Four concentrations of roselle calyx extract-RCE excluding water only-T1 were prepared by hot-water extraction at 100°C for 10minutes using 5 (T2), 10 (T3), 15 (T4) and 20 (T5) grams roselle calyx-RC per Liter of water (g RC/L). These with T1 were offered as drinking water to 28-...
Open access
Research Article10.9734/ajravs/2026/v9i1403
D. O. Oshibanjo, O. O. Olusola, J. S. Luka, A. I. Adesope, Lawrence Abegunde, K. A. Gbeffe, A. K. Adeniyi & M. A. Akwashiki·Asian Food Science Journal·2019
Aims: The process of degradation converts fatty acid esters of oils into free fatty acids, by reaction with air, moisture and/or other materials. The main cause of rancidity of lipids is the oxidative deterioration of unsaturated fatty acids through a free-radical chain mechanism...
Open access
Research Article10.9734/afsj/2019/v11i330061
Aims: The effect of cooking method and temperature on amino acid composition of breakfast sausage (BS) was undertaken in this study. Methodology: Three batches of prepared BS from beef, were randomly allotted to three cooking methods (CM): (boiling, grilling and frying) each at c...
Open access
Research Article10.9734/ejnfs/2019/v9i430086
Aims: The experiment was conducted to investigate the performance and carcass characteristics of meat-type chicken fed Soybean Meal (SBM) and Sesame/Soybean Meal (SSBM) supplemented with or without microbial phytase. Study Design: The experiment employed a complete randomized des...
Open access
Research Article10.9734/ajea/2014/10513
Danbunama (DB) is a shredded meat product that is light, easy to pack and nutrient retaining and is traditionally produced from beef. A completely randomized design was employed to study the effect of three meat types of beef, chevon and pork on quality attributes of DB. Proximat...
Open access
Research Article10.9734/BJAST/2014/10055