Aim: The effects of adding a microbiological inoculant on the physicochemical and microbiological properties during the fermentation process of cassava (Manihot esculenta Crantz) and on the sensory characteristics of the fufu produced using a local Bambili cassava variety were ex...
Open access
Research Article10.9734/afsj/2022/v21i330411
Moringa and African walnut seeds were processed into flour and evaluated for tannin, total phenol and anti-oxidant activity. Different formulations of wheat, African walnut and Moringa seed composite flour (A: WHF 100%: AWF 0;MSF 0, B= WHF 77.5%:AWF 20%: MSF 2.5%, C=WHF 75%: AWF...
Open access
Research Article10.9734/afsj/2022/v21i230410
Fabrice Tonfack Djikeng, Serge Eric Ngangoum, Aduni Ufuan Achidi, Ophelie Leonce Bidias à Koul, Erika Audrey Eyoum Alima & Bernard Tiencheu·Asian Food Science Journal·2022
Aims: This study was conducted in order to evaluate the synergistic effect of the ethanolic extract and powder of cloves buds (Syzygium aromaticum) with vitamin E in delaying cotton seed oil oxidation during frying of plantain chips. Study design: Purchase of clove buds, cleanin...
Open access
Research Article10.9734/afsj/2022/v21i230409
Aim: This study examined the production, assessment, and safety aspects of weaning food from sorghum, crayfish, and garden eggs. Methodology: Sorghum was fermented, garden egg and crayfish were cleaned and processed into flours and further formulated into blends. Five formulation...
Open access
Research Article10.9734/afsj/2022/v21i230408
The paper highlighted the chemical characteristics of broth from cooked maize and compared them with that from cooked beans. Left-over-water from boiled maize were produced by cooking 2kg of a variety of Zea mays L. with 8kg of water. After this stage, samples of those solutions...
Open access
Research Article10.9734/afsj/2022/v21i230407
Scarcity of protein-rich foods has been the bane of developing countries with its attendant nutritional problems. Research efforts have been directed towards finding solutions to this problem. This include investigation into the nutritional potentials of some lesser known legumes...
Open access
Research Article10.9734/afsj/2022/v21i230406
Sunday Joycelyn Bukuni, Julius Kwagh-al Ikya, Ahure Dinnah & Ndi Betrand Bongjo·Asian Food Science Journal·2022
The study examined the chemical and functional properties of composite flours based on maize, Bambara groundnut, and mango for possible use as complementary food. Flours were prepared from yellow maize variety, Bambara groundnut and mango pulp and blended in the ratios 100/0/0, 9...
Open access
Research Article10.9734/afsj/2022/v21i230405
The study aims to determine the effect of addition TiO2 solution on edible coatings of nanocomposite casein-chitosan on the internal chicken eggs quality observed at 7 and 14 days of storage. The design of the study was a Complete Randomized Factorial Design using 2 factors and t...
Open access
Research Article10.9734/afsj/2022/v21i230404
Introduction: Fermented sausage is the food that has the largest share in consumption among other fermented meat products in Turkey. Although it is difficult to achieve the production standard in fermented sausage production, it is necessary not to exceed the legally determined r...
Open access
Research Article10.9734/afsj/2022/v21i230403
Background: Food insecurity is a significant public health problem in developing nations particularly in Ethiopia. During COVID- 19, food insecurity has worsened as result of lock down in most part of Africa as well as Ethiopia. In this regard, several studies have been conducted...
Open access
Research Article10.9734/afsj/2022/v21i130402
Aim: The study was aimed at determining the mycoflora and aflatoxin producing fungi in some storage cereals sold at Darki market, Wudil Local Government Area, Kano State. Nigeria. Study Design: A total of thirty samples (ten samples containing 250g each of maize, millet and wheat...
Open access
Research Article10.9734/afsj/2022/v21i130401
In today’s world, synthetic preservatives, pesticides, fungicides, etc., misused are a call for concern, especially in the current health-conscious generation, whose consciousness to an extent have been due to the outbreak of many unknown and doubtful diseases. As such consumers'...
Open access
Research Article10.9734/afsj/2022/v21i130400
The study investigated the effect various processing treatments on the physicochemical composition of mucuna seed flour and consumer acceptability of bitter leaf soups thickened using these flours. Mucuna pruriens vas utilis seeds were processed by roasting, microwave toasting, s...
Open access
Research Article10.9734/afsj/2022/v21i130398
Aim: The effects of soaking and germination on the functional properties of the kpaakpa (H.barteri) seed flour was evaluated. Introduction: Kpaakpa (Hildegardia barteri) plant is a tropical leguminous plant in the family of steruliacea which is grown mostly in semi arid forest w...
Open access
Research Article10.9734/afsj/2022/v21i130399
Bread is one of the most consumed staple foods in the world. It is a good source of nutrients, such as carbohydrates, protein, and fat and micronutrients (minerals and vitamins) which are essential for human health. The aim of the research is to determine the effect of storage co...
Open access
Research Article10.9734/afsj/2022/v21i130397