Carrot is a root vegetable that belongs to the Apiaceae family and the botanical names Daucus carota and Genus Daucus. Carrot is a globally important vegetable crop that provides essential bioactive constituents such as carotenoids, anthocyanins, and other phenolic compounds. Du...
Open access
Research Article10.9734/cjast/2023/v42i384249
Sweet potatoes are quite nutritious. It provides more than 90% of the nutrients per calorie that the majority of individuals require. It is a source of carbohydrates, as well as vitamins C, E, B1, B2, niacin, B5, folic acid, minerals like potassium, calcium, zinc, and magnesium,...
Open access
Research Article10.9734/cjast/2023/v42i344228
Guavas are frequently referred to be super fruits due to their abundance in dietary fibre, omega-3 and 6 polyunsaturated fatty acids in the seeds, and vitamins A and C in the pericarp. Chia seeds are also one of the foods with excellent nutritional value, outstanding omega-3 fatt...
Open access
Research Article10.9734/cjast/2023/v42i304207
An experimental study was carried out to study the effects of different pretreatments and drying methods on beetroot slices. Drying is widely used and primary method for preservation. Dried beetroot slices were made by treating the slices with different pretreatments (control, KM...
Open access
Research Article10.9734/cjast/2023/v42i284196
The objective of this study was to develop potato chips applying deep frying technique. The potato chips were deep-fried at 180ºC for 13-72 sec. Physicochemical properties of the prepared chips, such as moisture content, ash content, pH, acidity, color (L*, a*, b*), and whitening...
Open access
Research Article10.9734/cjast/2023/v42i274191