Asian Food Science Journal

Development and Formulation of a Herbal Green Tea Blend Using Orange Powder and Ginger Powder as an Antioxidant-Rich Beverage

2026-07-01T09:16:01+00:00

Herbal teas are plant-based infusions that may provide functional properties through naturally occurring bioactive compounds. This study was designed to formulate a fruit-infused herbal green tea premix using green tea powder, orange powder and ginger powder, and to evaluate its physicochemical, proximate, phytochemical, antioxidant, sensory and microbiological characteristics. Five formulations (T0–T4) were prepared with different proportions of green tea, orange and ginger powders. The T3 formulation, containing 60% green tea powder, 20% orange powder and 20% ginger powder, was identified as the optimised blend based on sensory evaluation. The optimised beverage showed a pH of 4.74 and titratable acidity of 1.6%, indicating a mildly acidic profile. The dry premix contained 6.36% moisture, 4.45% ash, 8.94% crude protein, 2.12% crude fat, 3.40% crude fibre and 78.13% carbohydrate, with an estimated energy value of 367.36 kcal/100 g. Phytochemical analysis showed total phenolic content of 24.93 mg GAE/g, total flavonoid content of 19.00 mg QE/g, tannin content of 3.38% and vitamin C content of 80 mg/100 g. Antioxidant activity assessed using the DPPH assay was 479.01 mg AAE/g, suggesting that the combined ingredients contributed to the antioxidant capacity of the blend. Sensory evaluation indicated good acceptability, with an overall acceptability score of 8.06 ± 0.86. Microbiological analysis showed a total plate count of 30 CFU/g and absence of coliforms. The findings indicate that the developed green tea, orange and ginger premix has acceptable sensory quality, antioxidant activity and preliminary microbiological safety as a ready-to-use functional beverage for further product development within controlled laboratory conditions.

Effect of Fermentation and Sprouting on the Proximate Composition, Anti-nutritional Properties, Minerals Content and Bioavailability of Breakfast Meal Composite from Yellow Maize, Black Kidney Beans, and Date Flours

2026-07-01T09:22:09+00:00

Background: Breakfast plays an important role in maintaining metabolic balance and providing essential nutrients for daily activities. However, cereal-based breakfast foods, particularly those derived from maize, are often nutritionally limited because of their relatively low protein quality and anti-nutritional factors, which may reduce nutrient bioavailability and absorption.

Objective: This study evaluated the effects of fermentation and sprouting on the quality attributes of a composite breakfast meal formulated from yellow maize, black kidney beans and date fruit.

Methods: Yellow maize grains were subjected to 72 h fermentation and germination/fermentation treatments. Black kidney beans were processed as sprouted or non-sprouted before incorporation into composite flours. Date fruit flour was prepared by drying and milling. Five breakfast meal formulations were developed through material balancing, targeting 16% protein/100 g: FM (fermented maize control), FMSBD (fermented maize + sprouted beans + date), FMNSBD (fermented maize + non-sprouted beans + date), GFMSBD (germinated/fermented maize + sprouted beans + date) and GFMNSBD (germinated/fermented maize + non-sprouted beans + date). Proximate composition, anti-nutritional factors (phytate, oxalate, saponin and tannin), mineral content (calcium, sodium, magnesium, potassium, iron, phosphorus and zinc), and mineral-to-mineral and mineral-to-anti-nutrient ratios were determined using standard analytical methods.

Results: Fermentation reduced pH from 6.57 to 3.99 over 96 h, with a corresponding increase in titratable acidity. Proximate analysis showed significant (p < 0.05) improvements in composite samples: crude protein increased from 10.13% (FM) to 35.74% (FMSBD), crude fibre from 4.03% to 6.62%, fat from 4.11% to 10.18% and ash from 1.17% to 5.21%. Anti-nutritional factors were significantly reduced by sprouting and fermentation, with values within permissible limits (phytate: 4.99-12.14 mg/100 g; oxalate: 0.72-4.24 mg/100 g; tannin: 3.06-6.32 mg/100 g; saponin: 0.34-16.17 mg/100 g). Mineral content increased substantially in composite samples, with GFMSBD recording the highest values for calcium (48.37 mg/100 g), magnesium (183.64 mg/100 g), potassium (771.92 mg/100 g), iron (6.82 mg/100 g) and zinc (3.97 mg/100 g). Mineral-to-anti-nutrient ratios indicated favourable bioavailability, with phytate:calcium ratios below the critical threshold (0.20-0.23) in sprouted formulations.

Conclusion: Fermentation and sprouting improved the nutritional quality, mineral profile and anti-nutrient reduction of the breakfast meal composite. The GFMSBD formulation (germinated/fermented maize with sprouted black kidney beans and date fruit) consistently exhibited the highest mineral values and favourable bioavailability indices. The developed flour composite has potential as a functional food for improving protein-energy intake and dietary diversity, particularly in developing regions where cereal-based diets predominate.

Nutritional and Sensory Evaluation of Spirulina-Fortified Ragi and Bajra Noodles as a Functional Food

2026-07-01T12:32:16+00:00

Micronutrient deficiency — particularly of iron, zinc, and calcium — remains a persistent public health challenge in India, disproportionately affecting women of reproductive age and children under five years. Conventional refined-wheat noodles, among the most widely consumed processed staple foods in the country, contribute negligibly to these critical micronutrients, and, to the best of the authors’ knowledge, no published study has characterised a primarily millet-based noodle formulation incorporating Spirulina as a co-ingredient, or directly compared ragi-based and bajra-based Spirulina-fortified variants under a unified experimental protocol. This study evaluated the proximate nutritional composition and sensory acceptability of two such formulations: Sample A (ragi, Eleusine coracana) and Sample B (bajra, Pennisetum glaucum), prepared by dry blending, kneading, extrusion, steaming, and cabinet drying at 50–60°C. Sensory evaluation was conducted with a 20-member hedonic panel (n = 20; 9-point scale). Sample A achieved significantly higher scores for Taste (7.60 ± 0.75 vs 7.10 ± 0.79; p = 0.047), Mouthfeel (7.75 ± 0.72 vs 7.00 ± 1.17; p = 0.019), and Overall Acceptability (7.85 ± 0.59 vs 7.30 ± 0.73; p = 0.013). Proximate analysis by AOAC (2019) methods (n = 3 replicates) confirmed that both formulations surpassed conventional wheat noodles in crude protein (14.76–15.24%), dietary fibre (5.94–6.62%), and total ash (2.56–2.80%). Moisture content (8.32–8.95%) fell within the FSSAI permissible limit of 14%, and energy density matched conventional noodles at 347–351 kcal per 100 g. Ingredient-level cost analysis estimated ₹27.75 and ₹24.16 per 100 g for Samples A and B, respectively, representing a premium over commercial wheat noodles (₹14–18 per 100 g) attributable primarily to Spirulina ingredient cost. Sample A was identified as the preferred formulation owing to its higher sensory performance and nutritional profile. These findings suggest that millet–Spirulina noodle products may have potential as a food-based approach to addressing micronutrient deficiency in vulnerable population groups.

Phytochemical, Antioxidant and Sensory Properties of Yoghurt Produced with Beetroot and Carrot Juice

2026-07-02T12:03:38+00:00

This study produced yoghurt incorporated with beetroot and carrot juices and evaluated its phytochemical, antioxidant and sensory properties. Beetroot and carrot juices were prepared and incorporated into yoghurt at different ratios. The treatments were YOBC1 (yoghurt with 20% beetroot juice), YOBC2 (yoghurt with 10% beetroot juice and 10% carrot juice), YOBC3 (yoghurt with 20% carrot juice) and YOBC4 (plain yoghurt, control). The experiment was arranged in a completely randomised design, and data were analysed using one-way analysis of variance at p ≤ 0.05. Total phenolic content, total carotenoid content, total betalain content and DPPH radical inhibition were determined using standard analytical methods. Sensory attributes were evaluated by 20 semi-trained panellists using a 9-point hedonic scale. The total phenolic content ranged from 4.49 to 10.39 mg/100g, with YOBC2 recording the highest value. Total carotenoid content ranged from 0.24 to 7.10 mg/100g, with YOBC3 recording the highest value, while total betalain content ranged from 0.01 to 3.03 mg/g, with YOBC1 recording the highest value. DPPH inhibition ranged from 14.58% to 17.33%, and YOBC1 showed the highest antioxidant activity. In sensory evaluation, YOBC3 had the highest overall acceptability among the formulated yoghurt samples, while YOBC4 remained the most preferred overall. The findings indicate that beetroot and carrot juices can enhance selected bioactive properties of yoghurt while maintaining acceptable sensory characteristics.

Antibiotic Susceptibility and Multidrug Resistant Patterns of Bacteria Isolated from Spoiled Food Samples

2026-07-03T04:56:43+00:00

Spoiled foods can harbour bacteria that reduce food quality and may contribute to the spread of antibiotic-resistant organisms in food-associated environments. This study isolated and characterised bacteria from spoiled meat, egg and milk samples collected around Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria, and assessed their antibiotic susceptibility and multidrug-resistant patterns. The samples were processed using standard microbiological methods, while bacterial isolates were characterised through microscopy, biochemical tests and 16S rRNA-based molecular identification. Antibiotic susceptibility was evaluated using the Kirby-Bauer disc diffusion method, and the multiple antibiotic resistance index was calculated for each isolate. Eight bacterial isolates were identified: Pseudomonas sp. 1, Acinetobacter baumannii, Klebsiella sp., Acinetobacter guillouiae, Pseudomonas sp. 2, Citrobacter koseri, Salmonella enterica and Parasphingorhabdus flavimaris. The isolates showed high resistance to the tested antibiotics, with 100% resistance recorded for ceftazidime, cefuroxime, amoxicillin/clavulanate, nitrofurantoin, ampicillin, ceftriaxone, erythromycin and cloxacillin. Resistance to gentamicin, ciprofloxacin and ofloxacin was 50%, 75% and 50%, respectively. The multiple antibiotic resistance index ranged from 0.7 to 1.0, and all isolates were resistant to at least eight antibiotics. These findings indicate that spoiled foods in the study area may contain bacteria with substantial antibiotic resistance profiles, supporting the need for improved hygiene, appropriate storage and routine monitoring of resistant organisms in food environments.

Effect of Enriching Bread with Cashew Nut Flour (Anacardium occidentale L.)

2026-07-03T11:06:37+00:00

This study evaluated the effect of partial replacement of wheat flour with cashew nut flour (Anacardium occidentale L.) on selected physicochemical characteristics of bread. Four formulations were prepared: FP, containing 65% wheat flour, 1% salt, 1% yeast, and 33% water; F1, containing 60% wheat flour and 5% cashew nut flour; F2, containing 55% wheat flour and 10% cashew nut flour; and F3, containing 50% wheat flour and 15% cashew nut flour. All formulations contained 1% salt, 1% yeast, and 33% water. The study was conducted at the Laboratory of the Higher Polytechnic Institute of Gaza, Mozambique, between September 2023 and March 2024. Moisture, ash, pH, total titratable acidity, total soluble solids, fat, protein, and carbohydrate contents were determined using standard analytical procedures. The experiment followed a completely randomised design with four treatments and three replicates, and means were compared using Tukey’s test at the 5% significance level. Moisture content ranged from 29.49 to 31.83%, ash from 5.24 to 6.90%, total soluble solids from 1.63 to 1.86 °Brix, pH from 5.55 to 5.83, and total titratable acidity from 1.70 to 2.73. Fat content increased from 0.06% in the control formulation to 4.70% in the formulation containing 15% cashew nut flour. Protein content ranged from 0.66 to 0.82%, whereas carbohydrate content ranged from 58.73 to 63.32%. The incorporation of cashew nut flour influenced some physicochemical characteristics of bread, particularly fat content and acidity.