An innovative spicy chocolate was developed in this study by partial replacement of cocoa nibs with different selected spice powders of: Ginger (G11), Garlic (G12), Clove (C13), Cinnamon, (C14), Turmeric (T15), Aframomum danielli (A16), Aframomum melegueta (A17), Thyme (T18), Bla...
Open access
Research Article10.9734/afsj/2019/v13i430117
The effect of processing methods on the physicochemical, functional, anti-nutrient factors and pasting properties of Mucuna sloanei (ukpo), Brachystegia eurycoma (achi) and Daterium microcarpum (ofor) were assessed using standard methods. Flour from these seeds were produced afte...
Open access
Research Article10.9734/afsj/2019/v13i430115
This research aims to analyze the response of methyl red indicator film sensor label color changes on smart packaging in detecting the freshness of tilapia fillets over a shelf life of 10 hours at room temperature (± 25ºC). This research uses a comparative descriptive method. The...
Open access
Research Article10.9734/afsj/2019/v13i430114
Background and Objective: Instant pounded yam dough obtained from instant pounded yam flour (IPYF), is an emerging alternative to pounding boiled yams. IPYF dough that possesses similar organoleptic properties with conventional pounded yam (CPY) is of high demand in the West Afri...
Open access
Research Article10.9734/afsj/2019/v13i430113
Mohammad Rahanur Alam, Mohammad Asadul Habib, Pinaki Chowdhury, Lincon Chandra Shill & Md Abdullah Al Mamun·Asian Food Science Journal·2019
Aim: Ascorbic acid (vitamin C) is the most important food constituent because of its antioxidant and functional activity. The study aims to determine the Vitamin C content in commercially available fruit drinks collected from selected shops in Bangladesh. Study Design: This study...
Open access
Research Article10.9734/afsj/2019/v13i330112
Aims: Gluten-free food (GFF) consumers reportedly have problems with the lower cooking quality of gluten-free pastas (GFPs) compared to gluten-containing pastas (GCPs). This work is designed to compare the cooking quality of commercial GFPs and GCPs population wise for contribut...
Open access
Research Article10.9734/afsj/2019/v13i330111
Three garri samples from three differents markets in Afikpo North L.G.A of Ebonyi State were collected and the microbial, moisture content and cyanide content of the samples (A, B, C) were assayed to ascertain their quality and safety. The Microbial analysis, the total plate coun...
Open access
Research Article10.9734/afsj/2019/v13i330109
The study was concerned to evaluate the effect of table sugar, honey and zero-calorie sugar on the quality of nigella enriched tomato ketchup. Ketchup was prepared by mixing 5, 10 and 15% nigella paste with tomato pulp. The variations in taste, color and texture were analyzed bas...
Open access
Research Article10.9734/afsj/2019/v13i330108
I. Ahmad, R. S. Chowdhury, Rayhan Uddin, A. Shakawat, W. U. Rahman & Wahidu Zzaman·Asian Food Science Journal·2019
HACCP (Hazard Analysis and Critical Control Points) metasystem is a concept not much familiar to the tea industries of Bangladesh. This study was conducted to investigate the issue of food safety through HACCP metasystem and conduct a hazard analysis to make a comprehensive model...
Open access
Research Article10.9734/afsj/2019/v13i330106
Pectin was extracted using the method of acid hydrolysis followed by ethanol precipitation at various reaction conditions. Effect of blanching prior to acid hydrolysis, acid types (hydrochloric and citric) and extraction time and temperature combinations were tested to maximize t...
Open access
Research Article10.9734/afsj/2019/v13i230104
Fura, a semi-solid millet-based dumpling, is popularly consumed throughout West Africa. This work was aimed at evaluating the effect of storage temperature on the microbial and physicochemical properties of fura. Freshly prepared fura was stored at 30 and 4°C and sampled periodic...
Open access
Research Article10.9734/afsj/2019/v13i230101
Aims: In this research changes in vitamin C, flavonoids, polyphenols, tannins contents and antioxidant activity in Solanum anguivi Lam berries during ripening and heat treatment have been studied. Place and Duration of Study: Department of Food Science and Technology (UFR-STA), U...
Open access
Research Article10.9734/afsj/2019/v13i230102
Aims: The aim of the current paper is to identify the ascorbic acid level in ten commercially available fruits in order to expand the existing database about fruits rich in Vitamin C and to promote their daily consumption. Study Design: Research was conducted experimentally. Pla...
Open access
Research Article10.9734/afsj/2019/v13i230100
Background and Objective: Polycyclic aromatic hydrocarbons have received substantial consideration as an environmental organic pollutant in many continents such as Africa, Europe, and Asia as well as parts of America. Many polycyclic aromatic hydrocarbon compounds have been prove...
Open access
Research Article10.9734/afsj/2019/v13i230099
Aims: The aim of the study was to evaluate the physicochemical, sensory and functional properties of coconut flour (CF), coconut wheat composite flour (CWCF) and Cake produced from CF and CWCF. Methodology: Flour was prepared from matured ripe coconut fruit (CF). It was then blen...
Open access
Research Article10.9734/afsj/2019/v13i130095