African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 939

AJFS Articles

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

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

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

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

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.

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.

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

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

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 

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

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,

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

Waste-to-wealth; nutritional potential of five selected fruit peels and their health benefits: A review

July 2022

Waste-to-wealth is a notion describing the process of transforming waste, an end product to get rid of, into potential value-added products. The total global food waste is predicted to be approximately one third of the edible parts of food manufactured for human consumption, amounting to about 1 - 3 billion tonnes per year, which is equivalent to the total food production in sub-Saharan Africa; 842 million...

Author(s): Gbenga-Fabusiwa Funmilayo Joy, Jeff-Agboola Yemisi A, Ololade Zacheeus Sunday, Akinrinmade Remilekun and Agbaje David Olusegun

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,

Knowledge, practices and intention to consume omega 3 and omega 6 fatty acids among pregnant and breastfeeding women in Morogoro Municipality, Tanzania

June 2022

Omega 3 and omega 6 fatty acids are beneficial throughout the human life cycle. With regard to early child development, maternal fatty acid status influence cognitive and psychomotor development of the unborn child. Regardless of their importance in early childhood development they still receive less attention when compared to other nutrients. This paper aimed to assess knowledge, practices and intention to consume...

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

Optimization of antioxidant activity of aqueous and alcoholic extracts of cashew apple bagasse by mean of experimental design

June 2022

Cashew apple bagasse (CAB) constitutes waste in cashew apple conversion in juice industries. This study focused on modelling an optimal condition of antioxidant activity of CAB, in view of valuing it. The response surface methodology through a Box-Behnken design was used to evaluate the effects of three factors influencing antioxidant component extraction. The factors are ethanol proportion of solvent (X1),...

Author(s): GNAGNE Adou Akpa Guy Blanchard, SORO Doudjo, GNOUMOU Kablan Jean Ives, YAO N’guessan Jean Claude and KOFFI Kouadio Ernest

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

June 2022

Two traditional treatments for shea (Vitellaria paradoxa) butter processing namely storage of fresh nuts and duration of subsequent boiling were studied by using the response surface methodology (RSM) to determine best treatment. Experimental treatments influenced several kernel parameters, such as fat content (38-52% dw), redness (a* values between 6.3 and 11.7), and butter parameters, viz. yield (24 to 36% wet weight...

Author(s): HONFO Fernande G., LINNEMANN Anita R., SOUMANOU Mohamed M., AKISSOE Noel and van BOEKEL Martinus A. J. S.

Effect of Citrus aurantifolia juice on bodyweight and haematological indices of wistar rats

June 2022

Citrus aurantifolia (Lime) is a citrus fruit and an excellent source of vitamin C and flavonoids which have unique antioxidant properties. This study determined the effects of C. aurantifolia on the bodyweight and hematological indices of rats. A total of 20 rats of both sex weighing between 120 and 130 g were randomized into 4 groups of five rats each and used. Group A: Normal Control; Group B: 2 ml/kg of C....

Author(s): Ezeigwe Obiajulu Christian, Okpala Chukwuemeka Obumneme, Enemali Michael Okey, Iloanya Ebele Lauretta, Chigbo Chidiebere Malachy, Okeke Chisom Miracle, Okeke Chioma Blessing and Okafor Michael Chinonso 

Isolation and characterization of fungal strains from the seeds of Bambara groundnut (Vigna subterranea (L.) Verdcourt) produced in Burkina Faso

May 2022

Bambara groundnut is the main food legume after cowpea, especially in rural areas in Burkina Faso. Due to inappropriate production and storage conditions, the seeds are susceptible to contamination by several fungi. Therefore, the present study was conducted to isolate and identify the postharvest fungi associated with Bambara groundnut seeds produced in Burkina Faso. To do this, a total of 99 seed samples were...

Author(s): OUILI Amidou S., MAIGA Ynoussa, ZIDA Elisabeth Pawindé, OUOBA Adjima, NANDKANGRE Hervé, COMPAORE Cheik Omar Tidiane, NIKIEMA Mahamadi, OUEDRAOGO Mahama and OUATTARA Aboubakar Sidiki

Nutritional and physicochemical characterization of two products (jams and syrup) made from Antananarivo raketa fruits (Opuntia ficus-indica)

May 2022

The fruits of the prickly pear (raketa), like most fruits, are mainly made up of water, which limits their storage. The transformation of the fruits into jam or syrup allowed a longer preservation. As part of the valorization and conservation of food products in Madagascar, two products (jam and syrup) have been developed from raketa fruits. The present study focused on the nutritional characterization of raketa fruits...

Author(s): RAZAFINDRATOVO Valerie Lalao ANDRIAMANAMISATA, RANIVOARIMALALA Mirana Ramarojaona and TELESPHORE Antonio Fidinirina 

Nutrient composition of selected seasonal food delicacies in Malawi

April 2022

Five locally available seasonal delicacies in Malawi were analysed for their nutrient content. The five delicacies included three insect types, one bird and a plant tuber. The proximate analysis using standard methods of analysis showed that Nomadacris septemdasciata (insect) has the highest protein content (69.78±2.0%) followed very closely by Passer difusus (bird) (67.59±1.2%). The protein content of the...

Author(s): Mac Donald F. Jose, Lesten Eliez C. Chatepa, Felix D. Kumwenda and Peter P. Mumba

Food safety practices of cooked food hawkers in Tharaka Nithi County, Kenya

April 2022

Hawking of cooked foods is an important economic activity, especially for low-income earners. However, the trade raises public health concerns particularly due to the likely breaches of food safety standards. Thus, this study investigated the food safety practices of hawkers of cooked foods in Tharaka Nithi County. A cross-sectional study design was used to collect data from 151 respondents using a questionnaire. The...

Author(s): Cornellius Musembi Muendo, Gideon Kikuvi and Susan Mambo

Nutritional and sensory quality of a sorghum snack supplemented with sesame and baobab fruit powder

March 2022

Sorghum, sesame seeds and baobab fruit are commercially viable, underutilized crops in sub-Saharan Africa with potential for use in development of high-quality value-added products for food and nutritional security. This study evaluated effects of processing methods on the nutritional and sensory attributes of a ready to eat snack bar developed from sorghum supplemented with sesame and baobab fruit pulp powder. The...

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

Physicochemical and consumer acceptability of different particle-sized cassava strips

March 2022

This study was carried out to study the physicochemical and sensory characteristics of Abacha with different particle sizes. Dried cassava strips (Abacha) were produced in variable length, 2, 2.5 and 5 mm with the average length of 5 cm market size used as control. The proximate, physicochemical, functional and sensory properties were analyzed for various Abacha strips. The proximate composition of the Abacha chips...

Author(s): Chioma Illoh, Helen Obioma Agu, Chioke Amaefuna Okolo and Victoria Adaora Jideani

Effect of chitosan coatings on quality and shelf-life of chicken and quail eggs

March 2022

In this study, chitosan-coatings were prepared with acetic, lactic, propionic, gallic and caffeic acids and used for coating chicken and quail eggs to understand their effect on the quality and shelf-life of chicken and quail eggs. Shelf-life study of (weight loss, Haugh unit, yolk index, albumen pH, mineral levels and shell breaking strength) the coating formulations were investigated for 4 weeks. All chitosan coated...

Author(s): Esin Derelioglu and Özlem Turgay

Effects of charcoal kiln and microwave oven drying techniques on the chemical and thermal characteristics of tomato and yam slices

March 2022

Most drying equipment required constant electricity, which is rarely available in Sub-Saharan African countries for local farmers. In order to reduce postharvest loss, it is important to develop and use alternative equipment that is cheap and does not require electricity. The aim of this study was to compare the charcoal kiln oven and microwave oven on the drying characteristics of tomato and yam slices, as well as the...

Author(s): Chibuzo S. Nwankwo, James T. Mbachiantim, Victor O. Olanegan, Okpomor O. Endurance, Carew E. Irene, Chigozie F. Okoyeuzu, Belay Dereje and Abebe Teshome

Improving the nutritional value of conventional food with underutilized leafy vegetables - consumers’ acceptance of combining porridge with cowpea leaf powder

February 2022

Reaching the second UN Sustainable Development Goal requires improving the nutritional value of food products and dietary diversity. Simultaneously, recent research highlights the importance of processing highly nutritious but underutilized African leafy vegetables (ALV) for lowering post-harvest losses and bridging off-season gaps. Combining both goals, it seems promising to utilize neglected ALV for enhancing...

Author(s): Johanna Tepe and Dominic Lemken

Factors influencing compliance with inspection recommendations in food service establishments: A case study of Mansa Municipality, Zambia

February 2022

Inspection reports reflect daily operations of Food Service Establishments (FSE) with indications on levels of compliance with food safety standards and regulations, thus, making them central to the enforcement processes in food safety control systems. While compliance with food safety standards and regulations in FSEs is often viewed by the number of non-compliances or inspection violations cited during inspections,...

Author(s): Enock Chitakwa, Allan Mbewe and Ntazana N. Sinyangwe

Detection of genetically modified organisms in food products commercialized in Mozambique

February 2022

The increasing presence of food and feed products derived from genetically modified organisms (GMO) has led to the development of detection methods that distinguish between foods derived from biotechnology and conventional foods. Many countries have implemented the Regulations for GM products labelling, therefore the need of establish reliable and accurate detection methods for GMO in raw materials and food products....

Author(s): Joelma Leão-Buchir, Olívia C. N. Pedro, Amélia M. Milisse, Artimísia M. Mabuie, Lucinda De-Araújo, Luís das Neves, and Dácia Correia,

Characterisation and visualisation of foam quality attributes such as foamability, foam stability and foam structure of coffee brews, whole uht milk and coffee-based beverages

January 2022

Consumers value foam as a key quality feature of coffee and coffee-based beverages. However, perceptions of foam quality vary from country to country and even from consumer to consumer. This study provided measurable parameters which can be used to tailor products to consumers’ foam preferences. The analytical techniques described in this study enable the foam of coffee and coffee-milk beverages to be visualized...

Author(s): Sergio Petrozzi

Effect of smoking technologies on nutritional values and concentration levels of polycyclic aromatic hydrocarbons in smoked fish (Mormyrus caschive and Oreochromis niloticus) of Terekeka, South Sudan

January 2022

Effect of smoking technologies on nutritional quality and concentration levels of polycyclic aromatic hydrocarbons (PAHs) in Mormyrus caschive and Oreochromis niloticus were determined to enable adoption and utilization of suitable facility that maintains good quality for sustainable supply of nutritious fish products in South Sudan. A total of 72 fresh M. caschive and O. niloticus were purchased, of which 24 were iced...

Author(s): Borodi Charles Mondo, Peter Akoll, Margaret Masette and Stephen Mulinda

Technological advancements in the drying of fruits and vegetables: A review

December 2021

The aim of the review was to look into technological advances and methods for dehydrating fruits and vegetables, as well as the shortcomings of these methods and potential ways to improve them. All fruits and vegetables can be dried in various forms, including cuts, juice, paste, slurry, and even whole, using various dryers. Recent research on drying has focused on improving energy consumption/ efficiency, product...

Author(s): Nwankwo S. Chibuzo, Ulu F. Osinachi, Mbachiantim T. James, Okoyeuzu F. Chigozie, Belay Dereje and Carew E. Irene

Evaluation of aflatoxin B1 contamination of peanut butter in The Gambia

December 2021

Aflatoxins are poisonous, mutagenic, and carcinogenic compounds produced by Aspergillus fungi that contaminate various agricultural produce and products including peanut butter. Peanut butter is among the most consumed recipe in The Gambia. Thus, a cross-sectional assessment was conducted to evaluate the levels of aflatoxin contamination in processed peanut butter, sold and consumed locally in the country. In...

Author(s): Ebrima A. A. Jallow, Ousman M. Jarju, Oladele Oyelakin, Demba B. Jallow and Badou Mendy,

Evaluation of rapid beta-lactam antibiotic residues detection kits for raw milk

November 2021

Platform tests are usually simple and rapid quality control tests which serve as a basis for accepting, setting aside or rejecting raw milk. Some of the rapid antibiotic residues test kits available in the Kenyan market include: Delvo test Fast BL, Delvo Sulphadiazine Penicillin No Tablet (SPNT), Mtusbio Beta-lactam BLQ Rapid Test Kit and Ringbio beta-lactam, tetracycline, sulfa drugs, BTS 3 in 1 TriTest S. Ndungu...

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

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

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

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

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

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.

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

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,

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