African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 820

AJFS Articles

January 2020

Physicochemical characterization of epicuticular coating of apples sold in Abuja Nigeria

Most of the apples consumed across Nigeria are imported from South Africa, Europe and United States of America. Despite the epicuticular hydrophobic wax naturally produced by the fruit which makes it resistant to external spoilage factors, extra coating is usually employed by producers for protection against biotic and abiotic attack during storage in order to extend shelf-life. Nowadays, Nigerians have raised concerns...

Author(s): Ibrahim J. A., Fatokun O. T., Abiola V., Esievo K. B., Adamu A., Samali A., Okhale S. E. and Egharevba H. O.  

January 2020

Effects of diet substitution with defatted kernels of mango (Mangifera indica) and wild mango varieties (Irvingia gabonensis and Irvingia wombolu) on weight and plasma lipid profile of Wistar rats

Effects of defatted mango (Mangifera indica) and wild mango (Irvingia gabonensis, Irvingia wombolu) kernels in substituted diets of commercial feed, on weight and plasma lipid profile were analysed using Wistar rats after 21-day feeding. Lipid profiling was conducted using enzymatic/colorimetric techniques. The substitution with each kernel type in the commercial feed was 0, 25, 50, 75 and 100%. Diet substitution of up...

Author(s): Arogba Sunday Salifu and Omada Adams Akogwu  

January 2020

Influence of different traditional production processes on the antioxidant capacity and vitamin C content of baobab (Adansonia digitata) juice

This study aims to assess the effect of traditional production processes of baobab juice on its antioxidant and vitamin C content. A survey was conducted in the North region of Cameroon and the 4 main processes identified were subsequently used to prepare juice samples at two different baobab pulp/sugar ratios per litre (42 g/62 g and 87.5 g/231 g) that were analysed. The main difference between the 4 processes reported...

Author(s): Laure MAPTOUOM, Alex TCHUENCHIEU, Brice SAHA, Quentin METSATEDEM, Ferdinand EDOUN, Romelle FEUMBA, Gabriel MEDOUA, Dieudonné NJAMEN and Elie FOKOU  

December 2019

Effect of coagulants on the physicochemical properties of fresh tofu

Soy flour from soybean was processed to produce fresh tofu using three coagulants namely lime, Epson salt and tamarind. The results obtained showed that the pH of the samples were 7.20 for Epson salt, 5.00 for lime and 5.50 for tamarind. There were significant differences (p< 0.05) in the weight increase of all the samples with Epson salt (46.62 kg) as the highest. Epson salt had the least coagulation time of 6 min....

Author(s): Ezeama, C. F. and Dobson, G. N.

December 2019

Assessments of good hygienic practice in food markets of Maputo, Mozambique and development of Food Safety Index

This study evaluated good hygienic practices (GHP) of food establishments in seven food markets in Maputo, Mozambique. A total of 191 food handlers were selected in this study. Information on   demographic characteristics and hygienic-sanitary conditions were obtained through semi structured interviews. The results revealed that the majority of food vendors in Maputo are females (92.7%) and all the selected...

Author(s): Glória Alberto Manhique, Susana de Oliveira Elias, Claudia Titze Hessel, Stefani Machado Lopes and Eduardo César Tondo  

November 2019

Risk factors associated with retail meat vendors in Lubumbashi, Democratic Republic of Congo

Food safety risk factors associated with retail meat sales in Lubumbashi, Congo D.R., was assessed in 2013. The study involved 168 meat vendors. The methods used were an interview and direct observation. Females represented 55.9%, and males represented 44% of the study respondents. Their age ranged from 18 to 40 years (92.8%). Sixty percent had obtained a primary level of education, 38% a secondary level, and only 1.1%...

Author(s): Rosette Kabwang, Mireille Kitwa, Pierrette Melin, Georges Daube, Patrick De Mol and Mukeng A. Kaut  

November 2019

Effect of process treatments on the proximate composition of tigernut-soy milk blends

The effect of pasteurisation parameters and formulation components on the nutritional composition (carbohydrate, protein, fat, ash and moisture contents) of tigernut-soy milk blend was investigated. Twenty-six different formulations (F1 – F26) were prepared from tigernut and soy milk. The process treatments employed were; pasteurisation temperature, pasteurisation duration and mixing duration which varied from 60...

Author(s): Bosede Adelola Orhevba and Oluwatobi Samuel Bankole

November 2019

The nutritional values of two species of sea cucumbers (Holothuria scabra and Holothuria lessoni) from Madagascar

Sea cucumbers are fishery products that are not used for consumption by the Malagasy people. In this study, nutritional values of two species of trepangs (air dried sea cucumber) from Madagascar Holothuria scabra and Holothuria lessoni were determined including moisture, ash, fat, protein and carbonhydrate. The results showed that H. scabra and H. lessoni had respective water contents of 13 and 14%, the dry matter...

Author(s): Valerie Lalao RAZAFINDRATOVO ANDRIAMANAMISATA and Antonio Fidinirina TELESPHORE

October 2019

The tomato paste quality attributes along the industrial processing chain

Tomato is widely consumed in the world and its concentrated paste represents the main product from industrial tomato cultivars. One of the industry's biggest challenges is to produce in a sustainable and effective chain to simultaneously fulfill the cost reduction and quality improvement demands. This study aimed to show the loss of tomato paste quality attributes along its industrial processing chain, focusing on...

Author(s): Karla Ariane Silveira Munhoz and Flávio Luís Schmidt  

October 2019

Phytochemical components of beverages from African star apple (Chrysophyllum albidum) tissue fractions under ambient storage

There is increasing awareness of functional potentials of African star apple (ASA) as an underutilized tropical fruit, yet little is known of alterations to its product properties during storage. Changes in antioxidant and antinutritional composition of beverages derived from ASA peel, pulp and seed coat fractions during 8-week storage at 26°C were investigated. Drinks derived...

Author(s): Folasade Olabimpe ADEBOYEJO, Modupeola Adelaju OGUNTOYE and Oluwatosin Eniola AWE  

October 2019

Development and characterization of biodegradable films from fermented yam (Dioscorea trifida L. f.)

The objective of this work was to develop and characterize biodegradable starch films at 14 and 21 days of fermentation, aiming to develop packaging with added value. For the extraction of starch, yam tubers were washed, crushed, filtered and fermented for 14 and 21 days, and then filtered and dehydrated. Water-starch-glycerol mixtures were prepared in a randomized design using a factorial scheme (5x2), with five...

Author(s): Ana Cecília Nina Lobato, João Batista Dias Damaceno, Jaime Paiva Lopes Aguiar, Eyde Cristianne Saraiva-Bonatto, Charline Soares dos Santos Rolim, Nilma de Souza Fernandes, Albejamere Pereira de Castro, Carlos Victor Lamarão and Francisca das Chagas do Amaral Souza  

September 2019

Estimation of folate content of cultivated and uncultivated traditional green leafy vegetables in Nigeria

The aim of the study was to quantify the folate content of eight samples (seven raw and boiled traditional leafy vegetables and one fruit vegetable). The analysis of folate in the raw and cooked vegetable samples followed the process of extraction, deconjugation using chicken pancreas deconjugase, and derivatization. Through this process, all folate forms in the deconjugated sample extracts were converted to...

Author(s): Ejoh S. I., Wireko-Manu F. D., Page D. and Renard C. M. G.  

September 2019

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. and Akinseye O. A.  

September 2019

Utilization and haematological changes of fish fed African star apple (Chrysophyllum albidum) seed meal

In fish farming, nutrition and haematology are critical. The former accounts for 70% production cost and the later determines an excellent health status of fish. Feeding trials were conducted in the laboratory for 12 weeks to evaluate the growth performance and haematological parameters of Clarias gariepinus fed varying levels of Chrysophyllum albidum seed meal (ASASM) as a replacement for maize in diets. The...

Author(s): Adeosun O., Adedokun, M. A., Ajibade, A. O. and Balogun, J. O.

September 2019

Chemical compositions of the essential oils of Plukenetia conophora leaves

Plukenetia conophora fresh leaves were obtained from a farm in the Surulere Local Government Area of Oyo State, Nigeria. The plant is a climber which normally found support in kola nut or cocoa tree. Standard method was used for the extraction of the oil. The oil was analyzed using gas chromatographic and gas chromatography coupled with mass spectrometric methods. Fifteen compounds were identified in the leaves. The...

Author(s): Akintola A. O., Ibikunle G. J., Odeniyi M. A., Faboya O. O. P., Onawumi O. O. E and Ayoola P. B  

August 2019

Moisture-dependent physical properties of Opeaburoo and Abontem maize varieties during drying

This study specifically seeks to find out the changes in moisture content (MC) on two maize varieties (Opeaburoo and Abontem) in relation to designated physical attributes during drying. Four designated MC within a range of 22.3 to 12.8% wb for Opeaburoo and 21.5 to 12.3% wb for Abontem were used. The mean length, width and thickness dimensions reduced from 12.67 to 12.54 mm, 9.19 to 9.12 mm, and 4.58 to 4.51 mm,...

Author(s): Ofori Hayford, Amoah Francis, Arah Kojo Isaac, Aidoo Isaac Albert and Okley Tei Nathan

August 2019

Oil yields for Allanblackia parviflora (tallow tree) in Ghana: the effects of oil extraction methods, tree morphology and environmental characteristics

This study provided understanding of the oil yields from Allanblackia parviflora fruits in Ghana. The study sought patterns of variations in oil yield between 157 trees, 16 communities and 3 ecological zones. Ecological zone and soil properties were considered as surrogates for growing conditions associated with tree and fruit morphology. Kernel and seed oil yields were determined using the manual screw press ranged...

Author(s): Wilfred Sefah, Pierre Horwitz, Mary C. Boyce and Lydia Sefah

August 2019

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 and Tajudeen B. Azeez

July 2019

Effect of tree age on nutritional, anti-nutritional and proximate composition of Moringa stenopetala leaves in South west Ethiopia

Moringa stenopetala is one of the indigenous agro-forestry tree species cultivated in multi-storey inter-cropping system in the southern dry land areas of Ethiopia. It is an economically important tree species in which most parts of the plant are used for different purposes. Leaves of the plant collected from age classes of the tree are edible after processing. Despite its wider usage in the southern parts of the...

Author(s): Fikremariam H. Desalegne, Zewdu Y. Ayele and Abeje E. Wasse

July 2019

Physicochemical study of kernel oils from ten varieties of Mangifera indica (Anacardiaceae) cultivated in Cote d’Ivoire

Mango consumers only use pulp and consider the kernel as wastes. This study aims to valorize the kernel of mango (Mangifera indica). In this study, the kernel of ten mango varieties (Ruby, Kent, Retard, Key, Assabony, Smith tête de chat, Smith normal, Palmer, Governeur and Aravia) collected at Yamoussoukro in the center of Cote d’Ivoire were used. The oils of these kernels were extracted by maceration...

Author(s): Amian Brise Benjamin Kassi, Yaya Soro, Emmanuel N’dri Koffi and Siaka Sorho

July 2019

Evaluation of the consumption and nutritional quality of Basella alba L. in Brazzaville

Leafy vegetables are generally neglected by consumers because of their rural lifestyle and low social status. As a result, they are often considered a "food of the poor. The general objective of our study is to carry out a nutritional and nutritional characterization of the vegetable Basella alba L. A cross-sectional survey of the consumption of B. alba L. leaves was carried out in the 9 districts of Brazzaville...

Author(s): Okouango Y. S. Itoua ,, Mananga Vital, , Elenga Michel, , and Hisseine Abdoulaye,  

June 2019

Welfare effects of transportation cost and food price volatility in the context of globalization in Nigeria

Globalization has enhanced the development of the transport sector and more importantly, the distribution of agricultural produce and food globally. However, not much is known about how this has impacted the welfare of the poor in Nigeria. Therefore, the study probed the persistence and asymmetry in food and transport price volatility; creating a dummy with the period before and after the adventure of significantly...

Author(s): Edamisan Stephen Ikuemonisan and Adeyose Akinbola Akinbola

June 2019

Evaluation of the chemical composition and sensory quality of parboiled local and imported milled rice varieties marketed in south-east zone of Nigeria

Rice imported into Nigeria is generally perceived to be of higher quality nutritionally than local rice which has caused low patronage and low market share for local rice. It is therefore essential to compare the nutritional composition and sensory quality of these local and imported rice varieties to verify the perceived claims. Eighteen local and 3 imported rice varieties coded Ip1, Ip2 and Ip3, were evaluated for...

Author(s): Chinenye Eberechukwu Azuka, Iro Nkama, Chinwendu Rachael Eze, Nahemiah Danbaba and Felix Uzochukwu Asoiro

May 2019

Assessment of health risks associated with organochlorine pesticides levels in processed fish products from Lake Victoria

This study assessed the health risks of organochlorine pesticides in fish products from Lake Victoria. Nine organochlorine pesticides (α- Hexachlorocyclohexane (HCH), β- HCH, γ- HCH (Lindane), Hexachlorobenze (HCB), Dieldrin, p, pꞌ- DDE, α- endosulfan, Oxychlordane and α- chlordane) were identified at variable levels in fish products. Of the nine organochlorine pesticides which were...

Author(s): Alex Wenaty, Arvid Fromberg, Faith Mabiki, Bernard Chove, Anders Dalsgaard and Robinson Mdegela

April 2019

Evaluation of antioxidant, nutritional and sensorial properties of novel functional beverage from milk-cocoa powder blends

Increasing awareness of health benefits of plant-based food/drinks has resulted in increased preference of consumers for functional beverages as compared to conventional sugar-laden drinks/beverages which only quench thirst but provide little or no nutritional or health benefits. However, most commercially-available functional drinks/beverages are often expensive and not affordable for most people especially low-income...

Author(s): Helen Nwakego AYO-OMOGIE, Esther Emem NWANNA and Esosa Theresa EGUAVOEN  

April 2019

Nutritional quality of meals served under the Ghana school feeding programme at the Upper West and Central Region of Ghana

This research evaluated the nutritional quality of meals that were served to school children under the Ghana School Feeding Programme in Wa and Cape Coast. A cross-sectional and descriptive survey research designs were employed from which purposive and simple random sampling technique was adopted. In all, a total of 720 respondents were selected and that comprised 600 pupils, 60 teachers and 60 kitchen staff. Data were...

Author(s): Kate Bigson, Edward Ken Essuman, Vida Gyimah Boadu and Gifty Serwaa Otoo

March 2019

Effect of traditional and hermetic bag storage structures on fungus contamination of stored maize Grain (Zea mays L.) in Bako, Western Shoa, Ethiopia

The experiment was conducted between December 2017 and May 2018 at Bako, Ethiopia to study the effectiveness of traditional (Gombisa, Sack) and Hermetic bag storage structures and storage periods on fungal contamination of stored maize grain on agar plate method. The incidence and frequency of storage fungi was determined at 0, 2, 4 and 6 months of storage periods. The experiment was replicated three times in factorial...

Author(s): Negasa F., Solomon A. and Girma D.  

March 2019

Status of commercial maize milling industry and flour fortification in Kenya

Maize is the most widely consumed staple food by the Kenyan population. Its wide consumption and centralized processing make it an appropriate fortification vehicle to supply essential micronutrients to the population. The legislation was enacted in 2012 that makes it mandatory for all commercial maize mills in Kenya to fortify the maize flour with specified micronutrients as a public health effort to reduce the...

Author(s): S. Khamila, D. S. Ndaka, A. Makokha, F. Kyallo, P. K. Kinyanjui, O. J. Kanensi and J. Mwai  

February 2019

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 and Bright Quaye  

February 2019

Biochemical composition of Ethiopian coffees (Coffea arabica L.) as influenced by variety and postharvest processing methods

This study investigated the influence of variety, processing methods and their possible interactions on the biochemical composition of green coffee beans. The results revealed that the biochemical composition was significantly affected by the interaction effect of variety and processing methods. As compared to coffees processed in semi-washed and dry method, the highest total chlorogenic acid (TCGA) content was obtained...

Author(s): Kassaye Tolessa, Desalegn Alemayehu, Derbew Belew and Pascal Boeckx  

January 2019

Effect of particle size of selected composite spices 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 stored under three storage conditions. The study was carried out to determine the proximate composition, oxidative and microbial stability of meat sample marinated with spices of different particle sizes (250, 300 and 500 μm). The untreated sample was compared with...

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

January 2019

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  

January 2019

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 is 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, Francis Alemawor, Reindorf Boateng, John Barimah, and David Ben Kumah  

January 2019

Evaluation of nutritional composition, bioactive compounds and antimicrobial activity of Elaeocarpus serratus fruit extract

The species Elaeocarpus serratus is widely used as an ornamental tree and their fruits are still little explored as food. Thus, the objectives of this research were to determine the physical, chemical and antimicrobial properties of E. serratus fruit in order to evaluate its food potential. Therefore, this study evaluated the physical and chemical composition and the antimicrobial activity of E. serratus fruit. The...

Author(s): Fernando Freitas de Lima, Caroline Alves Breda, Claudia Andrea Lima Cardoso, Marta Cristina Teixeira Duarte and Eliana Janet Sanjinez-Argandoña

December 2018

Stability of concentrated extracts of Hibiscus sabdarifa L. calyx during storage at different temperatures

Hibiscus sabdariffa L. (Malvaceae) calyx is a valuable food resource in Africa. This herb is rich in phenolic compounds and a good source of natural antioxidants. Concentrated extract prepared with Hibiscus sabdariffa L. calyx is commonly used in traditional African and Asian diets and medicines. However, the organoleptic properties of these extracts are degraded during storage. Therefore, the stability of these...

Author(s): Moussa Ndong, Ndeye Seni Faye, Joseph Bassama and Mady Cissé

December 2018

Effect of pretreatments on the microbial and sensory quality of weaning food produced from blends of sorghum and soybean

This study investigated the effect of pre-treatment on the microbial and sensory quality of weaning foods produced from blends of sorghum and soybean. Sorghum and soybean were fermented, roasted and fermented/roasted, then milled into flours. Untreated sorghum and soybean flours were also produced separately and serve as the control. A portion of sorghum was malted and milled to obtain malted sorghum flour of which 5%...

Author(s): Msheliza E. A., Ilesanmi J. O. Y. , Hussein J. B. and Nkama I.

December 2018

Production and functional property of maize-millet based complementary food blended with soybean

Traditional complementary foods are mainly based on cereal grains which when cooked get gelatinized and swollen thereby making the diet viscous and bulky for infants and young children. This study was carried out to investigate the effect of fermentation, germination, and roasting methods on the functional properties of maize-millet-soybean mix with a view to producing less bulky and nutrient dense complementary food....

Author(s): Akinsola A. O., Idowu M. A., Babajide J. M., Oguntona C. R. B. and Shittu T. A.

December 2018

Freeze and spray drying of Scaptotrigona bipunctata (Lepeletier, 1836) pollen - development and physicochemical characterization

This study was carried out to evaluate human consumption of the pollen of Scaptotrigona bipunctata colonies stored in pots; it was lyophilized and spray-dried in arrays of arabic gum and hydrolyzed collagen which have been widely applied to get products with best technological features and highest  biological activity. After the samples were prepared they were evaluated by physicochemical analysis, and the data...

Author(s): Maria Josiane Sereia, Ana Luíza Sereia, Rejane Stubs Parpinelli, Érica Gomes de Lima, Adriele Rodrigues dos Santos, Fernando Antônio Anjo, Cláudio Gomes da Silva Júnior, Vagner de Alencar Arnaut de Toledo

December 2018

Enhancement of eritadenine production using three carbon sources, immobilization and surfactants in submerged culture with shiitake mushroom (Lentinula edodes) (Berk.) Singer)

In this study, the effect of three carbon sources (mannitol, minced potato and sucrose), two immobilization substrates (alginate and wood cylinders), and three surfactants (Tween 20, Tween 40 and Tween 80), were evaluated on eritadenine production using shiitake (Lentinula edodes) mycelium under submerged cultivation, in shake flasks within 20 days. Eritadenine and biomass were measured by HPLC and gravimetrically,...

Author(s): Byron Durán-Rivera, José Rodrigo Moreno-Suárez, Felipe Rojas Rodas, Kelly Marcela Valencia Jiménez and Dagoberto Castro–Restrepo  

November 2018

Sensory evaluation and consumer acceptability of orange-fleshed sweet potato by lactating women and their children (<2 years old) in Kaffrine, Central Groundnut Basin, Senegal

This study evaluated the sensory properties and consumer acceptance of boiled, fried, and mashed orange-fleshed sweet potato (OFSP), by rural lactating women (n=80) and their children <2 years old (n=77). Sensory evaluation and acceptability were performed using a 7-point hedonic scale. Intake parameters (food intake and eating rate), and vitamin A content in the OFSP were measured. The relationships between the...

Author(s): Abdou Badiane, Papa M. D. D. Sylla, Adama Diouf, Laure Tall, Mame S. Mbaye, Ndeye S. Cissé, Nicole I. Dossou, Salimata Wade and Philippe Donnen  

November 2018

Sensory evaluation of improved and local recipes for children aged 6 to 23 months in Bukoba, Tanzania

Complementary foods are foods other than breast milk or infant formula (liquids, semisolids, and solids) introduced to an infant to provide nutrients as well as energy. To ensure sustainable consumption of the improved recipes, sensory evaluation is important to assess acceptability of the modified recipes among the targeted consumers or population. This study was to assess sensory attributes of the improved recipes for...

Author(s): Mbela Domina Esther Nkuba, Kinabo Joyce, Mwanri Akwilina Wendelin and Ekesa Beatrice  

November 2018

Effects of germination and defatting of the soybean and sesame on the mineral bioavailability and absorption of sweet potato based complementary diets

The effect of germination of soybean and sesame seeds on the bioavailability of minerals of complementary foods was investigated using rats. Formulations of complementary diets 1 to 4 were produced from sweet potato, soybean and sesame flours at a ratio of 60:30:10, respectively. Formulated diets were significantly higher (p<0.05) in protein, fat and moisture content and lower in carbohydrate and crude fibre than in...

Author(s): Uzo-Peters Phyllis I. and Akinola Karimat O.  

November 2018

Oxalate, phytate and nitrate content in African nightshade, spider plant and amaranths at different stages of maturity

African indigenous green leafy vegetables play important role in income generation and subsistence; they are the cheapest and most readily available sources of important minerals and vitamins. On the other hand, they contain anti-nutritional factors that reduce availability of vital nutrients. This study was conducted to determine oxalates, phytates and nitrates content in commonly consumed Amaranths cruentus, Spider...

Author(s): Mwanri A. W., Mamboleo T. F., Msuya J. M. and Gowele V. F.

November 2018

Dietary practices, habits and physical activity levels of the Swahili community, Kenya in relation to obesity and chronic diseases of lifestyle

Chronic diseases of lifestyle like diabetes mellitus and hypertension appear at greater rates in populations which consumed high fat, high calorie diets and engaged in low or no physical activity. Physical inactivity and unhealthy diets are major contributors of overweight and obesity which are risk factors for lifestyle diseases. This study aimed at determining the relationship between dietary practices, habits,...

Author(s): Faith Ngundi Ndungi, Prisca Tuitoek and Abdillahi Aboud

November 2018

Microbiology, heterocyclic amines and polycyclic aromatic hydrocarbons profiles of some grilled, roasted and smoked foods in Lagos and Ogun States, Nigeria

Dietary intake of polycyclic aromatic hydrocarbons (PAH) and heterocyclic amines (HCA) has posted a great health risk as they have been identified as a most potent human carcinogen. Microbial quality of food is also of concern as they contribute to food poisoning and infection. Sixty food samples comprising roasted yam, plantain, grilled and smoked fish and meat were randomly sampled from Lagos and Ogun State, Nigeria,...

Author(s): Oranusi S., Onibokun E. A. Obafemi Y.D. and Dureke G.

October 2018

The effect of mechanical kneading and absit preparation on tef injera quality

The aim of this study was to investigate the effect of mechanical kneading and ‘absit’ preparation difference on the quality of tef injera, the staple food of Ethiopians. Standard methods were adopted to determine the starch fraction, total phenol, flavonoid, phytate and tannins of injera. Sensory injera quality was assessed using 9-point-hedonic scale. Change in kneading conditions (time/speed) did not...

Author(s): Yoseph Legesse Assefa, Shimelis Admassu Emire, Workineh Abebe, Marina Villanueva and Felicidad Ronda  

October 2018

Weaning food fortification and improvement of fermented cereal and legume by metabolic activities of probiotics Lactobacillus plantarum

The provision of cheap, balanced and adequate nutritional composition for growing infants is a major challenge in Africa. Most weaning foods are usually cereal-based gruels fermented by lactic acid bacteria (LAB). The major nutrient they supply being carbohydrate, uncontrolled or inappropriate intake might cause growth retardation and malnutrition in growing children. The nutritional requirement of weaning infants could...

Author(s): Adeyemo S. M. and Onilude A. A.

October 2018

Determinants of traders’ nutrition knowledge and intake of traditional African vegetables in Tanzania

Indigenous and traditional African vegetables are receiving increasing attention because of their potential to contribute to food and nutritional security as well as enhance livelihoods in sub-Saharan Africa. Traditional African vegetables are important sources of nutrients like iron and calcium and also vitamins A, B complex, C, and E. The consumption of vegetables in sub-Saharan Africa, however, falls way below the...

Author(s): Johnson J. K., Kavoi M. M. and John M.  

October 2018

Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread «KhobzEddar» using central composite design

In the present study, the effect of addition of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread Khobz Eddar was studied. The gluten-free breads were made from corn and rice/field bean formula in ratio 2/1 (w/w) and pregelatinized corn and rice flour were made by adding water to flour on the basis of 5/1 (w/w) and heated until 65°C. Response Surface Methodology (RSM)...

Author(s): Fairouz Djeghim, Hayat Bourekoua, Leila Benatallah and Mohammed Nesreddine Zidoune

October 2018

Fate of aflatoxins during traditional melon cake and sauce processing

Melon cake is a non-fermented, traditionally processed food product obtained from melon seeds, and it is consumed as a snack or added to soup. Melon sauce is obtained during the final step of melon cake processing and it is used with melon cake during soup making. This study focused on evaluating the fate of aflatoxin during traditional melon seed processing into melon cake and sauce as a combined product. Shelled melon...

Author(s): Chibundu N. Ezekiel, Yinka M. Somorin, Michael Sulyok and Rudolf Krska

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