anti-nutrients

Physico-Chemical, Functional, and Sensory Properties of an Optimized Pro-Vitamin A Maize and Iron-Rich Bean Composite Flour

Robert Fungo, Amos Asiimwe, Juliana Nambwayo, Samson Marle Willington & Ivan Mukisa Muzira · Asian Food Science Journal · 2025

Biofortification is a strategy that has been proven to not only reduce the prevalence of micro-nutrient deficiencies, but also to tackle other forms of malnutrition. Apart from increasing the concentration of the target nutrient, biofortification has also been found to improve th...

Open access Research Article 10.9734/afsj/2025/v24i11828

Production of Biscuits from Wheat, Almond and Pawpaw Flour Blends and Investigating It’s Physicochemical and Texture Characteristics

Maboh, J., Yusufu, M. I., Awambeng, S. M., Agbor, E. A., Konsum, L. K., Ezindu-Odoemelam, M.N. & Yakum, N. K. · Asian Food Science Journal · 2024

Biscuit, also known as a cookie is a nutritive snack produced from dough that is transformed into an appetizing product through the application of heat in an oven. This study was aimed at evaluating the quality of biscuit produced from wheat, African almond and pawpaw flour blend...

Open access Research Article 10.9734/afsj/2024/v23i6717

Characteristics of Whole Wheat, Red Kidney Bean and Defatted Coconut Flour Blends and Its Application in Bread Production

Vachefon Heuvey Forwoukeh, Julius Amove & M. I. Yusufu · Asian Food Science Journal · 2023

Aim: To evaluate the functional, proximate and anti-nutrient content of flour blends and sensory properties of bread produced from blends. Methodology: Flour was prepared from whole wheat (WW), red kidney bean (RKB) and coconut fruit (CF). It was than blend as follows: S1 (100% r...

Open access Research Article 10.9734/afsj/2023/v22i9655

Effect of Fermentation and Mango Mesocarp or Fluted Pumpkin Powders on the Chemical Composition and Potential Mineral Bioavailability of Sorghum-Based Complementary Foods

Sengev Iorfa Abraham, Ariahu Chukwuma Charles, Abu Joseph Oneh & Gernah Dickson Iorwuese · Asian Food Science Journal · 2021

The effect of fermentation, mango mesocarp or fluted pumpkin leaf powders on the chemical properties and potential mineral bioavailability of sorghum-based complementary foods was investigated. Samples were formulated based on 16% protein to satisfy the nutrient requirement of pr...

Open access Research Article 10.9734/afsj/2021/v20i330282

Nutrient and Anti-nutrient Components of Red Type Sorghum Indigenous to Ekpoma Area of Edo State as Influenced by Soaking Techniques

S. O. Omoikhoje & D. O. Obasoyo · Annual Research & Review in Biology · 2018

Aim: This study investigated the effects of different soaking techniques on the nutritional value and anti-nutrient substances of red type sorghum. Study Design: Completely randomized design was used. Place and Duration of Study: Department of Animal Science Central Laboratory, A...

Open access Research Article 10.9734/ARRB/2018/41221