African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 903

AJFS Articles

Uses and microbiological quality of fresh cow's milk sold in three markets in South Benin

October 2021

The aim of this study was to determine the common uses and evaluate the microbiological safety of raw milk sold in southern Benin. To determine the different uses of raw milk, 345 individuals were surveyed in three locations (Allada, Ouidah, and Zongo). Per location, 115 individuals were randomly sampled. For the microbial analysis, milk samples were collected from the three targeted locality in southern Benin (Allada,...

Author(s): Oumarou DJOBO, Haziz SINA, Pocoun Damè KOMBIENOU, Wilfrande Morenikè DJENONTIN, Virgile AHYI, Issaka Youssao Abdou KARIM, Adolphe ADJANOHOUN, Manuel RENDUELES and Lamine BABA-MOUSSA  

A novel platform test to detect beta-lactam residues in raw milk

October 2021

The mastitis causing microorganisms resist beta-lactam antibiotics by releasing beta-lactamase and the enzyme can be traced in raw milk. This study was aimed at developing a novel platform test to detect beta-lactam antibiotics residues in raw milk based on the Hardy Diagnostic Beta-lactamase Test (HDBT) reagent. The HDBT ingredients modified were penicillin, sodium chloride, trisodium citric acid, trisodium phosphate...

Author(s): Teresiah W. Ndungu, Patrick S. Muliro and Mary Omwamba

Evaluation of chemical composition of Dacryodes edulis (african pear) seed oil at different stages of fruit maturation

September 2021

Nutritional and industrial processes have increased the demand for oils and this in turn has led to the search for oils from different types of seeds for possible development and use. It is in this vein that the fruit pulp of Dacryodes edulis was extracted with n-hexane (soxhlet extraction at 65°C). The proximate composition, antinutrient and mineral content of freshly harvested D. edulis fruit pulp from 4 weeks...

Author(s): Esosa Samuel Uhunmwangho and Ehimwenma Sheena Omoregie

Encapsulation and gastrointestinal endurance of Lactobacillus reuteri DSM 17938 strain with emulsion polymerization

September 2021

L. reuteri DSM 17938 strain was encapsulated using emulsion polymerization technique with alginate and fructooligosaccharide at five different concentrations between 0 and 1.5%. This study aimed to improve the gastrointestinal system (GIS) viability of L. reuteri. Encapsulation yield was calculated and found to be between 98.67 and 86.88%, and SEM imaging was performed for beads, and their sizes were found to range from...

Author(s): Elif Çelik And Özlem Turgay

Physico-chemical properties of kernel from coconut (Cocos nucifera L.) varieties grown at the Kenyan Coast

August 2021

The coconut tree (Cocos nucifera) is widely referred as the “tree of life” for its important role in the livelihoods of 10 million persons from over 90 countries globally. In Kenya, the coconut sub-sector is valued at KES 25 billion, yet only 65% is utilised, which is partly contributed by insufficient knowledge of the coconut’s physico-chemical features and investment in the sector. Physico-chemical...

Author(s): Gaston O. Adoyo, Daniel N. Sila and Arnold N. Onyango

Evaluation of the microbiological and physico-chemical characteristics of local tomato ‘Solanum lycopersicum’ puree produced on a small scale in Togo

August 2021

Tomatoes are produced, processed and widely consumed by the Togolese population. However, the local production is not developed enough to be able to provide locally processed tomatoes. In order to promote local development, stimulate local processing and reduce post-harvest losses, the processing into puree was undertaken with three locally grown varieties of tomatoes in Togo (Aklikonvi, Tohounvi, and Pomvi). A method...

Author(s): Mawuena Gott’liebe Goka, Marie Dufrechou, Pierre Picouet and Yaovi Ameyapoh

Studies on some physico-chemical and engineering properties of Musa spp (ABB) starch flour

July 2021

This study investigated some physiochemical and engineering properties of Musa spp (ABB) starch flour using standard procedures with a view to providing data that will 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...

Author(s): W. A. Adebayo, B. S. Ogunsina, K. A. Taiwo and P. O. Chidoziri

Profiling of processors for baked and fried wheat based products in Nairobi Kenya

July 2021

This study aimed at profiling bakers and fryers of wheat products in Nairobi to inform decisions leading towards incorporation of Orange Fleshed Sweet Potato (OFSP) puree in these products. An exhaustive sampling was carried out and 748 processors were interviewed in Nairobi County. The results indicate that even though there were more female processors than men, this difference was not significant (p>0.05). Majority...

Author(s): George Ooko Abong, Mukani Moyo, Elmah Odhiambo Geoffrey and Tawanda Muzhingi

Effects of freezing as a post-harvest storage technique on quality of Friesian crossbred cattle milk

July 2021

Twenty-five raw milk samples from Friesian crossbred dairy cows were analyzed for milk fat, protein and lactose using an ultrasonic milk analyzer. The samples were then subjected to two different freezing protocols; single freezing and multiple freezing, after which parameters were reanalyzed after freezing and thawing at different freezing times (24, 48, and 72 h). Paired t-test was used to compare the effect of...

Author(s): Lilian Mutheu Musembei, Rawlynce Cheruiyot Bett, Charles Karuku Gachuiri, Benjamin Kyalo Mbondo and Felix Matura Kibegwa

Meat quality status and postharvest handling practices along the meat value chain in Kenya

June 2021

In Kenya, meat value chain (MVC) is an important component of the food supply chain serving as a source of nutrients and income. However, information regarding processing practices, hygiene and equipment use as affecting meat quality still remains unclear despite its relevance for data and for assessment for development of meat quality in the meat trade. Therefore, a cross sectional survey of selected slaughterhouses...

Author(s): Catherine Kunyanga, David Edgar Kimani and Grace Werikhe

Improving shelf life of nectarine fruit (Prunus persica) by beeswax coating and cold storage application

June 2021

This study was carried out to determine the effect of beeswax coating and cold storage condition on the shelf life of nectarine fruit. A total of 240 nectarine fruits were collected and divided into 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...

Author(s): Abdi K., Getenesh T., Bilatu A., Firew K. and Habtamu S.

Phenotypic and genotypic characterization of lactic acid bacteria isolated from spontaneously fermented vegetable amaranth

June 2021

Lactic acid bacteria (LAB) are Gram-positive, non-spore-forming, catalase-negative cocci or rod-shaped bacteria that produce lactic acid as a major fermentation product. They are also involved in the production of fermented foods. They have applications in industry and human health, such as food preservation and probiotics. The aim of this research was to isolate, characterize, and classify indigenous lactic acid...

Author(s): Ibinabo Tamunodiepriye Iruene, Eliud Nalianya Wafula, Josiah Kuja and Julius Maina Mathara  

Effects of processing on nutrient composition in guava- and jackfruit-based snacks

June 2021

Guava and jackfruit are popular fruits in East Africa. With consideration of the high post-harvest losses of these two fruits and only seasonal availability, this study aimed to produce nutrient rich fruit-based snacks to decrease this problem and make use of surplus fruits during on-season. Given the nutritional situation in East Africa, these products were also developed to have a high content of desired nutrients....

Author(s): Sirui Xing, Gudrun B. Keding and Elke Pawelzik

Quality assessment of Ugali blended with orange-fleshed sweet potato to alleviate vitamin A deficiency in Tanzania

April 2021

Approximately 38% of Tanzanian children have vitamin A deficiency (VAD), and the majority of them do not have access to vitamin A-fortified foods. Orange-fleshed sweet potato (OFSP), a new crop in Tanzania, is rich in β-carotene, and could be a cheaper solution for VAD. The objectives of this study were to develop a type of Ugali (stiff maize porridge) fortified with OFSP, to correlate its β-carotene content...

Author(s): Roman M. Fortunatus, Amarat H. Simonne and Richard J. Mongi

Evaluation of cooking time and organoleptic traits of improved Dolichos (Lablab purpureus (L.) sweet) genotypes

April 2021

In Lablab bean, cooking time and organoleptic qualities are major factors that influence its adoption and consumption. Its production in Kenya has been constrained by low yielding varieties, pests, poor agronomy and varieties with non-preferred taste and flavor. This study was initiated to evaluate cooking time and organoleptic traits of six Dolichos genotypes, (G2, B1, M5, LG1, W7 and G2), that had been bred at the...

Author(s): David Ngure, Miriam Kinyua and Oliver Kiplagat  

Contribution of fish in improving micronutrients content in complementary foods for children aged 6 to 23 months in Lindi Rural District

April 2021

Lindi region has high stunting prevalence of about 35%, and one of the factors that cause stunting is inadequate intake of micronutrients for children under 2 years old. This study aimed at assessing contribution of fish in improving micronutrients, specifically vitamin A, zinc and iron contents in complementary foods for children aged 6 to 23 months old children in Lindi Rural District. A cross-sectional study was...

Author(s): Hope Masanja, Theresia Jumbe and Renatha Pacific

Effect of flour types and flour concentrations on the physicochemical and sensory characteristics of an indigenous senescent plantain cake (ofam)

April 2021

Ofam is a Ghanaian indigenous cakelike product made mainly from senescent plantain and local flours from cereal, grain and/or tuber sources. The effect of three flour types (steeped corn flour (SCF), roasted corn flour (RCF) and kokonte flour (KF)) and flour concentrations (20, 17.5, 15, 12.5 and 10%) on the physicochemical characteristics and sensory acceptability ofam was investigated. Parameters such as moisture, pH,...

Author(s): Doreen Dedo Adi, Ibok N. Oduro and Charles Tortoe

Harvesting, postharvest handling, hygiene knowledge and practices of guava fruit farmers: A comparative study of two counties of Kenya

April 2021

The guava (Psidium guajava) grows on farms or in the bush in many parts of Kenya, including Kitui and Taita Taveta, and remains virtually unattended. Guava fruit value chain is commercially disorganized and standard postharvest handling and storage procedures are not practiced as there is no bulk handling.  This study evaluated the harvesting and postharvest handling practices of the guava fruit in two counties of...

Author(s): Judith N. Katumbi, Jasper K. Imungi, George O. Abong, Charles K. Gachuiri, Agnes W. Mwang’ombe, Duke G. Omayio and Joshua O. Owade

Effect of harvest age of cassava roots and sweet potato tubers on alcohol yield

April 2021

Several studies have been conducted in the past using cassava and sweet potato as feedstock to optimise the yield of alcohol. Harvest age of cassava and sweet potato may have some effects on the fermentable carbohydrates quantity. This study aims to establish the best harvest age of cassava and sweet potato for alcohol production. Two varieties of cassava (Sika bankye and Ampong) cultivated and harvested at 8, 10 and 12...

Author(s): Komlaga, G. A., Oduro, I., Ellis, W. O. and Dziedzoave, N. T.

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

April 2021

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...

Author(s): Odoli Ogombe Cyprian, Kolbrun Sveinsdottir, Peter Michael Oduor-Odote and Sigurjon Arason,

Nutrient and mineral components of wild edible mushrooms from the Kilum-Ijim forest, Cameroon

April 2021

Kilum-Ijim forest is a montane forest in the North West Region of Cameroon. Wild edible mushrooms are mostly consumed by the communities of Kilum-Ijim as substitute of meat to obtain protein, hence the need to evaluate the nutrient and mineral components of the species consumed in these communities. The most eight preferred wild mushroom species from ethnomycological studies are: Polyporus tenuiculus, Termitomyces...

Author(s): Ache Neh Teke, Manju Evelyn Bi, Lawrence Monah Ndam and Tonjock Rosemary Kinge

Application of wedge fracture test for texture analysis in boiled sweetpotato (Ipomoea batatas)

April 2021

Several instrumental texture analysis methods have been developed for use in sweetpotato. However, there are very few reports on the use of the wedge fracture test. The purpose of the study was to develop a texture analysis method using a wedge fracture and evaluate its performance against compression test in assessing sweetpotato varieties with different cooking times. The optimal cooking time (OCT) of five sweetpotato...

Author(s): Linly Banda, Mukani Moyo, Mariam Nakitto, Jolien Swanckaert, Arnold Onyango, Esther Magiri, Gordon McDougall, Laurence Ducreux, Mark Taylor and Tawanda Muzhingi,

Bio-based packaging used in food processing: A critical review

April 2021

Food packaging plays an important role in ensuring the global quality of the food consumed by people. Technological progress has been achieved in recent years in the food packaging sector, leading to a great diversity of food packaging, including bio-based packaging. This review highlights the different types of biodegradable polymers that are used for food packaging production, their characteristics and effects on food...

Author(s): Romaric Ouétchéhou, Déley Sylvain Dabadé, Générose Vieira-Dalodé, Abadjayé Faouziath Sanoussi, Akouavi Balbine Fagla-Amoussou, Menouwesso Harold Hounhouigan, Djidjoho Joseph Hounhouigan and Paulin Azokpota

Handling practices and microbiological quality of kayabo - salted sun-dried nileperch Lates niloticus from Lake Victoria, Tanzania

March 2021

This study assessed handling practices and microbiological contamination of salted sun-dried Nile Perch, Lates niloticus, commonly known as Kayabo in Tanzania. The processors of Kayabo were small-scale processors located at Kanyama and Mwaloni, Mwanza. Mixed methods (observations, face-to-face interviews, and microbiological sampling) were used to assess handling practices of processors and...

Author(s): Nuru E. Mwasulama, Jamal B. Kussaga and Bendantunguka P. M. Tiisekwa  

Quality and sensory properties of instant fried noodles made with soybean and carrot pomace flour

March 2021

Wheat flour commonly used in making noodles is rich in starch but poor in protein and fiber. Wheat flour substituted with soybean and carrot pomace flours were used to produce instant fried noodles. Soybean is high in protein while carrot pomace is rich in dietary fiber. The aim of this study was to evaluate the effect of substituting wheat flour with soybean and carrot pomace flour on the physicochemical, cooking and...

Author(s): Tiony Mercy Chepkosgei and Irene Orina

Increasing gallic acid contents in green tea extracts using acid hydrolysis

March 2021

Gallic acid (GA) is a functional ingredient abundant in Chinese pu-erh tea. The aim of this study was to increase the GA content in green tea extracts using acid hydrolysis. (-)-Epigallocatechin gallate treated with 1 M hydrochloric acid at 110°C for 1 h resulted in a GA yield of 45.6%. However, under these conditions, (-)-epigallocatechin was easily oxidized and rendered undetectable. On applying the same treatment...

Author(s): Hae-Soo Kim, Do Yeon Jeon, Ha-Nul Lee, Seong-Jin Hong, Seung-Hee Nam, Jeong Choi, Yong-Hee Kwon, Doo-Gyung Moon, and Young-Min Kim

Inactivation of microbes by ozone in the food industry: A review

March 2021

Ozone is active against a broad spectrum of microorganisms. Ozone treatment can enhance safety and increase shelf life with limited impact on product quality. Ozone is known to be one of the strongest oxidizers that can have applications in foods. In the gaseous state, ozone is denser than air, colorless at lower concentrations and possesses a distinct odor. Ozone can be generated using a few methods, by photochemical...

Author(s): Mohamed Ziyaina, and Barbara Rasco

Impact of instant controlled pressure drop (DIC) treatment on the technological quality of gluten-free bread based on rice-field bean formula using design of experiments

March 2021

This work aimed to investigate the impact of Instant Controlled Pressure Drop (DIC) treatment on the technological quality of Gluten-Free Bread (GFB) based on Rice-Field bean Formula (RFF). Two DIC factors were used as independent parameters of a Design of Experiments (DoE); X1: DIC temperature ranged from 100 to 165°C which was rigorously correlated with the dry saturated steam pressure ranged between 0.1 and 0.7...

Author(s): Souad BOULEMKAHEL, Leila BENATALLAH, Colette BESOMBES, Karim ALLAF and Mohammed Nasreddine ZIDOUNE

Assessment of phytochemical and mineral composition of unripe and ripe plantain (Musa paradisiaca) peels

March 2021

Plantain (Musa paradisiaca) fruit constitutes a staple food widely consumed predominantly in Africa. The peel, a major by-product, of plantain fruit is largely viewed to be of little or no significance and consequently discarded, thereby constituting a threat to the environment. It is on account of the foregoing that this study was designed to investigate the phytochemical and mineral components of both the unripe and...

Author(s): Sani Muhammad Uzairu and Muhammad Atiku Kano

Content of minerals and antinutritional factors in moin-moin (steamed cowpea food)

February 2021

Moin-moin (steamed cowpea food; MM) is one of the most popular local dishes in Bahia-Brazil. The present study was carried out to improve the knowledge of type of cowpea used in the preparation of moin-moin and its influence on mineral content and antinutritional factors. MM samples were collected from 30 out of the sales points located in the city of Salvador-Bahia. The mineral contents of MM showed a wide variation:...

Author(s): Lafaiete Almeida Cardoso, Ralf Greiner, Agnes Sophia Braga Alves, Sandra Regina Costa Santos, Wagna Piler Carvalho dos Santos, Paulo Roberto Ribeiro, Deusdélia Teixeira de Almeida

Estimation of nitrite level and effect of processing on residual nitrite level in sausages marketed in Dharan, Nepal

February 2021

The study was conducted to examine nitrite levels in processed meat products (sausage, salami, bacon, and ham) marketed in Dharan City and to determine the effect of common methods of processing on residual nitrite levels in sausages. Preliminary survey was conducted to know the popular processed meat products. Total of 44 samples were analyzed for nitrite levels and 10 sausage samples were subjected to two different...

Author(s): Niraj Paudel, Dinesh Subedi, Shraddha Khanal, Dev Raj Acharya and Sajal Bhattarai  

Successful value-chain approach for oat industry; development and quality evaluation of oat (Avena sativa) incorporated yogurt

February 2021

Oat (Avena sativa) is a cereal rich in fiber and nutrients necessary for good health. This study was conducted to develop oat flakes incorporated yogurt. Oat flake concentrations were used at 2.5, 3.75, and 5 g of oats per 100 ml of milk. The selected oat concentration from a sensory evaluation was compared with a commercial yogurt for consumer preference and proximate analysis. The shelf life of the selected yogurt...

Author(s): M. K. S. Malki, K. M. G. K. Pamunuwa and J. A. A. C. Wijesinghe

Nutritional, health benefits and usage of chia seeds (Salvia hispanica): A review

February 2021

As we enter the 3rd millennium, with improved life expectancy, and high media coverage of health care issues, people are becoming more aware of and interested in the potential benefits of nutritional support for disease control or prevention. The review aimed to gather published information regarding nutrition and health benefits associated with the use of chia seeds for human health. Researchers have reported chia...

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

African yam beans (Sphenostylis stenocarpa): A review of a novel tropical food plant for human nutrition, health and food security

February 2021

This review investigated African yam beans (AYB) as a novel tropical food plant for human nutrition. AYB plants food potentials, its nutritional and amino acid compositions were also examined. In the same vein, the health benefits, utilization of AYB in starch and composite flour technology as well as its toxicological analysis were explored. Also, strategies to minimize processing difficulties and antinutritional...

Author(s): Gbenga-Fabusiwa F. J.

Degradation of phytate in composite wheat/cassava/sorghum bread by activation of intrinsic cereal phytase

January 2021

The objective of this study was to degrade the phytic acid content in composite wheat/cassava/ sorghum bread by activating intrinsic cereal phytases during the baking process. The aim was to reach a phytate:iron molar ratio <1 in order to achieve an enhanced iron absorption in humans. Means to activate the phytase included dough preparation at different pH values and temperature as well as pre-soaking of the sorghum...

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

Physico-chemical properties of selected Irish potato varieties grown in Kenya

January 2021

Potatoes have attracted great interest as a feasible solution to food insecurity and climate change in Kenya. Many varieties have been developed but their nutritional value and suitability for domestic and industrial use are not sufficiently studied. A comparative study of physical attributes (tuber weight, size, shape, eye depth and number, specific gravity, colour) and nutrient composition (proximate, minerals,...

Author(s): Evelyne N. Gikundi, Daniel N. Sila, Irene N. Orina and Ariel K. Buzera,

Comparison of chemical composition of fruit pulp of Parkia biglobosa (Jacq.) Benth from differents ecoregions

January 2021

Parkia biglobosa (Jacq.) Benth commonly called néré in French-speaking Africa is a semi-domesticated indigenous tree with a multi-purpose and highly appreciated use. Its pod-shaped fruits contain a yellowish floury pulp, eaten raw or used to make drinks, couscous and for raw or cooked dough. The objective of this study was to determine the profiles of minerals (Fe, K, Mg, Zn, Ca), beta-carotene, protein,...

Author(s): Dao Aboubacar Sidiki, Parkouda Charles, Traoré MA Esther, Aimée WDB Guissou, Barbara Vinceti, Céline Termote, Mattia Manica and Bassolé Imael Henri Nestor

Alcohol yield from various combinations of cassava and sweet potato flours

January 2021

The use of cassava and sweet potato separately as raw materials for ethanol production in the recent past has been demonstrated. The search for the optimum processing conditions to hydrolyse and ferment sugars from the starches in cassava and sweet potato is well studied. The effects of substrate, temperature, enzyme types and concentrations, the reaction times of saccharification and fermentation were investigated for...

Author(s): Komlaga G. A., Oduro I., Ellis W. O., Dziedzoave N. T. and Djameh C.

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

December 2020

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 < 0.05), that...

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

Physicochemical and sensory properties of bread with sweet potato flour (Ipomea batatas L.) as partial replacer of wheat flour supplemented with okra hydrocolloids

December 2020

The effects of partial substitution for wheat flour with sweet potato flour and the incorporation of aqueous okra hydrocolloid extract on the physicochemical and sensory characteristics of wheat bread processing was evaluated. Six breading formulations were prepared with substitution of 10, 20 and 30% wheat flour by sweet potato flour with or without incorporation of aqueous okra hydrocolloid extract of 0.5, 1.0 and...

Author(s): António Paulo Machine, Armando Abel Massingue, Moisés Tomas Ngome, Simião Gabriel Balane, Adércio Azarias Munguambe, Egas José Armando and Susuana Asaam  

Factors influencing consumption of street vended local foods (SVLFs) in Urban Ghana

December 2020

Street foods are important in meeting dietary and nutritional needs of growing urban populations, contributing to their food security needs. In spite of concerns of nutritional value, affordability and localness of street foods, street food vending enterprise is prolific in urban places with consumers of different socio-cultural and economic statuses. This is because several factors inform people on their food choices....

Author(s): Joyce Afua Sarpong Haleegoah, Kofi Osei Akuoko, Peter Dwumah,  Kofi Amoako Marfo, John Boulard Forkuor, Benedicta Nsiah Frimpong, Bright Owusu Asante and Lydia Brobbey

Traditional production and quality perception of grilled pork consumed in Benin

December 2020

Traditional grilled pork is a well appreciated ready-to-eat on the spot or takeaway food produced in Benin. This study, realized via field investigation, aimed to provide a better understanding of the traditional grilled pork production in Benin, for future improvement of the process and product quality for urban dwellers. The study showed most processors were men (85.6%), illustrating the particularity of this activity...

Author(s): Ogouyôm Herbert Iko Afé, Dona Gildas Hippolyte Anihouvi, Mahunan François Assogba, Yénoukounmè Euloge Kpoclou, Nassim Moula, Jacques Mahillon, Victor Bienvenu Anihouvi, Marie-Louise Scippo and Djidjoho Joseph Hounhouigan

Evaluation of proximate and functional properties of rubber (Hevea brasiliensis) seed meals

December 2020

With the ever-growing demand for food and food-feed competition because of population growth, the nutritional and functional properties of rubber seed meal were evaluated. Rubber seeds were processed as raw, cooked, and fermented seed meals and analysed for proximate, bulk density, water absorption capacity, oil absorption capacity, emulsion capacity, and least gelation concentration. Results showed significant...

Author(s): Agbai Chidinma Mary, Olawuni Ijeoma A, Azeke Augusta Ehijie, Nwokenkwo Emilia Chidinma and Alagbaoso Sarah Ogechi

Pesticide residues in locally produced grape wine in Tanzania: a case study of Dodoma urban and Bahi districts

November 2020

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

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

Biochemical composition of Saba senegalensis fruits from Burkina Faso

November 2020

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

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

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

November 2020

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

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

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

November 2020

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

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

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

November 2020

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

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

Probiotic potential of lactic acid bacteria isolated from traditionally fermented legume products of Western Kenya

November 2020

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

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

Physical properties of selected groundnut (Arachis hypogea L.) varieties and its implication to mechanical handling and processing

November 2020

The physical properties of agricultural materials are functional in solving many glitches associated with machine design during handling and mechanical processing. Physical properties of five groundnut varieties (“Obolo”, “Yenyawoso”, “CRI Nkatie”, “Agbeyeyie” and “Pion”) and their relations to the design of food processing equipment were studied. Obolo variety...

Author(s): Hayford Ofori, Francis Amoah, Isaac Kojo Arah, Mohammed-Kamil Abukari Piegu, Isaac Albert Aidoo and Eric Donald Nii Akpen Commey,

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