The use of natural food additives such as lemon slices in the manufacture of palm liquid sugar can be done to improve sensory quality with a variant of sour taste and improve the physiological function of palm liquid sugar products. The purpose of this study was to determine the...
Open access
Research Article10.9734/afsj/2026/v25i6883
The study evaluated the quality of composite flour and cookies produced from gbache and Soybean. The samples were formulated as 100, 90:10, 80:20, 70:30, 60:40 and 50:50 respectively and was labelled samples A, B, C, D and E. the samples were analyzed for proximate composition, f...
Open access
Research Article10.9734/afsj/2026/v25i4866
Zuwariah Ishak, Syahida Maarof, Nur Ilida Mohamad, Mohd Tarmizi Haimid & Nik Mohd Faiz Che Mohd Noor·Asian Food Science Journal·2025
The growing demand for plant-based analogues has been driven by the declining global supply of animal protein, the prevalence of animal diseases, and increasing health and halal concerns. This study aimed to develop vegan mushroom balls with desirable meat-like properties and pot...
Open access
Research Article10.9734/afsj/2025/v24i11824
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
Maboh, J., Yusufu, M. I., Awambeng, S. M., Agbor, E. A., Konsum, L. K., Ezindu-Odoemelam, M.N. & Yakum, N. K.·Asian Food Science Journal·2024
Biscuit, also known as a cookie is a nutritive snack produced from dough that is transformed into an appetizing product through the application of heat in an oven. This study was aimed at evaluating the quality of biscuit produced from wheat, African almond and pawpaw flour blend...
Open access
Research Article10.9734/afsj/2024/v23i6717
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
Serge Couhoulé Allou, Catherine Bomoh Ebah, Jean-Baptiste Gnelie Gnahoua, Bilo Régis Jean-François LOA & FrançoiseAkissi Kouamé·Asian Food Science Journal·2021
Cassava occupies an important place in the food security of populations in Côte d'Ivoire. There are many products derived from cassava but«attiéké» remains the flagship product in Côte d'Ivoire. Faced with the productivity challenges, organic fertilization is increasingly used by...
Open access
Research Article10.9734/afsj/2021/v20i1030370
Breakfast meal was formulated from blends of sorghum and soya beans. The mixed blends of (ungerminated and germinated sorghum/soyabean flour blends) was produced into S-shaped granules using a cold extruder in the following formulation ratio of 100:0, 90:10, 80:20, 70:30,and 60:4...
Open access
Research Article10.9734/afsj/2021/v20i830330
This study examined the functional and sensory properties of enriched weaning food produced from cereal, legume and vegetable. Maize, soybean and carrot were formulated into blends. Sensory evaluation, proximate and functional properties were determined. The data generated were a...
Open access
Research Article10.9734/afsj/2021/v20i630306
The aim of this study was to evaluate the influence gum Arabic incorporation on the proximate composition and sensory properties of biscuits produced from flour blends of wheat and water yam. Water yam was processed into flour and used in composite with wheat flour for biscuit pr...
Open access
Research Article10.9734/afsj/2020/v18i130201
Aims: To compare the proximate composition and sensory properties of some composite flour mix meals. This is to show which combination has higher nutritional value and is more palatable for consumption. Study Design: Experimental and observational. Place and Duration of Study: Un...
Open access
Research Article10.9734/afsj/2020/v16i230170
This study investigated the effect of the addition of Moringa leaf powder on the nutrient composition, antinutrient content, functional and pasting properties of the plantain flours, and sensory evaluation of their corresponding stiff dough (“Amala”). The stiff plantain doughs we...
Open access
Research Article10.9734/AFSJ/2019/45796
Moringa (M. oleifera) seed flour was substituted into acha (Digitaria exillis) at 5, 10, 15, 20 and 25 %, thoroughly mixed to produce acha-moringa seed flour blends. Principal ingredients (baking fats, salt, yeast, water) were added to the blends, mixed, rolled, cut and baked at...
Open access
Research Article10.9734/AFSJ/2018/43505
This study was carried out to investigate the nutritional properties of unsoaked and soaked FARO 44 flour with their blends with cassava flour and the sensory evaluation of their thick paste. FAR0 44 and cassava flour were blended in the ratio of 75:25 (Unsoaked Rice and Cassava)...
Open access
Research Article10.9734/AFSJ/2018/43069