The study investigated effect of different drying methods on the chemical and storage properties of ‘daddawa’ powder produced from African locust bean (Parkia biglobosa) seeds. The study provided valuable insights into the drying methods that will help in optimizing the process o...
Open access
Research Article10.9734/afsj/2025/v24i1765
This study investigates the effects of three processing methods; blanching, drying, and fermentation on the phytochemical properties of Garcinia kola stem bark and stone breaker leaves, both of which are traditionally used in medicine. The primary aim was to evaluate how these pr...
Open access
Research Article10.9734/afsj/2025/v24i1763
John Praise Alimi, Olufunke Grace Otitodun, Abubakar Adegboyega Akanni, Medinat Oyiza Jimoh, Rukayat Queen Adegbola, Patience Bahago Haruna, Esther Jesutomilayo Akande, David Taiwo Ishola, Olufunmilayo Adeola Ajayi, Aaron Isaac Yissa & Bamidele Samuel Odutola·Asian Food Science Journal·2024
Developing food products with functional and high nutritional potentials to engender promising solutions to malnutrition is a practical step in addressing SDG-3. This investigation was done to assess the quality of cakes produced with blends of flour from cassava and Bambara nuts...
Open access
Research Article10.9734/afsj/2024/v23i12762
Millets have surfaced as a unique ingredient which has a potent presence as a predominant component in breakfast cereals. They have emerged as a convenient choice for almost all categories of people be it children, housewives, working professionals or elderly groups. The growing...
Open access
Research Article10.9734/afsj/2024/v23i12761
Tahmid Al Rifat, SK Fahim Tahmid Boni, Md. Sajjad Hossain, S M Sohanur Rahman, S. M. Johir Rayhan & Md. Zahir Mahmud·Asian Food Science Journal·2024
To reduce post-harvest losses and extend shelf life, banana (Musa acuminata cv. 'Cavendish') were treated with Aloe Vera Gel (AVG) coating and stored under ambient conditions (30 ± 2°C, 70 ± 5% relative humidity) for 9 days. This study compared uncoated control with AVG-coated ba...
Open access
Research Article10.9734/afsj/2024/v23i12760
Carlos Victor Bessa Corrêa, Jerusa de Souza Andrade & Lidia Medina Araújo·Asian Food Science Journal·2024
Introduction: This paper studied nutritionally enhanced cookies, especially those containing dietary fiber and other health-promoting active substances. The addition of Xylitol, which is used as a sweetener and preservative as an ingredient during cookie production to extend the...
Open access
Research Article10.9734/afsj/2024/v23i12759
Introduction: Non-branded street food provides affordable and quick meals for students around university campuses. However, concerns regarding their nutritional content have surfaced, particularly in comparison to branded alternatives. This study investigates the chemical composi...
Open access
Research Article10.9734/afsj/2024/v23i12758
Zuwariah Ishak, Syahida Maarof, Nur Ilida Mohamad, Norzaleha Kasim & Nik Mohd Faiz Che Mohd Noor·Asian Food Science Journal·2024
Aims: The purpose of this study was to evaluate pineapple-spice beverages for their potential health benefits and assess their consumer acceptance. Fortifying fruit beverages with spices can enhance their nutritional and health benefits, making them effective carriers for deliver...
Open access
Research Article10.9734/afsj/2024/v23i12757
Natasha Veruska dos Santos Nina, Jerusa de Souza Andrade, Suely de Souza Costa, Raimundo da Silva Souza & Mirza Carla Normando Pereira·Asian Food Science Journal·2024
The banana is a product to preserve banana, avoid post-harvest losses and add value. This study aims to evaluate pre-treatments of prevention enzymatic browning and osmotic dehydration, influence on drying time, proximate analysis, physicochemical characterization, color and yiel...
Open access
Research Article10.9734/afsj/2024/v23i12755
Md Azizul Hakim Shiam, Asraful Alam, Mrityunjoy Biswas, Mahfujul Alam, Mohosina Hossain Misha, Shahabuddin Ahmed & Mustafa Kamrul Hasan·Asian Food Science Journal·2024
The increasing environmental issues associated with plastic waste have sparked a heightened interest in the creation of biodegradable alternatives derived from renewable resources. One notable option is biodegradable film made from banana peels, which presents an environmentally...
Open access
Research Article10.9734/afsj/2024/v23i12756
Yam is a tuber crop grown for food security, cultural value and income generation. Due to its high nutrient-demanding nature, soil fertility is required for its cultivation. fertilizer is a crucial agronomic factor in yam production, Still, yam farmers are skeptical about fertili...
Open access
Research Article10.9734/afsj/2024/v23i12754
This research examines a culinary product at G-Town Square, Gading Serpong in the city of Tangerang, Indonesia particularly in Nasi Goreng Mak Sutan or Mak Sutan’s fried rice in english. The main focus of this research is to understand how factors such as food quality, price, amb...
Open access
Research Article10.9734/afsj/2024/v23i11753
The need for fish protein always increases along with the increase in urban population. To meet the food needs of the people in the city of Ternate, one way is to cultivate catfish using a biofloc system. To accelerate the growth of catfish, one of the efforts made is by adding f...
Open access
Research Article10.9734/afsj/2024/v23i11752
The widespread use of petroleum-based plastic packaging as food packaging has raised many concerns regarding the negative impact on the environment. The increase of public awareness on environmental problems and the importance of food safety has encouraged a lot of research regar...
Open access
Research Article10.9734/afsj/2024/v23i11750
Aim: This study aims to analyze Nutritional and Bioactive properties of a novel composite flour and paratha made from it, developed by incorporating hemp seed flour, corn silk flour, and chickpea flour alongside wheat flour, targeting the creation of a high-protein and high-fiber...
Open access
Research Article10.9734/afsj/2024/v23i11751