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

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....


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

The Effect of Storage Temperature on the Physicochemical, Nutritional and Microbiological Quality of Pasteurised Soursop (Annona muricata L.) Juice

This work was aimed at investigating the effect of storage temperature on the physicochemical, nutritional, and microbial quality of soursop juice. Physicochemical quality was determined by measuring changes in pH, titratable acidity, total soluble solids and colour (L*a*b* values). Ascorbic acid levels, total phenolic content and total antioxidant capacity were analysed to determine the effect of storage temperature on...

Author(s):Jerry Ampofo-Asiama, Bright Quaye

Article in Press

Effect of Drying on the Nutrient and Anti- Nutrient Composition of Bombax buonopozense Sepals

Bombax buonopozense is one of the underutilized plants in West African. Most of the parts of this plant are used by some populace in West Africa for medicinal and nutritional purposes while the sepals mostly go waste. The objective of this study was to evaluate the effect of different drying methods on some nutritional and anti- nutritional composition of fresh and dried sepals of B. buonopozense. The sepals were oven,...

Author(s):Josephine Danso, Reindorf Boateng, John Barimah, Francis Alemawor and David Ben Kumah

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 Exposure to Staphylococcal Enterotoxins genes by Consumption of Ready to Consume Milk Products in Milk Shop Outlets in Mbeya, Tanzania

This study assessed the exposure of humans to Staphylococcus species expressing the Enterotoxins genes (SEs) through consumption of boiled-milk-served-hot and fermented milk in Mbeya, Tanzania. A survey involving 120 consumers revealed that 67.5% of the respondents were buying raw milk from milk shops for home consumption. About 76% of respondents boiled milk before consumption, 14.8% ferment the milk after boiling and...

Author(s):Heriel Fanuel Massawe, Sharadhuli Iddi Kimera, Robinson Hammerthon Mdegela and Lusato Revocatus Kurwijila

Article in Press

Effect of particle size of selected composite spice on storability of fried meat

Meat is a good source of many nutrients and protein in the human diet. In this study, strips of marinated beef were deep fried in oil, packaged and store under three storage conditions. The study was carried out to determine the proximate composition, oxidative and microbial stability of meat sample which were marinated with spices of different particle sizes (250 μm, 300 μm and 500 μm). The untreated sample was compared...

Author(s):Musa Omotayo Jimoh, Taiwo Olufemi Olurin and Oluwatosin Omolara Salako

Article in Press


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

Enhancement of nutritional quality of rice flour with mucuna beans (Mucuna pruriens)

The effect of fermentation on the proximate and anti-nutritional properties of rice flour enriched with mucuna beans was investigated in this study. The rice-mucuna beans flour blends were formulated in various ratios and fermented for 72 h. The predominant moulds isolated during the fermentation were Aspergillus flavus, Aspergillus fumigatus, Geotrichum candidum and Rhizopus stolonifera. After fermentation, the protein...

Author(s):Ojokoh, A.O, Fayemi, O.E, Akinseye, O.A, and Oyetayo, A.M

Article in Press

Physicochemical, functional and sensory properties of tapioca with almond seed (Terminalia catappa) flour blends

The growing occurrence of malnutrition in developing countries is gradually receiving the needed research attention. Plant protein products exhibited potential for protein supplementation of tapioca and was thus explored in this study. Cassava tubers (Manihot esculenta) were processed into tapioca grits (partially gelatinised irregular flakes from roasted cassava starch grits) with different proportion of almond seed...

Author(s):Adedola S. Adeboye, Adefunke Bamgbose, Oluwafemi A. Adebo, Damaris C. Okafor, Tajudeen, B. Azeez

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...


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.

Article in Press


India’s Himalayan region is biodiversity rich with vast ecosystems. Inhabitant’s of this region make utmost benefit from the locally available flora and fauna. Fermentation of the local produce adds to this knowledge and ensures availability of the food throughout the year. Various mouth-watering delicacies are locally fermented, besides adding flavor to the plate they also are a source of income. Kalari is one such...

Author(s):Konika Razdan and Varshiesh Raina

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

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 ( 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

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

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

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

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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