Aims: Gluten-free (GF) products are essential for individuals with celiac disease, as the only treatment currently available is adhering to a GF diet. Additionally, many people today are increasingly focused on healthy eating and seeking nutritious food options. The purpose of th...
Open access
Research Article10.9734/afsj/2024/v23i7721
Aims: The aim of this study was to evaluate extract development of sorghum grains during malting and utilization of bitter leaf for production of beer using S. cerevisiae. Study Design: Randomized experimental design was used to achieve the aim of the study. Place and Duration of...
Open access
Research Article10.9734/mrji/2022/v32i101347
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: This study examined the production, assessment, and safety aspects of weaning food from sorghum, crayfish, and garden eggs. Methodology: Sorghum was fermented, garden egg and crayfish were cleaned and processed into flours and further formulated into blends. Five formulation...
Open access
Research Article10.9734/afsj/2022/v21i230408
The study on seasonal incidence of fall armyworm was carried out during kharif, 2019 at Agricultural college farm, Bapatla. The oviposition of fall armyworm was observed from 34th SMW (Standard Meterological Week) and reached its peak during 40th SMW (0.03 egg masses plant-1). T...
Open access
Research Article10.9734/ijecc/2021/v11i1130537
The aim of this research was to produce acceptable ‘fufu’ from a mixture of sorghum, millet, and African yam bean flours that will have a moderate carbohydrate and protein content with most optimized texture. The functional and sensory properties of flour blends produced from Sor...
Open access
Research Article10.9734/afsj/2021/v20i1130373
Dakere is a traditional steamed agglomerated dumpling produced from either millet (M) or sorghum (S) flour or both (MS). In the current study, millet and sorghum flours were separately fractionated into fine (f) (<250um), medium (m) (250-350um) and coarse (350-500um) fractions...
Open access
Research Article10.9734/afsj/2021/v20i930338
The present study was aimed at the assessment of physicochemical and consumer acceptability of breakfast cereals developed from locally-sourced materials (sorghum, soybean, Bambara groundnut and groundnut). Ten samples were formulated by mixing the flours in different ratios whil...
Open access
Research Article10.9734/afsj/2021/v20i530296
Cereal crops such as maize, wheat, sorghum and pearl millet are important for human consumption due to their nutritional benefits. These cereals play pivotal roles to meet world’s food demand. However, maintenance of food security particularly in the circumstance of changing clim...
Open access
Research Article10.9734/ijecc/2020/v10i530198
The suitability of sorghum and millet grains in the production of malt-based syrups was determined. The grains were steeped for 50 h, germinated for 5 days at room temperature and were kilned for 48h to produce the malts. Mashing was carried out by three-stage decoction method an...
Open access
Research Article10.9734/afsj/2020/v14i430134
Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu. Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) f...
Open access
Research Article10.9734/afsj/2019/v11i430066
Sorghum is a local grain that grows predominantly in the semi-arid, savannah and grassland region of Northern Nigeria and other parts of the world. Sorghum samples were collected from five districts in each of the six agro-ecological zones, while the sorghum based products such a...
Open access
Research Article10.9734/afsj/2019/v8i429996
Aim: This study investigated the effects of different soaking techniques on the nutritional value and anti-nutrient substances of red type sorghum. Study Design: Completely randomized design was used. Place and Duration of Study: Department of Animal Science Central Laboratory, A...
Open access
Research Article10.9734/ARRB/2018/41221
Cassava is the most known hunger fighter crop in sub-Saharan African countries during drought and severe famine, its production has been limited to household’s consumption and not to commercialization. The aim of this study was to assess consumer acceptability and willingness to...
Open access
Research Article10.9734/AFSJ/2018/40764
In this study, the effect of twin screw extrusion variables on amino acid profile of Dakuwa produced from blends of sorghum (Sorghum bicolour L), groundnut (Arachis hypogea L) and tigernut (Cyperus esculentus L) were researched. For this purpose, feed moisture content (18, 22 and...
Open access
Research Article10.9734/AFSJ/2018/39871