Rice quality is largely determined by its chemical composition, pasting properties, and physicochemical characteristics during cooking. Amylose content plays a key role in defining cooking quality, texture, and consumer preference. This study aimed to evaluate the chemical compos...
Open access
Research Article10.9734/afsj/2025/v24i8812
Anthony Pius Bassey, Olubunmi Olufemi Olusola, Ayobami Adeshola & Jumoke Folasade Ajibade·Asian Food Science Journal·2020
Introduction: Incessant health risks associated with chemical preservatives have resorted to the need of exploring natural alternatives with antioxidant potentials in meat processing. In this study, the effect of Ocimum basilicum (OBE) and Gongronema latifolium (GLE) extracts wer...
Open access
Research Article10.9734/afsj/2020/v15i330155
Aim: This study was aimed at determining the physicochemical characteristics (such as pH, dissolved oxygen, biological oxygen demand, nitrogen, phosphorus, chloride, iron, lead, magnesium etc.) of the effluent sludge from a sewage oxidation pond and the receiving stream before an...
Open access
Research Article10.9734/ijecc/2019/v9i1230169
The objective of this research was to extract (using cold press and soxhlex extraction method), determine the physicochemical characteristics and characterization of the oil from Sesame indicum seed by GC-MS analysis. Output yield gave an average of 28.23 and 46.60 % oil yield fo...
Open access
Research Article10.9734/AFSJ/2018/40444