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2023 - Volume 22 [Issue 5]

Original Research Article

Effect of Processing on the Chemical Composition and Phytochemical Properties of Lentinus squarrosulus Mushroom Flour

O. A. Omowaye-Taiwo , M. O. Oluwamukomi , M. K. Bolade

DOI: 10.9734/afsj/2023/v22i5631

Page: 1-8

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Techno-functional, Nutritional and Sensorial Qualities of Raw, Brined and Dried Mushrooms (Pleurotus ostreatus) Produced on Oil Palm By- Products in Benin

Ubad Polycarpe Tougan, Zoulkifilou Yacoubou, Camille D. Guidime, Nourou S. Yorou , François Malaisse

DOI: 10.9734/afsj/2023/v22i5632

Page: 9-18

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Study on the Purification and Reusability of Burnt Cooking Oil and Assessment of Its Physicochemical and Safety Parameters

B. M. Khaled , Adda Ann Sina, Asraful Alam, Md. Abdul Alim, Mrityunjoy Biswas

DOI: 10.9734/afsj/2023/v22i5633

Page: 19-27

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Physico-Chemical Analysis of Developed Rice Beer from Oryza sativa

Akansha Tiwari , Neetu Singh, Ayushi Singh

DOI: 10.9734/afsj/2023/v22i5634

Page: 28-34

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Retracted Article

Fayez Sati Daraghmah, Rami Sa'd

DOI: 10.9734/afsj/2023/v22i5635

Page: 35-45

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