Avocados are well known for their rich flavour, creamy texture and promising health benefits. Many promising products can be developed from avocado pulp. The study was conducted to evaluate the physical characteristics and nutritional information of frozen avocado pulp during sto...
Open access
Research Article10.9734/afsj/2026/v25i9913
Background: Breakfast plays an important role in maintaining metabolic balance and providing essential nutrients for daily activities. However, cereal-based breakfast foods, particularly those derived from maize, are often nutritionally limited because of their relatively low pro...
Open access
Research Article10.9734/afsj/2026/v25i8896
Md. Robbany Mondol, MD. Jahirul Islam, Md. Sadikur Rahman, Md. Moshiur Rahman, Mohammad Mehedi Hasan Khan, Md. Motaher Hossain & Md. Abu Sayeed·Microbiology Research Journal International·2025
Background: Fast foods, often known as ready-to-eat foods, are foods that are simple to prepare and may be easily consumed or taken away. Fast food consumption is a growing trend among people worldwide, including Bangladesh. Changes in lifestyle and food habits have been bringing...
Open access
Research Article10.9734/mrji/2025/v35i91617
Lerotse or Kalahari melons which are usually planted as ground cover in crop fields in Botswana are rich in potassium, carotenoids and citrulline. However, they are undervalued and often go to waste. As a strategy of value addition and post-harvest waste-reduction, cookies were f...
Open access
Research Article10.9734/afsj/2025/v24i4778
Aim: This study aims to analyze Nutritional and Bioactive properties of a novel composite flour and paratha made from it, developed by incorporating hemp seed flour, corn silk flour, and chickpea flour alongside wheat flour, targeting the creation of a high-protein and high-fiber...
Open access
Research Article10.9734/afsj/2024/v23i11751
The objective of this study is to produce an infant flour based on attiéké enriched with Moringa oleifera and cashew kernel (Anacardium ¶occidentale L.) powders. For this purpose, Moringa oleifera powder is incorporated in proportions of 10%, 15% and 20% into two types of composi...
Open access
Research Article10.9734/afsj/2019/v12i130077
Beugré Grah Avit Maxwell, Niaba Koffi Pierre Valery, Combo Agnan Marie-Michel, Yao N’zué Binjamin & Gnakri Dago·Asian Food Science Journal·2019
Aim: This study aimed to evaluate the nutritional quality of the infant flours offered to mothers received in the dietary service of the CHR of Daloa. Introduction: Ivory Coast’s membership in Scaling up Nutrition (SUN) is a momentum in a collective effort to improve the nutritio...
Open access
Research Article10.9734/afsj/2019/v9i430019
Toasted dehulled African breadfruit seeds are popular snack in the south eastern part of Nigeria. Consumption of toasted dehulled seeds may result in hidden hunger due to some nutrient losses during toasting. Raw breadfruit seeds bought from the markets were sorted and divided in...
Open access
Research Article10.9734/afsj/2019/v9i230009
Aims: The aim of this study is to determine the effect of applying ethephon on postharvest tomato. Study Design: Completely Randomized Design (CRD). Place and Duration of Study: The study was conducted in the laboratory of the Department of Applied Food Science and Nutrition, Dep...
Open access
Research Article10.9734/afsj/2019/v7i329971
Nutritional quality, organoleptic attributes and food safety are usually compromised by the presence of Microscopic fungi or fungal spores in food and feeds that humans and animals solely rely on. It is therefore intended in this study to re appraise the viability of fungal spore...
Open access
Research Article10.9734/MRJI/2017/33387