Lukong Elsie Lemnyuy, Mike Ojotu Eke, Peter Agorye Adie & Ndi Betrand Bongjo·Asian Food Science Journal·2023
This study evaluated the effect of adding ginger flour on the storage stability of soymilk. Fresh ginger rhizome was processed to flour by oven drying (OD), sun drying (SD) and ambient drying (AD).The ginger flour were incorporated into processed soymilk at 1 g and 2 g levels, re...
Open access
Research Article10.9734/afsj/2023/v22i2620
Background: Obesity is an excess of body fat that cause cardiovascular risk and it prevalence in Cameroon among adults is high. Aims: This study took place in the animal house of the Department of Biochemistry of the University of Dschang between June 2020 and February 2021 and t...
Open access
Research Article10.9734/ajmah/2021/v19i530330
Aim: To study the synergistic effect of chemical preservatives on the keeping quality of soymilk. Study Design: Ten soymilk samples were prepared and treated with different concentrations of citric acid and sodium benzoate and stored at ambient conditions. Place and duration of S...
Open access
Research Article10.9734/afsj/2020/v15i430158
This study was aimed at evaluating the microbiological and biochemical content of soymilk produced and sold locally within Calabar metropolis. Samples of soymilk were obtained from five areas in Calabar metropolis namely: Bogobiri, Watt market, Akim barracks, Army barracks and Ma...
Open access
Research Article10.9734/MRJI/2017/29571