proximate composition

Effect of Cold Storage on the Nutritive and Microbiological Quality of Fermented Soy Drink from Tamarind and Nono

B. B. Adamu, T. T. Ayisa, H. Babayi & A. I. Adebayo · Asian Food Science Journal · 2021

The effect of cold storage on fermented soy drink from tamarind and nono was assessed. Soymilk was produced by milk extraction from whole soybean seeds and pasteurized at 76oC for 30 minutes. The soymilk was divided into two portions. One portion inoculated with tamarind pulp con...

Open access Research Article 10.9734/afsj/2021/v20i1130371

Quality Evaluation of Different African Catfish (Clarias gariepinus) Meat Pickles during Storage

H. E. Abdel-Mobdy, H. A. Abdel - Aal, S. L. Souzan & A. G. Nassar · Asian Food Science Journal · 2021

Fish pickles (made with tomato juice, vinegar, and lemon juice) were made from catfish (Clariasgariepinus) and their nutritional quality were evaluated. The quality of the vinegar pickle was excellent, and the quality of the lemon and tomato juice pickle was satisfactory. The  mo...

Open access Research Article 10.9734/afsj/2021/v20i830332