mineral content

A Comparative Study on the Morphological & Biochemical Characteristics of Three Types of Broccoli (Brassica oleraceae) Produced in Chittagong Region Bangladesh

Jaya Shil, Nurul Absar & Mohammad Shahangir Biswas · Asian Food Science Journal · 2025

Broccoli is a green vegetable (Brassica oleracea var.italica) plant which is characterized by green flower heads arranged in a tree like branches are attached with a thick, edible stalk. It is a popular vegetable crop with a good source of various remarkable nutritional compositi...

Open access Research Article 10.9734/afsj/2025/v24i7805

Evaluation of Microbial and Nutritional Quality of Fermented Dried Roasted Thick Porridge (Mkarango)

E. C. Cheruiyot, S. K. Mbugua, M. W. Okoth, O. G. Abong & D. M. Kaindi · Asian Food Science Journal · 2019

Most of the products of maize flour fermentation in Kenya undergo wild fermentation in a natural process. One of these is locally roasted maize flour commonly known by its local name Mkarango which is popular in the Western region of Kenya where it is used in different ways. Mkar...

Open access Research Article 10.9734/afsj/2019/v8i329993