B. M. Khaled, Adda Ann Sina, Asraful Alam, Md. Abdul Alim & Mrityunjoy Biswas·Asian Food Science Journal·2023
Aims: The aim of the study was to investigate the reusability of edible oils and to find which temperature the refined oils could be used for cooking purposes. Study Design: The study followed a completely randomized design (CRD). Place and Duration of Study: The study was condu...
Open access
Research Article10.9734/afsj/2023/v22i5633
Aim: Medicinal plants and their extracts represent a rich source of crude medications that possess therapeutic properties. Physico-chemical properties of two different rice varieties (Jandhan and Sugapankhi) of North India collected from Uttar Pradesh and a starter culture cake c...
Open access
Research Article10.9734/afsj/2023/v22i5634
Ubad Polycarpe Tougan, Zoulkifilou Yacoubou, Camille D. Guidime, Nourou S. Yorou & François Malaisse·Asian Food Science Journal·2023
Edible mushrooms consumed in Benin include a diversity of species including oyster mushrooms (Pleurotus ostreatus). This Oyster mushroom production is increasing in the South of the country. The study aims to evaluate their techno-functional, nutritional and sensory properties in...
Open access
Research Article10.9734/afsj/2023/v22i5632
Aims: To assessing the effect of boiling and fermentation on Proximate, mineral, dietary fibre and phytochemical compositions of the raw and processed Lentinus squarrosulus mushroom. Study Design: The mushroom was cultivated, processed into boiled and fermented flour and then ana...
Open access
Research Article10.9734/afsj/2023/v22i5631
Aim: In Burkina Faso, low micronutrients intake is one of factors responsible of under five years children malnutrition. Research on local food to find best vegetables rich in micronutrients is a way to improve children nutrition. The aim of this study is to assess micronutrients...
Open access
Research Article10.9734/afsj/2023/v22i4630
The market for plant-based proteins, particularly alternatives to dairy products, is growing due to health benefits and environmental concerns. Many people are adopting plant-based diets, due to lactose intolerance, vegan and vegetarian lifestyles; thus, promoting lactose-free an...
Open access
Research Article10.9734/afsj/2023/v22i4629
This research aims to determine the effect of different ratios of shrimp shell flour and wheat flour in making croissants on the level of panelist preference. This research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padja...
Open access
Research Article10.9734/afsj/2023/v22i4628
Vishnu Suresh, Ligimol James, A. K. Beena, V. Aparna Sudhakaran & M. P. Divya·Asian Food Science Journal·2023
Aims: To isolate, identify and characterize thermoduric psychrotrophic bacteria from locally available market samples of pasteurized milk. Study Design: Market samples of pasteurized milk were collected, subjected to laboratory pasteurization and thermoduric psychrotrophic bacter...
Open access
Research Article10.9734/afsj/2023/v22i4627
Aims: To model and optimize complementary foods based on their mixture ingredients viz. African breadfruit, soybean and maize, and their depending quality characteristics namely, energy, carbohydrate, fat, ash, protein, flavor, taste, general acceptability and paste viscosity, an...
Open access
Research Article10.9734/afsj/2023/v22i4626
The edible film is an alternative that can be used as eco-friendly packaging material (biodegradable) as a plastic substitute. The material that can be used in making edible films is glucomannan, which can dissolve easily but is less elastic. The development of the necessary edib...
Open access
Research Article10.9734/afsj/2023/v22i3625
Mucuna pruriens seed is an underutilized legume with good nutritional value with a possibility of changes in its micronutrients’ composition during processing whose data is scanty. Mucuna pruriens seed flour was therefore evaluated for the effect of soaking, cooking, roasting, ge...
Open access
Research Article10.9734/afsj/2023/v22i3624
This study was aimed at investigating the quality characteristics of flour blends produced from sesame seeds, African yam bean (AYB) and Moringa leaf powder (MLP) for “biscuit- like” production. Dehulled sesame seeds were roasted for 7-13 min at 185 – 200 0C, defatted and milled...
Open access
Research Article10.9734/afsj/2023/v22i3623
Fruit juices are unfermented but probably fermentable fruit extracts, stored fresh and consumed around the world due to their great nutritional importance. The objective of this study wasto determine the pesticide residues, the physicochemical and nutritional parameters of pineap...
Open access
Research Article10.9734/afsj/2023/v22i3622
Aim: To assess the magnitude and safety of migrants from three cook-in food packaging materials (plantain leaf, polyethylene film and aluminium foil) into cooked ‘moi-moi’. Methodology: The ‘moi-moi’ was prepared, packaged in three different packaging materials and cooked to done...
Open access
Research Article10.9734/afsj/2023/v22i3621
Lukong Elsie Lemnyuy, Mike Ojotu Eke, Peter Agorye Adie & Ndi Betrand Bongjo·Asian Food Science Journal·2023
This study evaluated the effect of adding ginger flour on the storage stability of soymilk. Fresh ginger rhizome was processed to flour by oven drying (OD), sun drying (SD) and ambient drying (AD).The ginger flour were incorporated into processed soymilk at 1 g and 2 g levels, re...
Open access
Research Article10.9734/afsj/2023/v22i2620