The primary objective of the present study was to formulate and test a plant-based ketogenic soup using sunflower and sesame seeds as the primary fat sources. Five formulations were created with varying ratios of these seeds, and a standard cream of vegetable soup was used as a c...
Open access
Research Article10.9734/afsj/2026/v25i9910
Aims: To determine the chemical composition of serendipity berry (Dioscoreophyllum cumminsii) and miracle fruit (Thaumatococcus daniellii). Study Design: The mean and standard deviation of the data obtained were analyzed. Place and Duration of Study: Samples were prepared in Dep...
Open access
Research Article10.9734/afsj/2020/v19i430244
Aim: The variability in the methods of preparing indigenous foods have led to uncertainty in the nutrient composition, sensory properties and quality of many foods consumed in Nigeria. This study is aimed at standardizing the different methods of preparing melon and groundnut sou...
Open access
Research Article10.9734/afsj/2020/v17i330194
In this study, carried out at Makurdi Nigeria, peanuts and avocado pulp were processed into flours and blended with refined wheat flour in proportions 100:0:0, 95:5:0, 90:5:5, 85:10:5, 80:10:10 and 75:15:10. The functional properties of the flour blends were determined. Cookies w...
Open access
Research Article10.9734/afsj/2020/v15i430156
In this study, the seasonal variation on selected major minerals (Ca, P, K, Mg) and proximate composition of Mesopotamian catfish (Silurus triostegus Heckel, 1843) were investigated. Fish samples used in this research were obtained seasonally from Atatürk Dam Lake within the boun...
Open access
Research Article10.9734/ARRB/2014/9056