Premy Puspitawati Rahayu, Ria Dewi Andriani, Abdul Manab & Manik Eirry Sawitri·Asian Food Science Journal·2022
The purpose of this research was to investigate the characteristic of physicochemical properties of interaction of whey protein with different concentration phylantin sources of the Phyllantus niruri L. Study Design: Phylantin was added to whey protein with various concentration...
Open access
Research Article10.9734/afsj/2022/v21i130396
Honey-beans and groundnuts serve as major plant protein sources, market handling practices may affect their nutrient profiles. This study evaluates market-handling practices effects on nutritional profiles of two protein-rich raw-foodstuffs from three markets in Ibadan, Nigeria....
Open access
Research Article10.9734/afsj/2022/v21i130395
Six varieties of green leafy vegetables, namely, Amaranthus hybridus, Corchorus olitorius, O. gratissimum, Talinum triangulare, Telfaria occidentalis and Vernonia amygdalina were estimated in their raw, steamed and boiled forms for their mineral compositions. The effect of two di...
Open access
Research Article10.9734/afsj/2021/v20i1230393
Oil contents through analysis of proximate composition of the seeds of six legumes were investigated in order to assess the quality attributes of some of their oils. These legumes were cowpea (Vigna unguiculata), bambara groundnut (Voandzeia subteranea), yam bean (Sphenoostylis s...
Open access
Research Article10.9734/afsj/2021/v20i1230392
H. P. D. T. Hewa Pathirana, I. Wijesekara, L. L. W. C. Yalegama, M. A. Jayasinghe & K. P. Waidyarathne·Asian Food Science Journal·2021
Aim: Cane sugar (Saccharum officinarum) and (Cocos nucifera) jaggery are prominent sweeteners. The aim of the this study is to evaluate Glycemic Indices (GI) of cane sugar and coconut jaggery using healthy human subjects. Place and Duration of Study: The research was conducted as...
Open access
Research Article10.9734/afsj/2021/v20i1230391
Jams are preserved fruits and sugars which are packaged in cans or bottles for long-term preservation. The processing involves the disruption of the fruit tissue followed by heating with water and sugar to activate the pectin prior being put into containers. Jams were processed f...
Open access
Research Article10.9734/afsj/2021/v20i1230389
Aim: This study evaluated the physicochemical, functional and pasting properties of garri fortified with soybean flour. Methodology: Soybean flour was incorporated into the garri prior to garrification at a ratio of 10, 20, 30, 40 and 50% for samples A, B, C, D and E respectively...
Open access
Research Article10.9734/afsj/2021/v20i1230388
The aim of this research was to investigate the impact of extraction solvents on the non-phenolic phytochemical profiles of selected spices (Ocimum viride, Monodora myristica, Monodora tenuifolia and Tetrapleura tetraptera) and spice-treated foods in southern part of Nigeria. The...
Open access
Research Article10.9734/afsj/2021/v20i1230387
J. A. Adeyanju, B. E. Alabi, A. O. Abioye, A. A. Adekunle & A. A. Oloyede·Asian Food Science Journal·2021
This study investigated the effect of the processing conditions (frying temperature and time) on the thermophysical properties and product quality attributes of deep-fat fried plantain (dodo). The plantain were deep-fried at various frying temperatures (150-190 °C) and time inter...
Open access
Research Article10.9734/afsj/2021/v20i1230386
Objective: This study determined the lactic acid bacteria (LAB) present in fermented rye, wheat, oat and barley grains, and evaluated their survival in simulated gastric juice and pancreatic juice. Methods: Samples of rye, wheat, oat and barley grains were fermented for 72 hours...
Open access
Research Article10.9734/afsj/2021/v20i1130384
Background: Campylobacter strains are of the leading pathogens causing bacterial gastroenteritis, whose infections are generally considered to be one of the most common foodborne illnesses of animal origin. The etiology of this infection often goes back to eating contaminated raw...
Open access
Research Article10.9734/afsj/2021/v20i1130385
In this work, we investigate effect of particle size and transparent solar dryer cover on the proximate analysis of dried onion. A solar drying unit was developed and constructed for drying the of red onion slices in order to determine the proximate composition of fresh and dried...
Open access
Research Article10.9734/afsj/2021/v20i1130382
Mango processing in Côte d'Ivoire is limited by data failure on characteristics of mango varieties. The purpose of this work is to contribute to the valorization of the main varieties of mango (Amelie, Kent and Keitt) cultivated in Côte d'Ivoire through the evaluation of their mo...
Open access
Research Article10.9734/afsj/2021/v20i1130383
Two varieties of Cocoyam Colocasia esculenta (L) Schott (Taro) and Xanthosoma sagittifolium (L) Schott (Tannia) are experiencing renewed interest not only in Africa but also in the rest of the world. They are considered to be cheaper sources of carbohydrates than cereals or other...
Open access
Research Article10.9734/afsj/2021/v20i1130380
N. P. G. D. Navoda, M. D. W. Samaranayake, S. L. Liyanage, H. M. T. Herath & J. M. J. K. Jayasinghe·Asian Food Science Journal·2021
Objective: To develop vacuum dried (VD) Ambarella fruit powder and Ambarella fruit incorporated soup mix from large and miniature Ambarella and investigation of antioxidants and anti-diabetic properties. Methods: Ethanolic extracts of two Ambarella varieties were analyzed for ant...
Open access
Research Article10.9734/afsj/2021/v20i1130381