Contamination of both raw and parboiled rice in Sri Lankan market with Aflatoxins is a crucial health hazard as Aflatoxins are carcinogenic and immune suppressive. Parboiled rice is found to be more vulnerable for the occurrence of Aflatoxins due to the quality changes happens wi...
Open access
Research Article10.9734/afsj/2022/v21i930462
This study was designed specifically to evaluate the chemical composition, functional and sensory properties of garri samples prepared from blends of grated cassava mash and soybean flour. The grated cassava mash and soybean flour were blended in the ratios of 100:0, 90:10, 80:20...
Open access
Research Article10.9734/afsj/2022/v21i930461
Background: Anaemia is a major public health concern worldwide, particularly in developing countries like Nigeria. In a previous study on determinants of prenatal anaemia, we found out that the majority of our respondents had dietary iron intake below the recommended value of 27m...
Open access
Research Article10.9734/afsj/2022/v21i930459
Moringa seed is an alternative coagulant in various industrial fields, generally used for water purification and cheese making. In addition, to obtain the required chemical compounds, Moringa seed can be extracted by conventional or modern methods. This research was conducted to...
Open access
Research Article10.9734/afsj/2022/v21i930457
This research aimed to evaluate the possibility of using honey as a substitute ingredient in beef jerky in terms of pH, water activity, moisture content, protein content, and fat content. This research was conducted from January to March 2022 at the Animal Products Technology Lab...
Open access
Research Article10.9734/afsj/2022/v21i930458
The emergence of multi-drug resistant and Extended Beta-lactamase producing E. coli O157:H7 is a general public health problem. Food samples of animal origin are undoubtedly the reservoirs of MDR which are in most cases transmitted to humans. The presence of extended beta-lactama...
Open access
Research Article10.9734/afsj/2022/v21i930456
Aims: To determine the best process time and processing duration effects on the composition of the Ficus capensis drink (infusion). Study Design: Experimental design was based on completely randomized design (CRD). Methodology: Ficus capensis (Moracae) leafy vegetable drink was...
Open access
Research Article10.9734/afsj/2022/v21i930453
Aim: The guarantee of quality and safety of foods and all the agents involved in the processes of the food chain in the covid times is of public health concern. This study aimed to evaluate the safety quality of street vended ‘Ogi’ from selected Street hawkers in Iwo, Nigeria in...
Open access
Research Article10.9734/afsj/2022/v21i930452
Aims: To investigate the health and the physiological status of farm animals. Study Design: We formulated seven (7) samples from ACHA and orange-fleshed sweet potato mixture with two (2) samples serving as control. Place and Duration of Study: Department of Food Science and Techn...
Open access
Research Article10.9734/afsj/2022/v21i930451
Hypertension is one of the major risk factors which leads to cardiovascular diseases, and the typical treatment for hypertension is drug therapy. However, as there are side effects to drug therapy, there has been an increase in research on legume proteins as biopeptides have show...
Open access
Research Article10.9734/afsj/2022/v21i930450
Snacks from the blends of cocoyam and Bambara groundnut composite flour blends were developed through extrusion cooking Technology. Response Surface Methodology (RSM), formulations, and optimization of the process variables. The objective was to establish the optimum level of the...
Open access
Research Article10.9734/afsj/2022/v21i930449
Whey protein concentrate (WPC) are an group of whey (Milk serum) based food ingredient. They are used in confectionary product, ready to eat cereals, nutritional bars, and sports beverages. ...
Open access
Research Article10.9734/afsj/2022/v21i930448
The aim of this study was to investigate the Physicochemical and nutritional properties of unfermented and fermented Roselle seeds. Datou is a product of the traditional alkaline fermentation of Hibiscus sabdariffa seeds consumed as food condiment in many African countries includ...
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Research Article10.9734/afsj/2022/v21i930447
Burfi is Indian most famous milk sweet based on khoa. Quinoa is one of the world's most famous wellbeing food sources. It has gluten, high in protein and one of only a handful of exceptional plant food sources that contain each of the nine fundamental amino acids. Stevia also con...
Open access
Research Article10.9734/afsj/2022/v21i830445
The study aimed at the production and evaluation of breakfast cereals (flakes) formulated from composite blends of corn (Zea mays) flour and quinoa seed flour (Chenopodium quinoa); a pseudo cereal that has recently gained the interest of researchers due to its unique functional p...
Open access
Research Article10.9734/afsj/2022/v21i830444