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

EFFECT OF THE INCORPORATION OF GRADED LEVELS OF TURMERIC (Curcuma longa) ON DIFFERENT QUALITIES OF STIRRED YOGHURT

There is an increasing trend in yoghurt consumption due to the health benefits from the gut bacteria present in yoghurt. However, there is need to evaluate other inexpensive nutrient sources such as spices (turmeric) which contain a lot of phytochemicals to make yoghurt more nutritious. Fresh turmeric rhizome was sorted, washed, peeled and milled. Ethanol was added to obtain turmeric extract. The Turmeric extract was added...

Author(s):Eze Chinazom Martina, Omelagu Chizoba Ambrose, Omeje Patience Chinasa, Aremu Kehinde Oludayo and Okonkwo Thomas Muoneme

Article in Press

Influence of temperature and time on microbial, physicochemical and functional quality of goat milk

Microbial load in fresh milk has a significant effect on its keeping quality and nutritional value. From Prehistoric time, human used heat process to reduce microbials load in raw milk and improving its sensory characteristics. This research is proposed to treat fresh goat milk with heating process to provide optimal pasteurization conditions that dont influence the goat milk chemical composition to suite to producing...

Author(s):Ibrahim Aldaw Ibrahim, Rifda Naufalin, Erminawati, Hidayah Dwiyanti, Shima Esameldin Hamouda

Article in Press

Fruit Juices in Polysaccharides Edible Films

In this study, jambolan and grape juices were used to produce polysaccharide-based edible films by the solvent-casting technique. The polysaccharides used were carboxymethylcellulose, hydroxypropyl methylcellulose, high-methoxyl pectin, low-methoxyl pectin, sodium alginate, and locust bean gum. The films exhibited good mechanical resistance and flexibility, with tensile strength (8–28 Mpa), elongation at break (6-36%),...

Author(s):Eze Chinazom Martina, Omelagu Chizoba Ambrose, Omeje Patience Chinasa, Aremu Kehinde Oludayo and Okonkwo Thomas Muoneme

Article in Press

Variability of nutrients in Parkia biglobosa kernels from three geographical regions in Burkina Faso

This study aimed to determine the nutritional composition of the kernels of the African locust bean, Parkia biglobosa, collected in three populations (Louda, Nobéré and Péni) representative of different environmental conditions, from more arid in the northern population (Louda) to wetter in the most southern population (Péni). Biochemical analyses were carried out using standard methods. Results expressed on a dry basis...

Author(s):Aimée WDB Guissou, Charles Parkouda, Barbara Vinceti, Esther MA Traoré, Aboubacar S Dao, Céline Termote and Mattia Manica, Aly Savadogo

Article in Press

Analysis of Common Food-borne Pathogens in Ready-to-Eat Meat Products in Urban and peri-urban outlets in Nakuru County, Kenya

This study evaluated the microbiological safety of meat and ready-to-eat (RTE) meat products in Nakuru County, Kenya. Eighty seven (87) meat and RTE meat products samples and fifteen (15) water samples were collected randomly from four sub counties of Nakuru County. Standard methods were used for isolation and identification of common food-borne. All the meat products had pH range of 4.6–6.3 and 82.5% of them had...

Author(s):Hillary Odeckh Indago, Joseph Wafula Matofari, John Masani Nduko

Article in Press

Phytochemicals content of herbal teas formulated from dried Moringa (Moringa Stenopetala) and Stevia (Stevia Rebaudiana Bertoni) Leaves

Herbal teas that refer to any green or leafy part of a plant are gaining popularity among because of their health benefits. The demand for Moringa and Stevia currently increased in Ethiopia due to their nutritional and medicinal values. However, there is no work on their herbal tea formulation and their phytochemicals content determination. The purpose of this study was to evaluate the phytochemical contents of herbal teas...

Author(s):Abdela Befa

Article in Press

Effect of storage period and boiling time of fresh shea nuts on physico-chemical characteristics of kernels and butter

Two traditional treatments for shea (Vitellaria paradoxa) butter processing namely storage of fresh nuts and duration of subsequent boiling were studied by using the response surface methodology (RSM) to determine best treatment. Experimental treatments influenced several kernel parameters, such as fat content (38-52 % dw), redness (a* values between 6.3-11.7), and butter parameters, viz. yield (24-36 % wet weight of...

Author(s):Fernande G. HONFO, Anita R. LINNEMANN, Mohamed M. SOUMANOU, Noel AKISSOE, Martinus A. J. S. van BOEKEL

Article in Press

SENSORY EVALUATION OF FOUR PEPPER SOUP DISHES PREPARED WITH FOUR VARIETIES OF PROTEIN SOURCES USING ITSEKIRI PEPER SOUP SPICES

Four types of protein sources were used in the preparation of pepper soup dishes using Itsekiri pepper soup spices was evaluated. The protein sources used for the pepper soup dishes were: cow-leg, goat meat, fresh fish and dry stock fish. Sensory evaluation of the four pepper soup dishes was done using 40 trained panelists based on a 5-point hedonic scale. Result on the acceptability of the soup dishes revealed that dry...

Author(s):Keswet, Larai A, Abia Florence. O

Article in Press

Iron concentration in Different Breads Consumed in Sulaymaniyah province, Iraqi Kurdistan

Iron (Fe) is a vital element for the reserves of satisfactory health for all living organisms. It’s needed by the human and animal body for the activity of several enzymes for daily energy and proteins. Bread is one of several sources for Fe. In Iraqi Kurdistan, bread is a staple food which gives the most calories and protein of daily intake compared with other countries. Kurdistanian bread such as Lawasha, Mashini,...

Author(s):Muhammed Saeed Rasheed and Kaihan Hama Karim Hama Salih

Article in Press

Assessment of Arabusta coffee hybrids (C.arabica L. X Tetraploid Robusta(C.canephora )) for green bean physical properties and cup quality

Robusta coffee is known to be high yielding than Arabica coffee since its more vigorous in growth however, it is limited by the inferior cup quality. The aim of the study was to evaluate the performance of the Arabusta hybrids and its backcross derivatives for bean physical characteristics and organoleptic properties including their interrelationship. Nineteen coffee genotypes were evaluated at Siaya ATC and KALRO-Alupe...

Author(s):Jane Jerono Cheserek, Kahiu Ngugi, James Wanjohi Muthomi, Chrispine Ogutu Omondi

Article in Press

Effects of Blending ratio and lupine variety on the Functional Properties of composite flours and Sensory evaluations of tef-lupine injera

This study was conducted to investigate the effect of lupine flour on functional properties and sensory acceptability of tef-lupine blended injera. Injera is a staple food for Ethiopian and it is fermented, sour leavened pancake-like bread made from blending of different cereals like tef, barley, sorghum, maize and wheat. Besides, there are limited studies on formulating of injera from composite flour with legumes...

Author(s):Lamesgen Yegrem, Solomon Abera and Melese Temesgen

Article in Press

Effect of Cassava Variety and Blending Ratios on the Mineral Content and Anti-Nutritional Factors of Cassava (Manihot esculenta Crantiz)–Teff [Eragrostis tef (Zuccagni) Trotter] Injera

Cassava roots are low in mineral contents and high in anti-nutritional factors of toxic compounds of hydrogen cyanide. The cassava based diet needed to supplement with cereal grains like teff to improve the nutritional values because teff had higher in iron content and had free hydrogen cyanide with respective to cassava varieties. The present study was conducted to investigate the effect of blending cassava with teff on...

Author(s):Gebrekidan Tadesse

Article in Press

Development and mineral properties of energy bars made from composite flours of cassava, bambara groundnut and cashew kernel

Cassava (Manihot esculenta Crantz), bamara groundnut (Vigna subterranean) and cashew nuts (Anacardium occidentale) were processed into flours and used to developenergy bars.The augmented simplex lattice design method was employed. Fourteen flour formulations of high quality cassava, toasted bambara groundnut and roasted cashew kernel was adopted. This study was to evaluate the mineral and sensory qualities of energy bars...

Author(s):Elochukwu, Chinwe U., Nwosu, Justina N., Owuamanam C. I, and Osuji, C. I.

Article in Press

Adjustment of mathematical models in the drying of cagaita pulp in foam-layer

The cagaita is a native fruit from Brazilian Cerrado region. Among conservation techniques and to increase shelf life of the fruit, foam bed drying became ideal. This study was to adjust mathematic models of foam drying of the cagaita pulp at different temperatures to determine the net diffusion coefficient and the activation energy of this process. As the foam layer drying has a shorter drying time due to the greater...

Author(s):MAISA DIAS Cavalcante, Celso Martins Belisário, Daniel Emanuel Cabral de Oliveira, Geisa Priscila Araujo Maia, Weder Nunes Ferreira Junior

Article in Press

ASSESSMENT OF ABATTOIR AND PERSONAL HYGIENE PRACTICE OF BUTCHERS IN SELECTED CITIES IN SOUTH EASTERN NIGERIA

The study that aimed at determining the abattoir and personal hygiene of butchers in selected cities in South East Nigeria was done using survey research design. None participatory structured observation checklist was used to collect data on abattoir and butchers personal hygiene practices. The results showed that none of the abattoir in the area has designed slaughter house and only19.7% has concrete floor. Only 19% of...

Author(s):NDIE, E. C. and EZENDUKA, P. O

Article in Press

Trait Associations in Prostrate and Semi-Leaf Less Type Field Pea (Pisum sativum L.) Gene Pools

The field experiment was conducted in 2019 main cropping season at two locations using simple lattice design to evaluate 49 field pea genotypes including nine released varieties for generating information on genotypic and phenotypic association among yield contributing traits and with grain yield, and to study their path analysis on grain yield. Positive and significant genotypic correlation observed between grain yield...

Author(s):Kedir Yimam

Article in Press

Assessment of Microbial Quality Status of Raw Beef around Addis Ababa city, Ethiopia

The aim of this study was to assess the microbial quality of raw beef of butcher shops around Addis Ababa city. A total of 60 samples (N=60) of raw beef were randomly collected from Dukem (N=20), Kara (N-20) and Burayu (N=20) and biologically tested for total aerobic mesophilic bacteria, total coliform, yeast and mold, staphylococcus sp, bacillus sp and psychrophilic bacteria count using standard procedures. A mean of...

Author(s):Getenesh Teshome, Zerihun Assefa, Abdi Keba

Article in Press

MOLECULAR CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM FOOD SAMPLES WITH POTENTIALS FOR BACTERIOCIN PRODUCTION

Lactic acid bacteria (LAB) constitute a major part of food stuffs and are involved in the fermentation of vegetables to improve their nutritive value, palatability, acceptability, and also the microbial quality and shelf-life of the fermented produce. LAB were isolated from different food samples using standard microbiological methods. Screening for bacteriocin potential was carried out using crowded plate technique. The...

Author(s):John, G. E., Lennox, J. A., and Rao, Anitha P

Article in Press

Production and quality evaluation of functional yoghurt from milk-soyflour blends

The potential of producing acceptable functional yoghurt enriched with whole soybean flour was studied. Yoghurt samples A (control), B, C, D and E were produced at 0%, 10%, 20%, 30% and 40% of milk substitutions with whole soybean flour. The physico-chemical properties and sensory evaluation were determined using standard methods. All data were statistically analysed and significance difference was determined at 5%...

Author(s):Aondoakaa Philip Ityotagher, Amove Julius and Yua Terese Stephen

Article in Press

Pre-Scaling up of Fish Smoking Technology in selected Oromia Water bodies, Ethiopia

Fish smoking technology is advantageous preservation methods in area where fish production is surplus and needs to be stored for long period. This activity was conducted in selected Oromia Water bodies for four consecutive years from 2014-2017 with the objective of pre-scale up of fish smoking technology, enhance the skill and knowledge of Fishermen and creating better linkage with different stakeholder. For this study...

Author(s):Addisu Hailu, Alemayehu Abebe, Alemu Lema and Tilahun Geneti

Article in Press

Evaluation of Mineral Profile and Selected Component of Improved Onion (Allium cepa L.) Varieties in Ethiopia

Because of its significant ingredient in various dishes, medicinal property, nutritional worth and energy value, red onions (Allium cepa L.) impart numerous health benefits to users. The purpose of this research was to determine mineral composition and selected physicochemical properties of different red onion (Allium cepa L.) varieties grown at same field management condition in Ethiopia as well as comparative study among...

Author(s):Kebede Dinkecha, Yohannes Habteyesus

Article in Press

Honey Production and Physiochochemical Properties of Honey Produced in Gozamen District, East Gojjam Zone, and Amhara Region

The study was conducted in Gozamen District, East Gojjam Zone, Amhara Region, Ethiopia to determine honey quality produced in the area.The effects of Agro-ecological Zones (location) and hive type on honey quality in the study area were assessed.Questionnaires for the survey, laboratory analysis for honey quality were employed.The result of this study revealed that honey production in the study area is carried out using...

Author(s):Sileshi Yeserah, Abebe Jenberie, Desalegn Begna

Article in Press

Potential of Quinoa (Chenopodium quinoa, Wild.) to Enhance Household Nutrition in Ethiopia

Despite the tremendous achievements, the problem of food and nutrition security remains a key main health and development issue in Ethiopia. On the other hand, Ethiopia is experiencing a diverse climate change whereby several parts are suffering from drought, unreliable rainfall patterns and soil erosions. Quinoa (Chenopodium quinoa, Willd.), nutritious and drought tolerant crop, suggested as a viable alternative for food...

Author(s):Bilatu Agza Gebre

Article in Press

Phytochemical Characterization, Nutritional Evaluation and GC-MS profiles of Lantana trifolia

With increasing concern over food insecurity there is need to incorporate wild edible plants as food sources as they have both nutritional and medicinal benefits. This study was designed to evaluate the phytochemical composition, GC-MS profile, and the macro and micronutrient content of Lantana trifolia. Phytochemical screening, proximate analysis, elemental composition and GC-MS profile of Lantana trifolia (leaves, stalks...

Author(s):Madivoli. E. S., Ondoo K. O. ., Maina E. G., and Rugenyi F

Article in Press

Assessment of physico-chemicals and heavy metals in tomato and irrigation water from selected Woredas of Gurage Zone, Ethiopia

Accumulations of heavy metals in crop plants are a great concern due to the probability of food contamination through the soil root interface. In the present study the levels of some selected heavy metals Manganese (Mn), Zinc (Zn), Chromium (Cr), Nickel (Ni), Copper (Cu), Cadmium (Cd) and Lead (Pb) in tomato and irrigation water sampled from selected Woredas of Gurage Zone Southern Region, Ethiopia were analyzed. The...

Author(s):ASHENAFI EMIRU TEKA, EYASU GEBRIE AJEBE, TESHALE ASSEFA BIRU

Article in Press

Analysis of Eating Quality in Sensory Panelist and Instrumental Tenderness of Beef from Three Cattle Breeds in Oromia, Ethiopia

The objective of this study was to evaluate eating qualities of beef produced at public abattoirs from Arsi, Bale and Harar cattle breeds with semi-trained sensory panel evaluation and instrumental tenderness. The samples were collected from the longissimus dorsi region between 12th and 13th ribs within 45 min after slaughters. The samples were packed in vacuum-seal and aged for14 days to evaluate instrumental tenderness...

Author(s):Birmaduma Gadisa, Yesihak Yusuf , Mohammad Y. Kurtu

Article in Press

Mineral, beta-carotene and phytate composition of maize (Zea mays), soybean (Glysine max) and moringa (Moringa oleifera) leaf blended flours

Micro nutrient deficiency is a major problem in Ethiopia. In Tigray regional state of Ethiopia, under-nutrition (disorders of nutrition) is very high. This study aimed to assess minerals, beta-carotene and phytate contents of blended flours. The raw materials were maize (Zea mays) Melkassa-6 variety, soybean (Glycine max) Wagaye variety and moringa (Moringa oleifera) leaf powder. The three formulated flours were (R65)...

Author(s):Desalegn Gebrezgi

Article in Press

Determination of heavy metals in feeds, water and milk from some parts of central Ethiopia

The study was undertaken to determine toxic heavy metals: cadmium (Cd), lead (Pb), arsenic (As) and chromium (Cr) in livestock feed, livestock water and cow milk in West Shoa zone (Holetta area) and East Shoa zone (Akaki-Mojo) Ethiopia. A total of 90 feeds, water and milk samples were collected from the study areas. Quantification of heavy metals was determined using Graphite Furnace Atomic Absorption Spectrophotometer...

Author(s):Rehrahie Mesfin, Getnet Assefa and Fassil Assefa

Article in Press

Quality of Peach (Prunus persica L.) Genotypes Packed in LDPE Plastic Packaging under Different Storage conditions

Peach (Prunus persica L. Batsch) is among the most important stone fruits which is widely grown in temperate regions. Marketing of peach fruits like other fresh produce in Ethiopia is complicated by high postharvest losses. Although peach varieties have been introduced and studied for their productivity, their postharvest quality has not been evaluated at Holeta. Therefore, this study was conducted to assess the influence...

Author(s):Tajebe Mosie Gelaw, Kebede Woldetsadik and Mulualem Azene Mebrate

Article in Press

Applications of Metabolic Engineering in some Bacteria and Production of Food Ingredients

Metabolic engineering can wisely improve the properties of the microbes and their productivity for manufacturing both innate and new yields. Understanding the physiological conditions and selection of appropriate methods of genetic modification of host cells are very important to achieve the desired goals. In this review, the explanation of some desired products produced through the application of metabolic engineering by...

Author(s):Alemayehu Dugassa

Article in Press

QUALITY ASSESSMENT OF BREAD SOLD IN GOMBI LOCAL GOVERNMENT AREA, ADAMAWA STATE, NIGERIA

The moisture, ash, crude fiber composition, vitamin (B2, B6 and B12) and mineral (Na, K, Ca Mg, Pb, Cd, Mn)contents as well as Sensory properties (color, taste, odour and texture)of ten brands of bread sold in Gombi Local Government Area, Adamawa State, Nigeria were determined using standard methods . Fresh loaves of ten most popular brands of bread namely:Trustee, Destiny, Ziranza, Royal and Zango, were randomly...

Author(s):Priscilla Alexander, Elizabeth Stephen and Habila Irimiya

Article in Press

Effect of Calcium Chloride Dipping and Beeswax Coating on the Shelf Life and Quality of Nectarine (Prunus persica (L.) Batsch var. nucipersica) Fruits

This research was conducted to evaluate the effect of CaCl2 dipping and beeswax (BW) coating on the shelf life and quality of nectarine fruits. The experiment was conducted under Holeta condition during the off-season of 2018. Fruits of ‘89-16N’ nectarine variety were harvested from HARC orchard. The treatment consisted of a combination of four levels of CaCl2 (0%, 1.5%, 3.0% and 4.5%) and three levels of BW application...

Author(s):Getaneh Seleshi Keffale, Kebede Woldetsadik and Mulualem Azene Mebrate

Article in Press

Improving Shelf life of Nectarine (Prunus Persica) by Beeswax Coating and Cold Storage Application

This study was carried out to determine the effect of beeswax coating and cold storage condition on the shelf life of the nectarine fruit. A total of 240 nectarine fruits were collected and divided in to six treatments, each with 40 fruits. The treatments consisted of coated fruits stored at 6°C (T1), coated fruits stored at 1°C (T2), coated fruits stored at ambient temperature (T3), uncoated fruits stored at 6°C (T4),...

Author(s):Abdi K, Getenesh T, Bilatu A,Firew K and Habtamu S

Article in Press

Nutritional and phytochemical composition of a wild edible mushroom, Lentinus squarrosulus (Mont.) Singer preserved with three different drying methods

The nutritional and phytochemical compositions of L. squarrosulus, a wild edible mushroom which has been subjected to different drying methods were determined. The fresh mushroom was collected from a farmland in a rural community in Ekiti State, Nigeria. The sample was shared into three equal parts representing shade dried, oven dried and sun dried. The dried samples were powdered and proximate, mineral and phytochemical...

Author(s):Adedeji O. Adebiyi and Ayodele A. Oyedeji

Article in Press

Quality variation in shea butter and olein from Irepodun Local Government Area, Oyo State, Nigeria

In this study, the physicochemical characteristics, alpha tocopherol and fatty acid profile of shea butter sold in Kishi market (Local shea butter, LSB) and the olein (local shea olein, LSO) were compared with improved shea butter (ISB) and improved shea olein, (ISO) extracted from shea kernels from Kishi farmland. The ISB had 2.06±0.03% free fatty acid, 1.02±0.03 mEqO2/kg peroxide value, 56.41±2.07g/100g iodine value, and...

Author(s):Korede A. O., O. O. Fapojuwo and O. A. Ogunwole

Article in Press

Marketing potential of improved dried sardine (Sardinella gibossa) and capelin (Mallotus villosus) in the Southern Kenyan coast

Traditional dried small fish are an important source of protein for low income people in many developing countries. The aim of this study was to determine marketing potential of improved dried sardine and capelin as new products in markets accustomed to traditional dried small fish. One hundred and twenty participants were recruited among shoppers at supermarkets and open-air markets in Kenya. Each participant received 500...

Author(s):Odoli Ogombe Cypriana, Kolbrun Sveinsdottirb, Peter Michael Oduor-Odotec, Sigurjon Arason

Article in Press

Minimum acceptable diets and associated factors for children aged 6 – 23 months in North Shoa, Oromia Region, Ethiopia

Background: Appropriate complementary feeding practice is essential in the first two years of life for satisfactory growth and development of children and for prevention of childhood illness. Insufficient quantities, frequency and inadequate quality of complementary foods have a detrimental effect on health and growth in this critical period. The aim of this study was to assess minimum dietary diversity and meal frequency...

Author(s):Getu Gizaw, Gudina Tesfaye

Article in Press

Development of Mathematical Modelling and Practical Study for Drying Tomato (Lycopersicon esculentum L.) using a Novel Halogen Dryer

This study was conducted to dry tomato using thin layer Halogen dryer with the thickness of 10 mm in the temperature range of 60-80°C. The impact of temperature on the drying kinetics of the tomato slices was determined. The Fick’s diffusion model was applied to describe the water transport during tomato dehydration. The effective moisture diffusion was found to vary between 7.96×10-9 and 1.07×10-8 m2/s. Three...

Author(s):Asaad Rehman Al-Hilphya, ZainabMusaddaq Al-shalaha, Deepak Kumar Vermab and Dipendra Kumar Mahatoc

Article in Press

The Physical Properties and Chemical Compositions of Three Ethiopian Rice Varieties Compared to Tef Grain

This study was intended to investigate the physical properties and chemical compositions of the three rice varieties grown in Ethiopia. Evaluation included determination of moisture, ash, crude fiber, crude fat, crude protein, carbohydrate, Fe, Zn, Ca and phytic acid contents. The data analysis was conducted using SPSS Version-22. Duncan’s multiple range test was used for the mean comparison at P

Author(s):Sintayehu Legesse

Article in Press

Health Risk Assessment of Hazardous Metals for Population via Consumption of Seafood from Ka-Bangha River in Khana, Rivers State, Nigeria

Seafood is the major source of food of number of people residing in Ka-Bangha of Khana Local Government Area, Rivers State, Nigeria. This study aimed to assess the levels of toxic metals ( Pb, Cd, Cr, Zn, Mn, and Fe) in fish samples such as Eleotridae bostrichus, Lutjanidae lutjanuu, Potynemidae polynemus, Bagridae cristictis, Cypedae ethomolussa, Pamadasidae pomadasys, Carangidae caranx, Scumbiridaes cumbrius....

Author(s):PATRICK-IWUANYANWU KC, ESAU BS, OGBO, BA

Article in Press

Physico-chemical and Microbiological Evidence of Drinking Water Quality in Ugbowo, Benin City, Nigeria

Potable water is unarguably indispensable in the existence of Man. Adequate supply of safe drinking water is imperative as many dangerous diseases can be associated with unclean water used for consumption purposes. This study investigated the physico-chemical and microbiological qualities of portable water in Ugbowo, Benin City, Nigeria. A total of five different potable water sources were investigated and were selected...

Author(s):EZENWEANI Sunday Raymond and EZENWEANI Emmanuel Chidi

Article in Press

Antioxidant, Phytochemical and Nutritional properties of Underutilized Fruits of Dillenia indica and Annona squamosa

In the present study, the antioxidant, phytochemical and nutritional properties of two underutilized edible plants like Dillenia indica and Annona squamosa were evaluated. For this purpose, water extract of tested fruits were used for the determination of antioxidant potential through total antioxidant activity (TAA), DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging, hydroxyl radical scavenging and ferric ion...

Author(s):Anu Sharma Daizy R. Batish Kirti Negi, Harminder Pal Singh and Ravinder Kumar Kohli

Article in Press

ASSESSMENT OF INFANT AND YOUNG CHILD FEEDING PRACTICES IN LEKA DULECHA DISTRICT, EAST WOLLEGA, WEST OROMIA, ETHIOPIA

Background:-The rise of malnutrition in children during the first two years of life is indicative of poor infant feeding practices. Breastfeeding for infants and young children provides the ideal food for healthy growth and development. Infants should be exclusively breastfed for the first six months and thereafter, the infants should receive nutritionally adequate and safe complementary foods while breastfeeding...

Author(s):Fikadu Bulcha, Asresang Wasihun, Melkamu Tamiru, Anwar Seid,Tariku Erena

Article in Press

Review on camel meat safety and its public health importance

Camel is a relatively new, emerging meat species that is gaining increasing popularity in the international meat markets all over the world. From nutrition perspective, the organic nature of camel meat, its high protein and minerals, and low fat and cholesterol level makes it suitable from nutritional outlook. The harmful pathogens contaminating camel meat and causing gastroenteritis include Salmonella spp., Listeria...

Author(s):Henok Ayalew

Article in Press

Evaluation of the toxicological effects of spiced groundnut cake on selected organs of albino rats (Ratius novergicus)

The current surge in search for functional foods has increased the use of bioactive compounds derived from medicinal plants in everyday diets. This study evaluates proximate composition and toxicological effects of spiced groundnut cake on albino rats (Rattus novergicus). Five groundnut cake (GNC) samples made from groundnut (Arachis hypogaea) with varying proportion of ginger (Zinginber officinale) and/or bell pepper...

Author(s):Samuel A. Akande, Beatrice O. T. Ifesan, Agatha E. Adebiyi and Risikat T. Olatoye

Article in Press

Physico-chemical, functional and anti-nutritional properties of taro (Colocasia esculenta) flour as affected by cooking and drying methods

The effects of cooking medium, cooking time and drying conditions on physicochemical, functional, pasting and anti-nutritional properties of taro flour were studied. Physicochemical and functional characteristics indicated that flour from taro slices cooked in water had higher L*, water absorption index (WAI) and oil absorption capacity (OAC) and intermediate water solubility index (WSI), a* and b* values. Acidic cooking...

Author(s):Vivek Kumar, H. K. Sharma and K. Singh

Article in Press

Nutritional composition and oil characterizationof some improved and elite varieties of sesame (Sesamum indicum L.) in Nigeria

The physico-chemical, nutritional composition and oil characteristics of three improved/released varieties and three elite/breeding lines of sesame seed (Beniseed) namely: NCRIBEN 01M, NCRIBEN 02M, E8, KENANA 4, EX-SUDAN and BOGORO LOCAL were evaluated. Significant differences (P≤0.05) were observed for nutritional components: moisture, ash, crude fiber and protein. Significant difference (P< 0.05) was noticed for all oil...

Author(s):A. Y. Mumeen, O. Shokalu, E. C. Egwim, A. Y. Kabir, A. Usman and O. Kester

Article in Press

Lipid oxidation and antioxidant assays in food products: A review

Autoxidation of unsaturated lipids is one of the major causes of quality deterioration in food products, which results in the changes in nutritional value, organoleptic characteristics, and may even reduce the shelf-life of food products. In order to prevent or inhibit this autoxidation, synthetic and natural antioxidants are used in the food industry, respectively and have attracted considerable attention as food...

Author(s):Vusi Vincent Mshayisa, Lusani Norah Vhangani and Jessy Van Wyk

Article in Press

Proximate Composition Based Enset Diversity Study Using Multivariate Analysis in Sheka Zone, Southwest Ethiopia

Survey study on enset diversity and its kocho and bulla proximate contents was done in major enset producing areas of Sheka zone in three agro-ecologies of the districts (Yaki (lowland), Andiracha (mid-land) and Masha (highland) Southwest (SW) Ethiopia with the objective to evaluate diversity study of enset based on its nutritional composition. The result of the analysis revealed that there were variations among all...

Author(s):

Article in Press

Evaluation of mono and co-cultural fermentation on the nutritional and antioxidant profile of kunu-a fermented millet based food

The study was designed to evaluate the mono and co-cultural fermentation on the nutritional and antioxidant profile of kunu-a fermented millet based food. Isolation of microorganisms from the kunu samples were carried by serial dilution and pour plate techniques. The pH and total titratable acidity (TTA) of the kunu were monitored for 48 hours. The proximate analysis and the antioxidant properties of the kunu were also...

Author(s):Agboola, S. A., Olaniyi, O. O., Adeleke, B. S. and Akinyele, B. J.

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