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2020 - Volume 16 [Issue 4]

Original Research Article

Effect of Bambara Nut Flour Addition on Proximate, Mineral Composition and Sensory Quality of Millet Based Madidi: A Nigerian Solid Gel Food

J. A. Ayo, F. Aba

DOI: 10.9734/afsj/2020/v16i430176

Page: 1-8

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Proximate, Physicochemical and Sensory Attributes of Stirred Yoghurt Flavoured with African Star Apple Pulp (Chrysophyllum albidum)

C. M. Eze, K. O. Aremu, I. S. Asogwa, N. A. Obeta, C. D. Joseph, A. N. Ibrahim

DOI: 10.9734/afsj/2020/v16i430177

Page: 9-23

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Quality Evaluation of Sweet Potato - Acha Flour Blend Biscuits

J. A. Ayo, E. Agen

DOI: 10.9734/afsj/2020/v16i430178

Page: 24-32

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Prevalence and Antibiogram Assessment of Staphylococcus aureus in Chicken Carcass Rinse Water at Artisanal Slaughterhouses in Abidjan District, Côte d’Ivoire

Goualié Gblossi Bernadette, Konan Marie-Pierre Laure, Bakayoko Souleymane

DOI: 10.9734/afsj/2020/v16i430179

Page: 33-39

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Functional, Sensory and Cooking Qualities of Acha-Tigernut Noodles

J. A. Ayo, D. M. Atondo

DOI: 10.9734/afsj/2020/v16i430180

Page: 40-48

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