Asian Food Science Journal

Optimisation of Drying Temperature and Time for Ackee (Blighia sapida) Aril Flour Using Response Surface Methodology

Apata, D.O. — 2026-02-16

Ackee (Blighia sapida) aril is a nutrient-rich but highly perishable fruit, which limits its utilization and industrial application. While previous studies have reported physicochemical and functional properties of dried ackee aril and flours, they lack statistically optimisied drying conditions for ackee aril. This study therefore aimed to obtain an optimal combination of temperature and time for the drying of ackee aril using Response Surface Methodology (RSM). Optimisation was performed using Central Composite Design under RSM of Design Expert 12.0. The drying temperature was between 45-60 °C and the drying time was between 40-70 h. The total of thirteen experimental runs of the combination of drying time and temperature for drying of the ackee aril were produced by RSM. The responses chosen were Proximate and phytochemical (total phenol, flavonoid, total carotenoid, oxalate and phytate). The result showed that the optimal drying condition was 60 ºC for 72 h. Under this drying condition the moisture, fibre, protein and phytate content were 11.995, 7.271, 29.254 and 0.102%, respectively are desirably. This study demonstrates the effectiveness of RSM in optimizing the drying process for production of ackee aril flour and contribute to the value addition. This research’s finding can be scaled up industrially, potentially enhancing food security and economic development.

Effect of Various Yoghurt Blends on Indomethacin-induced Ulcerogenic Wistar Rats

Charity Uchechi Ogunka-Nnoka — 2026-02-18

Peptic ulcer disease, characterized by gastric mucosal injury, is a global health concern. A major cause of this disease is non-steroidal anti-inflammatory drugs (NSAIDs) such as indomethacin. The present study evaluated the effects of Dairy-Based Yoghurt (DBY), Plant-Based Yoghurt (PBY), and a blend of Dairy/ Plant-Based (DPBY) yoghurt on indomethacin-induced gastric ulceration in adult Wistar rats using standard methods. A total of thirty (30) Wistar rats of both sexes were arbitrarily assigned to six groups (n=5). Group I (Normal Control), Group II (Negative Control; indomethacin only), Group III (Positive Control; Omeprazole 2.5 mg/kg bw), Group IV (PBY 1.2 ml/kg/day), Group V (DPBY 1.2 ml/kg/day), and Group VI (DBY 0.8 ml/kg/day). All treatments were administered orally for 14 days. Afterwards, Groups 2–6 received indomethacin (30 mg/kg), and the experimental rats were sacrificed 4 h later. The stomach was carefully dissected out, scored for ulceration, and used for histological evaluation. Indomethacin produced severe mucosal damage. However, administration of omeprazole and the various yoghurt blends significantly (p < 0.05) reduced ulcer scores, ulcer index, total acidity, and improved gastric pH. The comparable inhibition of PBY and omeprazole suggests that bioactive compounds and probiotics confer protection through antioxidant. Histopathological analysis of the gastric tissue revealed severe mucosal distortion in the negative control, while omeprazole and yoghurt-treated rats showed near-normal mucosa with only mild epithelial changes. This study concludes that plant-based yoghurt (PBY) compared favourably with omeprazole, followed by DBY and DPBY blends, in exerting gastroprotective effects against indomethacin-induced ulcers, supporting their potential as a functional food in ulcer management.

Phytochemical, Functional and Nutritional Properties of Selected Cereals and Jack Bean (Canavalia ensiformis) Flour Blends

Fiyinfoluwa Mary Akinola — 2026-02-18

Protein-energy malnutrition remains a major nutritional challenge in many developing nations of the world, largely due to consumption of carbohydrate dense meals low in protein. The use of underutilized legumes such as jack bean (Canavalia ensiformis) offers a sustainable mean to improve the nutritional and functional properties of traditional food systems. This study investigated the nutritional composition, phytochemical functional properties, and physicochemical characteristics of cereals and jack bean flour blends formulated for traditional food production. A Simplex Lattice Design under mixture of Design Expert software (version 12.0) was adopted to develop the formulation of maize, sorghum, millet, rice and jack beans. Cereal and jack bean flours were combined in ratios of 100:0, 95:5, 90:10, 85:15, 80:20, and 75:25 (cereal:legume), while 100% maize and 100% cereal blends served as controls. Data were analyzed using one-way ANOVA and Duncan’s multiple range test at (P<0.05). Proximate analysis revealed moisture (5.35-6.20%), crude protein (14.31-36.93%), ash (1.43-3.04%), fat (1.92-3.30%), crude fibre (2.22-4.13%), carbohydrate (50.28-69.93%), and energy value (362.95-378.54%). The addition of more jack bean progressively increased protein and ash levels. Functional property analysis revealed water absorption capacity (155.60-164.80%), oil absorption (131.93-146.45%), swelling (6.91-9.26%), gelation (0.76-1.37%), and bulk density (0.54-0.70 g/cm³) which are suitable for various food formulations. The phytochemical result showed levels of Tannin (3.06-5.58 mg/g), alkaloid (2.25-4.05 mg/g), flavonoid (1.95-3.31mg/g), saponin (6.38-9.41mg/g), phenol (18.15-32.89 mg/g), phytate (11.54-16.12mg/g), trypsin inhibitor (7.40-9.59 mg/g), oxalate (0.17-0.60 mg/g). Physicochemical analysis includes the total titratable acidity (0.07-0.18%) and pH (6.34-6.61). This study showed that Jack bean incorporation substantially enhanced the nutritional and functional quality of cereal composite flours without compromising physicochemical integrity. These findings support the utilization of jack bean as a protein-enriching ingredient for the development of nutritious, functional, and sustainable traditional foods.

Study of Nutritional and Antioxidant Compounds in Georgian Landraces of Proso Millet (Panicum miliaceum L.)

Badridze Gulnara — 2026-02-19

Before rice and wheat gained widespread popularity, millets - the oldest cultivated plants of the grass family were a staple food in the semi-arid regions of East Asia and even across much of the Eurasian continent. In these regions, millets remain important food crops to this day. The popularity of millets is not accidental. These plants possess numerous positive traits from both agricultural and nutritional perspectives. Renewed interest in millets today is linked to ongoing climate change. Different species of the genus Panicum, due to their drought and salt tolerance, low water and soil requirements, and high nutritional value, are considered reliable agricultural crops for arid regions under conditions of increasing climatic stress. In various parts of the world, including Georgia, numerous local landraces of proso millet have developed. However, the Georgian landraces of proso millet are practically unstudied from the point of view of beneficial and nutritional compounds. Therefore, the aim of the present study was to investigate essential components of the human diet — proteins, carbohydrates, and health-beneficial antioxidant compounds — in seeds of local Georgian proso millet landraces: Panicum miliaceum L. ssp. contractum Alef., Panicum miliaceum L. ssp. effusum Alef., Panicum miliaceum L. ssp. subcinereum Alef., Panicum miliaceum L. ssp. contractum Alef., var. laetum Körn., as well as an imported millet purchased from the commercial market were studied. Spectrophotometric methods were applied. Obtained results demonstrate that, the local Georgian proso millet landraces differ from one another in the quantitative content of the studied compounds. Subspecies contractum can be considered a distinct landrace, as most of the studied parameters reached their highest values in this subspecies. Subspecies effusum and subcinereum were similar to each other. The lowest values of most studied indices were recorded in var. laetum and especially in the commercial millet. In the last carotenoids were 3,6 times lower, soluble carbohydrates – 4,6 times, proteins – 2,2 times and total phenols – 12 times lower than the maximum values of these indices. The results of the present study provide a basis for recommending local Georgian proso millet landraces as agriculturally promising, drought-tolerant cereal crops that may serve as reliable sources of nutrients and bioactive compounds under stress conditions.

Development of Vegan Oat Milk Lassi Fortified with Ashwagandha and its Nutritional Profiling

Snehal Laxman Tekwade — 2026-02-20

Objective: To formulate a vegan lassi using oat milk base fortified with ashwagandha powder, sugar, cardamom, and saffron, to assess its physicochemical, microbiological, antioxidant, texture, color, to identify the most acceptable formulation.

Methods: Three formulations (S1, S2, S3) differing in ashwagandha levels (0.2 g, 0.3 g, and 0.4 g per batch), with sugar fixed at 16 %, were prepared. Physicochemical analyses included moisture, ash, protein, fat, pH, titratable acidity, total sugars, dietary fiber. Functional analysis: antioxidant capacity (DPPH, total phenolic content). Microbiological safety: total viable count, lactic acid bacteria count, yeast & mold. Sensory evaluation (appearance, aroma, taste, texture, overall acceptability) was performed by 30 semi-trained panelists using 9-point hedonic scales.

Results: The moisture contents were 33.1 ± 1.2 % (S1), 36.8 ± 1.5 % (S2), and 48.5 ± 2.0 % (S3). Ash increased with ashwagandha, being 3.0 ± 0.3 %, 7.5 ± 0.7 %, and 10.2 ± 0.9 % in S1-S3, respectively. Protein was approx. 8.4-8.6 % in all samples; fat decreased modestly (1.6 ± 0.1 % to 1.2 ± 0.1 %). Antioxidant activity and total phenolics increased significantly with higher ashwagandha. Microbiological counts were within acceptable limits for fermented non-dairy beverages. Color and viscosity values varied: S3 was darker with higher viscosity but had lower sensory acceptability due to bitter taste. Sensory panel judged S1 best overall (mean score: 8.5 ± 0.3), followed by S2 (7.2 ± 0.5) and S3 (6.1 ± 0.7).

Conclusion: S1 (0.2 g ashwagandha) was optimal for balancing sensory acceptability with good nutritional and functional properties. The developed oat milk lassi offers a promising dairy-free alternative for consumers intolerant to milk, with added health benefits. Further work needed on shelf-life stability and cost-analysis for commercialization.