Precooked sauces are sauces that are partially or fully prepared, allowing consumers to reduce preparation time as well as energy costs. The aim of this study was to evaluate the physicochemical and microbiological quality of precooked okra and kapok sauces produced in Ouagadougo...
Open access
Research Article10.9734/afsj/2024/v23i1690
Vegetables play a highly significant role in our daily dietary intake. The inherent perishability of vegetables restricts their exportation and necessitates early consumption. Consequently, ongoing research endeavors aim to develop technologies that can extend the shelf life of v...
Open access
Research Article10.9734/afsj/2023/v22i12691
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
Milk has an outstanding nutritional quality but it is also an excellent medium for bacterial growth and an important source of bacterial infection when consumed without pasteurization. This study aimed at establishing the prevalence of Total Viable Count (TVC), Escherichia coli,...
Open access
Research Article10.9734/afsj/2023/v22i12688
Good manufacturing practice involves a series of measures to be adopted by the food industries in order to guarantee the safety and conformity of food products to specific regulations. Even though good manufacturing practices are vital systems in food safety and is associated wit...
Open access
Research Article10.9734/afsj/2023/v22i12687
O. A. Bassitou Koumassa, Mathias Hounsou, Romaric Ouétchéhou, E. S. Mélissa Akpovi, A. A. Lilans Zannou & D. Sylvain Dabadé·Asian Food Science Journal·2023
Aims: Afitin is a perishable condiment due to its high water content. Various preservatives are used to extend its shelf life, and among them, salt (NaCl) has generated controversy due to potential health risks associated to exposure to elevated concentrations of salt. The presen...
Open access
Research Article10.9734/afsj/2023/v22i12686
Nixtamalization has been widely used as a method of reducing aflatoxin contamination in peanuts as well as in calcium enrichment. The aim of this study is to investigate the effects of nixtamalization on aflatoxin and nutrient content in peanuts among wholesalers and retailers at...
Open access
Research Article10.9734/afsj/2023/v22i11685
The occurrence of stunting in toddlers often arises due to vulnerable food security at the household level. Household food security includes food availability, food access, and food diversity related to ecosystem conditions. This research aims to determine family food security in...
Open access
Research Article10.9734/afsj/2023/v22i11684
Udeh Charles Chiedu, Malomo Sunday Abiodun, Ijarotimi Oluwole Steve & Arogundade Toyin Joy·Asian Food Science Journal·2023
This study evaluated the nutritional qualities of cookies from whole wheat (WW), orange-fleshed sweet potato (OFSP), defatted peanut (DPN) and rice bran (RB) composite flour. The flours (WPRG 1, 2 and 3) were formulated at different ratios (5.00-37.50%) and 100% WW flour (as cont...
Open access
Research Article10.9734/afsj/2023/v22i11683
Domingos Afonso Domingos, Abel Alberto Massingue Júnior, Ezequiel Carlitos Mutie, José Sarmento Bunga, Angélica Agostinho Machalela & António Elísio José·Asian Food Science Journal·2023
Aims: The study aimed to produce and characterize sweet potato-based chips, focusing on pH, titratable acidity, moisture, ash, fat, protein, carbohydrates, and calorific value. Sensory quality was assessed using acceptance tests. Study Design: The research followed an experimenta...
Open access
Research Article10.9734/afsj/2023/v22i11682