Asian Food Science Journal

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2019 - Volume 8 [Issue 3]

Original Research Article

Quality Evaluation of Ready-To-Eat Garri Made from Cassava Mash and Mango Fruit Mesocarp Blends

Joy N. Akume, Charles C. Ariahu, Israel O. Acham

DOI: 10.9734/afsj/2019/v8i329990

Page: 1-9

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Modelling of Hydration Characteristics of Five Varieties of Cowpea Grains

J. Isa, A. S. Oyerinde, K. A. Jimoh, A. O. Jegede

DOI: 10.9734/afsj/2019/v8i329991

Page: 1-16

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Proximate Composition, Functional and Sensory Properties of Pearl Millet, Soy Flour and Baobab Fruit Pulp Composite Flour as a Complementary Food

T. A. Dendegh, M. Ukeyima, R. A. Dendegh

DOI: 10.9734/afsj/2019/v8i329992

Page: 1-11

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Evaluation of Microbial and Nutritional Quality of Fermented Dried Roasted Thick Porridge (Mkarango)

E. C. Cheruiyot, S. K. Mbugua, M. W. Okoth, O. G. Abong, D. M. Kaindi

DOI: 10.9734/afsj/2019/v8i329993

Page: 1-8

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Farmers’ Perception on Irrigation Farming and the Factors Influencing Access to and Size of Irrigable lands in Northern Region, Ghana

Solace Kudadze, Adams Jongare Imoru, William Adzawla

DOI: 10.9734/afsj/2019/v8i329994

Page: 1-14

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