Aim: Phytochemical, proximate, and pasting qualities of weaning food processed from grains, legumes along with vegetables were examined in this study. Methods: Fermented maize, defatted soybean and carrot powder were combined at different proportions. Phytochemical, pasting, and...
Open access
Research Article10.9734/afsj/2022/v21i530429
This study examined the development, evaluation and safety aspect of enriched weaning food from cereal, legume and vegetable. Maize was fermented, soybean was defatted and carrot was sliced, and all were processed to flour. The flours were formulated to blends. Laboratory analysi...
Open access
Research Article10.9734/afsj/2021/v20i630311
This study examined the functional and sensory properties of enriched weaning food produced from cereal, legume and vegetable. Maize, soybean and carrot were formulated into blends. Sensory evaluation, proximate and functional properties were determined. The data generated were a...
Open access
Research Article10.9734/afsj/2021/v20i630306
Esienanwan Esien Efiong, Jonathan Maduka Nwaedozie, Abraham Ehinomhen Ubhenin & Emmanuel Hala Kwon- Ndung·Asian Food Science Journal·2020
Aims: To characterize unsweetened and sweetened “kunun-zaki” drink/pulp using GC-MS. Study Design: The experimental groups were divided into four: unsweetened “kunun-zaki” drink, sweetened “kunun-zaki” drink, unsweetened “kunun-zaki” pulp and sweetened “kunun-zaki” pulp respectiv...
Open access
Research Article10.9734/afsj/2020/v19i130230
Different blends of cereal-based complementary foods were formulated from millet/maize, soybean and yellow monkey kola flours. Seven blends were formulated from maize (Zea mays) flour, partially defatted soybean (Glycine max) flour and monkey kola (Cola parchycarpa) flour while s...
Open access
Research Article10.9734/AFSJ/2018/44899
Aims: The aim of the study is to isolate moulds from spoilt samples of three fermented cereal foods (ogi, eko, pap) and screen the mould for amylase production. Study Design: Primary screening for amylase production by the mould isolates was determined on starch agar. Isolates ha...
Open access
Research Article10.9734/BMRJ/2015/11190