Antinutritional properties of yam flour treated with chemical preservatives during six months of storage were carried out. Yam samples were purchased from the wurukum market, processed to obtain yam flour treated with chemical preservatives and packaged in plastic and low-density...
Open access
Research Article10.9734/afsj/2024/v23i7724
Aim: To assess the magnitude and safety of migrants from three cook-in food packaging materials (plantain leaf, polyethylene film and aluminium foil) into cooked ‘moi-moi’. Methodology: The ‘moi-moi’ was prepared, packaged in three different packaging materials and cooked to done...
Open access
Research Article10.9734/afsj/2023/v22i3621
Sensory quality and vitamin A retention in chin-chin stored using different packaging materials were evaluated. The Orange Fleshed Sweet Potato (OFSP) and Red Bambara Groundnut (RBG) flours were blended in ratio 50:50 for chin-chin production. Sensory quality, β-carotene and vita...
Open access
Research Article10.9734/afsj/2020/v17i230189
The effects of selected packaging materials on the storage, carotenoid content and sensory properties of ground pepper was investigated. Ground pepper was packed with polypropylene of different thickness such as (PP) 3 micron, 4 micron, 5 micron, 12.5 micron, 20 micron and 30 mic...
Open access
Research Article10.9734/AFSJ/2019/45608