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2025 - Volume 24 [Issue 5]

Original Research Article

Proximate Composition, Functional and Sensory Characteristics of Complementary Instant Flours from Yellow Maize (Zea mays), Soya Bean (Glycine max) and Baobab Pulp (Adansonia digitata) Blends

Magatsing Singhe Yvana Kevine, Noumo Ngangmou Thierry, Panyo’o Akdowa Emmanuel, Ngaha Damndja Wilfred

DOI: 10.9734/afsj/2025/v24i5784

Page: 1-11

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Development and Standardization of a Ready-to-Serve (RTS) Beverage Infused with Ashwagandha (Withania somnifera) and Shatavari (Asparagus racemosus)

Sakshi Basale, Sakshi Jagtap, Samiksha Salagre, Samruddhi Sandeep Shitole Deshmukh, Sampriti Bandyopadhyay, Nilesh Kardile

DOI: 10.9734/afsj/2025/v24i5785

Page: 12-23

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Production of Cookies Using Tigernut Coconut-Date Extract and Composite Flour

OWUNO, Friday, MONDAY, Sobarilee Gift, Wabali, Victor

DOI: 10.9734/afsj/2025/v24i5786

Page: 24-38

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Quality Evaluation of Bread Produced from Wheat, Sesame Seed and Pawpaw Pulp Flour Blend Using Avocado as a Fat Replacer

Awambeng, S. M., Maboh, J., Agbor, E. A., Ezindu-Odoemelam, M.N.

DOI: 10.9734/afsj/2025/v24i5787

Page: 39-50

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Development and Characterization of Bigel Based on Corn Oil and Beeswax Oleogel with Gelatin Hydrogel as a Fat Replacer

Marsha Sarah Fadila, Khothibul Umam Al Awwaly, Abdul Manab, Lilik Eka Radiati, Ria Dewi Andriani, Premy Puspitawati Rahayu

DOI: 10.9734/afsj/2025/v24i5788

Page: 51-61

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Comparative Evaluation of Preservation Methods on the Microbiological and Proximate Indices of Onions (Allium cepa L.)

AKINWOTU, K.O, ADENIRAN, H.A., ABIOSE, S.H.

DOI: 10.9734/afsj/2025/v24i5789

Page: 62-73

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