The aim of the research was to investigate the effect of baking and grilling temperatures and times on quality characteristics of chicken breast meat. Eight packs of Industrial skinless chicken breast meat samples were purchased, frozen and sliced into dimensions, thawed and cook...
Open access
Research Article10.9734/afsj/2024/v23i9741
Yoghurt made from cow milk is popular due to its delicious taste and nutritional benefits. However, concerns about animal-based proteins have led to the evaluation of alternative options. This study examines the physiochemical, microbial and sensory characteristics of yoghurt mad...
Open access
Research Article10.9734/afsj/2024/v23i9740
Noodles are popular globally and their consumption is on the rise. Conventional noodles are often lacking in nutrients. Substituting part of wheat flour with nutrient-rich ingredients can improve their nutritional value, though it may alter product properties. This study aimed to...
Open access
Research Article10.9734/afsj/2024/v23i9739
The study investigates the microbial diversity in fermented cayenne pepper sourced from four markets within Enugu metropolis. Fermented foods, including cayenne pepper, are notable for their unique flavors, nutritional benefits, and extended shelf life. This research aims to isol...
Open access
Research Article10.9734/afsj/2024/v23i8738
Theresia Ponsiano Ngungulu, Alex Wenaty, Bernard Chove, Rashid Suleiman & Hadijah Mbwana·Asian Food Science Journal·2024
Indigenous vegetables are widely utilized due to their high nutritional profiles, easy availability, and accessibility in rural areas. The consumption of indigenous vegetables is limited by their high perishability nature which causes high post-harvest losses. Also, the presence...
Open access
Research Article10.9734/afsj/2024/v23i8737
Clement C. Ezegbe, Felix E. Okpalanma, Sunday K. Okocha, Eunice N. Odoh, Josephine C. Ohuche, Sylvester N. Orjiakor & Johnwilfred C. Ndulue·Asian Food Science Journal·2024
Aims: This study investigated the physicochemical and sensory properties of biscuits made from a composite flour of wheat and fermented cowpea hull. Study Design: Mixture Design was adopted for this study. Place and Duration of Study: Department of Food Science and Technology, N...
Open access
Research Article10.9734/afsj/2024/v23i8736
Pearl Millet [Pennisetum glaucum (L.)] is a widely cultivated staple crop and nutritionally rich cereal grain. The cultivar can tolerate drought and high temperatures, making it suitable for arid and semi-arid regions, especially in Africa and Asia. Millet-based products have num...
Open access
Research Article10.9734/afsj/2024/v23i8735
The study focused on characterising pretreated African yam bean (AYB) and Bambara groundnut (BGN) seed coats for possible use in food formulations. The AYB and BG seed coats were dehulled to separate the seed coats from the cotyledon. The seed coats were pretreated using warm wat...
Open access
Research Article10.9734/afsj/2024/v23i8734
Matogoma Digbé Ble, Dorothée Marie Koumi, Joel Bonouma, Patou Henri Kouamé & Yao Thodekes·Asian Food Science Journal·2024
Introduction: Breast milk contains essential macro and micronutrients for infant maturation. Among these macronutrients are oligosaccharides, considered prebiotics. They are the third most abundant component of breast milk after lipids and lactose, and their concentrations are in...
Open access
Research Article10.9734/afsj/2024/v23i8733
The aspiration to reduce post-harvest losses of yams via the promotion of utilisation of the abundant readily available raw materials for industrial purposes and production of health-enhancing foods prompted this research. This work focused on evaluating the phytochemical, antiox...
Open access
Research Article10.9734/afsj/2024/v23i8732