One cereal with a short growth season that is resistant to disease, pests, and drought is millet. Future human needs will depend more and more on this agricultural product as the world's population rises and water supplies decrease. Grain-free millet can be used to make gluten-fr...
Open access
Research Article10.9734/afsj/2024/v23i9743
Yoghurt made from cow milk is popular due to its delicious taste and nutritional benefits. However, concerns about animal-based proteins have led to the evaluation of alternative options. This study examines the physiochemical, microbial and sensory characteristics of yoghurt mad...
Open access
Research Article10.9734/afsj/2024/v23i9740
The carbonated functional soft drinks are a new concept that provides health benefits for the consumers. The aim of this study was to improve the antioxidant activity of a carbonated lemon soft drink, while preserving its characteristic flavour, by blending the lemon oil (L) with...
Open access
Research Article10.9734/afsj/2023/v22i10670
The effect of Bran and Hull retention on the sensory and nutrient composition of “Ogi flour prepared from maize, millet are sorghum were investigated. The maize and sorghum were soaked for 72 hours, while the millet was soaked for 48 hours, decanted, washed and wet milled into a...
Open access
Research Article10.9734/afsj/2023/v22i1611
Burfi is Indian most famous milk sweet based on khoa. Quinoa is one of the world's most famous wellbeing food sources. It has gluten, high in protein and one of only a handful of exceptional plant food sources that contain each of the nine fundamental amino acids. Stevia also con...
Open access
Research Article10.9734/afsj/2022/v21i830445
In this study, the fortification of malted sorghum with cocoa powder to produce non–alcoholic beverage was investigated. Cocoa powder was blended with malted sorghum in different proportion to produce fortified sorghum beverage products at ratio MS 10- (90% malted sorghum and 10%...
Open access
Research Article10.9734/afsj/2022/v21i830442
Aim: The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread. Methodology: Finger millet grains were cleaned, washed and fermented in deionized water for 72 h at room temperature (27...
Open access
Research Article10.9734/afsj/2021/v20i1030354
Aim: The study was planned to evaluate Indian traditional sweet ‘Laddoo’ supplemented with germinated pumpkin seed flour. Study Design: The traditional recipe was supplemented by replacing the whole wheat flour and bengalgram flour with 10, 20 and 30% of germinated pumpkin seed f...
Open access
Research Article10.9734/afsj/2021/v20i230266
In the olden days, there was no refrigeration for meat preservation and sausage making was a way to solve this problem. Sausage making evolved as an effort to economize and preserve meat which could not be consumed immediately after slaughter. This study evaluated the effect of r...
Open access
Research Article10.9734/afsj/2020/v19i330240
The production and determination of the nutritional properties of cookies produced by partial substitution of margarine with avocado pear pulp was studied. Well cleaned avocado pear was blended into paste and used to substitute margarine in the prepared cookies. The ratio of avoc...
Open access
Research Article10.9734/afsj/2020/v18i230216
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
Aims: A large number of food industries are focusing their interests recently on the commercial production of fish crackers for their nutritional values and health benefits. The goal of this study was to develop a set of formulae for the preparation of nutritious and tasty fish c...
Open access
Research Article10.9734/afsj/2020/v17i130182
Background: Moi-moi is a popularly relished snack in Nigeria prepared from cowpea which is deficient in essential sulphur containing amino acids but rich in lysine and some vitamins. Bambara nut is rich in essential amino acids, fiber, calcium, iron, carotene, oil, carbohydrate,...
Open access
Research Article10.9734/afsj/2019/v9i230008
Sesame (Sesamum indicum, L.) is the main important crop, edible oil source and protein in Saudi Arabia. In the present study, wheat flour supplemented with sesame cake flour (SCF) at different levels of substitution 20%, 30% and 40% for biscuits making. Biscuits sensory evaluatio...
Open access
Research Article10.9734/AFSJ/2018/45232
Different blends of cereal-based complementary foods were formulated from millet/maize, soybean and yellow monkey kola flours. Seven blends were formulated from maize (Zea mays) flour, partially defatted soybean (Glycine max) flour and monkey kola (Cola parchycarpa) flour while s...
Open access
Research Article10.9734/AFSJ/2018/44899