Bleou Jean Jaurès Touzou, Doudjo Soro, Soronikpoho Soro & Kouadio Ernest Koffi·Asian Food Science Journal·2019
The aim of this research was to produce bread from composite flours (fermented cashew kernel/wheat), determine their physicochemical and sensory properties. The Hagberg falling number (FN) and rheological properties of wheat flour replaced with fermented cashew kernel flour at 10,...
Open access
Research Article10.9734/afsj/2019/v12i430091
The effect of particle size and high dose gamma irradiation on functional properties of maize flour was studied. The maize flour at three levels of particle size (-177, -250 and -420 µm obtained from sieves of 80, 60 and 40 meshes respectively) was irradiated in transparent glass...
Open access
Research Article10.9734/afsj/2019/v12i430089
Ibrahim Fofana, Kouamé Olivier Chatigre, N’guessan Verdier Abouo & Godi Henri Marius Biego·Asian Food Science Journal·2019
Aims: To assess the effectiveness of triple bagging systems with or without Lippia multiflora leaves on the vitamin-quality of cowpea seeds during storage. Methodology: Cowpea seeds that have undergone any treatment were collected from producer in the southwest of Côte d’Ivoire....
Open access
Research Article10.9734/afsj/2019/v12i430090
Daouda Sidibe, Adama Coulibaly, Yves Nyamien, Blé Loui Oguielou, Ysidor N’guessan Konan & Godi Henri Marius Biego·Asian Food Science Journal·2019
Aims : This study aims to determine the organoleptic characteristics of different formulations nectars elaborated with ginger oleoresin. Study Design : Ginger nectars were formulated, using a composite central plan, from oleoresin or ginger rhizome, lemon juice and sugar. Then, t...
Open access
Research Article10.9734/afsj/2019/v12i430088
The objective of this study was to evaluate the effect of the addition of fluted pumpkin leaves extract on the physicochemical properties, microbiological quality and organoleptic attributes of the soy milk using standard methods. Five blend ratios and codes of 100:0 (Sample A),...
Open access
Research Article10.9734/afsj/2019/v12i330087
Aims: The objective of this study was to produce and use potash from kola follicles (Cola nitda) in the formulation of an ethnic or traditional foods namely kabatôh. Study Design: 17 formulations of kabatôh carried out in the presence of potash were subjected to a sensory analysi...
Open access
Research Article10.9734/afsj/2019/v12i330086
This research was conducted to determine the shelf life of Indian mackerel by giving ruku-ruku leaf solution at different concentrations on phytochemical test, amount of bacteria, degree of acidity (pH), weight loss, and water content in Indian mackerel during low-temperature sto...
Open access
Research Article10.9734/afsj/2019/v12i330084
Aims: The study aimed to isolate and characterize 2-deoxy-D-glucose (2-DG) resistant Saccharomyces cerevisiae from fruits to establish distinctive bread making technology using wild-type yeasts in the future. Study Design: The research was conducted experimentally. Place and Dura...
Open access
Research Article10.9734/afsj/2019/v12i330085
Background: During processing of banana, peels are discarded which are valuable source of potassium, dietary fiber with percentages up to 40-50% protein, 8-11% lipids, and 2.2- 10.9% fatty acids. Therefore a high value nutrition baking flour can be made using dried ripe banana pe...
Open access
Research Article10.9734/afsj/2019/v12i330083
Background: In Kenya Food safety has been a subject of concern in the recent past due to an increase in chronic illnesses. This was triggered by challenges in quality control, unregulated trade of milk by hawkers, and a minimal level of safety awareness among the farmers. Objecti...
Open access
Research Article10.9734/afsj/2019/v12i230082