March 2022

Effects of charcoal kiln and microwave oven drying techniques on the chemical and thermal characteristics of tomato and yam slices

Most drying equipment required constant electricity, which is rarely available in Sub-Saharan African countries for local farmers. In order to reduce postharvest loss, it is important to develop and use alternative equipment that is cheap and does not require electricity. The aim of this study was to compare the charcoal kiln oven and microwave oven on the drying characteristics of tomato and yam slices, as well as the...

Author(s): Chibuzo S. Nwankwo, James T. Mbachiantim, Victor O. Olanegan, Okpomor O. Endurance, Carew E. Irene, Chigozie F. Okoyeuzu, Belay Dereje and Abebe Teshome

March 2022

Effect of chitosan coatings on quality and shelf-life of chicken and quail eggs

In this study, chitosan-coatings were prepared with acetic, lactic, propionic, gallic and caffeic acids and used for coating chicken and quail eggs to understand their effect on the quality and shelf-life of chicken and quail eggs. Shelf-life study of (weight loss, Haugh unit, yolk index, albumen pH, mineral levels and shell breaking strength) the coating formulations were investigated for 4 weeks. All chitosan coated...

Author(s): Esin Derelioglu and Özlem Turgay

March 2022

Physicochemical and consumer acceptability of different particle-sized cassava strips

This study was carried out to study the physicochemical and sensory characteristics of Abacha with different particle sizes. Dried cassava strips (Abacha) were produced in variable length, 2, 2.5 and 5 mm with the average length of 5 cm market size used as control. The proximate, physicochemical, functional and sensory properties were analyzed for various Abacha strips. The proximate composition of the Abacha chips...

Author(s): Chioma Illoh, Helen Obioma Agu, Chioke Amaefuna Okolo and Victoria Adaora Jideani

March 2022

Nutritional and sensory quality of a sorghum snack supplemented with sesame and baobab fruit powder

Sorghum, sesame seeds and baobab fruit are commercially viable, underutilized crops in sub-Saharan Africa with potential for use in development of high-quality value-added products for food and nutritional security. This study evaluated effects of processing methods on the nutritional and sensory attributes of a ready to eat snack bar developed from sorghum supplemented with sesame and baobab fruit pulp powder. The...

Author(s): David Edgar Kimani, Catherine Nkirote Kunyanga and Eliud Kahiu Ngugi