African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 974

AJFS Articles

Effectiveness of household-installed bio-sand water filters in Morogoro, Tanzania

May 2024

This study assessed the handling and effectiveness of Bio-Sand-Filters (BSFs) in filtering water for human drinking purposes in households within Morogoro Municipality, Tanzania. Water microbiological parameters (such as Escherichia coli, total viable counts (TVC), and total coliforms) and physico-chemical properties (including turbidity and pH) were analyzed before and after filtration. Escherichia coli levels were...

Author(s): Jamal Bakari Kussaga and Neema Moirana

Organoleptic and microbiological characteristics of cubes of Irvingia gabonensis Almonds (Péké)

April 2024

The aim of this study was to prepare food cubes using Irvingia gabonensis almonds and assess their organoleptic and microbiological quality. I. gabonensis almonds and other ingredients sourced from Brazzaville markets were utilized for formulating the stock cubes. Three different formulations were developed based on a mixing plan and subjected to sensory and microbiological evaluation. The results revealed that the...

Author(s): Stève Moulengo Massamba, Michel Elenga,, Augustin Aimé Lébonguy and Gedellevie Ryssie Miantoko Zébita,

Prevalence of Campylobacter species in chicken meat retailed in Jazan City, Kingdom of Saudi Arabia

February 2024

Poultry meats have been considered the primary source of campylobacteriosis infections among various foods. This study was performed to detect the presence of Campylobacter species in retail chicken meat and organs. Eighty-six samples (thighs = 21, breasts = 16, legs = 21, wings =17, and livers = 11) were collected from supermarkets and retail shops in Jazan city. Cultivation and isolation of Campylobacter species...

Author(s): Yahya Ali and Eklas M. H. Sawadi

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

February 2024

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,...

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

Technological, physico-chemical and microbiological characterization of local plant-based infusions produced in Burkina Faso

January 2024

Nowadays, local plant-based infusions represent the second most consumed drink in the world after water because of their therapeutic virtues. Several types of infusions are produced from different local plants and consumed in Burkina Faso. However, there are few studies on the production technology and quality of these infusions. This study is aimed at assessing the production technology and the quality of lemongrass,...

Author(s): François Tapsoba, Tiodjio Somé Rosine Edwige, Boureima Kagambèga, Sylvain S. Rouamba, Bakary Tarnagda, Cheikna Zongo and Aly Savadogo

Fatty acid profile of Haplozana nigrolineata, Acanthacris ruficornis and Protomacronema species, three edible arthropods in the Republic of the Congo

January 2024

The purpose of this study was to assess the fatty acid profile of three edible arthropods in the Republic of the Congo. Samples of fresh arthropods were purchased, dried at 70°C in the oven and then ground to powder in the laboratory using a mortar and pestle. The lipid content of the powder was determined using the Soxhlet extraction method, and physico-chemical analysis of fatty acids (FAs) was carried out by gas...

Author(s): Michel Elenga,, Cassiel Itoua Onianguet Assoba, Germain Mabossy-Mobouna, Mignon Prince Exaucé Taty and Vital Mananga,

Cyanogenic content, moisture, and color of cassava products commonly consumed in Zambia

January 2024

Cassava (Manihot esculenta Crantz) is an important food crop in sub-Saharan Africa due to its high carbohydrate content. This study collected 102 samples of dried cassava products, including cassava flour and chips, from households, processors, open markets, and supermarkets in seven districts of Zambia. The presence of naturally occurring cyanogenic glucosides in these products poses food safety risks to consumers. The...

Author(s): Madalitso Tembo, Emmanuel Oladeji Alamu, Albina Phoebe Bwembya, Chitundu Kasase, Emmanuel Likulunga Likulunga and David Chikoye

Effect of 300Gy Gamma (Y) radiation dose on Nigerian onion: A proximate composition

December 2023

Onion (Allium cepa) samples purchased from one of the most populous markets (Bodija market) in the south-western part of Nigeria were irradiated with a 300Gy dose of Yphotons using YBEAMX200, while some of these onions were also kept as control (non-irradiated). Proximate analyses were carried out on both irradiated and non-irradiated onion. The proximate composition revealed 0.16, 11.63 and 7.90% reduction in moisture,...

Author(s): S. M. Oyeyemi, B. M. Adeniran, L. R. Owoade, O. O. Akerele and S. A. Tijani

Insights into the journey towards development of dietary guidelines: An exploration of synergy between fruit and vegetable research with food composition tables in Malawi

December 2023

Publication of the Malawi Food Composition Database (MFCDB) is a milestone towards improving the nutritional status and overall health of citizens. Following the establishment of this database, the next step involves formulating food-based dietary guidelines tailored for Malawi. However, both the database and the planned dietary guidelines are dependent on robust research on food composition. This analytical review...

Author(s): Dickson Mgangathweni Mazibuko, Victoria Ndolo, Satoko Akiyama and Hiromu Okazawa

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

November 2023

The effects of cooking medium, cooking time, and drying conditions on the 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*, WAI, and OAC, and intermediate WSI, a*, and b* values. Acidic cooking treatment significantly decreased the oxalate and phytate content...

Author(s): V. Kumar, H. K. Sharma and S. Fatima

Effect of endosperm maturity on the physicochemical composition and sensory acceptability of coconut (Coco nucifera) milk and yoghurt

November 2023

The effect of endosperm maturity on the physicochemical compositions and sensory acceptability of coconut milk and yogurt was studied. The influence of fermentation time on the physicochemical characteristics and sensory acceptability of coconut yogurt was also determined. Varied coconut endosperm maturity (soft, medium and hard) and fermentation time (6, 12, 18 and 24 h) were used to produce milk and yogurt. The...

Author(s): Lydia Konadu, Doreen Dedo Adi, John Acquah-Mensah and Ellen Olu Fagbemi

Production, proximate and sensory analysis of canned fish in tucupi and jambu (Acmella oleracea) sauce

October 2023

The objective of the study was to develop canned fish with tucupi and jambu sauce from king weakfish, sardines and white mullet species. The elaborated products were submitted to sensorial, microbiological and centesimal analyses. The experimental design consisted of three treatments and five replications; 15 containers were processed at 121°C for 15 min. For sensory analysis, the 9-point hedonic scale was used....

Author(s): Keber Costa Junior, Francisco Lima Barros, Natalino Souza, Milena Cavalcante, Jhulie Ferreira, Bruno Baltazar, Kevin Pinheiro do Nascimento, Valéria do Carmo, Jhonatan Pimentel Costa and Marileide Alves  

Interference of cultivar and ways of cultivation in lettuce (Lactuca sativa) yield and conservation

October 2023

This study aimed to measure the yield and postharvest conservation of three lettuce varieties (Crisp, Mimosa, and Iceberg) grown in two different cultivation systems (Conventional and Hydroponic) and stored under two conditions (Ambient temperature and Refrigerated). The experiment used a randomized design with tree factors (cultivars, cultivation systems and storage types) and 4 repetitions. The samples were collected...

Author(s): Ediorgenes Sousa Paes, Camila Sartori Pavan, Gabrielly Mylena Benedetti Tonial, Natalia Gatto, Carlos Guilherme Theodoro dos Santos, Marcio Roggia Zanuzo, Ivane Benedetti Tonial and Luciano Lucchetta

Evaluation of thermosonication in the inactivation of lipoxygenase in hydrosoluble soy extract

September 2023

Hydrosoluble soy extract (HSE) is nutritious and highly perishable, requiring it to be submitted to an adequate conservation method. Ultrasound combined with heat (thermosonication) can be an alternative capable of reducing the undesirable effects caused by the conventional thermal treatment in this product. The objective of this work was to evaluate the effect of thermosonication on the inactivation of the enzyme...

Author(s): Bruna Vieira Nunes, Cristiane Nunes da Silva, Isabelle Cristina Oliveira Neves, Sérgio Henrique Silva, Lizzy Ayra Alcântara Veríssimo and Vanessa Rios de Souza

Compliance with food safety standards by beef vendors at butcheries in Kamuli district, Uganda

September 2023

Butcheries are the leading retailers of beef in Uganda and their level of compliance with food safety standards is unknown. The aim of this study was to determine the compliance by beef vendors in Kamuli district with the US 736:2019 standard for hygienic requirements for butcheries. A survey questionnaire and observation checklist on sanitation, hygiene, and beef handling were used to collect data from 60 butcheries....

Author(s): Lillian Nabwiire, Angela Shaw, Gail Nonnecke, Joey Talbert, Charles Muyanja, Terri Boylston, Rodrigo Tarté, and Kenneth Prusa

Impacts of covid-19 measures on supply and distribution of milk on small-scale processors in Nakuru, Uasin Gishu, and Nyandarua Counties, Kenya

September 2023

COVID-19 poses serious threats to humanity and the world’s economy, leading to disruptions of the food supply chain. The dairy processing industry was highly affected because of the perishability of its products and time-sensitivity of both the supply and distribution chain. The study therefore, aimed to assess the effects of COVID-19 containment measures on the supply and distribution of small-scale dairy...

Author(s): Beth Chepngeno Mutai and Jamal B. Kussaga

Consumption of discretionary salt and bouillon in Senegalese households and related knowledge, attitudes and practices

August 2023

Excessive salt intake is associated with high blood pressure, a major risk factor of cardiovascular diseases. The World Health Organization has set a target of 30% reduction in population salt intake by 2020 to contain the prevalence of high blood pressure (HBP). The aim of the study was to measure the consumption of discretionary salt and bouillon in rural and urban Senegalese households. A cross-sectional descriptive...

Author(s): Saliou Diombo KEBE, Adama DIOUF, Papa Mamadou Dit Doudou SYLLA, Mbeugué THIAM, Ousseynou Baba COLY, Mane Hélène FAYE, Abdou BADIANE and Nicole IDOHOU-DOSSOU

Physicochemical and nutritional characteristics of bee pollen from Burkina Faso

August 2023

This prospective study consisted in determining the physico-chemical and nutritional composition of the pollen produced in different localities of Burkina Faso. The main constituents were determined by standard methods. The results show a mass proportion (g/100 g) of dry matter between 17.15 ± 3.69 to 34.65 ± 5.05 for proteins, 43.93 ± 2.05 to 59.11 ± 5, 05 for carbohydrates, 5.29 ±...

Author(s): Jean Axel T. KABORE, Ella W. R. COMPAORE, KY INOUSSA, Ousmane OUEDRAOGO, Fulbert NIKIEMA, Elie KABRE and Mamoudou H. DICKO

Feeding practices and nutrition status of children aged 0-59 months from Njombe and Geita, Tanzania

August 2023

This study aimed to assess infant and young child feeding (IYCF) practices, child nutrition status, and their variations within ethnic groups in regions with high prevalence rates of stunting. A cross-sectional study was conducted on a sample of 150 mother-child pairs that were randomly selected within regions of high stunting rates (Njombe and Geita) in Tanzania. Socio-demographic, IYCF practices, and anthropometric...

Author(s): Hassan T. Berenge and Happiness S. Muhimbula

Fruit consumption and storage practices among rural households in Chamwino district, Dodoma, Tanzania

July 2023

Fruit consumption is still a challenge in many parts of Africa, and hence micronutrient deficiency continues to be a serious problem in the continent. This study was conducted between December 2017 and May 2018 in Chinoje and Mzula villages in Chamwino district, Dodoma to assess availability of fruit, consumption, storage practices and nutrient content. People responsible for food preparation were interviewed from 345...

Author(s): Mwanaisha Assim Ngawembela, Akwilina Wendelin Mwanri and Lucy Mlipano Chove

Quantification of ethanol and identification of other chemical constituents in homemade morula beer using gas chromatography-mass spectrometry (GC-MS)

July 2023

Morula (Sclerocarya birrea) beer is a seasonal homemade alcoholic beverage made from morula fruits pulp. Unlike the commercial morula alcoholic beverage, the alcohol content of homemade morula beer is not known. The major challenges with homemade alcoholic beverages arise from batch-to-batch differences in product quality and safety due to the variability of raw materials and lack of quality control. Consequently, the...

Author(s): Mmaabo Tsenang, Tshepo Pheko-Ofitlhile, Janes Mokgadi, Wellington Masamba and Gothatamang Norma Phokedi

Studying the ethylic fermentation process of the mucilage juice of cacao by Saccharomyces cerevisiae yeast

July 2023

The aim of the study was to optimize the ethylic fermentation process of the mucilage juice of cacao by Saccharomyces cerevisiae yeast. The juice fermentation process was effected by inoculating S. cerevisiae on 0.2 g of activated yeast/liter of juice for essay E1, and on 0.5 g of activated yeast/L for essay E2. Results reveal that increasing the pH value of the process effected in the acidic zone raised the rate of the...

Author(s): Philippe Diakabana,, Michel Elenga, Okil Derda Goma, Jean Paul Latran Ossoko, Arnaud Wenceslas Geoffroy Tamba Sompila, Claudia Bassoumba, and Léa Nkounkou,

Higher amounts of proximate and minerals in composite biscuit made from African locust beans pulp

June 2023

Food insecurity (FI) is still endemic in most parts of Low and Middle Income Countries (LMICs), including Ghana. This study was a quasi-experimental design carried out in the Wa Municipality. We assessed the proximate and minerals in African locust fruit pulp (Parkia biglobosa) and biscuits made from composite flours. We also did sensory evaluation on the formulated biscuits. We also assessed the acceptability of...

Author(s): Jacob Setorglo, Matilda Lenia and Christiana Nsiah-Asamoah

Influence of extrusion process conditions on bulk density, water absorption capacity and oil absorption capacity of extruded aerial yam-soybean flour mixture

June 2023

The influence of extrusion factors on bulk density, water absorption capacity, and oil absorption capacity of aerial yam-soybean flour mixture was examined utilizing a research facility scale single-screw extruder with the flour blending proportion of 25% aerial yam: 75% soybean. Response surface strategy in light of Box-Behken plan at three factors, five levels of barrel temperature (95, 100, 105, 110, and115?), screw...

Author(s): Enobong Okon Umoh and Madu Ofo Iwe

Nutritional evaluation of flour obtained from Tacca leontopetaloides used as an alternative food in Muanza-Mozambique

June 2023

Tubers from wild Tacca leontopetaloides plants are frequently used as a food commodity, but when consumed raw it has a bitter taste and can be toxic, thus threatening food security. This study aimed to evaluate the nutritional composition of flour from T. leontopetaloides subjected to distinct washing treatments, hoping to improve its suitability as a pivot food commodity in regions affected by poverty and food...

Author(s): Arminda Uachisso,, Marta Nunes da Silva, Daniel Agostinho, Olívia Pinho, Marta W. Vasconcelos and Susana M. P. Carvalho

Implementation of the school feeding and nutrition programmes in Uganda and the contribution of school meals to recommended dietary allowances (RDAs) of children: Challenges and opportunities

May 2023

School going children face a complicated period of growth and development, remarkably affecting their health and productivity. School feeding programmes were assessed using three levels of assessment based on guidelines of school feeding and nutrition: (i) Conducting 11 key informant interviews, (ii) Conducting 45 focus group discussions and (iii) Using 24 h recall and food frequency questionnaires to evaluate the...

Author(s): Robert Fungo,

Evaluating the proximate chemical composition and sensory properties of composite bread from wheat and cocoyam flours

May 2023

The proximate chemical composition and organoleptic properties of composite bread formulated from cocoyam-wheat mix were determined. A control (AWB) consisting of 100% wheat flour was used, and cocoyam-composite loaves of bread (CBA, CBB, CBC and CBD) were prepared at 5, 15, 25 and 35% levels of substitution of wheat flour with cocoyam flour, respectively. The proximate compositions were determined using the AACC, while...

Author(s): Efezino Simon Abel, Ejiroghene Ruona Evivie and Ogechi Tony Chigbufue

A comparative study of physical grain quality of saline tolerant, improved and imported rice varieties in The Gambia

April 2023

Rice is the main staple food for The Gambia. The country is conducive for adequate rice production, yet produces only 19% of the estimated 275, 000 MT need. The impacts of climate change such as flooding, salt intrusion and poor landscape design limit the availability of rice fields for production. This study compares the grain quality of six newly Improved rice salinity tolerant varieties (ISTV), nine improved local...

Author(s): Ebrima A. A. Jallow, Lamin Dibba, Faye J. Manneh, Lamin B. Sonko, Ousman M. Jarju, Demba N. A. Trawelly and Demba B. Jallow

Influence of processing methods on the sensory acceptability of products from selected hybrid plantains (Musa species AAB) cultivars

March 2023

High-yielding and disease-resistant hybrid plant cultivars recently developed by breeders need evaluation for end-use. This study evaluated the influence of processing methods on the sensory acceptability of products (plantain chips, fried ripe plantains called “dodo” in Nigeria, boiled unripe and ripe plantains, and "amala," a dough, as it is called in Nigeria when unripe and ripe plantain flour...

Author(s): Anajekwu Ekpereka Oluchukwu, Alamu Emmanuel Oladeji, Awoyale Wasiu, Amah Delphine, Akinoso Rahman and Busie Maziya-Dixon

S.W.O.T. diagnosis of the production system of dried mango slices produced in the North of the Côte d'Ivoire

March 2023

The study aimed to characterize the production system of dried mango slices in Côte d'Ivoire. The objective was to assess the production environment of dried mango slices sold on the national and international markets. To do this, a non-participant observation and a semi-directive interview were carried out using an observation grid (description of the different production operations) and an interview guide...

Author(s): Kouamé Elie FOKOUO, Kouakou Nestor KOUASSI , N’zué Kouadio Christian OKA, Yao Denis N’DRI, Kablan TANO and N’guessan Georges AMANI

Production practices of table salt by small-scale miners in Tanzania: A case study of Nkonkilangi, Singida, Tanzania

February 2023

In Tanzania, a small-scale salt enterprise supplies salt which is mainly consumed within the country. However, the producers often lack appropriate production knowledge. The purpose of this study was to assess salt processing and handling practices at Nkonkilangi village in Singida region, Tanzania. A cross-sectional study design was used to collect data. Scheduled interviews with 63 out of 100 producers were conducted...

Author(s): Nzaga Winza Amos, Kussaga Jamal B. and Tiisekwa Bendantunguka P.

Production, consumption, processing and marketing of the baobab fruit (Adansonia digitata L.) in Kenya

February 2023

Parts of the baobab tree (Adansonia digitata L.) have been considered vital in addressing various nutritional needs and augmenting household incomes. However, limited utilization, processing, and marketing exist in developing countries like Kenya, despite the fruit pulp gaining mass interest overseas as a natural ingredient in various formulations. This study therefore aimed at assessing the status of production,...

Author(s): Angela Wanjiku Mwangi, Catherine Nkirote Kunyanga and Cecilia Moraa Onyango

Use of cooking salt in school meal preparation and quality control practices among food vendors engaged in the national home-grown school feeding programme in Southwest Nigeria

January 2023

The study was aimed at investigating practice relating to use of cooking salt in school meal preparation and quality control practices among Food Vendors (FVs) engaged in National Home-Grown School Feeding Programme (NHGSFP) in public primary schools located in Oyo and Ogun States, Southwest Nigeria. An exploratory qualitative study was conducted among 40 selected FVs engaged in NHGSFP in the two States. Data were...

Author(s): Ajayi Ikeoluwapo Oyeneye, Oyewole Oyediran Emmanuel, Onabanjo Oluseye Olusegun, Olawuwo Morenikeji and Ogunwale Akintayo Olamide,

Dietary habit, nutritional status and related factors among adolescents in Tamale Metropolis, Ghana

January 2023

Healthy eating during adolescence is a fundamental prerequisite for optimal physical growth, psychosocial and cognitive development and prevention of diet-related chronic diseases. This study assessed the dietary habit, nutritional status and associated factors among adolescents in Tamale metropolis, Ghana. An analytical cross-sectional survey of 402 adolescents was used in this study. Semi structured questionnaire was...

Author(s): ABUBAKAR Abdulai, ISSAH Abdul-Nasir, YUSSIF Bashiratu and AGBOZO Faith

Phytate degradation in composite wheat/cassava/sorghum bread: Effects of preincubation of Pichia kudriavzevii TY13 and presence of yeast extract

December 2022

Diet based on whole cereal flours is associated with a high prevalence of iron deficiency anemia and zinc deficiency in low/middle-income countries. Such flours contain high content of phytate that chelates minerals such as iron and zinc, making them unavailable for absorption by humans. To improve the mineral absorption, a phytate:iron molar ratio <1 and a phytate:zinc molar ratio <5 is needed to be achieved....

Author(s): Vilanculos Serafina Lídia, Svanberg Ulf and Andlid Thomas

Production of maize-soybean complementary foods fortified with crayfish, bonga fish and carrot flours rich in essential nutrients

December 2022

Blends of maize-soyabean complementary foods were fortified with foods rich in calcium, iron, zinc and vitamin A. Crayfish, bonga fish, and carrot that were processed into flours separately and blended in ratios (2:1:1 w/w) to produce food fortificant. Maize flour, soyabean flour and fortificant were mixed in the ratio of 70:30:0, 60:30:10 and 50:30:20 (% w/w dry basis), respectively to obtain three blends of...

Author(s): Okpalanma Emeka Felix, Ukpong Ekpeno Sunday, Chude Onuora Charles and Abah Chizoba Rejoice

Analysis of different extraction solvents: Influence on some properties of aerial yam (Dioscorea bulbifera) starch

December 2022

Starch was extracted from aerial yam (Dioscorea bulbifera) using water, sodium hydroxide, ammonium oxalate, and oxalic acid as extraction solvents, oven-dried at 45°C for 24 h, and milled to flour. The starch obtained was evaluated for yield, chemical and functional properties using standard procedures. The sensory attributes of the starch cooked pastes were also determined. Aerial yam extracted with oxalate gave...

Author(s): Ojo Mofoluwaso Olufunmilola, Oni Kunle, Femi Fortune Abidemi, Idowu-Adebayo F, Balogun Adenike , Ogunbande Babatunde Joseph  and Ude Margaret

Increased antibacterial activity of Angelica koreana and Arnebia euchroma extracts fermented by Lactobacillus acidifarinae against methicillin-resistant Staphylococcus aureus

December 2022

The increasing epidemic of methicillin-resistant Staphylococcus aureus (MRSA), one of the most important hospital and community pathogens, has led to a demand for new agents to treat the infection. Natural products may be used to reduce this problem with low side effects. The objective of this study was to determine the antibacterial effect of fermented extracts of Angelica koreana and Arnebia euchroma by Lactobacillus...

Author(s): Kim Jae-Goo, Cha Yunji, Yang Seung-Bo, Kim Jiyoung and Kim Ki-Young

Drying fish (Rastrineobola argentea) on the bank of Lake Victoria in a prototype solar-heated enclosure: Using renewable energy to reduce drying-time and improve product quality and value

November 2022

Silver cyprinids (Rastrineobola argentea) are small pelagic fish endemic to Lake Victoria. High-quality dried fish are an important protein-rich human food. This study was carried out to determine if it would be practical to use renewable energy to dry silver cyprinid. Drying is presently achieved by laying fish out in the sun on the ground or on racks. In the wet seasons, however, drying is compromised and much of the...

Author(s): Whiston Andrew, Rost Andreas W., Mangeni Richard S., Bruce Cayleigh and Brierley Andrew S.

Fatty acid and amino acid profiling of chia seeds and physicochemical characterisation of chia seeds oil

November 2022

The study analysed the fatty and amino acid compositions of chia seeds and the physicochemical characterisation of chia seeds oil. The quantification of amino and fatty acids was done using high-performance liquid chromatography (HPLC) and gas chromatography equipped with a flame ionisation detector (GC-FID). The amino acids from chia seeds were leucine, valine, phenylalanine, lysine, isoleucine, threonine, histidine,...

Author(s): Ashura Katunzi-Kilewela, Lilian D. Kaale, Oscar Kibazohi, Roman Mmanda Fortunatus, and Leonard M. P. Rweyemamu

Phytochemical characteristics and consumer acceptability of watermelon (Citrullus lanatus) wine

November 2022

Wine, a fruit-based fermented and non-distilled product, containing most of the nutrients in the raw fruit. Wine production, particularly grape wine, is one of the oldest technologies in the history of man. Other fruits such as pineapple, have been used for wine production. The research was conducted to determine the phytochemical characteristics and consumer acceptability of watermelon wine produced using four...

Author(s): Dari Linda, Najoin Dominic Niliyuun and Lowor Samuel

Nutrient content of complementary foods for children in Kilimanjaro, Tanzania

November 2022

Complementary feeding is an effective strategy in reducing the levels of malnutrition among children aged 6-23 months. Little is known about the preparation and nutrient content of locally made complementary foods in Tanzania. This study was carried out with the aim of analysing nutrient content of the frequently used complementary foods for children of age 6 to 23 months. A cross-sectional study was conducted in three...

Author(s): Tesha A. P., Mwanri A. W. and Nyaruhucha C. N.

Effects of sweetpotato (Ipomoea batatas) puree on bread shelf-life

October 2022

Bioactive compounds in sweet potatoes of different flesh colors possessed potential antioxidant and antimicrobial properties important for human health and food quality. The objective of this study was to determine the levels of bioactive compounds and their inhibitory effects on mold fungi in bread. Composite bread was made by replacing 10, 20, 30 and 40% wheat flour with puree from the sweet potato of different flesh...

Author(s): Laura Mkabili Mwakamu, George Ooko Abong, Michael Wandayi Okoth, Mukani Moyo, Lucy Mwaura, Derick Malavi, and Tawanda Muzhingi,

Microbial quality and visual appearance of traditional baobab fruit nectar during storage

October 2022

In Senegal, traditional baobab (Adansonia digitata L.) fruit nectar (T-BFN) is the most popular drink from baobab fruit pulp and its consumption helps to fight poverty, malnutrition and generate income along the Senegalese value chain of non-timbered forest products. However, for a better competitiveness in the local market, traditional baobab fruit nectar must be microbiologically stable with an attractive visual...

Author(s): Nafissatou DIOP NDIAYE, Adjaratou BASSE DIENG, Mor DIEYE and Mady CISSE

Typology of Côte d'Ivoire dishes integrating Néré pulp (Parkia biglobosa L.) into the preparation process

October 2022

The Néré (Parkia biglobosa L.) is a tree of the Mimosaceae family, typical of the semi-arid and sub-humid zones of West Africa generally found in the northern of Côte d'Ivoire. The yellow pulp on the seeds of Néré is consumed raw or used for the preparation of drinks or enters into the composition of many cereal foods. The objective of the present study was to identify the dishes...

Author(s): Gbè Aya Jacqueline KONAN, Kouadio Benal KOUASSI, Kouakou Nestor KOUASSI, Yao Denis N’DRI and N’Guessan Georges AMANI

Optimization of fermentation and malting process of sorghum beverage and effects on nutritional quality

October 2022

Sorghum is a nutritious and under-utilized cereal whose potential in development of nutritious ready-to-drink beverages remains unexplored. The objective of the study was to optimize malting and fermentation conditions to obtain a nutritionally superior new sorghum product. Four beverage formulations containing sweetened sorghum malt extracts were developed through fermentation using kombucha culture at different...

Author(s): Kiptanui Elisha Bwamu, Kunyanga Catherine Nkirote, Ngugi Eliud Kahiu and Kimani David Edgar 

Effect of high hydrostatic pressure on the meat of collared peccaries (Tayassu tajacu) with different ages

September 2022

This study aimed to assess the effect of high hydrostatic pressure (HHP) applied in the post-rigor period, on the physical and chemical parameters of the meat (Longissimus thoracis et lumborum) of peccary (Tayassu tajacu) obtained from animals of different ages. Pressures ranged from 100 to 400 MPa were applied to the muscle of young (19 months) and adult (38 months) animals for the time required to reach the set...

Author(s): Hugo Rangel Fernandes, Rosires Deliza, Otavio Cabral Neto, Caroline Mellinger Silva, Natália Inagaki de Albuquerque, Thayrine Rodrigues Martins and Amauri Rosenthal

Microbial safety and biodiversity of bacterial communities in traditional Egyptian cheese types

August 2022

In this study, 19 cheese samples from six common Egyptian cheese types were evaluated for microbiological safety and bacterial diversity using 16S rRNA gene amplicon sequencing analysis. Results showed that the total viable count exceeded 5.2 log CFU g-1 in 13 cheese samples. Further, the count of Enterobacteriaceae varied in the range 2.0 to 6.7 log CFU g-1 in 17 samples. PCR-based detection of pathogenic strains...

Author(s): Mohamed Shimaa M., Nakamura Ayaka, Takahashi Hajime, Kuda Takashi and Kimura Bon 

A comparative study of the use of radiation, lemon juice, and vinegar for the preparation and preservation of African giant snails (Achatina and Archachatina)

August 2022

African giant snail is a popular alternative source of animal protein in Ghana and many other countries. The meat is high in lean protein and mineral elements. Ready-to-use meat obtained from snails can compete with animal proteins found on the market. After shelling, snails produced some slime that interfered with preparation and processing of the meat. This study aimed to provide consumers with ready-to-use fresh...

Author(s): Nyoagbe Lucy Agnes, Appiah Victoria, Odai Bernard Tawiah, Larbi Daniel and Adjei Isaac

Sieving fractionation, phenolics profile and in vivo antioxidant activities of Dichrostachys glomerata Forssk. powder

July 2022

Powder fractions of Dichrostachys glomerata were produced by drying the fruits to 10% moisture, grinding followed by sieving to differentiate powders of sizes <180, 180-212, 212-315 and ≥315 µm, respectively. The obtained powders were analysed for their phenolics profile and in vivo antioxidant activities in rats were evaluated. Lyophilized ethanolic extract and crude powder were used for comparison. The...

Author(s): Mbassi Linda Stella, Baudelaire Elie Njantou, Tsague Marthe Valentine, Nguimbou Richard Marcel, Rup-Jacques Sandrine, Deli Markusse, Fomekong Guy Christian, Dicko Amadou and Njintang Nicolas Yanou,

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