The objective of this study was to determine the functional and pasting properties of composite flours from Triticum durum (wheat), Digitaria exilis (acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder. The flour samples were mixed in a four by four factoria...
Open access
Research Article10.9734/afsj/2020/v19i230237
The indigenous root and tuber crops in Sri Lanka have not been exploited by the food industry. With a view to establish their nutritional importance and promote consumption and industry usage, this study determined the contents of selected bio active compounds and antioxidant pro...
Open access
Research Article10.9734/afsj/2020/v19i230235
Ojokoh Eromosele, Ojokoh Linda O., Nwachukwu Chidinma M., Omonu Richard & Eletuanya Jessica C.·Asian Food Science Journal·2020
Aim: This work attempts to determine the bioactive agents’ groups probably responsible for the diverse growth characteristics and medicinal uses of (Tetracarpidium conophorum) Nigerian walnut. Methodology: The following analyses were carried out in the study proximate, phytochemi...
Open access
Research Article10.9734/afsj/2020/v19i230234
Turmeric rhizomes are exposed to a variety of conditions during processing such as boiling, cooking, blanching and drying before being utilized. In this study, the effect of processing methods on the functional properties and physicochemical properties of turmeric powder was inve...
Open access
Research Article10.9734/afsj/2020/v19i230232
The objective research investigated the effect of flaxseed sprouting on chemical composition, fatty acid composition, antioxidants and flaxseed antinutrients during the four-day sprouting period. For attempts to reduce flaxseed levels of some antinutritional factors, such as cyan...
Open access
Research Article10.9734/afsj/2020/v19i130231
Esienanwan Esien Efiong, Jonathan Maduka Nwaedozie, Abraham Ehinomhen Ubhenin & Emmanuel Hala Kwon- Ndung·Asian Food Science Journal·2020
Aims: To characterize unsweetened and sweetened “kunun-zaki” drink/pulp using GC-MS. Study Design: The experimental groups were divided into four: unsweetened “kunun-zaki” drink, sweetened “kunun-zaki” drink, unsweetened “kunun-zaki” pulp and sweetened “kunun-zaki” pulp respectiv...
Open access
Research Article10.9734/afsj/2020/v19i130230
Yao N'guessan Jean Claude, Adima Amissa Augustin, Niamke Bobelé Florence & Adje Anoh Félix·Asian Food Science Journal·2020
Aims: This study aims to determine the fatty acid, sterol and total polyphenol composition of Ricinodendron heudelotii, Terminalia catappa, Moringa oleifera, Cyperus esculentus, Sesamum indicum and Coula edulis oils. Study Design: Plant material consisting of almonds of Ricinoden...
Open access
Research Article10.9734/afsj/2020/v19i130227
Issoufou Amadou, Oumarou S. Samna, Mahamadou E. Gounga, Mounkaila A. Hassane & Abdoul-Aziz Saidou·Asian Food Science Journal·2020
In Niger, there is a rich diversity of food processing sits from cowpea (Vigna unguiculata). Like most processed products, beroua or cowpea couscous is produced using artisanal processes. It is originated from the people of Arawa (Dogondoutchi). This transformation spread to the...
Open access
Research Article10.9734/afsj/2020/v19i130228
Aims: Replacement of existing stabilizer in ice cream industry by using modified Kithul (Caryota urens) flour which helps to reduce usage of other ingredients which are used for improve the texture and creaminess of the product was examined. Kithul (Caryota urens) flour has bette...
Open access
Research Article10.9734/afsj/2020/v19i130229
This study evaluated flour blends from Wheat, Pearl millet and Andrographis paniculata leaf for functional properties and pasting characteristics profiling. The functional properties such as solubility, gelling capacity, water absorption capacity (WAC), Oil absorption capacity (O...
Open access
Research Article10.9734/afsj/2020/v18i430226