Quality attributes of stiff porridges prepared from Pearl millet and African Yam Bean (AYB) flour blends were studied. Various ratios such as A (100% pearl millet), B (90:10), C (80:20), D (70:30), E (60:40) and F (50:50) of pearl millet and African Yam Bean (AYB) composite flour...
Open access
Research Article10.9734/afsj/2021/v20i930343
Sadman Sakib Sabuj, A. K. M. Faruk-E-Azam, Md. Shahidul Islam, Md. Nizam Uddin, Md. Nazrul Islam & Md. Shajadul Islam·Asian Food Science Journal·2021
Aims: This comparative study was carried out to evaluate the vitamin-C and mineral content of twenty-two different sorts of nutritious and low-cost fresh vegetables. Methodology: The study was conducted in the agricultural chemistry laboratory, Patuakhali Science and Technology U...
Open access
Research Article10.9734/afsj/2021/v20i930344
Joy N. Eke-Ejiofor, Adelaide E. Ojimadu, Gabriel O. Wordu & Chigozie E. Ofoedu·Asian Food Science Journal·2021
The progress towards exploring the potentials of underutilized indigenous food sources via product development to curb food wastage and agro-food extinction is a way of attaining food nutrition and security within a region. In this context, a comparative study involving some func...
Open access
Research Article10.9734/afsj/2021/v20i930342
The present study was aimed at determining the distribution of ochratoxin A (OTA) in different types of coffee using short review and analysis. Mycotoxins have undoubtedly presented a global challenge to human health since the earliest times, and this threat will mainly increase...
Open access
Research Article10.9734/afsj/2021/v20i930341
G. B. Olukotun, S. A. Salami, I. J. Okon, J. H. Ahmadu, O. O. Ajibulu & Z. Bello·Asian Food Science Journal·2021
Fermented milk is an essential commodity in Africa and beyond. Many techniques have been developed over time for the manufacture of different forms of yoghurt products. One of these Traditional methods includes back slopping). The advantages of this method include faster fermenta...
Open access
Research Article10.9734/afsj/2021/v20i930340
Cowpea, an important protein food, is used for its nutritional and functional properties. A study was carried out to determine the physico-functional characteristics of Flours and Protein Isolates from Two (2) Varieties of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. W...
Open access
Research Article10.9734/afsj/2021/v20i930348
Dakere is a traditional steamed agglomerated dumpling produced from either millet (M) or sorghum (S) flour or both (MS). In the current study, millet and sorghum flours were separately fractionated into fine (f) (<250um), medium (m) (250-350um) and coarse (350-500um) fractions...
Open access
Research Article10.9734/afsj/2021/v20i930338
Lawal Halima Zubairu, Madu Paschal Chima, Opaluwa Obaje Daniel & Mohammed, Yahaya·Asian Food Science Journal·2021
Aim: This study aimed to analyze the amino acid profile and determine the vitamin C content of the condiments named Detarium microcarpum (DM), Cissus populnea (CP), Grewia mollis (GW) and Parkia biglobosa (PB). Study Design: The condiments obtained from Gwagwa market, Federal Cap...
Open access
Research Article10.9734/afsj/2021/v20i930339
Notwithstanding the inflows of currency for the populations who practice it, the cultivation of the cashew tree contributes to strengthening the forestry agrosystem in Côte d'Ivoire. However, this culture, with multiple interests, is confronted with attacks from parasites includi...
Open access
Research Article10.9734/afsj/2021/v20i830336
This research was geared towards producing and evaluating the physicochemical properties of cake with different ratios of soy lecithin. Soy lecithin was produced by the degumming of raw soy oil by adding 2% water content to the oil and heating to 70oC. Soy oil yield was 31% while...
Open access
Research Article10.9734/afsj/2021/v20i930337