Asian Food Science Journal https://journalafsj.com/index.php/AFSJ <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. By not excluding papers based on novelty, this journal facilitates the research and wishes to publish papers as long as they are technically correct and scientifically motivated. The journal also encourages the submission of useful reports of negative results. This is a quality controlled, OPEN peer-reviewed, open-access INTERNATIONAL journal.<br><br>This is an open-access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.<br><br>Every issue will consist of a minimum of 5 papers. Each issue will be running, and all officially accepted manuscripts will be immediately published online. The 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 its scope is not confined by the boundary of any country or region.</p> en-US contact@journalafsj.com (Asian Food Science Journal) contact@journalafsj.com (Asian Food Science Journal) Wed, 18 Jan 2023 12:47:21 +0000 OJS 3.1.1.4 http://blogs.law.harvard.edu/tech/rss 60 Effects of Bran and Hull Retention on the Sensory and Nutrients Composition of “Ogi Flour” Prepared from Maize, Millet and Sorghum https://journalafsj.com/index.php/AFSJ/article/view/611 <p>The effect of Bran and Hull retention on the sensory and nutrient composition of “Ogi flour prepared from maize, millet are sorghum were investigated. The maize and sorghum were soaked for 72 hours, while the millet was soaked for 48 hours, decanted, washed and wet milled into a paste which was oven dried at 50°C for 24 hours and milled into fine flour. The proximate composition, functional properties, pasting properties of the “Ogi” flour was determined as well as evaluating the sensory properties. The moisture content, ash, fat, crude fibre, protein and carbohydrate respectively ranged thus: 2.63 – 8.67%, 1.13 – 1.41%, 4.57 – 7.20%, 1.30 – 5.75%, 4.27 – 7.87% and 75.84 – 82.88%. The presence of Bran and Hulls led to a decrease in moisture content, on increase in ash fat and protein content with decrease in carbohydrate values. The bulk density, water absorption capacity, swelling power and solubility respectively ranged as follows: 0.56 – 0.61g/ml, 1.00 – 2.00g/g, 5.50 – 6.95g/g, 16.10 – 24.40% the presence of Bran led to a decrease in bulk density in maize and millet ogi, a decrease in water absorption capacity in millet and sorghum ogi. The pastry properties of peak, trough breakdown, final and setback viscosities showed a decrease in values from the control samples values for peak time died not differ significantly (P&lt;0.05) between the sieved and unseived ogi flours. While the presence of Bran and Hulls increased pasting temperature in maize and sorghum ogi flours. Result for sensory evaluation showed the control samples were the most preferred for all the attributes.&nbsp; This study revealed that ogi flour can be prepared with a by-pass of the sieving process to enhance nutrient retention.</p> Owuno Friday, Akusu Monday, Obioma Jessica ##submission.copyrightStatement## https://journalafsj.com/index.php/AFSJ/article/view/611 Sat, 07 Jan 2023 00:00:00 +0000 Emulsion Properties of Synbiotic Yoghurt Red Dragon Fruit Peel Extract (Hylocereus polyrhizus) Evaporation with Honey https://journalafsj.com/index.php/AFSJ/article/view/612 <p>Synbiotic yogurt is a combination of probiotics and prebiotics. Red dragon fruit peel extract contains 10.79% pectin, which can be used as a prebiotic. Dragon fruit peel synbiotic yogurt produces an unpleasant aftertaste. The addition of honey can improve the functional properties of dragon fruit peel synbiotic yogurt. The purpose of this study was to determine the emulsion of synbiotic yogurt with evaporated red dragon fruit peel extract and honey sweetener. This research was conducted at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Universitas Brawijaya. The research material is probiotic yoghurt, synbiotic yoghurt with addition of red dragon fruit peel extract (<em>Hylocereus polyrhizus</em>) 20% made from 10% skim milk and yoghurt starter containing <em>Lactobacillus bulgaricus</em> and <em>Streptococcus thermophilus</em> (1:1), and the addition of 2% honey to synbiotic. The research method was an experimental completely randomized design with treatment T1 = probiotic yoghurt, T2 = synbiotic yoghurt fortified red dragon fruit (<em>Hylocereus polyrhizus</em>) peel extract 20% and T3 = T2 + 2% honey, with 3 replications (v/v).The data obtained were analyzed using analysis of variance (ANOVA), if the test results showed a difference, then the Duncan test (DMRT) was carried out. The results showed that adding evaporated red dragon fruit peel extract and honey sweetener to synbiotic yogurt did not result in a significant difference (P&gt;0.05) in emulsion stability or yogurt turbidity but did result in a significant difference (P&gt;0.05) in emulsion activity. It was concluded that the evaporation of red dragon fruit peel extract with honey sweetener affected the emulsion properties.</p> Dimas Wahyu Pradana, Abdul Manab, Manik Eirry Sawitri ##submission.copyrightStatement## https://journalafsj.com/index.php/AFSJ/article/view/612 Fri, 27 Jan 2023 00:00:00 +0000 Popular Products of Sesame (Sesamum indicum L.) Consumed in India and their Quality Concern https://journalafsj.com/index.php/AFSJ/article/view/610 <p>Sesame is the most consumed oilseed available in different varieties in India. It is eaten as a whole seed, ground, roasted, powdered, oil, or defatted meal in preparation for traditional and popular ready-to-eat sweet and savory food items. It is used in household recipes, bakery items like biscuits, buns, bagel bread, weaning foods etc. Sesame seeds and its products are rich sources of energy, protein, iron, calcium, magnesium, zinc, antioxidants and essential fatty acids. The food products of sesame are available easily in rural and urban markets with a range of variety and forms. They are easily accessible and affordable for every income group. Consumers should be aware of the quality concerns of these products, which are generally sold in open packaging, causing health problems. They are sometimes not prepared hygienically, leading to microbial contamination of food products and causing ill effects. So this review is about the nutritional value of different ready-to-eat homestead and commercial sesame products available in the market and the quality concern, <em>i.e.</em>, nutritional and microbiological, regarding these products. Besides the quality attributes, their manufacturing under safe, hygienic conditions, packaging, and storage should be ensured to avoid health hazards. The products in which sesame is present in large quantities or one of the main ingredients are energy dense and rich in protein, fats, fiber, calcium, iron, zinc, magnesium, and manganese. Many sesame-based sweet products produced in unorganized sectors by small manufacturers were found to need improvement regarding microbial quality compared to the products with good preparation and packaging methods.</p> Priyanka Nagar, Mukta Agrawal, Kailash Agrawal ##submission.copyrightStatement## https://journalafsj.com/index.php/AFSJ/article/view/610 Mon, 02 Jan 2023 00:00:00 +0000