fat content

Effect of Enriching Bread with Cashew Nut Flour (Anacardium occidentale L.)

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 Article 10.9734/afsj/2026/v25i8900

Development of Functional Condensed Milk from Coconut Milk and Soy Milk

Enam Ahmed, Enamul Kabir, R. P. Rita, Mosammat Sadia Akther Sathi & Sohel Rana · Asian Food Science Journal · 2019

This study work was involved with the development of functional condensed milk by mixing soy milk and coconut milk in lieu of cow’s milk. Producing condensed milk from both animal milk and plant milk contains a significant difference not only in the chemical composition but also...

Open access Research Article 10.9734/AFSJ/2019/45269