Aims: The study examined the physicochemical, pasting and organoleptic properties of fufu flour produced from three varieties (TMS 01/1368 (UMUCASS 36), TMS 01/1371 (UMUCASS 37), TMS 01/1412 (UMUCASS 38) and TMS 30570 (control)) of yellow root cassava (Manihot esculenta Crantz)....
Open access
Research Article10.9734/AFSJ/2018/41628
Functional food is a novel area that has occupied much interest in recent time among Food scientists and consumers due to the health promoting attributes. These special foods contain ingredients that aid specific body functions and promote our wellbeing. Since, people are becomin...
Open access
Research Article10.9734/AFSJ/2018/41784
A study on carcass characteristics of Red Sokoto (RS) Buck goat as affected by singeing, scalding and skinning was carried out. Twelve intact RS buck goats with an average live-weight of 18.00 + 0.65 Kg were allocated to these post-slaughter processing treatments. Parameters like...
Open access
Research Article10.9734/AFSJ/2018/41139
Aim: Edible vegetables are consumed directly as food or medicine in Obudu urban area of Cross River State, yet they are sometimes grown in old wastes dumpsites where wastes containing trace metals may have been disposing of indiscriminately, with the view to tap the composted man...
Open access
Research Article10.9734/AFSJ/2018/41561
The aim of this research was to determine the proximate composition and phytochemical molecules of black soup. The soup was made in the food and industrial post graduate laboratory of Kaduna State University. The leaves used were obtained, identified and authenticated at the Amha...
Open access
Research Article10.9734/AFSJ/2018/41926
To alleviate hidden hunger on a long term basis, there is need to establish the nutrient composition of vegetables and determine the level of their incorporation into diets to meet body requirements of relevant vitamins and minerals. This research was aimed at evaluating the nutr...
Open access
Research Article10.9734/AFSJ/2018/41603
Qualities of chum salmon dorsal muscles cooked using a commercially available household superheated steam (SHS) oven [water-oven cooking (WO) and water-grilling cooking (WG)] were investigated, and were compared with those using other heating conditions without SHS [oven cooking...
Open access
Research Article10.9734/AFSJ/2018/42136
Fredrick Onyango Ogutu, George Wanjala Wafula, Shadrack Isaboke Makori, Martin Oyoo Omondi & Naomi Jebichi Kitur·Asian Food Science Journal·2018
This review took a survey of literature on natural toxins in commonly consumed food crops. Food crops are a good source of proteins, carbohydrates, minerals and B-vitamins. However, some foods that are generally consumed possess innate toxins with potential harmful effect in huma...
Open access
Research Article10.9734/AFSJ/2018/39989
T. S. P. Jayaweera, J. M. C. S. Jayasinghe, D. N. N. Madushanka, D. G. Yasawathie & H. A. D. Ruwandeepika·Asian Food Science Journal·2018
Aims: Nitrite is used as the main curing agent in the process of sausage production, but Nitrite has limited usage in food processing due to its, carcinogenic effect. Thus, much attention has been given to find alternative compounds to replace the Nitrite over the past decades. N...
Open access
Research Article10.9734/AFSJ/2018/41374
Rukayya Z. Abba, Abdullahi A. Imam, Mohammed K. Atiku & Yusuf Y. Muhammad·Asian Food Science Journal·2018
In this research, the effect of sprouting on the functional properties and amino acid profile of protein isolates from two Bambara groundnut landraces (Yobe black and Niger cream landraces) was studied. Proteins were isolated using alkaline extraction method. The amino acid profi...
Open access
Research Article10.9734/AFSJ/2018/41158
The experiment was carried out at the Livestock unit of the Teaching and Research Farm Ambrose Alli University, Ekpoma, Edo State, Nigeria to investigate Influence Of Drum Kiln Models On Meat Quality Evaluation Of Smoked Chicken Thighs. Four different Kiln models viz; perforated...
Open access
Research Article10.9734/AFSJ/2018/41104
Ann N. Kanu, Joseph S. Alakali, Michael O. Eke, Abraham T. Girgih, J. A. Bosha & Solomon N. Ijioma·Asian Food Science Journal·2018
Background and Aim: Diabetes mellitus is a chronic and very prevalent metabolic disease condition characterized by the abnormally high blood sugar level that eventually gives rise to diabetic complications affecting human and animals. Insulin deficiency increases free fatty acid...
Open access
Research Article10.9734/AFSJ/2018/41180
M. L. Kasankala, M. Kitunda, D. G. Mushumbusi, C. M. Cyprian, W. P. Meghji, M. C. Mgoba & E. Towo·Asian Food Science Journal·2018
Objective: The objective of the study was to evaluate the success of social mobilization and capacity building efforts done to educate the Mother/Child Caretakers and the general public regarding food fortification and the importance of consuming fortified food products in Kinond...
Open access
Research Article10.9734/AFSJ/2018/41103
In this study, defatted soybean cake, Moringa oleifera leaves and wonderful kola combination were used to raise the nutritional value and scavenging properties of maize-based formulated diets. After blanching and fermentation process, maize (popcorn), moringa leaves, wonderful ko...
Open access
Research Article10.9734/AFSJ/2018/40375
This work aimed at developing starter cultures for fermenting Hibiscus sabdariffa seeds into the traditional condiment Mbuja. In this context, two Bacillus amyloliquefaciens S1 and S5 and one Bacillus subtilis S12 strains, which had been selected in previous studies, were used se...
Open access
Research Article10.9734/AFSJ/2018/41317