Kunun-zaki is a traditional non-alcoholic cereal-based fermented beverage commonly consumed in Northern Nigeria. It is traditionally produced from millet through spontaneous fermentation and is valued for its refreshing taste and nutritional attributes. Fermented foods are valued...
Open access
Research Article10.9734/ajarr/2026/v20i71404
Plant-based milk alternatives, particularly almond milk, are increasingly valued for their nutritional profile and suitability for individuals with lactose intolerance or dairy allergies. This study investigated how soaking almond kernels in water for different durations (0–24 h)...
Open access
Research Article10.9734/afsj/2026/v25i4864
This study evaluated quality characteristics and sensory properties of bread elaborated with flour blends of wheat and African yam bean. The wheat flour was procured, while the purchased African yam bean seeds were cleaned, sorted, washed and steeped in 2.5 litres of clean water...
Open access
Research Article10.9734/afsj/2023/v22i12689
The aim of this study was to evaluate the impact of cooking conditions on proximate composition and textural properties (cohesiveness and chewiness) of chicken breast meat. Eight packs of industrial skinless chicken breast meat were cooked by air frying (AF), baking (BK), deep f...
Open access
Research Article10.9734/ejnfs/2023/v15i61313
The study was conducted to ascertain the effect of thermal treatments on selected minerals (Ca, K, Mg, Na, P, Fe and Zn) and water soluble vitamins (B1, B2, B3, B6, B9, B12 and C) contents of chicken breast meat. Industrial skinless chicken breast meat samples were purchased, tra...
Open access
Research Article10.9734/ejnfs/2023/v15i11285
The effect of cooking on pH, juiciness, instrumental colour and microstructural properties of chicken breast meat was investigated. Industrial skinless chicken breast meat samples were purchased, frozen and sliced into dimensions , thawed and cooked by air frying (AF), baking (BK...
Open access
Research Article10.9734/ejnfs/2022/v14i111264