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American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: https://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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Content: Volume 10, Issue 3

Open AccessArticle
Quality Characteristics of Probiotic (Lactobacillus acidophilus) Beverage from Hydrolyzed Tigernut Milk Supplemented with Beetroot Juice
by Jessica I. Igwebuike, Lucretia I. Barber and Patience C. Obinna-Echem
American Journal of Food Science and Technology. 2022, 10(3), 95-102. DOI: 10.12691/ajfst-10-3-1
Pub. Date: August 03, 2022Views: 5240Downloads: 6124
Tigernut partial hydrolysis beetroot Lactobacillus acidophilus beverage physicochemical and sensory properties
Abstract Full Text PDF (254 KB) Full Text HTML Full Text ePUB (368 KB)
Open AccessArticle
Effect of the Substitution of Corn by Bili-bili Spent Grains on the Growth Performances and on the Hematological Profile of the Rabbit (Oryctolagus cuniculus)
by Aïssatou ALI MOUSSA, Roland ZIEBE, Aimé Christian NDIH, Lazard VONDOU, Madi ALI and Yakouba BLAMA
American Journal of Food Science and Technology. 2022, 10(3), 103-108. DOI: 10.12691/ajfst-10-3-2
Pub. Date: August 14, 2022Views: 4755Downloads: 5537
rabbit bili-bili’s spent grain diet zootechnical performance hematology
Abstract Full Text PDF (140 KB) Full Text HTML Full Text ePUB (190 KB)
Open AccessArticle
Toxicological and Physicochemical Quality in the Production Units of Dried Mangoes in Burkina Faso
by Alain Gustave Yaguibou, Souleymane Zio, Bakary Tarnagda, François Tapsoba, Fulbert Nikiema, Jean Paul Bakoué Karama and Aly Savadogo
American Journal of Food Science and Technology. 2022, 10(3), 109-118. DOI: 10.12691/ajfst-10-3-3
Pub. Date: August 16, 2022Views: 7096Downloads: 7521
dried mangoes quality heavy metals aflatoxins Burkina Faso
Abstract Full Text PDF (521 KB) Full Text HTML Full Text ePUB (2880 KB)
Open AccessArticle
Effects of Cereal Malts Used as Improver on Physico-chemical, Nutritional and Sensory Characteristics of Wheat and Red Sorghum Composites Breads
by Fidèle Wend-Bénédo TAPSOBA, Zoénabo DOUAMBA, Fabrice BATIONO, Diarra COMPAORE-SEREME, Thomas Jean NDIG-YENOUBA, Wendkuni Anne Christelle YAOGHO, Ndegwa Henri MAINA and Hagrétou SAWADOGO-LINGANI
American Journal of Food Science and Technology. 2022, 10(3), 119-129. DOI: 10.12691/ajfst-10-3-4
Pub. Date: August 21, 2022Views: 5587Downloads: 8302
composite bread cereal malts improver red sorghum sensorial characteristics
Abstract Full Text PDF (377 KB) Full Text HTML Full Text ePUB (596 KB)
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Open AccessArticle
Physico-chemical, Antioxidant and Sensory Properties of Masa Produced from Broken Rice and African Yam Bean Flour Blends
by Yusufu Mohammed Ikagu and Alexander Destiny Ponnan
American Journal of Food Science and Technology. 2022, 10(3), 130-139. DOI: 10.12691/ajfst-10-3-5
Pub. Date: August 21, 2022Views: 5364Downloads: 5441
Masa broken rice African yam bean physico-chemical Anti-oxidants and sensory properties
Abstract Full Text PDF (242 KB) Full Text HTML Full Text ePUB (421 KB)
Open AccessArticle
Effect of Different Fruit Blends on the Acidity of Saba senegalensis Pulp
by Yapi Elisée KOUAKOUA, Olivier Kouadio KOUADIO, Eliane Hadiowe GNAGNE, Aïssatou COULIBALY, Massogbè DIABATE and N’Guessan Georges AMANI
American Journal of Food Science and Technology. 2022, 10(3), 140-146. DOI: 10.12691/ajfst-10-3-6
Pub. Date: September 14, 2022Views: 4633Downloads: 5537
Saba senegalensis deacidification fruit pulp mixture sensory quality
Abstract Full Text PDF (178 KB) Full Text HTML Full Text ePUB (161 KB)
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