticum, spp), acha (Digitaria exilis), and sprouted soybeans (Glycine max) flour blends. The acha and soybeans were processed into flour and used to substitute wheat flour at different proportions with 100:0:0 wheat, acha and sprouted soybeans f...
Open access
Research Article10.9734/afsj/2019/v7i229969
Seasonings are ingredients used to bring out the natural tastes and flavours in food without significantly altering the basic taste and flavour. This study evaluated the effect of fermentation and drying on the bioactive compounds, vitamins and antioxidant activity of seasoning c...
Open access
Research Article10.9734/ajfrn/2026/v5i2395
Aim: This study evaluated the proximate composition and functional properties of whole cricket protein meal (WCRIPM), defatted cricket protein meal (DCRIPM), and cricket protein hydrolysate (CRIPH) prepared from Brachytrupes membranaceus. Study Design: A laboratory experiment com...
Open access
Research Article10.9734/ajfrn/2026/v5i4438
Edible insects are a unique food ingredient with great potential to contribute to global food security and provide an interesting food alternative. This study aims to determine whole meal, defatted, and protein hydrolysates from edible grasshoppers. Edible grasshoppers were harve...
Open access
Research Article10.9734/ajfrn/2026/v5i2391
Aim: This study was aimed to examine the microbial and sensory quality of tomato powders using different drying methods Study Design: This study involved the design, fabrication, and performance evaluation of a mixed solar-powered dryer optimized for drying agricultural produce,...
Open access
Research Article10.9734/ajfrn/2025/v4i4346
The feasibility of partially substituting wheat flour with pawpaw seed (WFPS) flour in bread formulation was investigated. Matured, ripped pawpaw fruits were washed, and the seeds were collected, extracted, dried and milled. Different proportions of wheat and pawpaw seed flour wi...
Open access
Research Article10.9734/afsj/2021/v20i330280
In this study, carried out at Makurdi Nigeria, peanuts and avocado pulp were processed into flours and blended with refined wheat flour in proportions 100:0:0, 95:5:0, 90:5:5, 85:10:5, 80:10:10 and 75:15:10. The functional properties of the flour blends were determined. Cookies w...
Open access
Research Article10.9734/afsj/2020/v15i430156
Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu. Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) f...
Open access
Research Article10.9734/afsj/2019/v11i430066
Aim: To investigate the effect of yeast addition and proofing time on the quality characteristic of bread from wheat and cassava flour. Study Design: Composite flour of wheat and cassava was prepared in a ratio 70:30% from which sample B, C, D, E, F, F, G, H, I and J were obtain...
Open access
Research Article10.9734/AFSJ/2018/42697
The objective of this research was to extract (using cold press and soxhlex extraction method), determine the physicochemical characteristics and characterization of the oil from Sesame indicum seed by GC-MS analysis. Output yield gave an average of 28.23 and 46.60 % oil yield fo...
Open access
Research Article10.9734/AFSJ/2018/40444
The bioactive peptides produced by enzymatic hydrolysis, acid hydrolysis and fermentation approach have been identified and used widely in research. These methods are important in enhancement or prevention and management of chronic diseases that are ravaging the world such as typ...
Open access
Research Article10.9734/afsj/2019/v8i130011