Avocados are well known for their rich flavour, creamy texture and promising health benefits. Many promising products can be developed from avocado pulp. The study was conducted to evaluate the physical characteristics and nutritional information of frozen avocado pulp during sto...
Open access
Research Article10.9734/afsj/2026/v25i9913
T. K. Adebayo, A. S. Daramola, I. A. Abdulraheem, M. C. Ibrahim & O. O Folorunsho·Asian Food Science Journal·2026
This study assessed the effects of five drying methods on selected quality properties of edible caterpillar (Lepidoptera litoralia) flour, with emphasis on proximate composition, functional properties, mineral content, and vitamin content. The methods evaluated were air drying (A...
Open access
Research Article10.9734/afsj/2026/v25i8904
This study aimed to formulate and evaluate an amla-based jelly candy enriched with papaya seed powder as a value-added confectionery product. A control jelly candy formulation without papaya seed powder (C0) and an enriched formulation containing papaya seed powder (C1) were prep...
Open access
Research Article10.9734/afsj/2026/v25i8901
Rafael Nanelo, Leandro Manuel Mavuei, Angélica Machalela & António Elísio José·Asian Food Science Journal·2026
This study evaluated the effect of partial replacement of wheat flour with cashew nut flour (Anacardium occidentale L.) on selected physicochemical characteristics of bread. Four formulations were prepared: FP, containing 65% wheat flour, 1% salt, 1% yeast, and 33% water; F1, con...
Open access
Research Article10.9734/afsj/2026/v25i8900
Herbal teas are plant-based infusions that may provide functional properties through naturally occurring bioactive compounds. This study was designed to formulate a fruit-infused herbal green tea premix using green tea powder, orange powder and ginger powder, and to evaluate its...
Open access
Research Article10.9734/afsj/2026/v25i8895
Micronutrient deficiency — particularly of iron, zinc, and calcium — remains a persistent public health challenge in India, disproportionately affecting women of reproductive age and children under five years. Conventional refined-wheat noodles, among the most widely consumed pro...
Open access
Research Article10.9734/afsj/2026/v25i8897
Suya, a traditional West African grilled meat product, is highly susceptible to nutritional and microbiological deterioration during ambient-temperature storage. This study evaluated the effects of four packaging materials cellophane film (CF), aluminium foil (AF), glass jar (GJ)...
Open access
Research Article10.9734/afsj/2026/v25i7886
Aims: This study investigated the fermentation potential and physicochemical characteristics of cherry wine produced using Saccharomyces cerevisiae isolated from naturally fermented palm wine, with comparisons drawn against standard values for fruit-based wines. The study also ai...
Open access
Research Article10.9734/afsj/2025/v24i12838
This study evaluates the proximate and mineral composition of commonly consumed raw ingredients and processed foods in North-central Nigeria to assess their nutritional profiles. Proximate analysis refers to the quantification of major food constituents (moisture, ash, crude prot...
Open access
Research Article10.9734/afsj/2025/v24i9815
The study investigated the physicochemical properties, phytochemical composition, antioxidants activity, and sensory quality of ready-to-serve beverage produced from blends of watermelon and tiger nut juices. Watermelon and tiger nut were separately processed into juices blended...
Open access
Research Article10.9734/afsj/2025/v24i6797
This study investigated the effect of optimization of process techniques for the production of Bambara groundnut flour and optimization of ingredient formulation for legume-based stiff dough, with an aim to improve nutritional composition and functional properties, while retainin...
Open access
Research Article10.9734/afsj/2025/v24i2771
The investigations carried out on blanching, un-blanching and methods of drying on the proximate, sensory properties and vitamins compositions of okra of Okra (Abelmoschus esculentus) were studied. The fresh okra were sorted, washed with portable water, some portions were blanche...
Open access
Research Article10.9734/afsj/2024/v23i7727
Alimi, J.P., Akanni, A.A., Odutola, B.S., Akande, E. J., Haruna, P. B., Adegbola, R. Q., Sanni, L. O. & Okunade, S. O.·Asian Food Science Journal·2024
This study evaluated the effect of Bambara groundnut flour inclusion on the functional, pasting, physical properties and proximate compositions of composite flour (CF) from cassava and Bambara groundnut. Cassava variety (IITA-TMS-IBA011368) and Bambara groundnut were processed in...
Open access
Research Article10.9734/afsj/2024/v23i6719
Wine is an alcoholic beverage produced from juices of a variety of fruits by the fermentative action of microorganisms. There is a quest for alternative sources of must for wine fermentation, however, the proximate composition should be known to ascertain how nutritious it is. Th...
Open access
Research Article10.9734/mrji/2022/v32i11-121357
Response surface methodology was used to investigate the effect of extrusion process on proximate composition of noodles analogue from water yam, yellow maize, and African yam bean flour mixture. Flour blend from water yam, yellow maize, and African yam bean were produced and was...
Open access
Research Article10.9734/afsj/2022/v21i11600