African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 823

AJFS Articles

October 2016

Evaluation of the consumption and physicochemical characteristics of the leaves of Salacia pynaertii in the food practices of populations of Brazzaville (Congo)

The objective of this study was to evaluate the place of Salacia pynaertii in the consumption of vegetables in Congo-Brazzaville, like its nutritional quality. With this intention, an investigation of consumption based on a card was carried out near 117 consumers of S. pynaertii. The data collected carried on the sociodemographic data of the consumers, on the knowledge of this vegetable, and on their consumption like on...

Author(s): Elenga M.,, Itoua Okouango Y. S.,, Loubelo Ongnangué L. U., and Mananga V.,

October 2016

Dietary pattern and nutritional status of primary school pupils in a South Western Nigerian state: A rural urban Comparison

Nutrition may be defined as the process, act, or study of how living things use nutrients for energy, growth, and maintenance. Contrary to widely held notions, malnutrition may be caused by people choosing to eat the wrong types of food, rather than a lack of what to eat. The objectives of the study were to describe the dietary pattern of primary school pupils in an urban and rural local government area of Lagos State,...

Author(s): Bamidele Bello, Oyenike Ekekezie and Olusegun Temitope Afolabi

October 2016

Comparative and quality analyses of different tomato brands sold in major markets in Ibadan, Nigeria

Tomato paste is consumed in many homes. It is a good source of lycopene and vitamin C. These are antioxidants which fight against free radicals and oxidative stress. It had been reported that tomato pastes imported into Nigeria were often substandard and adulterated with starch, but these claims have not been supported using evidence based study. The aim of the study was to assess the quality of different tomato brands...

Author(s): Onyeaghala A. A., Ijagbone I. F. and Kalu O. Chima

October 2016

Microbial population and physico-chemical composition of an African Fish based flavouring agent and taste enhancer

Sixty samples of a traditional flavouring agent and taste enhancer (FATE) locally referred to as Lanhouin obtained by spontaneous fermentation of cassava fish (Pseudotolithus sp.) and king fish (Scomberomorus tritor), used as traditional condiment to enhance the flavour of many dishes were purchased from processing sites and markets, for physico-chemical and microbiological characterization using standard methods. FATE...

Author(s): Janvier Mêlégnonfan Kindossi, Victor Bienvenu Anihouvi, Opportune O. D. Akpo-Djenontin, Générose Vieira-Dalodé, Mathias Hounsou, Noël Houédougbé Akissoé and Djidjoho Joseph Hounhouigan

October 2016

Sensory evaluation of wild-captured and pond-raised Tilapias in Malawi

A sensory evaluation study was carried out to answer the question: "Are pond raised fish inferior to wild fish?" Lake Malawi Chambo - Tilapia (Oreochromis karongae) and Shire River Tilapia (Oreochromis shiranus) were processed into various products. Panelists evaluated preferences of the fish based on four sensory attributes namely: flavour, smell, taste and texture using a blind sample scoring. Results...

Author(s): Allain S. Joram and Fanuel Kapute

October 2016

Options for enhancing utilization of Jack beans (Canavalia ensiformis) in Tanzania

Population increase is forcing mankind to look for alternative food sources from underutilized plants. Jack bean has been earmarked as one of these food sources. The only barrier for its utilization is the presence of inherent toxic compounds that should be removed, to make it edible to humans. A number of researchers have tried various ways in an effort to reach that goal. This study has also tried to perform a number...

Author(s): Bernadette M. Ndabikunze, Peter S. Mamiro, George J. Ley and Stewart J. Mwanyika

September 2016

Production and evaluation of nutrient-dense complementary food from millet (Pennisetum glaucum), pigeon pea (Cajanus cajan) and seedless breadfruit (Artocarpus altillis) leaf powder blends

Millet (M) and pigeon pea (P) were fermented (12, 24, 36 and 48 h) and milled into flours used in formulation of complementary foods. The 0 h sample served as the control. These flours and their blends were analysed for functional properties, chemical composition and microbiological count using standard methods. The flours were blended as B55 (M+P flours + breadfruit leaf powder (A) blends, 55:30:15), C60 (M+P flours +...

Author(s): Mbaeyi-Nwaoha I.E. and Obetta F.C.

September 2016

The composition and extractability of thermo - molded wheat gluten bio-plastics

The study was aimed to evaluate the effect of thermo-molding on gluten and gluten fractions composition and its extractability with 1.0 ml 0.05 M sodium phosphate buffer (pH 6.8) with 2.0% sodium dodecyl sulfate (SDS) at 130 and 150°C for 5 and 25 min. The gluten, gliadin and glutenin composition as affected by thermo-molding was analysed with reverse phase high performance liquid chromatography (RP-HPLC) and amino...

Author(s): Abrehet Fisseha

September 2016

Impact of Blighia sapida (k. Koenig) aril powder level in diet on the growth and the well-being of albino Wistar rats

The aim of the present investigation was to evaluate the impact of Blighia sapida aril level in diet on the growth of albino Wistar rats and their welfare. A quantity of B. sapida arils was cooked and lyophilized. Thirty six young albinos Wistar rats teams up in six with six homogeneous groups were used for a four weeks research. Young rats group were fed ad libitum with six different diets which can be distinguished by...

Author(s): Ouattara Howélé, Meite Alassane, Kouame Paul and Kati-Coulibaly Séraphin

September 2016

Comparison of metal content in seeds of Moringa ovalifolia and Moringa oleifera

The study aimed at determining the minor and major elements present in seeds of Moringa ovalifolia and Moringa oleifera.  The seeds were air-dried after collection, then ground to a fine powder and digested with acids in a microwave system prior to analysis by inductively coupled plasma optical emission spectroscopy (ICP-OES). The concentration of different elements in M. ovalifolia seeds such as Ca, K, Fe, Ni, Cu,...

Author(s): Natalia K. Ananiasa, Martha Kandawa-Schulzb, Marius Hedimbic, Habauka M. Kwaambwa, Hlanganani Tutu, Charlene Makita and Luke Chimuka

September 2016

Indicator microorganisms, Salmonella, Listeria monocytogenes, Staphylococcal enterotoxin, and physicochemical parameters in requeson cheese

Requeson cheese is an artisanal dairy product widely consumed in Latin America. However, no data is available on its microbiological and physicochemical quality. Eighty-four samples were collected. Identification and enumeration of indicator microorganisms and pathogens were done by conventional culture methods, meanwhile staphylococcal enterotoxin by immunoassay. Bromatological parameters were measure collection day....

Author(s): Angélica Villarruel-López, Javier Castro-Rosas, Carlos A. Gómez-Aldapa, Karla Nuño,  Ma. R. Torres-Vitela, Nanci E. Martínez-Gonzáles and Luz E. Garay-Martínez

August 2016

Functional properties of weaning food blends from selected sorghum (Sorghum bicolor (L.) Moench) varieties and soybean (Glycine max)

Weaning food was produced from the blends of sorghum flour, malted sorghum flour and soybean flour. The physicochemical properties of the formulated weaning food were investigated. Flours from three sorghum varieties (local, improved and hybrid sorghum grains) were, respectively, combined with the sorghum malt and soybean flour at different graded levels. The water holding capacity of the weaning food blends ranged...

Author(s): Mohammed A. Usman, Mathew K. Bolade and Samaila James  

August 2016

Beef consumption and consumer’s knowledge on meat quality in Maroua in the Far North of Cameroon

The objective of this study was to determine beef consumption and evaluate the knowledge of consumers on meat quality in Maroua city in the Far North Region of Cameroon. To achieve this, 202 households selected using a gripped map and random selection method were surveyed. The cookers or cooks were surveyed and observed in each household. During this survey, the pieces of beef, as cuts before cooking, were weighted and...

Author(s): Ronald Romuald Bebey Ngom Vougat, Steven Chouto, Harquin Simplice Foyet, Rebecca Garabed, Roland Ziebe and André Pagnah Zoli

August 2016

Crop ash filtrate influence on cooking time and sensory preferences for dried black beans (Phaseolus vulgaris L.)

Filtrate made from the burnt ash of crop plant residue is used in cooking in Northern Uganda. This practice is believed to decrease the cooking time of hard-to-cook legumes and provide a culturally preferred taste. The objectives of this study were to: (1) compare cooking times and sensory preferences for dried black beans (Phaseolus vulgaris L.) among four treatments: plain water (control), table salt, crude ground...

Author(s): Tara L. Bergeson, Christopher Opio and Peter D. MacMillan

July 2016

Centesimal composition and bioactive compounds in African mustards used as condiments in Ivory Coast

The aim of this research was to evaluate the potential of African locust bean mustard, produced with fermented Parkia biglobosa seed and Glycine max seed, as functional food, focusing on its incorporation into the diet. These mustards contained in iron and zinc are respectively 12.16±0.63 mg/100 g and 8.38±0.3 mg/100 g in African locust bean mustard, and respectively 7 87±0.45 mg/100 g and...

Author(s): Camara Fatoumata, Soro Soronikpoho, Traore Souleymane, Brou Kouakou and Dje Koffi Marcellin

July 2016

Evaluation of African giant snails (Achatina and Archachatina) obtained from markets (wild) and breeding farms

In the Greater Accra Region there is high demand in consumption of molluscs, which indicates the need for studies on the possibility of disease transmission. Snail meat is usually susceptible to microbial contamination. Shelling is difficult with possibilities of cross contamination. Slime on the meat becomes a hurdle during commercial processing.  The objective of the study was to establish the differences in the...

Author(s): Lucy Agnes Nyoagbe, Victoria Appiah, Josephine Nketsia- Tabiri, Daniel Larbi and Isaac Adjei

July 2016

Sensory evaluation of extruded quality protein maize-based supplementary foods

Maize porridge is widely consumed by children less than five years of age in Tanzania and other countries. The aim of this study was to evaluate the sensory attributes and the overall acceptability of the extruded quality protein maize-based supplementary foods for children in Tanzania. Two ready-to-use supplementary foods were produced by extrusion cooking (quality protein maize-soybeans-common beans and quality...

Author(s): Elina Maseta, Theobald C. E. Mosha, Cornelio N. Nyaruhucha, and Henry Laswai

June 2016

Development of pro-vitamin A and energy rich biscuits: Blending of orange-fleshed sweet potato (Ipomea batatas L.) with wheat (Triticum vulgare) flour and altering baking temperature and time

Orange-fleshed sweet potato (OFSP) is a promising root crop due to its high β-carotene content which could help to reduce vitamin A deficiency (VAD). However, it is a less utilized perishable crop. In order to use OFSP tubers, incorporation with other flours in processing and baked products can be considered. The aim of this study was to develop pro-vitamin A and energy rich biscuits through incorporation of OFSP...

Author(s): Andualem Afework, Kebede Abegaz and Abadi Gebre Mezgebe

May 2016

Effects of glucose and clove treatment on the microbial load of Bunyi Youri during fermentation and solar tent drying of the product

“Bunyi youri” is a Nigerian fermented sun-dried fish product used as condiment in soups. This study was carried out to determine the effects of glucose and clove treatment on the microbial quality of the fermented and solar tent-dried product. A total of 24 isolates were obtained from the “Bunyi youri” samples analyzed, Micrococcus sp. was the predominant constituting 45.83% of the isolates,...

Author(s): Paul Y. Idakwo, Charles A. Negbenebor, Amin O. Igwegbe and Mamudu H. Badau

May 2016

Quality control of raw milk in the smallholder collection and bulking enterprises in Nakuru and Nyandarua Counties, Kenya

Kenya has one of the largest dairy industries in sub-Saharan Africa. Most of the milk marketed by small-scale farmers in Kenya has been reported to be of poor quality and does not meet national and international standards due to high bacterial load, high somatic cell count, adulteration and antibiotic residues. This study was designed to assess status of microbiological and physico-chemical quality of raw milk from two...

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

April 2016

Evaluation of the physicochemical properties of Northern Ghana Sclerocarya birrea seed oil and proximate analysis of the process waste

Physicochemical properties and proximate composition of Sclerocarya birrea was studied by n-hexane extraction of its oil. The oil contents of raw and roasted kernel were determined to be 46.4 and 44.1% respectively, and their specific gravity to be 0.88 and 0.91 with acid values of 4.20 and 2.52, respectively. Saponification values were also calculated to be 12.48 and 11.36 in raw and roasted kernel respectively....

Author(s): Francis K. Attiogbe and Tahir Abdul-Razak

April 2016

Quality indicators of ground beef purchased by bidding in a Brazilian university restaurant

The objective of the present study was to evaluate the physicochemical characteristics (moisture, lipids, proteins, collagen, collagen-related protein, fixed mineral residue, pH, water activity and color) of bovine ground meat used in a Brazilian university restaurant for over 60 days to ensure the quality of the products purchased. Some of the results were not in line with legislation and literature, suggesting the...

Author(s): Marilice de Andrade Grácia, Renato João Sossela de Freitas, Camila Augusto Perussello, Cátia Nara Tobaldini Frizoni, Rosemary Hoffman-Ribani Vinícius José Bolognesi⊃ and Carlos Eduardo Rocha Garcia

March 2016

Vitamin A stability in Nigerian wheat flour and fortification compliance level

Stability and compliance level of fortified Nigerian retailed flour has not been determined. The aim of study therefore was to evaluate vitamin A stability in retailed flour and assess compliance status. Seventeen wheat flour samples were randomly selected from 12 bakeries across six Local Government Areas in Lagos, Nigeria. Pre- and post-storage retinol analyses of retailed flour stored for 30 days were carried out...

Author(s): Florence Ngozi Uchendu and Tola Atinmo

March 2016

Development of ELISA kit for the assay of ichlorodiphenyltrichloroethane in milk and milk products

Immunoassay of pesticide residues in foods is gaining importance in the past two decades. The objective of the present work is to develop an enzyme – linked immunosorbent assay (ELISA) kit for the assay of dichlorodiphenyltrichloroethane (DDT) in milk and milk products. Here, an ELISA method was developed using rabbit polyclonal antibodies against a hapten, DDT-OH for the detection of organochloride pesticide DDT...

Author(s): Pugazhenthi Thirumalai Rengasamy, Ayyadurai Kantharimuthu, Murugan Balaraman, and Senthilkumar Sivanesan

February 2016

Aroma profile of gowe, a traditional malted fermented sorghum beverage from Benin

Spontaneous fermented gowé was characterized by specific flavor produced by different enzymatic activities of microorganisms involved. Gowé was also produced by controlled fermentation using strains of Lactobacillus fermentum and Weissella confusa singly or in combination with Kluyveromyces marxianus and Pichia anomala after an accelerated saccharification. Investigation using Likens-Nikerson extraction...

Author(s): Générose Vieira-Dalodé, Noël Akissoé, Nana Annan, Djidjoho Joseph Hounhouigan and Mogens Jakobsen

February 2016

Composition and sensory properties of plantain cake

Nutrient composition, organoleptic attributes and overall acceptability of plantain cake were evaluated. Plantain fingers in stages 2 (URP) and 5 of ripeness (RP) used in this study were washed, peeled, sliced into small pieces, sun-dried for five days and milled separately into flour. Commercial wheat flour (WF100) served as the control. Each sample was sieved and analyzed for functional properties and nutrients and...

Author(s): Ibeanu Vivienne, Onyechi Uchenna, Ani Peace and Ohia Clinton

January 2016

Health factors associated with persistent konzo in four villages in the Democratic Republic of Congo (DRC)

Persistent konzo is low level incidence of konzo that is not associated with konzo epidemics due to drought or war. It has been reported from Mozambique and Tanzania. Various health factors associated with persistent konzo in four villages in Kasanji Health Area, Bandundu Province, DRC were studied, where there were 38 konzo cases in a population of 2283, with mean percentage konzo prevalence of 1.7%. Konzo occurred...

Author(s):  Banea J. P., Bradbury J. H., Nahimana D., Denton I. C., Foster M. P., Mekob N., Kuwa N., Bokundabi G. and Foley W. J.

January 2016

Residual chlorine and pH influence on hygienic tap quality water consumed in Togo

Water is used in personal hygiene, but also for food purposes. Unfortunately, the problem of drinking water consumption persists in developing countries. Water supply involves several stages from collection to storage through packaging and transport. During all these steps, the water can undergo various microbiological, physical and chemical contaminations that can transmit waterborne diseases among consumers. The...

Author(s): Tidjani A., Kimassoum D., Ameyapoh Y., Soncy K. and de Souza C.

January 2016

Influence of means of transportation on the quality of beef from three indigenous cattle breeds in Cameroon

The influence of transportation conditions on the quality of beef was evaluated on carcasses from three indigenous cattle breeds in Cameroon. Twenty bulls of similar age (3 to 5 years inclusive) from the Gudali, Red Mbororo and White Fulani breeds transported by train and by truck from the same production zone to the abattoir were investigated. Beef samples were used to evaluate technological and chemical properties....

Author(s): Fonteh F. A., Bawe N. M., and Awantu C. F.

December 2015

Staphylococcus aureus and other Staphylococcus species in milk and milk products from Tigray region, Northern Ethiopia

Staphylococcus aureus is an important pathogen that can cause Staphylococcal Food Poisoning (SFP). Milk and dairy products are frequently contaminated by this bacterium. In this study, 310 samples (168 bovine raw milk and 142 dairy products) were collected in the Tigray region of Northern Ethiopia, with the objective of detection and enumeration of S. aureus and other Staphylococcus species. Baird-Parker agar for...

Author(s): Enquebaher Tarekgne, Siv Skeie, Knut Rudi, Taran Skjerdal and Judith A. Narvhus

December 2015

Effect of gamma irradiation on pasting characteristics and resistant starch levels of starches from locally-improved cassava accessions

The purpose of this study was to determine the effects of gamma irradiation on pasting characteristics and resistant starch (RS) levels of starches from some locally-improved cassava accessions. Three cassava accessions were collected from Ministry of Food and Agriculture-Root and Tuber Section at Pokuase, Accra, Ghana. Approximately, 10 kg of each accession was used for the starch extraction. Samples were irradiated at...

Author(s): Agyei-Amponsah J., Asare I. K., Agbemavor W. S. K., Owureku-Asare M., Apatey J., Ayeh E. A., Acquah S. and Ocloo F. C. K. 

December 2015

Storage influence on beta-carotene and alpha-tocopherol contents of solar-dried Spirulina platensis (Spirulina)

Spirulina is called the ideal food for mankind and the World Health Organization considered it "super food" and the best food for the future because of its high nutritional value. The present study aimed to assess the storage influence on the levels of β-carotene and α-tocopherol in solar-dried spirulina. It was an analytical study to determine the levels of β-carotene and α-tocopherol in...

Author(s): Fabrice BATIONO, Aly SAVADOGO, Donatien KABORE, Laurencia OUATTARA/SONGRÉ, Heny Gautier OUEDRAOGO, Boubacar SAVADOGO and Alfred TRAORE

December 2015

Pasting characteristics of starches in flours of chickpea (Cicer arietinum L.) and faba bean (Vicia faba L.) as affected by sorting and dehulling practices

This research was conducted to investigate the effect of sorting and dehulling postharvest practices on the pasting properties of flours of kabuli (Habru variety) and desi (local) chickpea and faba bean (local) grains. The legume samples were obtained from Hawassa University’s Agronomy section and prepared for the experiments. The pasting behavior of the flour samples was observed to be greatly influenced by...

Author(s): Teferra F. Tadesse, Abadi Gebre, Abrehet F. Gebremeskel and Carol J. Henry

December 2015

Effect of processing methods on nutritional composition, phytochemicals, and anti-nutrient properties of chaya leaf (Cnidoscolus aconitifolius)

Nutritional composition, phytochemical and anti-nutrient properties in blanched, boiled, leaves extract, and its residues respectively of Cnidoscolus aconitifolius, were determined using standard analytical methods. The moisture content significantly differed, with its values ranging from 89.30±0.21% in fresh leaves to 68.10±0.02% in leaf residue; the leave extract had the highest protein content...

Author(s): John O. Babalola and Opeyemi O. Alabi

November 2015

Effects of various freezing and thawing techniques on pork quality in ready-to-eat meals

Meat rapidly decomposes and discolours due to oxidation and enzyme activity; therefore, it must be frozen when stored. This study investigates the effects of different freezing and thawing processes on pork quality. Pork meat was frozen by natural convection freezing (NCF, -38°C), individual quick-freezing (IQF, -45°C), or liquid nitrogen freezing (LNF, -100°C). Freezing was completed when the thermocouple...

Author(s): Kwang-Il Kim, Jun-Bo Shim, Seon-Mi Yoo, Sang-Gi Min, SangYoon Lee, Yeon-Ji Jo and Mi-Jung Choi

November 2015

Changes in the quality characteristics of the butter of Pentadesma butyracea under various storage conditions

The aim of this study was to identify the storage conditions that warrant the optimum quality of the butter of P. butyracea. An experimental design was set up to study the effects of kernel boiling, the packaging material and the storage duration on the colour, saponification value and unsaponifiable fractions, acid and peroxide values and the iodine index of the butter of P. butyracea. The quality parameters of the...

Author(s): Bernolde Paul Ayegnon, Adéchola Pierre Polycarpe Kayodé, islamiath Nassia, Paulin Azokpota, Mohamed Soumanou and Joseph Djidjoho Hounhouigan

November 2015

Antioxidant activity of Iranian barley grain cultivars and their malts

Barley (Hordeum vulgare L.) belongs to the grass family Poaceae and is an ancient and important cereal grain crop. Whole grain products are recommended for healthy diets as being recognized sources of dietary fiber and antioxidant substances such as polyphenols and vitamin E. The current study was conducted to evaluate the antioxidant activity for 19 cultivars (Bahman, MB-82-12, Nosrat, Kavir, Torkman, Makoeei, Karoun,...

Author(s): Tayyebeh Mahmoudi, Mohammad Reza Oveisi, Behrooz Jannat, Masoomeh Behzad, Mannan Hajimahmoodi and Naficeh Sadeghi

October 2015

Economic implication of industrialization of a popular weaning food “ogi” production in Nigeria: A review

Socio-economic relevance of fermented food in developing countries is evident. However, the production of this category of food is still achieved under primitive conditions. Ogi a fermented product from maize, sorghum or millet is usually transformed into gruel or porridge when heated. About a quarter of Nigeria population is said to consume Ogi on a weekly bases. This coupled with increasing industrialization and...

Author(s): Bolaji, O. T., Adepoju, P. A. and Olalusi, A. P.

October 2015

The impact of processing on the nutritional, mineral and vitamin composition of palm kernel nut (Elaeis guineensis)

Proximate, vitamin and mineral compositions of palm kernel nut (Elaeis guineensis) in the raw and processed form was investigated using standard analytical methods. The proximate composition (g/100g) for the raw palm kernel nut was as follows: moisture 7.15±0.21, dry matter 92.86±0.21, ash 2.90±0.00, crude fibre 11.38±0.04, ether extract 52.40±3.11, crude protein 8.69±0.01 and...

Author(s): Okonkwo, Chibuzor Onyinye and Ozoude, Uzumma Juliet

October 2015

Enhanced L-citrulline in parboiled paddy rice with watermelon (Citrullus lanatus) juice for preventing Sarcopenia: A preliminary study

Aging related muscle loss and sarcopenia are public health problems. The objective of this study was to investigate the potential of rice parboiled with watermelon juice as a source of L-citrulline and as a means of slowing or preventing sarcopenia. In the western and industrialized countries, preventive and curative treatments for sarcopenia include physical exercise, pharmacological approach and dietary...

Author(s): Mamadou SADJI, Penelope M. PERKINS-VEAZIE, Ndeye Fatou NDIAYE, Djibril TRAORE, Guoying MA., Cheikna ZONGO, Yves TRAORE, Mohamadou Diop SALL and Alfred TRAORE  

September 2015

Moringa oleifera: An underutilized tree in Nigeria with amazing versatility: A review

This article aimed to review the potential of Moringa oleifera tree, emphasizing its nutritional applications for humans, industrial uses and its propagation methods, as not everyone knows the enormous benefits it has. It is an exceptionally nutritious vegetable tree with a variety of potential uses. The tree is considered one of the world’s most useful trees, as almost every part of the tree can be used for food,...

Author(s): S. G. Zaku, S. Emmanuel, A. A. Tukur and A. Kabir

September 2015

Drying by spray drying in the food industry: Micro-encapsulation, process parameters and main carriers used

The process of spray drying consists of the transformation of a product in fluid form to the solid state in the form of powder. This is done through the dispersion of droplets from the product inside a chamber, in contact with hot air. In this process, substances known as carriers or encapsulating agents can be added, aiming at facilitating or even allowing the drying of certain products. The objective of this review...

Author(s): Samantha Serra Costa, Bruna Aparecida Souza Machado, Adriana Regina Martin, Fabio Bagnara, Sandro Andre Ragadalli and Aline Rabello Costa Alves

September 2015

Antioxidant properties of seven wild edible mushrooms from Tanzania

Consumption of mushroom has increased remarkably because of their desirable aroma, taste and high nutritional content. Wild edible mushrooms (WEM) are well known for their nutritious and antioxidant properties. This study was conducted to measure and compare the antioxidant activity, total phenolic content (TPC) and total flavonoid content (TFC) of six WEM from selected indigenous Tanzanian forests and one domesticated...

Author(s): Hussein J. M., Tibuhwa D. D., Mshandete A. M. and Kivaisi A. K.

September 2015

Essential mineral content of common fish species in Chanoga, Okavango Delta, Botswana

Developing countries remain overwhelmed by nutritional problems caused mainly by poverty, natural disasters and political instabilities. The aim of this study was to determine essential mineral content of some common fish species in the Okavango Delta, Botswana and assess their potential in enhancing mineral intake. Atomic Absorption Spectrometry was used for determination of Ca, Mg, Fe, Zn, Cu, Mn; flame photometry for...

Author(s): O. Mogobe, K. Mosepele and W. R. L. Masamba

September 2015

Effect of thermal treatment on phenolic content, antioxidant, and α-amylase inhibition activities of Moringa stenopetala leaves

Moringa stenopetala is a socioeconomic valued tree that is widely available and cultivated in Southern part of Ethiopia. The leaves have been traditionally used as a food source with high nutritional and medicinal values. The present work was carried out to evaluate the effect of thermal treatment on the total phenolic content, total flavonoid content, antioxidant activities and α-amylase inhibition of aqueous...

Author(s): Daniel Assefa, Engeda Dessalegn and Chetan Chauhan

August 2015

Improving the nutritional value of traditional finger millet porridges for children aged 7-24 months in Bujenje County of Western Uganda

Child malnutrition is a major problem in Western Uganda where finger millet porridges are commonly used as complementary foods. This study aimed at improving the nutritional value and safety of finger millet porridges using Moringa oleifera, Cucurbita maxima and lactic acid fermentation. Proximate analysis, iron, zinc and vitamin A contents of composite flours was done according to AOAC methods while agar diffusion...

Author(s): Barugahara Evyline Isingoma, Mbugua Samuel, Karuri Edward and Gakenia Maina

August 2015

Toxic trace elements in different brands of milk infant formulae in Nairobi market, Kenya

World Health Organization (WHO) among other health agencies recommends exclusive breast feeding during the first six months of infancy. However, Infant formula milk (IFM) has been increasingly used as a breast milk substitute due to maternal occupation, death and illness. The product has been associated with infant health complications and even deaths due to its contamination with aluminum (Al), cadmium (Cd), lead (Pb)...

Author(s): Odhiambo, V. O., Wanjau, R., Odundo, J. O. and Nawiri, M. P.

August 2015

Assessment of essential trace elements in selected food grains, herbal spices and seeds commonly used in Kenya

Trace elements are essential in preserving good health and body immunity to diseases. The study was undertaken to determine the levels of chromium (Cr), vanadium (V), selenium (Se) and zinc (Zn) in herbal spices, food grains and edible seeds commonly used in Kenya. The levels of elements were determined using atomic absorption spectroscopy (AAS). The herbal spices, food grains and seeds considered in this study included...

Author(s): Muchemi G. N., Wanjau R. N., Murungi I. J., and Njue W. M.

August 2015

Effects of incorporation of cassava flour on characteristics of corn grit-rice grit-chickpea flour blend expanded extrudates

A rice grit-corn grit-chickpea flour blend was used as a model feed system for extrusion. Response surface methodology was used to study the effects of level of incorporation of cassava flour in feed composition (5-25%), feed moisture (12-16%), screw speed (1000-1400 rpm) and barrel temperature (80-120°C) by using a single screw extruder. Among the independent variables, feed moisture was found to be the most...

Author(s): Yadav K. C., Pashupati Mishra, Pramesh K. Dhungana, Ranjit Rajbanshi, Ghanendra Gartaula and Sushil Dhital

July 2015

Chemical composition and fatty acid profile of kernels from different Brazilian cashew tree genotypes

Kernels from nine cashew tree genotypes were characterized with respect to their chemical composition and fatty acids profile, peroxide value and free fatty acids content of the extracted oil. Their proximate composition ranged from 2.69 to 8.37% for moisture, 17.50 to 24.49% for proteins, 39.88 to 47.10% for lipids, 27.14 to 34.94% for total carbohydrate and 2.74 to 4.14% for ash. The amounts of free fatty acids in the...

Author(s): Janice Ribeiro Lima⊃, Ana Carolina de Oliveira Nobre⊃, Hilton Cesar Rodrigues Magalhaes⊃ and Raimundo Nonato Martins de Souza⊃

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