Employment of biological solutions for crop production is required due to the rising costs and detrimental effects of fertilisers and pesticides. Plant growth-promoting (PGP) bacteria are known to enhance soil and plant health. The main aim of this study was to develop a consorti...
Open access
Research Article10.9734/mrji/2026/v36i51747
Banana chips are a popular snack made from unripe bananas and preserved through drying and frying methods. This study investigated the effects of different pretreatments on the quality and storage stability of banana chips. The pretreatments included a control (sample A), 5% salt...
Open access
Research Article10.9734/afsj/2026/v25i5871
ILORAH, C. A., OGUNBANWO, S.T., ABDULKADIR, M., AYODEJI, C. O. & ADEYEMI, F.·Asian Food Science Journal·2026
Alibo is a traditional fermented cereal-based food whose quality and safety are largely dependent on spontaneous fermentation. This study evaluated the use of selected lactic acid bacteria (LAB) with antifungal activity as starter cultures to improve the nutritional quality, safe...
Open access
Research Article10.9734/afsj/2026/v25i2850
Background: Peanut paste is a widely consumed staple in Côte d’Ivoire and is frequently produced by artisanal methods. Inadequate processing, handling and storage conditions can promote contamination by diverse microbial agents such us mycotoxigenic fungi and bacteria. This compr...
Open access
Research Article10.9734/mrji/2025/v35i121683
The study was carried out for determining of the shelf life of the instant soup mix powder prepared using dried Malabar spinach leaves powder, tomato powder, moong dal powder and other main ingredients. Malabar spinach Instant soup mix powder formulated with 4 g of Malabar spinac...
Open access
Research Article10.9734/mrji/2024/v34i31433
White yam (Dioscorea rotundata) is a vital crop in many tropical regions, and its preservation and quality retention are of paramount importance for ensuring food security. This study investigated the impact of steam blanching and different storage durations on the physicochemica...
Open access
Research Article10.9734/afsj/2024/v23i3702
Vegetables play a highly significant role in our daily dietary intake. The inherent perishability of vegetables restricts their exportation and necessitates early consumption. Consequently, ongoing research endeavors aim to develop technologies that can extend the shelf life of v...
Open access
Research Article10.9734/afsj/2023/v22i12691
Aims: To process hog plum fruits (Spondias mombin L.) into juice and concentrate, study their proximate and micronutrient composition and evaluate the shelf life of these products. Study Design: Matured and ripe fruits were processed into juice and then, concentrate. The products...
Open access
Research Article10.9734/afsj/2023/v22i10678
This study addresses the growing concern over the quality and shelf life of farmed fish products in the market due to the increasing demand in the international market. Various preservation methods are necessary to ensure food safety and extend the shelf life of fish products. Fr...
Open access
Research Article10.9734/afsj/2023/v22i6641
Over the years, okra's demand has grown in Nigeria as a result of its economic and nutritional benefits. Unfortunately, due to inadequate handling and storage procedures, the okra pods produced deteriorates and loses value. To ensure that the wastage of this produced okra reduces...
Open access
Research Article10.9734/afsj/2022/v21i430422
An experiment was conducted during 2012-2014 at Kittur Rani Channamma College of Horticulture, Arabhavi, Gokak (Karnataka), India to study the effect of silicon on yield and quality of mango cv. Kesar. The experiment was laid out in a randomized complete block design with nine t...
Open access
Research Article10.9734/ijecc/2021/v11i1230564
Aims: To develop and apply a quality index method (QIM) scheme for evaluating the freshness and estimating the shelf life of raw whole Japanese flying squid (Todarodes pacificus) stored at low temperatures. Study design: A QIM scheme was developed through pre-observation and form...
Open access
Research Article10.9734/afsj/2021/v20i630314
This research aims to analyze the response of methyl red indicator film sensor label color changes on smart packaging in detecting the freshness of tilapia fillets over a shelf life of 10 hours at room temperature (± 25ºC). This research uses a comparative descriptive method. The...
Open access
Research Article10.9734/afsj/2019/v13i430114
Background: A lot of health hazards have been associated with artificial preservatives including: hyperactivity in children, breathing problems such as asthma and bronchitis, weakening of heart tissues, obesity since some contain fatty acids especially in processed foods and gast...
Open access
Research Article10.9734/afsj/2019/v10i430046