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

Evaluation of the nutritional and antioxidant potentialities of Capparis corymbosa

Article in Press

The study was undertaken with the objective of contributing to the search for new sources of dietary antioxidants. It aimed to assess the dietary potential, bioactive compound levels and antioxidant activities of the leaves and fruits of Capparis corymbosa, a plant food from Burkina Faso. Standard methods were used to assess the nutritional potential of leaves and fruits as well as the levels of bioactive compounds and...

Author(s):Edwige N. ROAMBA, Crépin I. DIBALA, Marcel D. BENGALY, Mamounata DIAO Kiessoun KONATE and Mamoudou H. Dicko

Effect of medium-chain triacylglycerols on reactive oxygen species in light irradiation-induced Maillard reaction with glucose-lysine systems

Article in Press

The primary objective of this study was to investigate the involvement of reactive oxygen species (ROS) in the induction of Maillard reaction in the presence of medium-chain triacylglycerols (MCTs). Light irradiation was found to induce Maillard reaction in a glucose-lysine system and led to the generation of ROS. The glucose-lysine Millard reaction was clearly inhibited by the presence of MCTs. Enhancement of this...

Author(s):Toshiyuki Toyosaki and Yasuhide Sakane

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

Food safety knowledge and practices of street food vendors in selected locations within Kiambu county, Kenya

Article in Press

The safety of street foods remains a public health concern especially in developing countries like Kenya where foodborne illnesses associated with these foods have often been reported. This study determined the food hygiene and safety knowledge and practices of 345 street food vendors (SFVs) in selected locations within Kiambu county, Kenya. Data collection was accomplished through face-to-face interviews using structured...

Author(s):Johnson Mwov, Samuel Imathiu, Irene Orina, Paul Karanja

Psychobiotics in daily food against psychiatric disorders

Article in Press

Psychobiotics are probiotics microrganisms that affect the central nervous system neurological functions of a host. The gut-brain-axis via immune-metabolic pathways balance the gastrointestinal function and improve the quality of life of hosts with psychiatric disorders. Gut microorganisms have been found to participate in the balance of various psychiatric disorders, including "Anxiety and Depression", "Alzheimer’s...

Author(s):Karina Teixeira Magalhães-Guedes, Alessandra Souza Marques do Nascimento, Talita Andrade da Anunciação, Sérgio Eduardo Soares

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

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

Article in Press

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

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

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

Review on camel meat safety and its public health importance

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

Lipid oxidation and antioxidant assays in food products: A review

Article in Press

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

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

Article in Press

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):

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

Article in Press

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.

KALARI: AN UNKNOWN MOZERELLA OF JAMMU AND KASHMIR: A case study

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

Study of water absorption capacity and dimension change during soaking of peeled intack bulgur

Article in Press

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

Page 1 of 2, showing 50 records out of 69 total, starting on record 1, ending on 50

< previous12