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2021 - Volume 20 [Issue 3]

Original Research Article

Physico-chemical and Sensory Properties of Bread Prepared from Wheat and Orange-Fleshed Sweet Potato (Flour, Starch and Non-Starch Residue Flour) Blends

O. A. Kure, C. C. Ariahu, B. D. Igbabul

DOI: 10.9734/afsj/2021/v20i330274

Page: 1-17

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Quality Evaluation of Yam (Dioscorea rotundata) and carrot (Daucus carota L.) Flour Blends for Production of Stiff Dough and Biscuits

Nguseer Patience Orafa, Osaretin Buraimoh Samuel, Anastasia Angorkuma Daagema

DOI: 10.9734/afsj/2021/v20i330275

Page: 18-29

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Effects of Garcinia mongostana, Lycium barbzarum, Momordica grosvenori, and Psidium guajava on the Growth of Lactobacillus spp. and Streptococcus thermophilus

Elham Bagheri, Amal Bakr Shori, Ahmad Salihin Baba

DOI: 10.9734/afsj/2021/v20i330276

Page: 30-39

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Biochemical Characteristics and Antioxidant Properties of Citrus Juice from Lemon (Citrus limon), Lime (Citrus aurantifolia) and Grapefruit (Citrus paradisi) as Influenced by Degree of Ripening

Olusegun O. Ogundele, Mathew K. Bolade

DOI: 10.9734/afsj/2021/v20i330277

Page: 40-51

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Farro 57 Rice Cultivar: A Comparative Study of the Nutritional Composition of its Parboiled Milled Rice, Brown Rice and Germinated Brown Rice

E. S. Ukpong, E. U. Onyeka, G. C. Omeire, C. Ogueke

DOI: 10.9734/afsj/2021/v20i330278

Page: 52-60

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Halal Food Safety: PCR Based Detection of Porcine DNA in Imported Chocolate

Khaleda Akter, Mahfuza Khandaker, Md. Abdul Aziz, Shahriar Mahmud, Md. Neaz Morshed, G. M. Sala Uddin

DOI: 10.9734/afsj/2021/v20i330279

Page: 61-71

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Physico-chemical, Alveograph and Anti-nutritional Properties of Breads Formulated from Wheat and Pawpaw (Carica papaya) Seed Flour Blends

S. Ibrahim, E. D. Inelo, M. O. Eke

DOI: 10.9734/afsj/2021/v20i330280

Page: 72-85

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Comparative Study on the Proximate, Physicochemical and Sensory Properties of Jams from Selected Tropical Fruits Spiced with Ginger, Garlic and Turmeric

O. A. Adeoti, A. O. Alabi, E. O. Ogunjobi, O. O. Elutilo, S. O. Adeodokun

DOI: 10.9734/afsj/2021/v20i330281

Page: 86-99

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Effect of Fermentation and Mango Mesocarp or Fluted Pumpkin Powders on the Chemical Composition and Potential Mineral Bioavailability of Sorghum-Based Complementary Foods

Sengev Iorfa Abraham, Ariahu Chukwuma Charles, Abu Joseph Oneh, Gernah Dickson Iorwuese

DOI: 10.9734/afsj/2021/v20i330282

Page: 100-111

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Antioxidant Enzymes and Germination Pattern: Upshot of High Salinity on Soluble Protein and Average Weight of Spinacia oleracea (Spinach) Seedlings

Saeeda Bano, Samina Iqbal, Beena Naqvi, Kanwal Abbasi, Kauser Siddiqui, Hafsa Sattar, Afsheen Aman

DOI: 10.9734/afsj/2021/v20i330283

Page: 112-122

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