http://journalafsj.com/index.php/AFSJ/issue/feed Asian Food Science Journal 2020-04-03T12:33:48+00:00 Asian Food Science Journal contact@journalafsj.com Open Journal Systems <p style="text-align: justify;"><strong>Asian Food Science Journal (ISSN: 2581-7752)</strong> aims to publish high quality papers (<a href="/index.php/AFSJ/general-guideline-for-authors">Click here for Types of paper</a>) on all aspects of Food research. This journal facilitates the research and wishes to publish papers as long as they are technically correct, scientifically motivated. The journal also encourages the submission of useful reports of negative results. This is a quality controlled,&nbsp;OPEN&nbsp;peer reviewed, open access INTERNATIONAL journal.</p> <p style="text-align: justify;">Every volume of this journal will consist of 4&nbsp;issues. Every issue will consist of minimum 5 papers. Each issue will be running issue and all officially accepted manuscripts will be immediately published online. State-of-the-art running issue concept gives authors the benefit of 'Zero Waiting Time' for the officially accepted manuscripts to be published. This journal is an international journal and scope is not confined by boundary of any country or region.</p> http://journalafsj.com/index.php/AFSJ/article/view/30134 Production of Malt-based Sugar Syrup from Enzymatic Hydrolysis of Malted Sorghum and Millet Grains 2020-04-03T12:33:48+00:00 Okpalanma Emeka Felix felixokpalanma@yahoo.com <p>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 and the resulting wort further hydrolysed with glucoamylase enzyme to yield malt syrups. Proximate analysis results showed that the crude protein contents in sorghum (11.3%) and millet (10.8%) malts were significantly (p &lt; 0.05) higher than in sorghum (10.36) and millet (8.58%) grains. Cereal grains (sorghum, millet) were higher in fat (6.83, 7.30%), ash (2.41 and 3.16%), fibre (3.31 and 2.63%), moisture (9.93 and 9.95%) and total carbohydrate (71.63 and 53.35%) contents when compared with the malts. Results for malting characteristics of the grains showed that sorghum had significantly (p &lt; 0.05) higher germinative energy (82.53%), germinative capacity (90.50%) diastatic power (32°L) and lower malting loss (13.50%) than millet grains: 76.6%, 85.67%, 27°L and 18.47% respectively. Mashing temperature and pH optima results for amylase activity were 60-70°C in sorghum, 40-45<sup>0</sup>C in millet and pH 6-7 in sorghum and millet respectively. Results obtained on the analysis of the malt syrup samples (sorghum and millet) were (%): Moisture (12.35, 13.46), ash (0.02, 0.04), pH (4.5, 5.0), total solids (82.20, 80.1), Dextrose equivalent (85, 81) and reducing sugar (70.30, 65.45) respectively. Viscosity, colour and taste of the end products were physically checked. Sorghum grain exhibited better potential for syrup production.</p> 2020-03-25T00:00:00+00:00 ##submission.copyrightStatement## http://journalafsj.com/index.php/AFSJ/article/view/30135 Antioxidant Activities, Nutritional Composition and Antinutritional Properties of Two Leafy Vegetables (Cleome rutidosperma and Cassia tora) Consumed in Adamawa State, Nigeria 2020-04-02T11:37:46+00:00 Kiliobas Kiri Sha’a kkshaakiri50@gmail.com Susan Artimas Pwakangdi <p>Antioxidants are agents which scavenge free radicals and prevent cellular damage cause by them. They reduce the damage due to free radicals by neutralizing them before they can attack the cells. The aim of this research was to evaluate the antioxidant, nutritional and antinutritional properties of two leafy vegetables, <em>Cleome rutidosperma </em>and<em> Cassia tora</em> consumed in Adamawa State, Nigeria. 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) models were used to determine antioxidant activities of extracts. Nutritional composition and antinutritional properties were determined using standard procedures. There was a significant (p=0.05) decrease in the concentration of DPPH radical due to the scavenging activity of ethanol leaf extract of&nbsp; <em>Cleome rutidosperma</em> compared to control/standard. In FRAP also, <em>C. rutidosperma </em>ethanolic extract exhibited higher ferric reducing power than <em>C. tora.</em> Proximate analysis revealed the nutrients for <em>C. rutidosperma</em> and <em>C. tora</em> as; crude protein (31.06±0.00% and 26.24±0.00%), fat (7.13±0.00% and 6.93±0.10%), ash (15.17±0.61% and 11.60±0.00%), crude fiber (11.06±0.01 and 13.19±0.10%), moisture (9.99±0.00% and 9.12±0.10%), NFE (25.60±0.10% and 32.94±0.10%) respectively. Antinutritionals in ethanolic extracts of <em>C. rutidosperma </em>and<em> C. tora </em>were; oxalates, saponins, tannins, cyanogenic glycosides, phytate and alkaloids. Both vegetables revealed good percentages of proteins which can be used to compliment other sources of protein. All antinutrients of extracts were within tolerable levels.</p> 2020-04-02T00:00:00+00:00 ##submission.copyrightStatement## http://journalafsj.com/index.php/AFSJ/article/view/30136 Physico-chemical Properties of Starches from Two Varieties of Sweet Potato and Yam Tubers Available in Nigeria 2020-04-02T11:43:30+00:00 N. S. Donaldben Stepdonald82@hotmail.co.uk O. O. Tanko T. O. Hussaina <p>The research sought to investigate the functional properties of starches obtained from four Nigerian root and tubers, yam and sweet potato varieties, in order to facilitate their exploitation as substitute raw material for the local food and pharmaceutical manufacturing industry. The varieties, namely: white yam (<em>Dioscorea rotundata</em>), water yam (<em>Dioscorea alorta)</em>, orange flesh sweet potato (<em>Ipomoea batatas</em>) and cream flesh sweet potato (<em>Ipomoea batatas</em>), their respective starches were obtained by wet separation techniques and were analyzed for their pasting properties, physic-chemical properties, starch yield on dry and wet basis, functional, starch purity, amylase and amylo-pectin were undertaken in order to determine their suitability for food and other uses. The peak time, pasting temperature, peak viscosity, holding strength, breakdown, set from peak and set back from through ranged from 7.3 – 8.3 mins, 65.4 – 71.3°C, 511.5 – 1001.2 BU, 860.8 – 871.3 BU, 300.1 – 306.9 BU, 240.8 – 248.1 BU and 400.4 – 510.9 BU respectively. There were significant differences (p&lt;0.05) in the pasting properties. The crude protein, crude fat, crude fibre, ash, moisture and carbohydrate ranged from 1.55 – 1.85%, 0.09 – 0.12%, 0.12 – 0.22%, 1.32 – 2.05%, 10.72 – 11.09% and 85.59 – 86.20% respectively. There were significant differences (p&lt;0.05) in the proximate composition of the starches. The starch yield on dry weight basis, starch weight on fresh weight basis, starch yield from tubers and percentage dry matter ranged from 56.84 – 85.88%, 22.75 – 36.07%, 18.02 – 26.00% and 40.02 – 44.01% respectively. There were significant differences (p&lt;0.05) in the all the parameters. The bulk density, water absorption capacity, oil absorption capacity, gelatinization temperature, starch purity, amylase, amylo-pectin and pH ranged from 0.56 – 0.61g/cm<sup>3</sup>, 86.8 – 99.4%, 103.2 – 125.4%, 59.78 – 60.42°C, 95.28 – 96.55%, 27.25 – 29.37%, 70.63 – 72.63% and 6.82 – 6.91 respectively. There were significant differences (p&lt;0.05) in all the parameters but no significant difference (p&gt;0.05) in the pH. The starches from yam and sweet potato varieties starches can be exploited for diverse uses based on their different characteristics.</p> 2020-04-02T00:00:00+00:00 ##submission.copyrightStatement##