Background: Postharvest losses of sweet potatoes remain substantial due to microbial spoilage and suboptimal storage conditions, with curing commonly used to enhance wound healing and reduce decay. Aims: This pilot study compared spoilage incidence of sweet potatoes (Ipomoea bata...
Open access
Research Article10.9734/afsj/2026/v25i5876
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
Fruit peel waste is an underutilized resource that contains bioactive compounds and dietary fiber for use in functional foods. The objective of this research was to produce a spray-dried probiotic powder with fruit peel waste as carrier matrix and then evaluate its physicochemica...
Open access
Research Article10.9734/mrji/2026/v36i31720
Mulberry (Morus spp.) leaves are nutrient-dense, containing proteins, flavonoids, phenolics, and 1-deoxynojirimycin (DNJ) with strong health benefits. The study aimed to develop Flavour blended mulberry leaf powder (FBMLP) to improve taste, acceptability and storage stability. Fr...
Open access
Research Article10.9734/mrji/2025/v35i91624
Introduction: Spirulina, a nutrient-rich cyanobacterium, is widely used in functional foods and nutraceuticals, but its stability during storage—especially in raw form—remains a critical challenge. Today, Spirulina is widely incorporated into functional foods, nutraceuticals, and...
Open access
Research Article10.9734/afsj/2025/v24i7807
Indian jujube (Ziziphus mauritiana) is a highly perishable fruit with significant nutritional and economic value, yet its short shelf life and susceptibility to postharvest losses limit its market potential. Edible coatings have emerged as a promising solution to enhance fruit pr...
Open access
Research Article10.9734/afsj/2025/v24i3774
The study investigated effects of natural preservatives on the quality of fresh pineapple fruit juice. The natural preservatives used are ginger, garlic, moringa seed and cloves and were processed into powder. The treatment of pineapple with the natural preservatives was at a con...
Open access
Research Article10.9734/afsj/2024/v23i10744
Sylvester Obaike Adejo, Konsum Linda Kemjie, Vachefon Heuvey Forwoukeh, Kelly Ndombow Yakum & Victor Egbeneje·Asian Food Science Journal·2024
Aim: To evaluate the physicochemical, microbial, sensory attributes and storage stability of coconut yoghurt fortified with date syrup. Methodology: Yoghurt was prepared from coconut milk and date syrup. Five samples were formulated as follows: T0 (100% cow milk), T1 (100% coconu...
Open access
Research Article10.9734/afsj/2024/v23i7730
The study investigated the physico-chemical and storage qualities of “Awara” produced from soymilk with tamarind (Tamarindus indica L.) fruit pulp extract as coagulant. The experimental design was 5 x 6 completely randomized design. The “awara” products were prepared using coagul...
Open access
Research Article10.9734/afsj/2024/v23i7722
Olagbaju A. R., Afolayan S. S ., Aina J. A., Okusami (Ihum) T. A., Ashonibare R. A., Kurah A., Rahman M. O. & Alimi J. P.·Asian Food Science Journal·2023
Cashew, Anacadium occidentale is a nut crop considered essential simply because it provides food and employment to millions of people in developing nations. It is cultivated mainly for its nut; a very important export commodity. Dried cashew nuts and kernels that are improperly p...
Open access
Research Article10.9734/afsj/2023/v22i9666
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
Peda, a heat desiccated traditional dairy product popular in northern India suffers from poor shelf life due loss of moisture from the surface, mold growth, rancidity etc. Packaging plays an important role in controlling microbial growth as well as biochemical changes and the she...
Open access
Research Article10.9734/afsj/2022/v21i330415
The objective of this work was to evaluate the physicochemical characteristics and storage stability of virgin coconut oil (VCO) extracted using cold press and hot press processes. Data were collected and analyzed using complete randomization design (CRD). The work was done at th...
Open access
Research Article10.9734/afsj/2020/v18i430225
Aims: The study aimed at demonstrating the influence of natural spices (ginger and garlic) and storage conditions on nutritional, microbial and organoleptic characteristics of composite fruit smoothies. Study Design: Completely Randomized General Factorial Design and Multivariate...
Open access
Research Article10.9734/AFSJ/2018/44109