Nur Farah Hani Muhamad, Noor Zainah Adzaly, Madzlan Kasran, Hasnisa Hashim, Siti Nurathirah Abu Hassan, Siah Watt Moey, Teoh Chin Chuang, Zainun Mohd Shafie, Adawiyah Akbar, Norman Isman, Mohd Fakhri Hashim, Hairiyah Mohamad, Khairol Nadia Abd Halim & Nurul Nabilah Mohd Fiteri·Asian Food Science Journal·2024
Watermelon biomass can be categorised into flesh, seed, and rind. Although discarded, the rind is edible and nutritious. Objective: The study aimed to optimise watermelon fruit rolls-up formulation combining the flesh and rind purees. F1 (80:0), F2 (70:10), F3 (60:20), F4 (50:30)...
Open access
Research Article10.9734/afsj/2024/v23i11749
The study evaluate the physicochemical, functional and nutritional properties of rice flour fortified with Nigeria native rice bran flour. Response surface methodology was used and a total of thirteen runs was generated. The four best runs were selected from the thirteen based on...
Open access
Research Article10.9734/afsj/2024/v23i1692
The global industrialization of chemical dyes used for household products has resulted in various dyes leaching into the soil. Azo dye textile contamination could lead to infertile soil. This study investigates the ecological effect of azo textile dye contamination on bacterial b...
Open access
Research Article10.9734/mrji/2022/v32i11-121355
The aim of this study was to investigate the Physicochemical and nutritional properties of unfermented and fermented Roselle seeds. Datou is a product of the traditional alkaline fermentation of Hibiscus sabdariffa seeds consumed as food condiment in many African countries includ...
Open access
Research Article10.9734/afsj/2022/v21i930447
Theophilus M. Ikegwu, Chika U. Obiora, Joy C. Mba, Eunice N. Odo & Nkemakonam M. Anene·Asian Food Science Journal·2022
Two cocoyam varieties (Colocasia esculenta) known as taro grown in Cross-River State and Bendel were subjected to different processing conditions (boiling and drying) and the effect of boiling temperature, boiling time and drying temperatures were investigated. They were processe...
Open access
Research Article10.9734/afsj/2022/v21i730439
Banga sauce is the concentrated mesocarp juice of oil palm fruits. This work is aimed at evaluating the effect of blanching on the physicochemical characteristics, nutrient composition and sensory properties of ‘Banga’ sauce. Ripe and fresh fruits of the oil palm (Elaeis guineens...
Open access
Research Article10.9734/afsj/2022/v21i430423
Aim: The effects of adding a microbiological inoculant on the physicochemical and microbiological properties during the fermentation process of cassava (Manihot esculenta Crantz) and on the sensory characteristics of the fufu produced using a local Bambili cassava variety were ex...
Open access
Research Article10.9734/afsj/2022/v21i330411
Jams are preserved fruits and sugars which are packaged in cans or bottles for long-term preservation. The processing involves the disruption of the fruit tissue followed by heating with water and sugar to activate the pectin prior being put into containers. Jams were processed f...
Open access
Research Article10.9734/afsj/2021/v20i1230389
Jacques Mankambou Gnanwa, Jean Bedel Fagbohoun, Anon Attoh Hyacinthe & Edmond Dué Ahipo·Asian Food Science Journal·2021
The objective of the present study was to evaluate some physicochemical and some antinutritional factors characteristics of sprouted seeds of white bean (Phaseolus vulgaris L.) with a view to their valorization in the Ivorian diet. The contents of dry matter, ash, reducing sugars...
Open access
Research Article10.9734/afsj/2021/v20i530303
The objective of this work was to evaluate the physicochemical characteristics and storage stability of virgin coconut oil (VCO) extracted using cold press and hot press processes. Data were collected and analyzed using complete randomization design (CRD). The work was done at th...
Open access
Research Article10.9734/afsj/2020/v18i430225
Postharvest cooling of fresh produce is essential to delivering high quality produce to the consumer. African eggplants are chilling sensitive at temperatures below 10°C, there is need to store them at higher temperatures because of their tropical nature. Evaporative coolers suit...
Open access
Research Article10.9734/afsj/2020/v18i130207
Gboyega O. Oyeleke, Stephen G. Olawale, Funmilola D. Ajao, Mudasiru A. Salam & Matthew M. Oluwasina·Asian Food Science Journal·2020
Oil from Allamanda cathartica seed was extracted using n-hexane as solvent in soxhlet extractor. The physicochemical and antioxidants properties of the oil were carried out using standard analytical methods. The fatty acid attributes of the extracted seed oil were determined by G...
Open access
Research Article10.9734/afsj/2020/v17i230190
K. O. Aremu, T. M. Okonkwo, C. M. Eze, C. H. Agwu, J. I. Agbaka & A. N. Ibrahim·Asian Food Science Journal·2020
Aims: To investigate the physicochemical, sensory and microbial qualities of ice cream stabilized with hydrocolloids from Achi (Brachystegia eurycoma) and Ofor (Detarium microcarpum. Study Design: A 4×5 split-plot in completely randomized design. Place and Duration of Study: Depa...
Open access
Research Article10.9734/afsj/2020/v16i130162
L. A. Akpro, Deffan K. Prudence, G. A. Gbogouri, Louis Ban-Koffi, K. E. Assemand & G. J. Nemlin·Asian Food Science Journal·2020
Objective: The aim of this work was to determine the processing aptitude of maize varieties into food products to be promoted in Côte d’Ivoire. Methodology: Three dishes have been developed from ten maize varieties (MAAN16, PGBR, PGB18, AAA3, KF18, CJB, KO/Na4, KO/Na3, KO/Wa6, an...
Open access
Research Article10.9734/afsj/2020/v14i430137
The effect of processing methods on the physicochemical, functional, anti-nutrient factors and pasting properties of Mucuna sloanei (ukpo), Brachystegia eurycoma (achi) and Daterium microcarpum (ofor) were assessed using standard methods. Flour from these seeds were produced afte...
Open access
Research Article10.9734/afsj/2019/v13i430115