soy

Development of a Plant-based Functional Yoghurt to Address Nutritional Deficiencies: The Role of Dates (Phoenix dactylifera) and Beetroot (Beta vulgaris)

Sokamte Tegang Alphonse, Mbougueng Pierre Désiré, Nodem Sohanang Francky Steve, Mouafo Tene Hippolyte, Leutcha Ngamou Arnaud, Mefeu Nouobissi Ynes Flors & Tatsadjieu Ngoune Leopold · Asian Food Science Journal · 2025

Consumers are increasingly demanding nutritional quality in food products. The enrichment of yoghurt with functional ingredients, such as fruits and vegetables, has been widely explored to meet this demand. However, limited attention has been paid to the use of combined dates and...

Open access Research Article 10.9734/afsj/2025/v24i7800

Production and Physicochemical Properties of Cake with Different Ratios of Soy Lecithin

H. O. Agu, R. C. Ejike, J. E. Obiegbuna & C. C. Ezegbe · Asian Food Science Journal · 2021

This research was geared towards producing and evaluating the physicochemical properties of cake with different ratios of soy lecithin. Soy lecithin was produced by the degumming of raw soy oil by adding 2% water content to the oil and heating to 70oC. Soy oil yield was 31% while...

Open access Research Article 10.9734/afsj/2021/v20i930337

Nutritional Quality of Food Supplements for Children from 6 to 59 Months Proposed to the Dietary Service of Regional Hospital of Daloa (Ivory Coast)

Beugré Grah Avit Maxwell, Niaba Koffi Pierre Valery, Combo Agnan Marie-Michel, Yao N’zué Binjamin & Gnakri Dago · Asian Food Science Journal · 2019

Aim: This study aimed to evaluate the nutritional quality of the infant flours offered to mothers received in the dietary service of the CHR of Daloa. Introduction: Ivory Coast’s membership in Scaling up Nutrition (SUN) is a momentum in a collective effort to improve the nutritio...

Open access Research Article 10.9734/afsj/2019/v9i430019