African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007

AJFS Articles in press

Article in Press

Effects of germination and defatting of the soybean and sesame on the mineral bioavailability and absorption of sweet potato based complementary diets

The effect of germination of soybean and sesame seeds on the bioavailability of minerals of complementary foods was investigated using rats. Formulations of complementary diets 1 to 4 were produced from sweet potato, soybean and sesame flours at a ratio of 60:30:10, respectively. Formulated diets were significantly higher (p

Author(s):Phyllis I. Uzo-Peters

Article in Press

Study of water absorption capacity and dimension change during soaking of peeled intack bulgur

Water absorption of peeled intack bulgur was studied at different temperatures (35, 50 and 70°C) by measuring the moisture content with respect to time. The effect of time and temperature during soaking operation on the three dimensions (length: “a (mm)”, crease side width: “b (mm)”; secondary width: “c (mm), weight, volume, and density of the peeled intack bulgur kernel was also carried out. The results indicated that...

Author(s):Sfayhi D. and Rebhi, I

Article in Press

A Geographical Analysis of Nutritional Status among the Population in District Anantnag, J&K, India

The main objective of this paper was to evaluate the nutritional status of population of altitudinal zone, based on chemical composition of food consumed by people in the region. The study area was divided into five altitudinal zones in GIS environment (Arc GIS 9.3 and ERDAS IMAGINE 9.1). Kendal’s ranking coefficient method, food surplus/deficit, nutrition intake were employed to show wide range of variations in terms of...

Author(s):Sheraz Ahmad Lone, Manzoor A. Wani, Bashir A. Lone and Ishtiaq A. Mayer

Article in Press

Compositional and some physicochemical characterization of cassava and pigeon pea starch blends for potential industrial applications

Isolated native cassava starch (100CS) and pigeon pea starch (100PPS) were blended at different ratios (70CS/30PPS, 50CS/50PPS and 30CS/70PPS) (%, w/w) and their physiochemical properties were investigated for potential industrial applications. The lowest apparent amylose (AAM) content was in 100CS (20.20%) and the highest in the 30CS/70PPS blend (37.31%). The AAM content of the starch blends was higher as compared to the...

Author(s):Adeleke Omodunbi Ashogbon

Article in Press

Omega 3 fatty acid fortified functional chocolate

This study was carried out to produce functional chocolate. Plain milk chocolate (PMC) was prepared as control sample and 2 sets of omega 3 enriched chocolate were prepared viz., 5% ALA – X - MC, 10% ALA - X – MC (alpha linolenic acid -xylitol -milk chocolate.) The omega 3 source for chocolate production was alpha linolenic acid (ALA oil) from flax seed. The chocolates were made with the above combinations following the...

Author(s):Madhavi Baskaran and Rita Narayanan

Article in Press

Quality Attributes of Breakfast Sausage as Affected by Different Types of Animal Fats

Breakfast sausage is a type of ready to eat fresh sausage usually served at breakfast. It is traditionally produced from pork and lard, but there is insufficient knowledge on the yield and nutritive qualities of breakfast sausage prepared with other animal fats. A study was carried out in a completely randomized design to determine the yield and eating qualities of breakfast sausage prepared from lard, tallow and sheep...

Author(s):V. A Adetunji and S. B. Akinleye

Article in Press

Drying characteristics of horse chestnut (Aesculus indica) slices

The impact of temperature and relative humidity during hot-air drying on the drying kinetics and some quality attributes of Horse chestnut slices was studied. Experiments were conducted at 50, 60 and 70°C. Experimental drying curves showed that drying process took place in the falling rate period. The moisture transfer from slices was described using various mathematical models. In all the cases, models were evaluated for...

Author(s):Syed Insha Rafiq, Sukhcharn Singh and D.C. Saxena

Article in Press

Growth and nutritional value of Pleurotus sajor-caju cultivated on sawdust of different wood species in Nigeria

The potential of sawdust substrate of some tree species in the cultivation of the oyster mushroom, Pleurotus sajor-caju, was evaluated. Sawdust was collected from wood processors in various sawmills at Ibadan, southwest Nigeria and composted for mushroom cultivation. Biological efficiency (BE) of P. saju-caju on the various wood substrates and proximate analysis were carried out to determine rate of substrate utilization...

Author(s):Dania V. O. and Ekpo E. N.

Article in Press

Oxidative stability of structured lipid produced by enzymatic interesterification of coconut (Cocos nucifera) and sesame (Sesamum indicum) oils

The study was carried out to determine the oxidative stability of structured lipid prepared from enzymatic interesterification of coconut (Cocos nucifera) and sesame (Sesamum indicum) oils using lipase derived from Thermomyces lanuginosus. Parameters optimized using Response Surface Methodology (RSM) were used for the interesterification reaction. Triacylglycerol (TAG) fractions of samples separated by column...

Author(s):Subajiny Sivakanthan, Anura Prasantha Jayasooriya and Terrence Madhujith

Article in Press

Isolation, identification and antimicrobial resistance profile of Salmonella in abattoir and selected commercial dairy farms of Bishoftu town, Central Ethiopia

Across-sectional study was conducted on apparently healthy cattle, personnel and equipments at abattoir and commercial dairy farms in Bishoftu, Ethiopia from December 2013 to May 2014. The objectives were to isolate and identify Salmonella from slaughtered cattle, lactating cows, personnel and equipments at abattoir and farms; and to assess the in-vitro antimicrobials susceptibility of isolates. A total of 222 samples...

Author(s):Tilaye Shibbiru Mengistu, Ashenafi Feyisa Beyi

Article in Press

Determinants of Traders’ Nutrition Knowledge and Intake of Traditional African Vegetables in Tanzania

Indigenous and traditional African vegetables are receiving increasing attention because of their potential to contribute to food and nutritional security as well as enhance livelihoods in sub-Saharan Africa. Traditional African vegetables are important sources of nutrients like iron and calcium and also vitamins A, B complex, C, and E. The consumption of vegetables in sub-Saharan Africa, however, falls way below the...

Author(s):Johnson James Kimambo, Kavoi M. M, John Macharia

Article in Press

Quality evaluation and sensory acceptability of mixed fruit juice from cabbage and orange

To know through sensory evaluation the optimum formulation of cabbage (Oxylus variety) juice blended with juices from two cultivars of orange (Valencia late and blood) (nine blends) through Design Expert (8.0.7.1 version) software. Each optimum from each orange variety was selected and with a control (100% late Valencia and blood orange), subjected to physicochemical and nutritional analyses (minerals, β-carotene and...

Author(s):Blends, fruit juice, orange, cabbage, acceptability.

Article in Press

Improving the nutritional value of fortified predigested soymilk for complementary feeding using response surface methodology

The purpose of this study is to maximize the nutritional status of predigested soymilk to prevent weaning deficiency and maximize growth among weaning infants. Nutritional value of fortified soymilk extracted from 12 h steeped and 72 h sprouted TGX 923-2E soybean variety was optimized using central composite design (CCD), a design for response surface methodology (RSM). Box-Wilson (1951) experimental design matrix was used...

Author(s):Okwunodulu N. I., Iwe M. O. and Akodundu E. N. T.

Article in Press

Mineral composition of oyster mushrooms grown on maize straw and rice bran

Fresh mushrooms contain a wide variety of minerals including copper, iron, magnesium, phosphorus, potassium and zinc which are essential for good health. The mineral composition of mushrooms largely depends on the type of nutrients available in their growth media. The objective of this study was to determine the mineral composition of oyster mushrooms, Pleurotus spp., grown on maize straw and rice bran substrates. In this...

Author(s):Kayira C. M., Kapito N. and Theu M.

Article in Press

Hygienic-sanitary conditions of school food service in Barretos/SP/Brazil

It is important to ensure the hygienic-sanitary quality at all stages of food handling for human consumption. Therefore the study was conducted to assess the school food service hygienic-sanitary conditions of public municipal schools of Barretos-SP. The survey was conducted in 2 schools in 4 phases: (1) Application of checklist contained in CHS Ordinance No.5 from Health Surveillance Center in São Paulo, April 09, 2013;...

Author(s):Ana Cecília Condota de Oliveira, Jean Paulo Fagundes Brunozi and Veridiana de Carvalho Antunes

Article in Press

Effect of probiotic bacteria from yoghurt on the growth performance of dual purpose chicken in Ethiopia

Probiotic bacteria have been used in poultry industries as supplementary feed thereby improving poultry growth and performance. In this study, potential probiotic bacteria was isolated from yoghurt, and characterized. The applications as probiotics were checked using twenty four (24) dual purpose chickens and the effect of supplementation of isolated probiotic on growth performance, feed intake and feed conversion...

Author(s):Feed conversion, dual purpose chickens, ‎Lactobacillus, probiotic

Article in Press

Assessment of the quality and the acceptability of sorghum and maize based couscous fortified by soybean (Glycine max) and Moringa leaves (Moringa oleifera)

The enrichment of cereals with other food groups has received considerable attention in recent years. The objective of this study is to determine the nutritional potential of local food for fortification. The control formula (FT) is composed of maize (Wari) and sorghum (Kapelga) flours. The other two formulas are on the basis of the control flour enriched by 10% respectively with soybean (FS) and moringa leaves powder...

Author(s):Fatoumata BA-HAMA, Pierre SILGA, Bréhima DIAWARA

Article in Press

Evaluation of chemical composition of Dacryodes edulis (african pear) seed oil at different stages of fruit maturation

Nutritional and industrial processes have increased the demand for oils and this in turn has led to the search for oils from different types of seeds for possible development and use. It is in this vein that the fruit pulp of Dacryodes edulis was extracted with n-hexane (soxhlet extraction at 65°C). The proximate composition, antinutrient and mineral content of freshly harvested D. edulis fruit pulp from 4 weeks after...

Author(s):Esosa Samuel Uhunmwangho and Ehimwenma Sheena Omoregie

Article in Press

Enhancement of Eritadenine Production Using Three Carbon Sources, Immobilization and Surfactants in Submerged Culture with Shiitake Mushroom (Lentinula edodes) (Berk.) Singer)

In this study, the effect of three carbon sources (mannitol, minced potato and sucrose), two immobilization substrates (alginate and wood cylinders), and three surfactants (Tween 20, Tween 40 and Tween 80), were evaluated on eritadenine production by using shiitake (Lentinula edodes) mycelium under submerged cultivation, in shake flasks during 20 days. Eritadenine and biomass were measured by HPLC and gravimetrically,...

Author(s):Byron Durán-Rivera, José Rodrigo Moreno-Suárez, Felipe Rojas Rodas, Kelly Marcela Valencia Jiménez Dagoberto Castro - Restrepo

Article in Press

Effect of Pretreatments on the Microbial and Sensory Quality of Weaning Food Produced from Blends of Sorghum and Soybean

This study investigated the effect of pre-treatment on the microbial and sensory quality of weaning foods produced from blends of sorghum and soybean. Sorghum and soybean were fermented, roasted and fermented/roasted, then milled into flours. Untreated sorghum and soybean flours were also produced separately and serve as the control. A portion of sorghum was malted and milled to obtain malted sorghum flour of which 5% was...

Author(s):Msheliza, E. A., Ilesanmi, J. O. Y., Hussein, J. B. and Nkama, I.

Article in Press

Stability of concentrated extracts of Hibiscus sabdarifa L. calyx during storage at different temperatures

Hibiscus sabdariffa L. (Malvaceae) calyx is a valuable food resource in Africa. This herb is rich in phenolic compounds and a good source of natural antioxidants. Concentrated extracts prepared with Hibiscus sabdariffa L. calyx is commonly used in traditional African and Asian diets and medicines. However, the organoleptic properties of these extracts are degraded during storage. Therefore, the stability of these products...

Author(s):Moussa Ndong, Ndeye Seni Faye, Joseph Bassama, Mady Cissé

Article in Press

Orange flavedo incorporated functional lassi

Lassi, a sweet or savoury Indian beverage is a traditional dairy beverage, originally from Punjab, made by blending yoghurt with water, salt and spices. A number of novel fermented dairy products have been developed and marketed under the concept of innovative confectionary goods. Orange peel which is a waste by-product in juice industry can be utilized as it has a higher level of vitamin C than the pulp and also...

Author(s):Ananthakumar K. V. and Rita Narayanan

Article in Press

Mineral and vitamin contents of Monodora myristica (African nutmeg) seeds from Nsukka, Enugu State, Nigeria

The mineral and vitamin contents of Monodora myristica (African nutmeg) seeds from Nsukka, Enugu State, Nigeria were determined using standard and known methods. The result of mineral analyses showed that calcium has the highest concentration (333.33±1.4 mg/100 g). Other minerals found were magnesium (182.99±0.03 mg/100 g), manganese (10.35±0.13 mg/100 g), sodium (5.47±0.31 mg/100 g), lead (0.00 mg/100 g), nickel (1.43...

Author(s):Chinelo Chinenye Nkwocha, Nworah Florence Nkechi, Okagu Innocent Uzochukwu, Nneka Onwudiwe, and Nwagwe Onyinyechi Ruth

Article in Press

Traditional processing technology of faba bean into hilbet: Habesha vegan food from Tigray, Northern Ethiopia

A study of indigenous processing technique and the raw materials used for the processing of hilbet was carried out using open-ended questionnaire and on-the-spot observation as well as interview in four locations in Central Tigray, Northern Ethiopia. The aim of study was to conduct to document indigenous processing techniques, types of raw materials and proportion of ingredients, sources of energy and shelf-life,...

Author(s):Mulubrhan Haile,Trude Wicklund, Kebede Abegaz, Judith Narvhus,

Article in Press

Functional and pasting properties of complementary foods formulated from maize and African yam bean

Complementary foods were prepared from locally available raw materials; maize and African yam bean (AYB). Cattle bone, Moringa leaf powder, Brachystegia eurycoma (achi), potash and red palm oil were used as fortificant. The maize flour was fermented for three days, and the AYB seed was soaked in water for 8 h, then dehulled. The fermented maize and dehulled AYB were dried, milled into flour, respectively, and the flours...

Author(s):Anosike F. C, Ikegwu O. J. , Ifedozie C. V. S. and Nwode V. F.

Article in Press

Weaning food fortification and improvement of fermented cereal and legume by metabolic activities of probiotics Lactobacillus plantarum

The provision of adequate nutritional composition for growing infants is a major challenge in Africa. Most weaning foods are usually cereal-based gruels fermented by lactic acid bacteria (LAB). The major nutrient they supply being carbohydrate, excessive intake of which might cause malnutrition in growing children. Minimum dietary requirements of a child are met through fortification with protein-rich supplements. Soybeans...

Author(s):Adeyemo S. M. and Onilude A. A.

Article in Press

Fate of aflatoxins during traditional melon cake and sauce processing

Melon cake is a non-fermented, traditionally processed food product obtained from melon seeds, and it is consumed as a snack or added to soup. Melon sauce is obtained during the final step of melon cake processing and it is used with melon cake during soup making. This study focused on evaluating the fate of aflatoxin during traditional melon seed processing into melon cake and sauce as a combined product. Shelled melon...

Author(s):Chibundu N. Ezekiel, Yinka M. Somorin, Michael Sulyok and Rudolf Krska

Article in Press

Smallholder butter value chain analysis in selected areas of the Ethiopian central highlands

A study was conducted in eight selected areas of Ethiopian central highlands to analyze smallholder butter value chain, and identify the factors involved and their roles in butter production and marketing. A total of 320 smallholder farmers, 8 dairy cooperatives, 80 open market butter traders and 40 dairy product shops were interviewed using a semi-structured questionnaire. The key value chain actors involved in the butter...

Author(s):Abebe Bereda, Zelalem Yilma, Mitiku Eshetu, Mohammed Yousuf and Kefena Effa

Article in Press

Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread «KhobzEddar» using central composite design

In the present study, the effect of addition of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread Khobz Eddar was studied. The gluten-free breads were made from corn and rice/field bean formula in ratio 2/1 (w/w) and pregelatinized corn and rice flour were made by adding water to flour on the basis of 5/1 (w/w) and heated until 65°C. Response Surface Methodology (RSM) was used...

Author(s):Fairouz Djeghim, Hayat Bourekoua, Leila Benatallah and Mohammed Nesreddine Zidoune

Article in Press

Occurrence of drug-resistant thermotolerant coliforms in skin and muscle of fresh Oreochromis niloticus

The aim of this study was to evaluate the bacteriological contamination (thermo-tolerant coliform, TC) of fresh Oreochromis niloticus marketed in Sobral City (Ceará, Brazil). A total of 40 samples (skin=20 and muscle=20) obtained in 2015 were analyzed. The results indicated that 18 samples (90%) showed the same TC contamination index in the skin and muscle, and in two samples (10%), a significant difference was observed...

Author(s):Eline de Vasconcelos Barbalho, Antonia Jorgiane Rodrigues de Macêdo and Renata Albuquerque Costa

Article in Press

Assessment of phytochemical and mineral composition of unripe and ripe plantain (Musa paradisiaca) peels

Plantain (Musa paradisiaca) fruit constitutes a staple food widely consumed predominantly in Africa. The peel, a major by-product, of plantain fruit is largely viewed to be of little or no significance and consequently discarded, thereby constituting a threat to the environment. It is on account of the foregoing that this study was designed to investigate the phytochemical and mineral components of both the unripe and ripe...

Author(s):Sani Muhammad Uzairu and Muhammad Atiku Kano

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