http://www.sciepub.com/journal/AJFST American Journal of Food Science and Technology is a peer-reviewed, open access journal that provides rapid publication of articles in all areas of food science and technology. The goal of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of food science and technology. Science and Education Publishing en 2013 Science and Education Publishing Co. Ltd All rights reserved. American Journal of Food Science and Technology 14 4 January 2026 2013 Science and Education Publishing Co. Ltd All rights reserved. http://pubs.sciepub.com/ajfst/14/4/1 'Zea mays (L.)' and millet 'Pennisetum glaucum (L.)', on physicochemical parameters. The soaking times were 0; 6; 12; 24; 48; 72, and 168 hours for the corn varieties, and 0 and 6 hours for the millet. Two corn flours from grains soaked for 168 hours were produced, one of which was marked by the addition of potash. In total, 18 flours were produced. The analyzed physicochemical parameters showed a significant decrease, particularly after 168 hours of soaking. The minimum and maximum values were observed in the pH of white flour (4.73%) and the ash content of yellow flour (75%), respectively. Similarly, the protein, lipid, and carbohydrate contents decreased significantly. A significant decrease in carbohydrate content of yellow flour (77.28%) is observed. Adding potash further reduces protein, lipid, and carbohydrate levels. In white flour, significant decreases in content were observed for magnesium (91.10%), manganese (64.32%), and zinc (81.32%) without the addition of potash. However, a significant increase in iron (146.13%) and calcium (78.39%) content is observed in yellow flour. Similarly, increases in pH and ash content are observed in potash flours. A significant increase was observed in the potassium content of white flour (120%). For millet flour, reductions were predominantly observed in the carbohydrate (12.03%), potassium (32.72%), and fiber (33.61%) contents. The nutritional profile of flours varies depending on the technique used, with soaking having an impact on their biochemical composition.]]> Donald OUEDRAOGO, Korotimi TRAORE, Souleymane ZIO, Bakary TARNAGDA, Sibiri NEBIE, Flibert GUIRA, Charles PARKOUDA, Aly SAVADOGO 2026-07-29 Science and Education Publishing 2026-07-29 4 14 106 118 10.12691/ajfst-14-4-1 http://pubs.sciepub.com/ajfst/14/4/2 Calotropis procera (W.T. Aiton) stems (young and old), Balanites aegyptiaca (Lise Bessot) leaves, and Moringa oleifera (Lam) seeds were applied to cow’s milk, with acetic acid serving as a reference. The parameters evaluated included coagulation time, fresh cheese yield, and sensory attributes (taste, aroma, texture, acidity, flavor, and color). Descriptive statistics and statistical tests were performed using XLSTAT software. Results revealed contrasting performances: young stems of Calotropis procera produced the highest yield (307 g/L) even at low doses, confirming their strong coagulating efficiency. Cheeses derived from Moringa oleifera seeds and acetic acid were the most appreciated in terms of sensory quality, whereas those obtained with Balanites aegyptiaca leaves showed organoleptic limitations due to the presence of saponins and flavonoids. These findings partially validate the initial hypothesis and highlight the relevance of plant coagulants for sustainable cheesemaking adapted to African local conditions, while contributing to global efforts to identify viable alternatives to animal rennet.]]> Mariétou SISSAO, Irène Rayinwendé SAWADOGO, Seydou TRAORE, Vinsoun MILLOGO 2026-08-06 Science and Education Publishing 2026-08-06 4 14 119 125 10.12691/ajfst-14-4-2 http://pubs.sciepub.com/ajfst/14/4/3 Treculia africana) are limited by low protein content, weak gel formation and pronounced serum separation. This study evaluated whether Bambara groundnut (Vigna subterranea) protein concentrate (BPC) and okra (Abelmoschus esculentus) mucilage, added separately and together, could improve the fermentation, physical stability, rheology and sensory acceptability of a breadfruit beverage fermented with Streptococcus thermophilus and Lactiplantibacillus plantarum. Six systems were produced: an unenriched control (ABM), BPC at 1 and 2 g/100 g (1BPC, 2BPC), okra mucilage at 0.15 g/100 g (OM), and the two combinations (1BOM, 2BOM). Enrichment accelerated acidification, cutting the time to reach pH 4.50 from 10.60 h to 8.10 h and raising the maximum acidification rate from 0.310 to 0.441 pH units h⁻¹. Mass-balance estimates indicated the beverage protein content rose from 2.08 g/100 g in ABM to approximately 3.47 g/100 g in 2BOM. The combined treatment (2BOM) gave the highest starter counts (8.74 and 8.28 log₁₀ CFU g⁻¹) and lactic acid (1.04 g/100 g), reduced phase separation from 24.6% to 0.8% and syneresis from 52.4% to 8.6%, and raised gel firmness more than fifteen-fold. All beverages were shear-thinning, and 2BOM showed the highest apparent viscosity (3.86 Pa·s at 10 s⁻¹) and consistency coefficient (18.91 Pa·sⁿ). Gel firmness correlated inversely with syneresis (r = −0.929) and apparent viscosity with phase separation (r = −0.888). Sensory scores and an exploratory principal component analysis (PC1 = 72.4% of variance) both favoured the combined systems (overall acceptability 8.3/9). Pairing a legume protein concentrate with a small amount of okra mucilage therefore produces complementary effects, protein driving fermentation and gel formation and mucilage governing water retention, yielding a stable, well-liked plant-based fermented beverage suitable for smallholder and small-scale industrial production.]]> Onwuakor C.E., Onwuakor A.G., Ohaegbu C.G., Umeh M.N., Uzoka J.I., Uchendu C.E. 2026-08-09 Science and Education Publishing 2026-08-09 4 14 126 139 10.12691/ajfst-14-4-3