Aims: To evaluate the chemical, microbiological, physico-chemical and sensory properties of fruit juice produced from blends of soursop, mango and watermelon. Study Design: The data obtained were analyzed using statistical package for social science (SPSS) version 20. The mean an...
Open access
Research Article10.9734/afsj/2020/v19i430246
Nusrat Jahan, Md. Rabiul Hossain, Muhammad Kamal Hossain, Md. Rashadul Alam & Shimul Das·Asian Food Science Journal·2020
Aims: The present study was planned to assess the sedative and anxiolytic efficacy of Amaranthaus tricolor L methanolic extract in vivo. Place and Duration of Study: Department of Pharmacy, between January 2018 and August 2018. Methodology: In this experiment, the crude extract o...
Open access
Research Article10.9734/afsj/2020/v19i430245
Aims: To determine the chemical composition of serendipity berry (Dioscoreophyllum cumminsii) and miracle fruit (Thaumatococcus daniellii). Study Design: The mean and standard deviation of the data obtained were analyzed. Place and Duration of Study: Samples were prepared in Dep...
Open access
Research Article10.9734/afsj/2020/v19i430244
M. S. Suhas, Nagendra S. Kamath, P. Koushik, Vasudeva Singh & R. Somashekar·Asian Food Science Journal·2020
Aim: This study aims to establish structure-property relation of the varieties of millets grown in Karnataka. Study Design: Seven different varieties of millets were collected from the farms in Chitradurga district from the state of Karnataka in India. Place and Duration of Study...
Open access
Research Article10.9734/afsj/2020/v19i430243
The quality and safety aspects of two commercially important species Macrobrachium rosenbergii and Harpodon nehereus were evaluated on this study by examining organoleptic properties, proximate composition, total volatile base-nitrogen (TVB-N) and tri methyl amine-nitrogen (TMA-N...
Open access
Research Article10.9734/afsj/2020/v19i330242
Aim: This study was aimed to compare the performance of different substrates and mother culture materials on yield and yield parameters of oyster mushroom (Pleurotus ostreatus). Study Design: This is an experimental study following Complete Randomized Design (CRD). Place and Dura...
Open access
Research Article10.9734/afsj/2020/v19i330241
Chemical composition of three different eggplant fruit species was studied using standard methods. Solanum aethiopicum, Solanum melongena and Solanum macrocarpon fruit species were used as samples. Results obtained showed high moisture, phytate and oxalate contents in the investi...
Open access
Research Article10.9734/afsj/2020/v19i330239
In the olden days, there was no refrigeration for meat preservation and sausage making was a way to solve this problem. Sausage making evolved as an effort to economize and preserve meat which could not be consumed immediately after slaughter. This study evaluated the effect of r...
Open access
Research Article10.9734/afsj/2020/v19i330240
The pectin strength of peels from four plantain cultivars; Horn Plantain (sample B), French Plantain (sample C), False horn Plantain (sample D), and French Horn Plantain (sample E) and its effect on Jam and Marmalade produced was investigated. Pectin was extracted from the planta...
Open access
Research Article10.9734/afsj/2020/v19i330238
Oniovosa Leonard Adamu- Governor, Peter Nwabueze Okolie, Emmanuel Mmmaduabuchi Ikegwu, Ifedinma Henrietta Obeten, Christiana Oluwatoyin Abiona & Sylvia Veronica Ajagugha Uzochukwu·Asian Food Science Journal·2020
Yoghurt remains a fermented milk of choice globally but its desirability is limited by quality attributes and syneresis. In this study, the effect of using exopolysaccharide (EPS) producing starter cultures and EPS on the quality attribute of yoghurt produced from cow milk was ex...
Open access
Research Article10.9734/afsj/2020/v19i230236