Processing methods

Physico-chemical Characteristics and the Effects of Processing Methods on the Nutritional and Anti-nutritional Quality of Soybean (Glycine max (L.) Merrill)

Caresma Chuwa, Anju K Dhiman, Paul Saidia & Abdulsudi Issa-Zacharia · Asian Food Science Journal · 2023

The present investigation was carried out to determine the physico-chemical characteristics and effects of processing methods on the nutritional and anti-nutritional quality of soybeans. Soybean seeds were analysed using physico-chemical approaches, in order to obtain a detailed...

Open access Research Article 10.9734/afsj/2023/v22i10673

Functional and Physicochemical Properties of Turmeric Powder as Affected by Processing Methods

Emelike, Nkechi-Juliet Tamuno · Asian Food Science Journal · 2020

Turmeric rhizomes are exposed to a variety of conditions during processing such as boiling, cooking, blanching and drying before being utilized. In this study, the effect of processing methods on the functional properties and physicochemical properties of turmeric powder was inve...

Open access Research Article 10.9734/afsj/2020/v19i230232

Effect of Processing Methods on the Physicochemical, Antinutrient and Pasting Properties of Three Commonly Consumed Soup Thickeners in Nigeria

J. Eke-Ejiofor & C. U. Awajiogak · Asian Food Science Journal · 2019

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 Article 10.9734/afsj/2019/v13i430115