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

SPOILAGE AND MICROBIAL QUALITY OF CRUDE PALM OIL FROM THE NORTH-WEST REGION OF CAMEROON

Article in Press

In Cameroon, palm oil is extensively used in its crude form for food. The present study was carried out to access the stakeholders’ perception of spoilage and the microbial quality of crude palm oil in the North-West Region of Cameroon. A random survey was carried out on 148 stakeholders of the crude palm oil marketing channel on their perception of crude palm oil spoilage, and 79 samples were collected from different...

Author(s):NgangjohAlimaSenkoh, AZIWO NebaTatanja, Ejoh Aba Richard

Effect of Blending Ratio and Lupine Varieties on Nutritional and Mineral Composition and Sensory Acceptability of Tef-Lupine Injera

Article in Press

There is currently an emerging problem of protein malnutrition in Ethiopia. This food formulation was done to increase the accessibility of nutrient rich food products for the consumers. Lupine (Lupinus spp.) is a legume crop which is an excellent source of protein. The aim of this study was to investigate the effect of tef, lupine varieties and blending ratio on the chemical composition of injera and sensory acceptability...

Author(s): Lamesgen Yegrem and Melese Temesgen

PESTICIDES CONTAMINATION IN GRAPE WINE PRODUCED IN DODOMA URBAN AND BAHI DISTRICTS IN TANZANIA

Article in Press

The aim of this study was to assess the level of pesticide residues in locally produced grape wine in Tanzania. Fifty samples of grape wine from different locations in Dodoma urban and Bahi district were analyzed to determine the presence of 49 pesticides using the quick, easy, cheap, effective, rugged and safe (QuEChERS) multi-residue extraction, followed by gas chromatography-tandem mass spectrometry (GC-MS/MS)....

Author(s):Sifa S. Chamgenzi, Jovin K. Mugula

Relationship of household diversity dietary score with, caloric, nutriment adequacy levels and socio-demographic factors.Case of urban poor household members of charity. Constantine. Algeria

Article in Press

This study was conducted to assess dietary diversity of Algerian urban poor household with Household Dietary Diversity (HDDS) and to study it relationship with nutrient adequacy level and socio-demographic factors. A survey was followed by three 24H dietary recalls during one year, with household’s members of charity in Constantine. Qualitative method has been realised by using household dietary diversity score and...

Author(s):Hassani lilia

Conceptualization and designing of a beef quality determination framework on beef supply chain in Tanzania

Article in Press

A framework for determining a quality of beef was developed based on the assessment of Beef Supply Chain (BSC) between the slaughter and retail points. In this respect, slaughtering, distribution, retailing and consumer preferences models were developed for assessing the beef processing designed features (BPDFs) across the BSC specifically in Slaughtering Facilities (SFs), Beef Distributing Facilities (BDFs), and Beef...

Author(s):J.T. Mwashiuya, G. Mwaluko and S.V. Manyele

Sensory Evaluation, Proximate and Mineral Composition of Beverage Prepared from Matured Coffee Leaves Growing in Different areas of Ethiopia

Article in Press

Ethiopia is the inventive land of coffee plant; its matured coffee leaf infusion is a vital traditional drink for many consumers in some rural districts of the country. Currently, its popularity has been spreading in different parts among the Ethiopia. The aim of this study was to evaluate sensory quality, proximate and mineral composition of matured coffee leaves from recognized coffee growing areas of Sidama zone...

Author(s):Addisu Woldesenebet Eromo, Tarekegne Brehanu, Kelbesa Urga ,Mekuria Tadessa and Geremew Tassew weledesemayat

Changes in physicochemical properties and bioactive compounds of tomato pulp submitted to different processing techniques

Article in Press

Tomato is a vegetable/fruit highly consumed all other the world. This study was to assess the effect of some postharvest processing such as thermal treatment, microwave, ultrasound and ultrasound combined with heat treatment on some physicochemical characteristics as well as nutrients content of tomato pulp during storage at room temperature. Results showed that the pulp samples submitted to ultrasonic and microwave...

Author(s):Edwige Bahanla Oboulbiga, Charles Parkouda, Boubacar Savadogo, Aimée W.D.B. Guissou, Korotimi Traore, Alfred S. Traore, Hagrétou Sawadogo-Lingani, Mamoudou H. Dicko

CONSUMER ACCEPTABILITY OF EXTRUDED MAIZE-SORGHUM COMPOSITE FLOURS FORTIFIED WITH GRAIN AMARANTH, BAOBAB AND ORANGE FLESHED SWEET POTATOES

Article in Press

Porridge is a popular cereal flour-based food product for children in Sub-Saharan Africa. Compositing of cereal flours to improve their nutritional composition is being done, however, the enrichment of such flours with naturally nutrient-rich plant products is poorly developed. A study was conducted to evaluate the acceptability and sensory attributes of newly formulated extruded composite flours containing maize, sorghum,...

Author(s):Sanya Emmaculate, Okoth Michael Wandayi, Abong' George Ooko and Mugalavai Violet Kadenyeka

A Review of Explored Uses and Study of Nutritional Potential of Tamarind (Tamarindus indica L.) in Northern Ghana

Article in Press

Tamarind (Tamarindus indica) is increasingly becoming a commercially important under utilized tree crop worldwide. Due to its multi-purpose use and market demand the tree and its processed products is being traded in many towns and villages. Despite its potential, major setbacks are the lack of knowledge on its uses and nutritional potential within the Ghanaian context. This study reviews and exposes the beneficial...

Author(s):Chimsah F. A., Nyarko G. and Abdul Halim Abubakari

Biochemical composition of Saba senegalensis fruits from Burkina Faso

Article in Press

The aim of this study was to determine the biochemical characteristics of the fresh pulp and the dried hulls of Saba senegalensis fruits collected in seven localities of Burkina Faso. The biochemical composition of the samples was determined using standards methods. Results showed that the pulp presented mean values of 83.23%, 18.74%, 2.83 and 4.48 for moisture, Brix, pH and titratable acidity, respectively. Based on dry...

Author(s):Salamata TIENDREBEOGO, Leguet GANOU, Clarisse S. COMPAORE, Fidèle W. TAPSOBA, Mamoudou H. DICKO

THE USE OF MARULA AND ORANGE PEEL EXTRACTS IN INHIBITING OXIDATION OF SALAD DRESSING OIL

Article in Press

The ability of Marula and Orange peels extracts to inhibit oxidation in salad dressing oil was investigated. Marula and Orange peels are often discarded during domestic and industrial processing as by-products and, therefore, a loss of essential antioxidants such as phenolic compounds and vitamins. Marula and Orange peel extracts were analyzed for antioxidant activity, phenolic composition, and their molecular fingerprint...

Author(s):MINENHLE KHOZA, SIPHOSANELE MOYO, and EUGENIE KAYITES

Effect of heat treatment on yeast inactivation, vitamin C and physicochemical quality of fresh pineapple juice

Article in Press

The effect of pasteurization-range heat treatment on yeast inactivation, vitamin C and the physicochemical and nutritional characteristics of fresh pineapple juice was assessed. Yeast inactivation could be described by the Weibull model. The desired 6 log reduction was achieved at 63 °C and 65 °C at 8 min and 2 min, respectively. The pH, degree brix and organic acids did not change from 55 °C to 95 °C. A significant change...

Author(s):Mênouwesso Harold Hounhouigan, Anita R. Linnemann, Mohamed M. Soumanou, Martinus A. J. S. Van Boekel

PROBIOTIC POTENTIAL OF LACTIC ACID BACTERIA ISOLATED FROM TRADITIONALLY FERMENTED LEGUME PRODUCTS OF WESTERN KENYA

Article in Press

1. Fermentation as a processing technique has been used for a long time by people of Western Kenya to improve the quality of food raw material. During fermentation, lactic acid bacteria (LAB) synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some ant-nutrients. The medicinal and flavor enhancing properties of fermented foods are due to the...

Author(s):Beatrice Aleyo Akweya, Joseph Mwafaida Mghalu, Rahma Udu M, Tochi Bitange

ASSESSMENT OF THE NUTRITIONAL CONTENTS OF PHYSALIS PERUVIANA FRUITS IN ETHIOPIA

Article in Press

This study was designed to assess the nutritional profile (proteins, total lipids and total fiber), vitamins viz., A and C, carotenoids, total phenols and antioxidant activity of Physalis peruviana fruit samples collected from three different sites. As observed from the results the fruit contained a considerable amount of proteins, lipids, fiber, vitamins viz., A and C, carotenoids, phenols and antioxidant activity which...

Author(s):Adugna Boke, Dele Abdissa and Ketema Bacha

Microbial analysis and factors associated with contamination of ready-to-eat chili pepper sauce in Buea municipality, Cameroon

Article in Press

Chili peppers sauce is a dietary complement largely consumed in Cameroon. It is consumed in a powder or wet (pepper sauce) form or directly introduced into cooked food. In this study, the microbiological quality of chili pepper sauce used as food complement in the Buea municipality was assessed. Method The study was an observational and cross-sectional study involving 70 chili pepper sauce samples from food vendors....

Author(s):Tendongfor Nicholas, Ndikaka Vannessa Emlah, Nyassa Raymond Babila, Henry Dilonga Meriki, Tiapang Laura Mbino, Yanou Kamdep Pamela

NUTRITIONAL COMPOSITION AND BIOACTIVE COMPONENTS OF A MATURED CORN SILK (Zea mays hair) GROWN IN SOUTHERN SENATORIAL ZONE OF KADUNA STATE, NIGERIA

Article in Press

The objective of this research was to determine the nutritional and bioactive components of corn silk (Zea mays hair) which is a wasted agricultural product found in abundance from southern senatorial zone of Kaduna state Nigeria. The results of the nutritional composition and bioactive components of the matured corn silk (Zea-mays hair) revealed the presence of ash, crude lipid, proteins, crude fibre, total carbohydrate,...

Author(s):Z. Ladan, C. Habu, & O.A Babatunde

Proximate and phytochemical composition of selected indigenous leafy vegetables consumed in Malawi

Article in Press

Indigenous vegetables are very important in nutritional wellbeing of low resource rural communities especially in developing countries. Most indigenous vegetables are also believed to contain health promoting compounds such as antioxidants. In this study, nutrient composition of three commonly consumed indigenous leafy vegetables in Malawi namely Amaranth (Amaranthus spp), Black jack (Bidens pilosa) and Mwamuna aligone/...

Author(s):Lesten Eliez Chisomo Chatepa, Kingsley George Masamba

NUTRITIONAL AND SENSORY PROPERTIES OF BISCUITS BASED ON WHEAT (Triticum aestivum), BENISEED SEED (Sesamum indicum) AND SWEET POTATO (Ipomoea batatas) COMPOSITE FLOUR

Article in Press

This study evaluated the nutritional and sensory characteristics of biscuits produced from wheat/beniseed seed/sweet potato composite flour. Four flour samples from wheat, beniseed and sweet potato flours in the ratios of 100:0:0; 80:10:10; 70:20:10; and 60:30:10, respectively with other ingredients were used to produce biscuits. Samples were analyzed for proximate content, vitamins and minerals, antinutrients, sensory...

Author(s):Ariyo Oluwaseun, Dudulewa Bolarinwa Iyabo, and Atojoko Modupe Abosede

CONSUMER ACCEPTABILITY AND NUTRIENT CONTENT OF WESTWOOD (CIRINA FORDA) LARVA-ENRICHED AMARANTHUS HYBRIDUS VEGETABLE SOUPS

Article in Press

Insects account for the greatest amount of biodiversity in forests with over 1,400 species reportedly eaten as human food, but are the least studied of all fauna. Studies have shown that they may contribute significantly to livelihoods in both rural and urban areas. This study was carried out to assess the consumer acceptability and nutrient content of Cirina forda larva-enriched vegetable soups. Dry Cirina forda (CF)...

Author(s):Adepoju, Oladejo Thomas and Daboh, Oladele Olatunji

Development and characterization of cake made with a mixture of cowpea and rice flours

Article in Press

This study developed a cake recipe based on a flour mixture of cowpea and rice. Four formulations with different percentages of cowpea flour (CF) and rice flour (RF) (0% CF+ 100% RF, 10% CF + 90% RF, 20% CF + 80% RF, 30% CF + 70% RF) were developed. Microbiological, physicochemical and sensory evaluations were performed. Tasters preferred the mix formulation containing 10% of cowpea and 90% of rice (p

Author(s):Merian Cunha OLIVEIRA, Adriana Santos NASCIMENTO, Ferlando Lima SANTOS, Karina Zanoti FONSECA, Bruna Aparecida de Souza MACHADO, Wagna Piler C. dos SANTOS

STUDIES ON SOME PHYSICO-CHEMICAL AND ENGINEERING PROPERTIES OF MUSA SPP (ABB) STARCH FLOUR

Article in Press

This study investigated some physiochemical and engineering properties of Musa spp (ABB) starch flour using standard procedures with the view of providing data to aid in process design, control and bulk handling of Musa spp (ABB) starch flour. Loose and packed bulk densities, the least gelation concentration, density ratio and porosity ranged between 0.47 to 0.70 g/mL, 0.60 to 0.95 g/mL, 8% to 16% (w/v), 74.25 to 77.26%,...

Author(s):W. A. ADEBAYO; B. S. OGUNSINA; K. A. TAIWO and P. O. CHIDOZIRI

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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.

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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