The present study was undertaken to develop and standardize a Ready-To-Serve (RTS) functional beverage infused with Ayurvedic herbs aimed at enhancing the overall well-being of individuals. Kokum juice (Garcinia indica), ashwagandha (Withania somnifera), shatavari (Asparagus race...
Open access
Research Article10.9734/afsj/2025/v24i5785
In this study, the fortification of malted sorghum with cocoa powder to produce non–alcoholic beverage was investigated. Cocoa powder was blended with malted sorghum in different proportion to produce fortified sorghum beverage products at ratio MS 10- (90% malted sorghum and 10%...
Open access
Research Article10.9734/afsj/2022/v21i830442
Christopher Nsaighamu Lawir, Qrisstuberg Msughter Amua & Samuel Peter Malu·Asian Food Science Journal·2020
The aim of this work was to produce and evaluate the physiochemical properties of cow milk based beverage made from a blend of cow milk, honey, cocoa powder, ginger and garlic. The composition of the samples were as follows: sample A (1 L cow milk), sample B (1 L cow milk, 0.12...
Open access
Research Article10.9734/afsj/2020/v15i230149
The effect of Lactobacillus species and Saccharomyces cerevisiae on the mineral and anti-nutrient composition of kunu samples was investigated. Two species of Lactobacillus and yeast were used as starter cultures for the fermentation of kunu which was allowed to ferment for 48 h...
Open access
Research Article10.9734/AFSJ/2018/44023
Aims: This study evaluated the microbiological quality of a locally brewed alcoholic beverage (pito). Therefore, bacteria and fungi present in the pito samples were examined. Study Design: This was a cross sectional study. Place and Duration of Study: Department of Science Labora...
Open access
Research Article10.9734/MRJI/2017/31623
Aim: To study the chemical and microbiological profiles of dried Hibiscus sabdariffa calyces and bissap drinks prepared from these calyces and relate the findings to current prevalence of noncommunicable diseases in the Cape Coast Metropolis. Study Design: Experimental design. Pl...
Open access
Research Article10.9734/BMRJ/2016/28563