African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 962

Production, proximate and sensory analysis of canned fish in tucupi and jambu (Acmella oleracea) sauce

October 2023 - Vol 17 Num. 10

The objective of the study was to develop canned fish with tucupi and jambu sauce from king weakfish, sardines and white mullet species. The elaborated products were submitted to sensorial, microbiological and centesimal analyses. The experimental design consisted of three treatments and five replications; 15 containers...

Read more

 

Production, proximate and sensory analysis of canned fish in tucupi and jambu (Acmella oleracea) sauce

October 2023

Keber Costa Junior, Francisco Lima Barros, Natalino Souza, Milena Cavalcante, Jhulie Ferreira, Bruno Baltazar, Kevin Pinheiro do Nascimento, Valéria do Carmo, Marileide Alves and Jhonatan Willians Pimentel Costa  

Compliance with food safety standards by beef vendors at butcheries in Kamuli district, Uganda

September 2023

Lillian Nabwiire, Angela Shaw, Gail Nonnecke, Joey Talbert, Charles Muyanja, Terri Boylston, Rodrigo Tarté, and Kenneth Prusa

Impacts of covid-19 measures on supply and distribution of milk on small-scale processors in Nakuru, Uasin Gishu, and Nyandarua Counties, Kenya

September 2023

Beth Chepngeno Mutai and Jamal B. Kussaga

Evaluation of thermosonication in the inactivation of lipoxygenase in hydrosoluble soy extract

September 2023

Bruna Vieira Nunes, Cristiane Nunes da Silva, Isabelle Cristina Oliveira Neves, Sérgio Henrique Silva, Lizzy Ayra Alcântara Veríssimo and Vanessa Rios de Souza

Consumption of discretionary salt and bouillon in Senegalese households and related knowledge, attitudes and practices

August 2023

Saliou Diombo KEBE, Adama DIOUF, Papa Mamadou Dit Doudou SYLLA, Mbeugué THIAM, Ousseynou Baba COLY, Mane Hélène FAYE, Abdou BADIANE and Nicole IDOHOU-DOSSOU

October 2013

Sensory evaluation of wheat-cassava-soybean composite flour (WCS) bread by the mixture experiment design

Udofia P. G., Udoudo P. J. and Eyen N. O. 

October 2013

Evaluation of fruit quality traits of traditional varieties of tomato (Solanum lycopersicum) grown in Tunisia

Amira Ben Aoun, Belgacem Lechiheb, Leila Benyahya and Ali Ferchichi

November 2013

Preparation and physicochemical analysis of some Ethiopian traditional alcoholic beverages

Tadele Yohannes, Fekadu Melak and Khalid Siraj

September 2014

Beverage quality and biochemical attributes of arabusta coffee (C. arabica L. x C. canephora Pierre) and their parental genotypes

J. M. Gimase, W. M. Thagana, D. T. Kirubi, E. K. Gichuru and C. W. Kathurima

October 2013

Nutrients content and lipid characterization of seed pastes of four selected peanut (Arachis hypogaea) varieties from Ghana

Guy Eshun, Emmanuel Adu Amankwah and John Barimah

February 2011

Evaluation of biscuit waste meal and Leucaena leucocephala leaf hay as sources of protein and energy for fattening “yankassa” rams

O. O. Eniolorunda

April 2011

Susceptibility of steeped and heat dried cowpea flour to fungal growth and aflatoxins production

Ayihadji Paul Ferdinand Houssou, Kpodo Kpodo, Pascal Fandohan, Bonaventure Cohovi Ahohuendo and Djidjoho Joseph Hounhouigan

January 2011

Functional interaction components of protein isolates and glucomannan in food bars by FTIR and SEM studies

Simon Bambang Widjanarko, Adi Nugroho and Teti Estiasih

October 2023

Production, proximate and sensory analysis of canned fish in tucupi and jambu (Acmella oleracea) sauce

Keber Costa Junior, Francisco Lima Barros, Natalino Souza, Milena Cavalcante, Jhulie Ferreira, Bruno Baltazar, Kevin Pinheiro do Nascimento, Valéria do Carmo, Marileide Alves and Jhonatan Willians Pimentel Costa  

April 2011

Chemical, physico-chemical and sensory properties of soy-plantain flour

V. F. Abioye, B. I. O. Ade-Omowaye, G. O. Babarinde and M. K. A