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2019 - Volume 11 [Issue 4]

Original Research Article

Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu

S. T. Gbaa, S. A. Ahemen, M. O. Eke, P. O. Ochelle

DOI: 10.9734/afsj/2019/v11i430066

Page: 1-15

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Nutritional Quality, Functional Properties and Sensory Acceptability of an Orange - fleshed Sweet Potato - based Complementary Food

Esther Kumea Ashun, Sarah Darkwa, Christiana Nsiah-Asamoah

DOI: 10.9734/afsj/2019/v11i430067

Page: 1-19

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In vitro Inhibition of Alpha Amylase and Glucosidase of Digestive Snail Juice by Crude Extracts of Cashew Cakes

Gninfanni Silvère Ouattara, Doudjo Soro, Tia Jean Gonnety, Kouadio Ernest Koffi

DOI: 10.9734/afsj/2019/v11i430068

Page: 1-10

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The Addition of Minced Catfish (Pangasius sp.) as a Protein Source on Tortilla Chips by Preference Level

Astri Dinnaryanti, Emma Rochima, Yayat Dhahiyat, Iis Rostini

DOI: 10.9734/afsj/2019/v11i430069

Page: 1-6

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Nori Preference Level based on the Condition of the Raw Material Eucheuma cottonii Seaweed

Dinda Widu Ramasari, Evi Liviawaty, Atikah Nurhayati, Rusky Intan Pratama, Eddy Afrianto

DOI: 10.9734/afsj/2019/v11i430070

Page: 1-10

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