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2022 - Volume 21 [Issue 10]

Original Research Article

Effect of Different Frying Methods on Cooking Yield, Tenderness and Sensory Properties of Chicken Breast Meat

S. U. Alugwu, T. M. Okonkwo, M. O. Ngadi

DOI: 10.9734/afsj/2022/v21i1030469

Page: 1-14

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Impact of Frying Oil Types and Keeping Duration on the Safety, Storability and Acceptability Factors of Chin-Chin (Deep-Fried Snack)

Naomi E. Akhigbe, Mathew K. Bolade

DOI: 10.9734/afsj/2022/v21i1030471

Page: 15-24

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XRD and SEM, ED Analysis of Solar Dried Vegetables

. Anukriti, Neetu Singh, Deendayal Upadhyay

DOI: 10.9734/afsj/2022/v21i1030473

Page: 25-37

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Blending Canarium Flavor (Canarium album L.) for Soft Candy from Natural Materials in Vietnam

Le Mai Xuan Truc, Nguyen Thi Lan Phi, Le Huy Hai

DOI: 10.9734/afsj/2022/v21i1030474

Page: 38-44

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Optimization of Thermally Processed Bambara Groundnut Flour Nutrients using Response Surface Methodology

I. C. Nzelu, C. N. Ishiwu

DOI: 10.9734/afsj/2022/v21i1030475

Page: 45-57

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Improvement of the Nutritional Value of Rice Biscuits with Some Vitamins and Minerals Using Soy Flour and Strawberry Powder

Hayat M. N. Afify, Hanan A. Hussien, S. R. Shams Omima

DOI: 10.9734/afsj/2022/v21i1030476

Page: 58-69

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The Utilization and Preservation Practices of Jute Mallow (Corchorus olitorius) in Western Kenya

J. N. Muita, D. W. M. Kaindi

DOI: 10.9734/afsj/2022/v21i1030477

Page: 70-78

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Untraditional Sources for Producing High Nutritional Value Bakery Products

Shereen L. Nassef, G. H. H. Zahran, M. A. Asael

DOI: 10.9734/afsj/2022/v21i1030478

Page: 79-91

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Physicochemical Properties and Sensory Attributes of Homemade Bakery Products from Two Local Varieties of Pineapple Compared with the Locally Available Market Products in Bangladesh

T. Chowdhury, G. W. Akbar, U. Hojaifa, N. Absar

DOI: 10.9734/afsj/2022/v21i1030479

Page: 92-101

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Functional, Cooking, Sensory and Microbial Properties of FARO 44 Brown Rice as Affected by Milling and Germination

Ekpeno Sunday Ukpong, Eucharia Uloma Onyeka, Gloria C. Omeire, Chika C. Ogueke

DOI: 10.9734/afsj/2022/v21i1030480

Page: 102-112

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Qualitative Evaluation of Lamb Meat Sausage Prepared with Different Antioxidants

A. O. Akinwumi, C. O. Olagoke, S. J. Ayoola, A. K. Ola, R. A. Atandah, B. S. Olawuyi, O. O. Olatunji, A. A. Odunsi

DOI: 10.9734/afsj/2022/v21i10608

Page: 113-121

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Effect of Natural Antioxidants on Nutrients, Sensory and Keeping Quality of Suya from Mutton Subjected to Different Processing Methods

A. O. Akinwumi, A. A. Odunsi, T. Y. Adeniji, S. J. Ayoola, K. K. Arasi, D. E. Adebolujo, M. O. Salaudeen, M. A. Adeboye, M. A. Adesina

DOI: 10.9734/afsj/2022/v21i10613

Page: 122-130

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