Abbreviation: Afr. J. Food Sci.
Start Year: 2007
Page 1 of 35, showing 20 records out of 697 total, starting on record 1, ending on 20
DOI: 10.5897/AJFS2016.1516[Article Number: E3C45B662071]
Many spontaneously fermented milk products are produced in Kenya, where they are integral to human diet and play a central role in enhancing food security and income generation. Some of these products have demonstrated therapeutic and probiotic effects although recent reports have linked some to death, biotoxin infections, and esophageal cancer. These products are mostly processed from poor quality raw materials under... Read more.
DOI: 10.5897/AJFS2016.1515[Article Number: 376F45B62073]
Macroalgae are used in diverse global regions. Meristotheca senegalense J. Feldmann, a macroalga species found in a Senegalese bay, was the subject of this study focusing on the chemical and mineral composition. The present study was done in order to evaluate the potential of this macroalgal resource for biomass development and contribution to the economy in Senegal. The results of this study showed that M. senegalense... Read more.
DOI: 10.5897/AJFS2016.1487[Article Number: FB1617A62075]
A 2×2×3 factorial design was used to investigate the effect of two orange-fleshed sweetpotato cultivars, three curing treatments and two homestead storage methods on the general appearance, finger-feel firmness, sweetness and overall acceptability of boiled roots. The cultivars were Apomuden and Nane, and the two homestead storage methods were the sand box and the heap storage. In-ground curing (dehaulming)... Read more.
DOI: 10.5897/AJFS2016.1478[Article Number: E6F731C62077]
The aim of the present study was to determine the nutrient composition of Cleome gynandra L. Nutrient content determination of C. gynandra was limited in the previous studies done in Malawi. C. gynandra is a readily available vegetable used for relish and medicine. The study was done from February to March 2014. Nutrient analysis was done on C. gynandra. L. leaf samples collected from different agro-ecological zones in... Read more.
DOI: 10.5897/AJFS2016.1481[Article Number: F11ADFD61432]
Starch is an important source of energy in human nutrition. It is also widely used as a processing aid in several food and non-food industries. Starch in wheat flour contributes to the development of optimal bread crumb and crust texture. It is also responsible for physical deterioration of bread quality through staling. Starch is mainly extracted from starch-rich plants such as cereals, root and tuber crops and legume... Read more.
DOI: 10.5897/AJFS2016.1500[Article Number: EF34CC861434]
Pepper oil sauce or ‘rayu’, is one of the most famous traditional condiments in Korea, Japan and China. Generally, it is prepared using edible oil from soybean, corn among others. Since perilla possesses high amount of omega-3 polyunsaturated fatty acids, the objective of the present study was to investigate the quality characteristics of pepper oil sauces prepared using perilla oil. The quality... Read more.
DOI: 10.5897/AJFS2016.1470[Article Number: B6A622361436]
Tomato (Solanum lycopersycum L.) is one of the most important vegetables worldwide. As it is a relatively short duration crop and gives a high yield, it is economically attractive. Thus, the objective of this study was to evaluate the effect of drying method on the quality of the dried tomatoes based on three parameters viz; lycopene, ß-carotene and ascorbic acid contents. Thirty-six kilograms of tomatoes were... Read more.
DOI: 10.5897/AJFS2016.1512[Article Number: 71F9B6461623]
Camel meat presents high protein content. It is rich in vitamins and low levels of fat, globally comparable and similar to bovine meat. World production of camel meat has been regularly increasing, mainly in the Central African sub-region doubling during the past two decades. The purpose of this study was to investigate and evaluate some physicochemical and nutritional properties of camel meat by gender and age groups.... Read more.
DOI: 10.5897/AJFS2016.1479[Article Number: 4218DCC61625]
Ten green leafy vegetables commonly consumed in South East, Nigeria were analysed for mineral composition. The presence of Fe, Cu, Zn, Cr and Mn were analysed using Atomic Absorption Spectrophotometry, Ca and Mg were analysed by the Versenate EDTA complexometric method, K and Na were analysed by Flame Photometery, total nitrogen was analysed by semi-micro Kjeldahl distillation and P was analysed by the Vanado Molybdate... Read more.
DOI: 10.5897/AJFS2016.1461[Article Number: 952738661627]
This research work was carried out to evaluate the physicochemical properties of Elekute enriched with African oil bean seed. Elekute (a maize-based snack in West Africa) was substituted with oil bean seed in the ratio 90:10, 80:20, 70:30 and 60:40 with 100% Elekute as control. Results revealed higher protein content with increased substitution (highest was 23.14% in 60:40). Mineral composition as well as the phytic... Read more.
DOI: 10.5897/AJFS2016.1521[Article Number: FD60ABC61629]
Thick (ugali) and thin (uji) porridges are important sources of nutrients for millions of Kenyans. They are made from unblended or composite flours of cassava and whole milled maize, finger millet or sorghum. Ugali is eaten as a main meal at lunch or dinner whereas uji is taken as a refreshing drink any time of the day. Uji is also an important complementary food for children. In addition, some formulations of ugali and... Read more.
DOI: 10.5897/AJFS2016.1465[Article Number: 4FC488060687]
Worldwide, the dairy sector is one of the fastest growing productive sectors. The global sector growth in the decade 2011 to 2020 is projected to be higher than that experienced in 2000 to 2010, mainly due to expected robust growth in developing countries. Global milk production in 2014 stood at about 800 million metric tons. India is the global leader in milk production accounting for 16% of output, with the USA coming... Read more.
DOI: 10.5897/AJFS2016.1458[Article Number: E189D7760689]
Micronutrient deficiency ranks high as one of the public health challenges facing developing countries. Muti-faceted approaches have been put in place to reduce the impact of this problem, and among them is the promotion and dissemination of staple crops bred to deliberately have higher levels of selected micronutrients like vitamin A. In the Northen part of Zambia, HarvestPlus, working with other partners has been... Read more.
DOI: 10.5897/AJFS2016.1430[Article Number: 219DD4460694]
Variable sensorial quality of attieké (a fermented cassava product like couscous) is mainly due to different types of artisanal starters used for fermentation of cassava dough. Biochemical properties of eleven lactic acid bacteria identified as Lactobacillus plantarum strains isolated from these traditional cassava starters were evaluated in vitro. Three of these isolates (Lp 210, Lp 140 and Lp 19) presented... Read more.
DOI: 10.5897/AJFS2016.1434[Article Number: 8E1D34D60698]
Despite enormous body of literature on household food insecurity and its determinants in the non-green belt of Ethiopia, such a research is scanty or nonexistent in the ‘green famine’ belt. The objective of this study was to examine factors determining household food insecurity in the ‘green famine’ belt of Ethiopia. Logistic regression model was employed to analyze the data collected... Read more.
DOI: 10.5897/AJFS2016.1440[Article Number: B10320C60701]
The plant, jatropha has attracted worldwide attention for its high oil content. The use of high performance liquid chromatography (HPLC) to separate and quantify, for the first time, the phytic acid (inositol hexaphosphate) and lower inositol phosphates (tri-, tetra- and penta-phosphates; IP6, IP5, IP4 and IP3) in toxic and non-toxic (NT) Jatropha curcas seeds from different locations in Mexico was proposed. There are... Read more.
DOI: 10.5897/AJFS2016.1468[Article Number: 777265860703]
Vitamin A levels were analyzed in fortified vegetable cooking oil and maize flour through a commercial food supply chain, from the production line to selected retail outlets using standard procedures over different times of exposure to sunlight. Samples from the production line acted as controls. In all the cases, vitamin A levels decreased at various stages of the supply chain with the least retention in products sold... Read more.
DOI: 10.5897/AJFS2016.1460[Article Number: 59A8F0360705]
Melon-bitter leaf soup is one of the most widely consumed soup delicacies across West Africa, owing to its unique and distinct flavour. The aim of this study therefore was to identify volatile compounds in this soup, thus establishing a critical baseline for further work. Melon-bitter leaf soup was prepared according to standard method. Functional groups of chemical moieties in the soup were obtained using Fourier... Read more.
DOI: 10.5897/AJFS2016.1422[Article Number: 8498B9660707]
Amaranth flour was prepared from amaranth grains, and the chemical, functional and rheological properties were investigated by standard methods, as well as the sensory attributes of the resulting amaranth flour based paste. The results of the proximate composition showed that amaranth flour has a protein content of 14.60%, crude fat content of 8.28%, ash content of 1.87%, total carbohydrate of 71.09% and a food... Read more.
DOI: 10.5897/AJFS2016.1471[Article Number: 5CAB0F260709]
Evaluation of dry matter, starch, beta-carotene content and stability of eight orange-fleshed sweet potato genotypes was conducted at Bunda College in Malawi. Genotypes LU06/0527, LU06/0252, LU06/0428, LU06/0299, LU06/0258, BV/009, Kenya and Zondeni were evaluated. The genotypes were grown in three agro-ecological zones of Malawi namely Maseya in Chikhwawa District representing low altitude areas with hot climate; Bunda... Read more.
Page 1 of 35, showing 20 records out of 697 total, starting on record 1, ending on 20