Wine is an alcoholic beverage produced from juices of a variety of fruits by the fermentative action of microorganisms. There is a quest for alternative sources of must for wine fermentation, however, the proximate composition should be known to ascertain how nutritious it is. Th...
Open access
Research Article10.9734/mrji/2022/v32i11-121357
Proteases are one of the most industrially important enzymes, which account for about 60% of total enzyme market. Protease production by submerged fermentation in shake flasks using Bacillus sp. isolated from the soil was studied. Soil samples were collected from different locati...
Open access
Research Article10.9734/mrji/2022/v32i101350
Aims: The aim of this study was to evaluate extract development of sorghum grains during malting and utilization of bitter leaf for production of beer using S. cerevisiae. Study Design: Randomized experimental design was used to achieve the aim of the study. Place and Duration of...
Open access
Research Article10.9734/mrji/2022/v32i101347
Rachidatou Karimou, Haziz Sina, Essé A. Agossou, Bawa Boya, Sylvestre A. Assogba, Akim Socohou, Josiane A. Semassa, Eugène S. Attakpa, Farid Baba-Moussa, Adolphe Adjanohoun & Lamine Baba-Moussa·Asian Food Science Journal·2022
Fermentation is an ancestral process and one of the most used economic methods in the preservation and transformation of cereal-based food raw materials. They are essentially rich in carbohydrates, but they can also be a source of micronutrients such as iron and are used in many...
Open access
Research Article10.9734/afsj/2022/v21i12601
Background: Jute mallow (Corchorus olitorius) is a nutritious African leafy vegetable that is grown and consumed by local communities in Kenya. However, despite its nutritional superiority, its utilization is limited primarily due to its seasonality. Aim: This study sought to doc...
Open access
Research Article10.9734/afsj/2022/v21i1030477
Tchekessi C. K. Celestin, Djogbe A. Anayce, Assogba T. Karl, Banon S. B. Jultesse, Bleoussi M. T. Roseline, Sachi S. A. Pivot, Choucounou I. Ornella & Bokossa Yaou Innocent·Asian Food Science Journal·2022
The objective of this study is to develop an adequate preservation process for gowé, a fermented paste of germinated maize grains. To do this, drying experiments and physicochemical and nutritional analyzes were carried out. The results of the physicochemical analyzes showed that...
Open access
Research Article10.9734/afsj/2022/v21i930464
Aim: The effects of adding a microbiological inoculant on the physicochemical and microbiological properties during the fermentation process of cassava (Manihot esculenta Crantz) and on the sensory characteristics of the fufu produced using a local Bambili cassava variety were ex...
Open access
Research Article10.9734/afsj/2022/v21i330411
The effect of cold storage on fermented soy drink from tamarind and nono was assessed. Soymilk was produced by milk extraction from whole soybean seeds and pasteurized at 76oC for 30 minutes. The soymilk was divided into two portions. One portion inoculated with tamarind pulp con...
Open access
Research Article10.9734/afsj/2021/v20i1130371
Aim: The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread. Methodology: Finger millet grains were cleaned, washed and fermented in deionized water for 72 h at room temperature (27...
Open access
Research Article10.9734/afsj/2021/v20i1030354
G. B. Olukotun, S. A. Salami, I. J. Okon, J. H. Ahmadu, O. O. Ajibulu & Z. Bello·Asian Food Science Journal·2021
Fermented milk is an essential commodity in Africa and beyond. Many techniques have been developed over time for the manufacture of different forms of yoghurt products. One of these Traditional methods includes back slopping). The advantages of this method include faster fermenta...
Open access
Research Article10.9734/afsj/2021/v20i930340
Elias Similoluwa Orekoya, Anthony Okhonlaye Ojokoh, Ayodele Openla Arogunjo, Jamiu Olaseni Aribisala, Paul Oladimeji Gabriel & Oluwatayo Ajayi-Moses·Asian Food Science Journal·2021
This research investigated effects of fermentation and extrusion on unripe plantain and pigeon pea blends. The samples were blended and prepared in three combinations (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g unripe plantain: 50g pigeon pea) and sect...
Open access
Research Article10.9734/afsj/2021/v20i630309
S. E. Orekoya, A. O. Ojokoh, A. O. Arogunjo, J. O. Aribisala, B. O. B. Ajayi-Moses, P. O. Gabriel & I. M. Akinwunmi·Asian Food Science Journal·2021
This study investigated effects of fermentation and extrusion on the in vitro protein andstarch digestibility of unripe plantain and pigeon pea blends. The blended samples were set-up in three arrangements (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g un...
Open access
Research Article10.9734/afsj/2021/v20i530301
Aims: This study aims to isolate and identify the indigenous bacteria of almonds fermentation. Methods: Characterization of the indigeneous bacteria are using gram staining, biochemical tests, 16SrRNA gene sequencing, and the antimicrobial activity against Escherichia coli bacter...
Open access
Research Article10.9734/mrji/2020/v30i830247
Akamu, a starchy cereal-based lactic acid fermented gruel consumed in West Africa was prepared using different processing methods: use of dehulled (D) maize grains, use of partially germinated (PG) maize grains (36-48h) and blends: PG and soybean (S) (90:10), D and S (90:10) and...
Open access
Research Article10.9734/afsj/2020/v16i330172
This study assesses the effect of fermentation process on the nutritional compositions of a corn-based food “Etsew”. Dried corn Zea mays var “Obaatampa” was used for the study. A total of 9 samples were collected and analyzed for a period of one month. These were dried corn, stee...
Open access
Research Article10.9734/afsj/2020/v16i130165