Rice flours from five species of major non-glutinous rice cultivars in Japan were used to produce noodles in this study, and these properties of noodles were evaluated and compared to those made from medium wheat flour. There was a large difference on moisture and apparent amylos...
Open access
Research Article10.9734/AFSJ/2018/43952
This research was carried out to determine the effects of thermal process of boiling of soy bean seeds on the nutritional status of soy milk and soy yoghurt produced by fermentation. The soybean seeds were de-hulled, boiled and thermally processed to soymilk. Food sweetener (Gluc...
Open access
Research Article10.9734/AFSJ/2018/44099
Fish have received considerable attention in the last several decades due to the presence of a unique blend of bioactive compounds like omega-3 polyunsaturated fatty acids, protein hydrolysates, polypeptides, peptides, amino acids, vitamins and minerals. The danger of developing...
Open access
Research Article10.9734/AFSJ/2018/41803
Aims: The study examined the proximate composition and functional properties of flours from three purple maize varieties from Côte d’Ivoire with a view to exploring their potential uses in food and non-food applications. Study Design: Three different purple maize varieties were g...
Open access
Research Article10.9734/AFSJ/2018/44034
Femi Ayoade, Paulina, O. Adeniji, Kellanny, S. Amole, Yeitarere, A. Amaremo, Titilayo, O. Apata, Scott, O. Fayemi, Nicholas, E. Oyejide, Uchenna D. Abazuh, Tolulope, A. Kayode, Gbenga G. Daramola & Onikepe, Folarin·Asian Food Science Journal·2018
Aim: Using Four (4) varieties of yam (Dioscorea rotundata), namely, TDr Pepa, TDr Amila, TDr Alumaco and TDr 95/19177 differences in the types of organisms responsible for spontaneous fermentation were evaluated. The organoleptic properties of the final food products were also su...
Open access
Research Article10.9734/AFSJ/2018/44088
Mango is one of the most consumed fruits in Chad and several varieties are cultivated there. However, their biochemical characteristics are still unknown. The objective of this study was to determine the biochemical characteristics of mango varieties cultivated in Chad. Moisture,...
Open access
Research Article10.9734/AFSJ/2018/43018
Aims: The study aimed at demonstrating the influence of natural spices (ginger and garlic) and storage conditions on nutritional, microbial and organoleptic characteristics of composite fruit smoothies. Study Design: Completely Randomized General Factorial Design and Multivariate...
Open access
Research Article10.9734/AFSJ/2018/44109
Tigernut with its inherent nutritional and therapeutic advantage could serve as a good alternative to scarce cow milk in the production of yoghurt. This is because the crop is locally cultivated in abundant quantities and could grow in every region in Nigeria. In this study, the...
Open access
Research Article10.9734/AFSJ/2018/44137
Aims: To explore the benefits of the African Yam Bean (AYB) and carrot composite flour blend for combating the problem of micronutrient deficiency in Nigeria. Place and Duration of Study: Chemistry Department, Benue State University, Makurdi and Advance Animal Science Laboratory,...
Open access
Research Article10.9734/AFSJ/2018/43536
The research was carried out to evaluate the effect of addition of tigernut and defatted sesame flours on the physical, functional and microbiological properties of the wheat bread. Tigernut and sesame were processed into flour, which were used in partially substituting the wheat...
Open access
Research Article10.9734/AFSJ/2018/43894