Asian Food Science Journal

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2020 - Volume 17 [Issue 4]

Original Research Article

Fatty Acid Profile and Oil Stability of Butter Made from Peanut Paste Supplemented with Sesame Seed Paste

Ufot E. Inyang, Onyale V. Oduma

DOI: 10.9734/afsj/2020/v17i430196

Page: 1-13

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A Comparative Study on Potential Antioxidants and Antioxidant Activity in Raw and Cooked Selected Locally Grown Legumes in Sri Lanka

L. L. P. S. Lokuge, H. M. T. Herath, M. D. W. Samaranayake, S. L. Liyanage, R. H. M. K. Ratnayake, W. K. S. M. Abeysekera

DOI: 10.9734/afsj/2020/v17i430197

Page: 14-27

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Effect of Blanching, Varietal Difference of Irish Potato Flour and Sprouted Maize Flour on Energy Density of Gruels of Three Irish Potatoes Varieties (Cipira, Pamela and Dosa) in Dschang, West-Cameroon: Optimization Using Response Surface Methodology (RSM)

Leonie Gaytane Nguemguo Kalamo, Stephano Tambo Tene, Julie Mathilde Klang

DOI: 10.9734/afsj/2020/v17i430198

Page: 28-43

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Economics of Cassava Flour Production in Iwajowa Local Government Area of Oyo State

Oluwafemi, Zaccheaus Olaniyi

DOI: 10.9734/afsj/2020/v17i430199

Page: 44-49

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Chemical Composition, Amino Acid Profile and Angiotensin Converting Enzyme (ACE) Inhibitory Activities of Skipjack (Katsuwonus pelamis) Roe Hydrolyzate

Max Robinson Wenno, Johanna Louretha Thenu, Martha Loana Wattimena

DOI: 10.9734/afsj/2020/v17i430200

Page: 50-57

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