Aims: The aim was to produce and evaluate the properties (proximate and functional) of pasta from blends of local rice (Oryza sativa), white cowpea beans (Vigna unguiculata) and orange-fleshed sweet potato [Ipomoea batatas (L) Lam.] (umusco/3 variety) flours as well as to evaluat...
Open access
Research Article10.9734/AFSJ/2018/43115
This study was carried out to investigate the nutritional properties of unsoaked and soaked FARO 44 flour with their blends with cassava flour and the sensory evaluation of their thick paste. FAR0 44 and cassava flour were blended in the ratio of 75:25 (Unsoaked Rice and Cassava)...
Open access
Research Article10.9734/AFSJ/2018/43069
Endemic goiter and associated iodine deficiency disorders (IDD) are prevalent in south west Nigeria. The present study was undertaken to identify the role of dietary goitrogen in the etiology of endemic goiter. Perchlorate, fluoride, nitrate, bromide, chloride, phosphate and cyan...
Open access
Research Article10.9734/AFSJ/2018/42750
Aims: The aim of the study was to produce yoghurt from milk extract of tigernut (Cyperus esculentus) using lactic acid bacteria isolated from locally fermented milk (nono) with specific objectives of comparing the proximate composition of tigernut- yoghurt with a popular yoghurt...
Open access
Research Article10.9734/AFSJ/2018/42984
Aims: The present study aimed at identifying secondary metabolites produced during the growth of Lactococcus lactis sp. strain Study Design: The bacteria strain was grown at different time intervals. Place and Duration of Study: The work was done at the Microbiology and Fermentat...
Open access
Research Article10.9734/AFSJ/2018/43310
Allium cepa (onion) and Allium sativum (Garlic) are commonly used as spice in food preparation and source of nutrient around the globe. Additionally, they are used in the treatment of several diseases associated with metabolism. In this study phytochemical constituent, proximate...
Open access
Research Article10.9734/AFSJ/2018/43165
Background and Aim: Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products such as milk (usually cow milk). Recently, health-conscious individuals do not often consume ice cream because they are lactose intolerant. Hence...
Open access
Research Article10.9734/AFSJ/2018/42663
Aim: To investigate the effect of yeast addition and proofing time on the quality characteristic of bread from wheat and cassava flour. Study Design: Composite flour of wheat and cassava was prepared in a ratio 70:30% from which sample B, C, D, E, F, F, G, H, I and J were obtain...
Open access
Research Article10.9734/AFSJ/2018/42697
Eridiong O. Onyenweaku, Henrietta N. Ene-Obong, Muriel I. Inyang & Ima O. Williams·Asian Food Science Journal·2018
Aims: To determine the cholesterol and fatty acid profile of five bird egg varieties and the possible health implications of their consumption. Study Design: Experimental design. Place and Duration of Study: Department of Biochemistry, University of Calabar, Calabar, and Departm...
Open access
Research Article10.9734/AFSJ/2018/42939
Aims: Jiangshui (JS) is a traditionally fermented vegetable juice which is unique to northwest China as a seasonal beverage, especially during summer season. This study was designed to isolate functional lactic acid bacteria (LAB) from JS to investigate their probiotic properties...
Open access
Research Article10.9734/AFSJ/2018/42292
Susan Kingsley Okeke, Moses Enemaduku Abalaka, Hussaini Anthony Makun & Jeremiah David Bala·Asian Food Science Journal·2018
Introduction: Physiochemical analysis is an important tool to monitor the quality of milk and other dairy products. Aim: This study was conducted to evaluate the physicochemical quality of the bovine milk in three selected states from the North Central, Nigeria. Study Design: To...
Open access
Research Article10.9734/AFSJ/2018/42555
M. Abdullah, J. Ahmad, A. Javed, M. Zulkiffal, M. Hussain, S. Shamim, H. Shair, M. Imtiaz, M. Owais & S. Gulnaz·Asian Food Science Journal·2018
Essential micronutrients such as iron (Fe) and zinc (Zn) deficiency affect more than two billion people globally especially in pregnant women and children under the age of five. Wheat, like many other staple cereals, contains low levels of essential micronutrients such as Fe and...
Open access
Research Article10.9734/AFSJ/2018/42444
African pear (Dacryodes edulis) pulp was processed and spread samples were produced from pulp treated with different levels of food grade additives and labelled as samples A (with 0.045% potassium sorbate), B (0.035% potassium sorbate), C (0.01% butylated hydroxyl toluene), D (0....
Open access
Research Article10.9734/AFSJ/2018/42914
Background/Objective: Micronutrient malnutrition is a public health problem. Fruits and vegetables are good sources of micronutrient to fight hidden hunger and several chronic diseases like obesity, diabetes mellitus, hypertension, cancer and cardiovascular diseases. The study wa...
Open access
Research Article10.9734/AFSJ/2018/40243
Aims: To study the effects of Acha fermented with Lactobacillus spp on the nutritional composition. Study design: Acha was fermented in two forms (Local fermentation and controlled fermentation). Acha was weighed into a fermenting container of 100g and water of 1litre was added...
Open access
Research Article10.9734/AFSJ/2018/42209