Sengev Iorfa Abraham, Ariahu Chukwuma Charles, Abu Joseph Oneh & Gernah Dickson Iorwuese·Asian Food Science Journal·2021
The effect of fermentation, mango mesocarp or fluted pumpkin leaf powders on the chemical properties and potential mineral bioavailability of sorghum-based complementary foods was investigated. Samples were formulated based on 16% protein to satisfy the nutrient requirement of pr...
Open access
Research Article10.9734/afsj/2021/v20i330282
O. A. Adeoti, A. O. Alabi, E. O. Ogunjobi, O. O. Elutilo & S. O. Adeodokun·Asian Food Science Journal·2021
Fruit jams were produced from watermelon, pineapple and apple spiced with ginger, garlic and turmeric using standard method. The sample treatments were WA (watermelon 100%), WAGI (watermelon 95% + ginger 5%), WAGA (watermelon 95% + garlic 5%), WATU (watermelon 95% + turmeric 5%),...
Open access
Research Article10.9734/afsj/2021/v20i330281
Khaleda Akter, Mahfuza Khandaker, Md. Abdul Aziz, Shahriar Mahmud, Md. Neaz Morshed & G. M. Sala Uddin·Asian Food Science Journal·2021
Halal food and food products consumption is a major part of living in Muslim community. Pork meat or meat items are not considered halal in Muslim countries and consumers. Ensuring pork-free food items is a challenge for the food industry and exporters to Muslim nations. This stu...
Open access
Research Article10.9734/afsj/2021/v20i330279
The feasibility of partially substituting wheat flour with pawpaw seed (WFPS) flour in bread formulation was investigated. Matured, ripped pawpaw fruits were washed, and the seeds were collected, extracted, dried and milled. Different proportions of wheat and pawpaw seed flour wi...
Open access
Research Article10.9734/afsj/2021/v20i330280
This work analyzed the nutritional composition of germinated brown rice (GBR) produced from FARRO 57 rice cultivar and compared it with that of ungerminated brown rice (UBR) and ungerminated parboiled milled/white rice (UWR) from the same cultivar which were used as controls. Th...
Open access
Research Article10.9734/afsj/2021/v20i330278
The influence of degree of ripening (unripe, half-ripe and ripe) of citrus fruits (lemon, lime and grapefruit) on the biochemical characteristics and antioxidant potential of their juices was investigated. The juice yield from the citrus fruits was affected by the level of ripeni...
Open access
Research Article10.9734/afsj/2021/v20i330277
There are an increasing number of fermented beverage using herbal extract as a natural ingredient. The growth of bacteria in four plant water extract (Lycium barbarum, Psidium guajava, Momordica grosvenori, and Garcinia mongostana) as measured by the increase in turbidity of MRS...
Open access
Research Article10.9734/afsj/2021/v20i330276
This study evaluates the quality of yam and carrot flour blends for the production of stiff dough and biscuits. Flour samples were prepared from yam tubers and carrot flours .The carrot flour was used to substitute 5, 10, 15, and 20 of the yam flour on the stiff dough. Biscuits w...
Open access
Research Article10.9734/afsj/2021/v20i330275
Bread was produced from wheat (Trititum spp) orange flesh sweet potato (Ipomoea batatas L.) flour, starch and non-starch residue blends. The orange-fleshed sweet potatoes were washed, peeled, sliced, dried and milled to flour. The starch and non-starch residue were also produced...
Open access
Research Article10.9734/afsj/2021/v20i330274
The interest in discovering and developing natural antimicrobial has significantly increased due to consumer preferences for food that are free of chemical preservatives while still microbiologically safe. One of the best sourced natural antimicrobials is certain mushrooms as man...
Open access
Research Article10.9734/afsj/2021/v20i230272