Delphinidin, a natural pigment found in Clitoria ternatea, was investigated as an alternative to artificial blue food colourants associated with potential health risks, including cancer. The methodology involved hydroalcoholic extraction of Delphinidin from Clitoria ternatea flow...
Open access
Research Article10.9734/afsj/2025/v24i7801
Consumers are increasingly demanding nutritional quality in food products. The enrichment of yoghurt with functional ingredients, such as fruits and vegetables, has been widely explored to meet this demand. However, limited attention has been paid to the use of combined dates and...
Open access
Research Article10.9734/afsj/2025/v24i7800
Yadang G., Ngaha D. W, Feumba Dibanda R., Djuikwo Nkonga R. V., Mbome Lape I. & Ndjouenkeu R.·Asian Food Science Journal·2025
Sweet potato (Ipomoea batatas Lam.) is a tuber that is widespread throughout Cameroon and highly prized by the population, who eat it using a variety of culinary techniques. It naturally contains amylases, which play a crucial role in the digestion of starch into simpler molecule...
Open access
Research Article10.9734/afsj/2025/v24i6799
The aim of the study was to perform a qualitative phytochemical analysis and mucilage characterization of seeds from two Opuntia species: Opuntia Ficus-indica and Opuntia robusta from Botswana. Phytochemical extractions were conducted using ethanol, methanol, and n-hexane. The re...
Open access
Research Article10.9734/afsj/2025/v24i6798
The study investigated the physicochemical properties, phytochemical composition, antioxidants activity, and sensory quality of ready-to-serve beverage produced from blends of watermelon and tiger nut juices. Watermelon and tiger nut were separately processed into juices blended...
Open access
Research Article10.9734/afsj/2025/v24i6797
The present study was undertaken to develop and standardize a nutritionally enhanced Ready-To-Cook (RTC) Millet Khichdi premix, incorporating green gram splits, oats, and soy chunks, aimed at offering a convenient and wholesome meal solution. Key ingredients for the premix includ...
Open access
Research Article10.9734/afsj/2025/v24i6796
The encapsulation technology enhances stability and bioavailability of bioactive compounds in functional beverages. Appealing sensory attributes with enhanced nutritional value was focused as a key feature for developing the beverage. Sodium chloride and calcium chloride were use...
Open access
Research Article10.9734/afsj/2025/v24i6795
Aims: This study aims to assess the quality of chicken corned using rice bran oil, focusing on moisture content, water holding capacity, cooking loss, yield, texture, and antioxidant activity. Study Design: This study is an experiment done in a lab where the tests are arranged ra...
Open access
Research Article10.9734/afsj/2025/v24i6793
The aim of this research was to determine the effect of harvesting age, varieties and interaction between harvesting age and varieties on physical properties, chemical and sensory of sweet type cassava flour in South Lampung. The factorial experiment was arranged in a Complete Ra...
Open access
Research Article10.9734/afsj/2025/v24i6794
Aims: This study aims to create a simple and quick test using a paper-based strip to check how much palm oil degrades when it’s used repeatedly for frying. Study Design: An experimental study combining traditional lab techniques with the newly developed strip method. Place and Du...
Open access
Research Article10.9734/afsj/2025/v24i6791
Composite flours, produced by blending various types of flours such as grains, tubers, and legumes, represent a promising alternative to traditional wheat flour. These blends enhance the nutritional profile of food products by increasing levels of protein, dietary fiber, vitamins...
Open access
Research Article10.9734/afsj/2025/v24i6792
Food insecurity has emerged as a significant global public health concern, with developing nations being particularly affected. This paper seeks to better understand food insecurity among private university students. The informants were CCN university students chosen on purpose....
Open access
Research Article10.9734/afsj/2025/v24i6790
Marsha Sarah Fadila, Khothibul Umam Al Awwaly, Abdul Manab, Lilik Eka Radiati, Ria Dewi Andriani & Premy Puspitawati Rahayu·Asian Food Science Journal·2025
The aim of this study was to determine the optimal ratio of bigel based on beeswax-corn oil oleogel and gelatin hydrogel as a fat replacer. The study employed a completely randomized design (CRD). Data obtained were processed using Microsoft Excel and analyzed using analysis of v...
Open access
Research Article10.9734/afsj/2025/v24i5788
Onions (Allium cepa L.) are among the most widely utilized vegetables globally known for both their culinary and nutritional attributes. Despite their importance, onions are highly perishable and susceptible to quality degradation under suboptimal storage conditions, particularly...
Open access
Research Article10.9734/afsj/2025/v24i5789
This study aimed at evaluating the quality of bread from wheat, sesame seed and pawpaw flour blend using avocado as a fat replacer. Avocado puree was used to replace margarine with 0 %, 25 %, 50 %, 75 % and 100 %. The proximate and sensory analyses were evaluated using standard m...
Open access
Research Article10.9734/afsj/2025/v24i5787