Food is considered safe when it is free from substances that might compromise individual or populations' health and well-being, and is realizable with appropriate food safety cultures. This study accessed 150 food vendors across four of twelve political wards of the Abuja Municip...
Open access
Research Article10.9734/afsj/2022/v21i12602
This study investigated the production of mixed fruit juices from pawpaw, watermelon and pineapple fruits, pawpaw and watermelon fruits. Fresh ripe fruits (pineapple, watermelon and pawpaw and watermelon) were washed, manually peeled, deseeded, sliced, squeezed and sieved to obta...
Open access
Research Article10.9734/afsj/2022/v21i12603
Rachidatou Karimou, Haziz Sina, Essé A. Agossou, Bawa Boya, Sylvestre A. Assogba, Akim Socohou, Josiane A. Semassa, Eugène S. Attakpa, Farid Baba-Moussa, Adolphe Adjanohoun & Lamine Baba-Moussa·Asian Food Science Journal·2022
Fermentation is an ancestral process and one of the most used economic methods in the preservation and transformation of cereal-based food raw materials. They are essentially rich in carbohydrates, but they can also be a source of micronutrients such as iron and are used in many...
Open access
Research Article10.9734/afsj/2022/v21i12601
Response surface methodology was used to investigate the effect of extrusion process on proximate composition of noodles analogue from water yam, yellow maize, and African yam bean flour mixture. Flour blend from water yam, yellow maize, and African yam bean were produced and was...
Open access
Research Article10.9734/afsj/2022/v21i11600
N. N. Umerah, U. V. Okolie, G. N. Onyeji, N. M. Oly-Alawuba, C. L. Egbuogu, P. C. Nwani & C. S. Ugwu·Asian Food Science Journal·2022
Background: Iron deficiency anaemia is a hidden hunger which can affect at every stage of human development especially pregnant women and children. Aim: The study was carried out to ascertain the effect of “ewa”, “uturukpa” and “uchakiri” on iron status of rat. Methods: The veget...
Open access
Research Article10.9734/afsj/2022/v21i11599
The present study was undertaken with the objectives of evolving chakli containing green gram flour and moth bean flour to find out their acceptability and nutritive value. Chakli were prepared by using refined flour, green gram flour, moth bean flour, salt, red chilli powder and...
Open access
Research Article10.9734/afsj/2022/v21i11598
This study aimed to evaluate the effects of various drying methods on quality parameters such as proximate composition, rehydration characteristics, total volatile basic Nitrogen (TVB-N), and consumer acceptance of tilapia. Three different types of dryers, viz., ring tunnel dryer...
Open access
Research Article10.9734/afsj/2022/v21i11597
Aims: This research aims to study the process of making Caulerpa seaweed flour and extract; analyzed the antioxidant activity and inhibitory antibacterial activity of Caulerpa flour. Study Design: The experimental design used in the first stage is the T-test by comparing the two...
Open access
Research Article10.9734/afsj/2022/v21i11596
This study investigated the production and quality evaluation of selected spices [Ginger (Zingiber officinale), garlic (Allium sativum), turmeric (Curcuma longa) and clove (Syzygium aromaticum)]. The spices were labeled GP (garlic powder), TP (turmeric powder), CP (cloves powder)...
Open access
Research Article10.9734/afsj/2022/v21i11595
Optimization of process condition (blanching and drying) on the beta-carotene content of orange fleshed sweet potato (mother delight) using response surface methodology was studied. Sweet potatoes were washed, peeled, diced, blanched, and dried at various temperature ranges. Nutr...
Open access
Research Article10.9734/afsj/2022/v21i11594
M. K. S. Malki, J. A. A. C. Wijesinghe, R. H. M. K. Ratnayake, G. C. Thilakarathna & K. A. P. Manamperi·Asian Food Science Journal·2022
Arrowroot (Maranta arundinacea) is an underutilized tuber crop in Sri Lanka that produces a gluten-free, easily digestible starch. This research aimed to determine the variance of arrowroot starch granular morphology among the plants grown in five different provinces (Western, No...
Open access
Research Article10.9734/afsj/2022/v21i11593
Aims: The aim of this study is the utilization of Garden Cress seeds (Lepidium sativum L.) as natural sources of phenols, flavonoids and dietary fiber in salted biscuits Methodology: Salted biscuits prepared by substitution of wheat flour with 5, 7.5 and 10% of garden cress powde...
Open access
Research Article10.9734/afsj/2022/v21i11592
Aim: Processing of citrus fruits results in the production of a >40 million tons of by-products worldwide and a major part of this by product is its peels. These peels have the potential of acting as a good nutraceutical resource owing to its high dietary fibre content and phe...
Open access
Research Article10.9734/afsj/2022/v21i11591
Ekpeno Sunday Ukpong, Eucharia Uloma Onyeka, Gloria C. Omeire & Chika C. Ogueke·Asian Food Science Journal·2022
Germinated brown rice (GBR) was produced from FARO 44 rice cultivar by sterilizing the paddy in sodium hypochlorite solution, steeping it in potable water and germination of the de-husked grain. Germination temperatures were maintained at 30 and 40oC for 12 and 36 h. The mould co...
Open access
Research Article10.9734/afsj/2022/v21i1030480
A. O. Akinwumi, C. O. Olagoke, S. J. Ayoola, A. K. Ola, R. A. Atandah, B. S. Olawuyi, O. O. Olatunji & A. A. Odunsi·Asian Food Science Journal·2022
Consumer awareness and health consciousness has resulted in the use of natural additives or alternative methods to extend shelf life and improve food safety. The present study evaluated the quality and shelf-life of lamb meat sausage prepared with different natural antioxidants....
Open access
Research Article10.9734/afsj/2022/v21i10608