Asian Food Science Journal

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2019 - Volume 11 [Issue 1]

Original Research Article

Fermentation Reduces Cyanide Content during the Production of Cassava Flours from Sweet and Bitter Cassava Tuber Varieties

C. N. Obi, O. Okezie, T. Ukaegbu

DOI: 10.9734/afsj/2019/v11i130050

Page: 1-10

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Production and Evaluation of Breakfast Cereals from Rice, African Yam-bean and Orange-fleshed Sweet Potato

N. C. Okoronkwo, C. D. Mgbakogu, I. E. Mbaeyi-Nwaoha

DOI: 10.9734/afsj/2019/v11i130051

Page: 1-17

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Replacement of Soyabean Meal with Toasted Lima Beans, (Phaseolus lunatus) on Growth and Nutrient Utilization of Clariid Catfish (Heterobranchus bidorsalis) Fingerlings

B. S. Aliu, J. Odeh

DOI: 10.9734/afsj/2019/v11i130052

Page: 1-9

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A Comparative Study on the Diet Quality of Pregnant Women in Urban and Rural Settings in a South-Western District of Bangladesh

Eyad Ahmed, Israt Jahan, Md. Asadul Islam

DOI: 10.9734/afsj/2019/v11i130053

Page: 1-6

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Effect of Fermentation on Antinutritional Factors and Functional Properties of Fermented Bambara Nut Flour

O. I. Ola, S. O. Opaleye

DOI: 10.9734/afsj/2019/v11i130054

Page: 1-5

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