The aim of the study was to produce and evaluate the storage stability of extruded snacks from chicken egg and whole wheat flour. The whole wheat flour (WWF) and raw whole egg (WE) or raw egg yolk (EY) or raw egg white (EW) were mixed in different proportions (100 % WWF; 85 % WWF...
Open access
Research Article10.9734/afsj/2026/v25i1847
This paper aims to evaluate the antioxidant activity and micronutrient content of extruded snacks from blends of whole wheat flour (WWF) and chicken egg. The WWF was mixed separately in different proportions either with the raw whole egg, egg yolk or egg albumen. A twin-screw ext...
Open access
Research Article10.9734/ajfrn/2026/v5i1364
This paper focused on the effect of different frying methods on the quality of chicken breast meat. Fresh boned broiler chicken breast meat samples were purchased, frozen, sliced into dimensions. These samples were cooked by air frying (AF) and deep fat frying (DF) methods at 170...
Open access
Research Article10.9734/afsj/2022/v21i1030469
K. O. Aremu, T. M. Okonkwo, C. M. Eze, C. H. Agwu, J. I. Agbaka & A. N. Ibrahim·Asian Food Science Journal·2020
Aims: To investigate the physicochemical, sensory and microbial qualities of ice cream stabilized with hydrocolloids from Achi (Brachystegia eurycoma) and Ofor (Detarium microcarpum. Study Design: A 4×5 split-plot in completely randomized design. Place and Duration of Study: Depa...
Open access
Research Article10.9734/afsj/2020/v16i130162