Aim: This study evaluated the effect of orange-fleshed sweet potato (OFSP) flour and edible cricket powder on wheat-based bread's chemical, functional, physical, and sensory quality. Study Design: Three flour blends were formulated and denoted as Samples B to D. Sample A was the...
Open access
Research Article10.9734/afsj/2025/v24i3775
The study evaluated the quality characteristics of bread produced from wheat, soybean, and moringa leaf flour. Four samples from individual flours were formulated as follows; 100:0:0, 90:5:5, 80:15:5, 70:25:5 for wheat flour, soybean and moringa leaf flour, respectively. The samp...
The study evaluated the quality characteristics of complementary food produced from Orange-Fleshed Sweet Potato, soybean, and tropical almond seed composite. The sample formulation was in ratios of 100:0:0, 90:5:5, 80:15:5, and 70:25:5 for Orange-Fleshed Sweet Potato, soybean, an...
Open access
Research Article10.9734/ejnfs/2024/v16i21384
Lukong Elsie Lemnyuy, Mike Ojotu Eke, Peter Agorye Adie & Ndi Betrand Bongjo·Asian Food Science Journal·2023
This study evaluated the effect of adding ginger flour on the storage stability of soymilk. Fresh ginger rhizome was processed to flour by oven drying (OD), sun drying (SD) and ambient drying (AD).The ginger flour were incorporated into processed soymilk at 1 g and 2 g levels, re...
Open access
Research Article10.9734/afsj/2023/v22i2620
The study investigated effects of natural preservatives on the quality of fresh pineapple fruit juice. The natural preservatives used are ginger, garlic, moringa seed and cloves and were processed into powder. The treatment of pineapple with the natural preservatives was at a con...
Open access
Research Article10.9734/afsj/2024/v23i10744
The study investigated the physico-chemical and storage qualities of “Awara” produced from soymilk with tamarind (Tamarindus indica L.) fruit pulp extract as coagulant. The experimental design was 5 x 6 completely randomized design. The “awara” products were prepared using coagul...
Open access
Research Article10.9734/afsj/2024/v23i7722
Biscuit was produced from blends of wheat, soybeans and orange flesh sweet potato (OFSP) flour at different ratios: CFA (100:0:0), CFB (90:10:0), CFC (90:0:10), CFD (85:10:5), CFE (80:10:10) and F (70:15:15). Standard methods were used in raw material preparation. The biscuits pr...
Open access
Research Article10.9734/ejnfs/2024/v16i21383