The physicochemical and sensory evaluation of bread from the composite of wheat, water yam and soybean flours were determined. Five bread samples were produced from the proportion of wheat/water yam/soybean flours as 80%:10%:10% (B), 75%:15%:10% (C), 70%:20%:10% (D), 65%:25%10% (...
Open access
Research Article10.9734/afsj/2019/v10i330048
Background: A lot of health hazards have been associated with artificial preservatives including: hyperactivity in children, breathing problems such as asthma and bronchitis, weakening of heart tissues, obesity since some contain fatty acids especially in processed foods and gast...
Open access
Research Article10.9734/afsj/2019/v10i430046
Y. Aliyu, I. O. Abdullahi, C. M. Z. Whong, C. E. `Anumiri, J. D. Bwala & J. S. Esimi·Asian Food Science Journal·2019
This study assessed the proximate composition of fresh and fermented milk in parts of Nasarawa State, Nigeria. A total of 180 samples comprising of fresh milk, bulk milk, nono, and kindirmo were collected over a period of six (6) months (May to October, 2017) from six (6) Local G...
Open access
Research Article10.9734/afsj/2019/v10i430047
Cereals and legumes are substantial in the human diet of tropical and sub-tropical regions. Anti-nutrient factors in cereals and legumes are secondary metabolites which can interfere with nutrient digestion and absorption after ingestion. This review will focus on the different c...
Open access
Research Article10.9734/afsj/2019/v10i430044
Background: A milkshake is a delicious and non-carbonated refreshment produced using dairy, frozen flavour related item. The growth of microbes is inevitable in milk shakes when proper hygienic conditions were not maintained. These microbes may produce toxins which are harmful an...
Open access
Research Article10.9734/afsj/2019/v10i430045
The effect of pH and sugar levels on the microbiological properties of sweet orange juice was evaluated. Microbial analysis of the treated Orange juice (Citrus Sinensis) were determined using standard method. The standard method of Prescott [12] was used. The microbial load of th...
Open access
Research Article10.9734/afsj/2019/v10i330041
This study was carried out to determine the effect of lemon grass marinade (sample A), bay leaf marinade (sample B) and a combination of both spices (sample C) on the microbial load of stored smoked-dried Clarias gariepinus. Comparative analysis of the microbial load of each trea...
Open access
Research Article10.9734/afsj/2019/v10i330040
Aim: To evaluate effect of carrot powder addition on the quality attributes of cookies produced from wheat and soy flour blends. Study Design: Cookies were produced from wheat flour, soy flour and carrot powder composite blends. Functional (bulk density, foam capacity, oil absorp...
Open access
Research Article10.9734/afsj/2019/v10i330039
The effects of fermentation on the antinutrient composition of African walnut enriched with carrot and without carrot were carried out in this study. The submerged natural fermentation of non- enriched and carrot enriched (walnut 70%; carrot 30%) African walnut was carried out a...
Open access
Research Article10.9734/afsj/2019/v10i330038
Background: Food consumption has been changing during the past decade and need for instant formulation is being increased. The potential of growth of convenience foods in Kenya is vastly untapped. Objective: This study was to develop a dehydrated instant ox tail soup mix suppleme...
Open access
Research Article10.9734/afsj/2019/v10i230034
Physical properties of three varieties of mango were studied at 13.75% and 8.74% moisture content levels. Some selected properties such as geometric mean, arithmetic mean, angle of repose, sphericity and crushing force were determined. The average tri-axial dimensions of the seed...
Open access
Research Article10.9734/afsj/2019/v10i230033
Aim: The aim was to evaluate the chemical, physical, sensory and microbial qualities of fruit bars produced from blends of banana and cashew apple fruits and to investigate the applicability of cashew apple in fruit bar production. Study Design: The experimental design used was t...
Open access
Research Article10.9734/afsj/2019/v10i230032
Aim: The present research was carried out to characterize and utilize Isabgol, for preparation of dietetic cookies. The production of cookies enriched with Isabgol can be considered as an alternative way to include this health promoter fiber in human nutrition. Place and Duration...
Open access
Research Article10.9734/afsj/2019/v10i230030
Background: Senna didymobotrya grows naturally in East Africa and is commonly used to treat microbial infections by African communities due to the presence of various phytochemicals such as alkaloids, terpenoid, anthraquinones, tannins, saponins, phenols and flavonoids. Objective...
Open access
Research Article10.9734/afsj/2019/v10i230029
Aims: To characterize bacteriophages with strong in vitro lytic activity against vancomycin resistant Enterococcus faecium before testing on the chicken skin for their efficacy. Study Design: An experimental was carried out to characterize two isolated bacteriophages against Ente...
Open access
Research Article10.9734/afsj/2019/v10i130026