Precooked sauces are sauces that are partially or fully prepared, allowing consumers to reduce preparation time as well as energy costs. The aim of this study was to evaluate the physicochemical and microbiological quality of precooked okra and kapok sauces produced in Ouagadougo...
Open access
Research Article10.9734/afsj/2024/v23i1690
The thin layer drying characteristics of tomato and okra slices dried using mixed-mode on-farm solar dryer, indirect mode on-farm solar dryer and open sun drying. The tomato and okra slices dried faster when dried under the mixed-mode on-farm solar dryer. Drying time was reduced...
Open access
Research Article10.9734/afsj/2022/v21i430425
Over the years, okra's demand has grown in Nigeria as a result of its economic and nutritional benefits. Unfortunately, due to inadequate handling and storage procedures, the okra pods produced deteriorates and loses value. To ensure that the wastage of this produced okra reduces...
Open access
Research Article10.9734/afsj/2022/v21i430422
In this area of agricultural transformation by the government of Nigeria, every opportunity in order to achieve food security should not be ignored. Most studies on soil characteristics had centered on the suitability of the soil for agricultural production and it is observed t...
Open access
Research Article10.9734/ijecc/2019/v9i430111
Consumption of fresh vegetables is very common in Nigeria. One of the methods of increasing the availability of vegetables all year round is drying. There is need to determine the microbial quality/safety of the dehydrated vegetables in order to determine the risk of food borne d...
Open access
Research Article10.9734/BMRJ/2013/3139