C. Saïdou, B. A. Mohammadou, NZ. H. Ghomdim, L. B. Mezajoug, F. S. Nodem & C. Tchiegang·Asian Food Science Journal·2022
Fermentation is an important process in the production of commercial cocoa beans. Conducted in a natural way, it takes place through the action of microorganisms such as lactic acid bacteria (LAB), acetic bacteria and fungi. This generally contributes to obtaining cocoa of differ...
Open access
Research Article10.9734/afsj/2022/v21i530428
Adenike O. Wejinya, Sunday Y. Giami, Lucretia I. Barber & Patience C. Obinna-Echem·Asian Food Science Journal·2022
Potential probiotics were isolated, identified and characterised from ogi, fufu, nunu, palmwine and fermented tigernut milk. Pour plate method was used for the isolation of lactic acid bacteria (LAB) on De Man Rogosa Sharpe (MRS) media. Three (3) pure colonies were distinctly obt...
Open access
Research Article10.9734/afsj/2022/v21i530427
This study on the effects of rice value chain programme on rice farmers’ production was conducted in the Central River Region of the Gambia. The objective of the study seeks the effect of the rice value chain programme on rice farmers’ production in Central River Region of The Ga...
Open access
Research Article10.9734/afsj/2022/v21i530426
The thin layer drying characteristics of tomato and okra slices dried using mixed-mode on-farm solar dryer, indirect mode on-farm solar dryer and open sun drying. The tomato and okra slices dried faster when dried under the mixed-mode on-farm solar dryer. Drying time was reduced...
Open access
Research Article10.9734/afsj/2022/v21i430425
Over the years, okra's demand has grown in Nigeria as a result of its economic and nutritional benefits. Unfortunately, due to inadequate handling and storage procedures, the okra pods produced deteriorates and loses value. To ensure that the wastage of this produced okra reduces...
Open access
Research Article10.9734/afsj/2022/v21i430422
Banga sauce is the concentrated mesocarp juice of oil palm fruits. This work is aimed at evaluating the effect of blanching on the physicochemical characteristics, nutrient composition and sensory properties of ‘Banga’ sauce. Ripe and fresh fruits of the oil palm (Elaeis guineens...
Open access
Research Article10.9734/afsj/2022/v21i430423
The utilization of composite flour from wheat and crayfish in the production of cookies was investigated. The wheat and crayfish flour were blended at the ratios of 100:0, 97.5:2.5, 95:5, 92.5:7.5, and 90:10, respectively. The cookies were evaluated for their proximate, minerals,...
Open access
Research Article10.9734/afsj/2022/v21i430421
The research was held from September 2021 until January 2022 in Laboratory Livestock Product Technology Universitas Brawijaya, Malang, Indonesia. Microencapsulation is a technique used to protect bacteria from harmful (extreme) environmental factors such as heating, freezing and...
Open access
Research Article10.9734/afsj/2022/v21i430420
The research was held from August 2021 until October 2021 in Laboratory Livestock Product Technology Universitas Brawijaya, Malang, Indonesia. Synbiotic yoghurt is a combination of probiotics and prebiotics, so adding stevia sweetener can improve the chemical quality. The purpo...
Open access
Research Article10.9734/afsj/2022/v21i330419
Skimmed milk powder is one of dairy products that have processing through heating process and impact decreasing nutritional contents, thus would required fortification. Fortification skimmed milk powder with the addition of encapsulation is carried out using meniran phyllanthine...
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Research Article10.9734/afsj/2022/v21i330418
This study was carried out to investigate the effects of soaking temperature and variety on the rehydration parameters and solute loss (essential minerals and vitamin C) of two maize varieties. Sun-dried kernels of the maize varieties (Omakwa and Abrohemaa) were soaked at four di...
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Research Article10.9734/afsj/2022/v21i330417
Peda, a heat desiccated traditional dairy product popular in northern India suffers from poor shelf life due loss of moisture from the surface, mold growth, rancidity etc. Packaging plays an important role in controlling microbial growth as well as biochemical changes and the she...
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Research Article10.9734/afsj/2022/v21i330415
The aim of this study was to extract polysaccharides from tofu processing wastewater obtained from tofu factory located at the outcast of Wuxi city, PR China. The extracted polysaccharide was used as wall material for microencapsulation processes in the food industry. This is exp...
Open access
Research Article10.9734/afsj/2022/v21i330414
Fenugreek (Trigonella foenum graecum) is a medicinal herb and a green leafy vegetable used all over the world. It is mostly grown in India, Africa, Egypt, Pakistan, and other parts of the world. Vitamins, minerals, proteins, alkaloids, flavonoids, fibers, gums, and volatile chemi...
Open access
Research Article10.9734/afsj/2022/v21i330412
The larger grain borer, Prostephanus truncatus is a devastating storage pest of maize and cassava which was introduced in Africa from America in the early 1980s through imports of maize. An experiment was carried out to determine the effectiveness of tick berry, Lantana camara in...
Open access
Research Article10.9734/afsj/2022/v21i330413