Asian Journal of Biotechnology and Genetic Engineering <p><strong>Asian Journal of Biotechnology and Genetic Engineering</strong>&nbsp;aims to publish high-quality papers (<a href="/index.php/AJBGE/general-guideline-for-authors">Click here for Types of paper</a>). The area of interest of AJBGE includes but not restricted to all aspects of Biotechnology, Genetics, Biophysics, Biochemistry, Bioinformatics, Bioenergy, Biosafety, Biosecurity, Bioethics, etc. By not excluding papers based on novelty, this journal facilitates the research and wishes to publish papers as long as they are technically correct and scientifically motivated. The journal also encourages the submission of useful reports of negative results. This is a quality controlled, OPEN peer-reviewed, open-access INTERNATIONAL journal.</p> <p>This is an open-access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.</p> en-US (Asian Journal of Biotechnology and Genetic Engineering) (Asian Journal of Biotechnology and Genetic Engineering) Wed, 01 Feb 2023 12:49:50 +0000 OJS 60 Effect of Germinated Soybean Flour Supplementation on the Physico-Chemical, Functional and Sensory Properties of Instant Kunun gyada Powder <p><em>Kunun gyada</em> is a traditional Nigerian cereal porridge commonly made from rice flour and groundnut milk. Instant <em>Kunun gyada</em> powder was developed from blends of flours from rice, germinated soybean, sesame and groundnut paste. Five different formulations of instant <em>Kunun gyada</em> powder were investigated namely; KGP1 60:40 ratio of groundnut paste to rice flour (control); KGP2, 60:30:5:5 (groundnut paste to rice flour to germinated soy flour and to roasted sesame flour); KGP3&nbsp; 60:30:10 (groundnut paste to rice flour and to germinated soy flour); KGP4&nbsp; 60:25:10:5 (groundnut paste to rice flour to germinated soy flour and to roasted sesame flour) and KGP5 60:25:15 (groundnut paste to rice flour and to germinated soy flour). The slurry of the mixtures was drum-dried and the product was then ground and sieved (0.5mm mesh size). The protein content of the instant <em>Kunun gyada </em>powder increased from 3.61% - of 14.44%. In terms of microbiological quality no <em>Salmonella</em>, coliforms or yeast and molds growth were detected in the finished product. The water activity was 0.54 while the peroxide value ranged from 0.19 – 0.47 mEq/kg. The products were acceptable to consumers, in all sensory attributes evaluated.</p> M. Halilu, M. Yusuf, N. B. Zahra’u ##submission.copyrightStatement## Wed, 11 Jan 2023 00:00:00 +0000