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2023 - Volume 22 [Issue 3]

Original Research Article

Assessment and Characterization of Residual Concentrations from Some Cook-in Food Packages Utilized in Nigeria – ‘Moi-Moi’: A Case Study

Iguh, Blessing Ngozi, Bede, Evelyn Njideka, Akanbi, Magdalene Nkeiru

DOI: 10.9734/afsj/2023/v22i3621

Page: 1-10

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Microbiological and Physicochemical Evaluation of Pineapple Fruit and Its Juice for Compliance with Export Requirements

Christiane Adda, Akim Belco Latifou, Virgile Ahyi

DOI: 10.9734/afsj/2023/v22i3622

Page: 11-19

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Studies on the Quality Characteristics of Flour Blends from Sesame Seeds, African Yam Bean and Moringa Leaf Powder for “Biscuit- Like” Manufacture

Elizabeth Ugbede Ohuoba , Thomas M. Okonkwo , Okoyeuzu Chigozie Francis

DOI: 10.9734/afsj/2023/v22i3623

Page: 20-32

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Effects of Single and Double Treatment Methods on the Micronutrients in Mucuna pruriens (Velvet Bean) Seed Flour

Clement Chinedum Ezegbe , Justina Nne Nwosu , Clifford Ifeanyi Owuamanam , Ekpeno Sunday Ukpong

DOI: 10.9734/afsj/2023/v22i3624

Page: 33-43

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Physical Quality of Fast Sealing Dissolving Edible Films as Food Packaging Based Glucomannan and Gelatin

Rischa Amalia Saleha, Fera Novitasari, Nazma Putri Andrianita , Abdul Manab , Manik Eirry Sawitri, Ria Dewi Andriani, Premy Puspitawati Rahayu

DOI: 10.9734/afsj/2023/v22i3625

Page: 44-60

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