Rafael Nanelo, Leandro Manuel Mavuei, Angélica Machalela & António Elísio José·Asian Food Science Journal·2026
This study evaluated the effect of partial replacement of wheat flour with cashew nut flour (Anacardium occidentale L.) on selected physicochemical characteristics of bread. Four formulations were prepared: FP, containing 65% wheat flour, 1% salt, 1% yeast, and 33% water; F1, con...
Open access
Research Article10.9734/afsj/2026/v25i8900
The Aim / Objective: Using eggplant puree to reduce fats and egg in bakery products to reduce calorie and increase nutritional value of cake (muffins) also, technological and sensory evaluation of muffin produced. Maximizing the use of eggplant from an economic point of view, as...
Open access
Research Article10.9734/afsj/2022/v21i1030478
C. R. Abah, C. N. Ishiwu, J. E. Obiegbuna, E. F. Okpalanma & C. S. Anarado·Asian Food Science Journal·2021
Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was...
Open access
Research Article10.9734/afsj/2021/v20i630305
Bakery products such as bread, cakes, etc are staple foods consumed by both the poor and rich. Bread and other bakery products are subject to fungal contamination. This study is aimed at identifying the different fungi associated with bakery products in Port Harcourt metropolis,...
Open access
Research Article10.9734/mrji/2020/v30i1130279