African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 919

AJFS Articles

Effect of storage methods on the nutritional qualities of African Catfish Clarias gariepinus (Burchell, 1822)

July 2017

The aim of this study was to evaluate the effect of storage methods on the nutritional qualities of African Catfish (Clarias gariepinus). Fresh fish samples were obtained from Johnybeth Farm, Ilesa, Nigeria. Fish specimens were divided into two equal parts. One part was stored fresh in a freezer at -6°C the other was smoked at 65 ± 5°C until equilibrium moisture content was attained, and was further...

Author(s): John Alaba Victor Famurewa, Ogheneughwe Godwin Akise and Temitope Ogunbodede

Chemical compositions of traditional alcoholic beverages and consumers’ characteristics, Ethiopia

July 2017

Commercially available home brewed alcoholic beverages of Areki and Tej from Addis Ababa and other regional cities of Ethiopia were analysed for alcohol concentration, methanol level and other additives. Surveys were also carried out on the rate of alcoholism and the socio-demographic characteristics of the consumers. The chemical properties of the sampled beverages showed that home distilled Areki and fermented Tej...

Author(s): Dersehilign Awegichew Teshome, Matthias Rainer, Jean-Christophe Noel Gerhard Schüßler Dietmar Fuchs, Harald R. Bliem and Bonn K. Günther

Effect of Mucuna species (Mucuna pruriens var. pruriens) flour and protein concentrate on quality of beef sausages

July 2017

This study aimed at substituting animal proteins by Mucuna flour and protein concentrate in beef sausage. Mucuna pruriens var pruriens grains were first transformed into flour (500 µm) from which the protein concentrate was obtained. The extraction process was done in an aqueous medium at pH 4.5. Following the characterization of the flour and protein concentrate, 5 sausages samples (3 units per sample) with...

Author(s): P. Djodjio Djouka, P. D. Mbougueng and N. Njintang Yanou

Evaluation of the storage stability of pineapple products processed by small and medium scale processing enterprises in Rwanda

June 2017

This study aimed at evaluating the effect of storage time on the stability of pineapple products processed by small and medium scale processing enterprises (SMEs) in Rwanda stored at ambient (21 to 25°C) temperatures. Physico-chemical quality characteristics (pH, moisture, fibre, ash, total soluble solids, titratable acidity, sucrose, reducing sugars, total sugars and ethanol) of the sample products were analysed....

Author(s): Christine Mukantwali,Henry Laswai, Bendantunguka Tiisekwa, Simeon Wiehler, Daphrose Gahakwa and Bellancile Uzayisenga

Bacterial contamination of ready-to-eat meats vended in highway markets in Uganda

June 2017

Ready-to-eat (RTE) meats are products sold to consumers which do not require significant further processing except re-heating or completion of cooking process. These meats may constitute a likely potential hazard to human health due to non-compliance with food safety regulations by food handlers. This study was aimed at evaluating the bacteriological safety of RTE roasted meats sold by selected food vendors in Lukaya...

Author(s): Ananias Bagumire and Roland Karumuna

Nutritional value of a dietary supplement of Moringa oleifera and Pleurotus ostreatus

June 2017

Moringa oleifera and Pleurotus ostreatus are widely used as food or food supplements. They are demonstrated to have many beneficial effects on nutritional status and human health. The aim of the present study was to evaluate the nutritional value of M. oleifera and P. ostreatus mixture in specific proportions. The mushroom species was cultivated at the Mushroom Biotechnology Laboratory and M. oleifera at the botanical...

Author(s): F. Corka Kane,, L. Souk Tounkara,  D. Kimassoum,, M. Guewo-Fokeng, A. Tahir Diop and Wilfred F. Mbacham,

Effect of storage on lutein levels of smooth cayenne (Ananas comosus) grown in different counties of Kenya

June 2017

Epidemiological studies have repeatedly shown the apparent association between high fruit intake and lower incidence of chronic degenerative diseases. The chemo protective properties of fruits have been partly attributed to the antioxidants including phenolic compounds and carotenoids. With respect to the latter, no information is available for the smooth cayenne; a common variety of Ananas comosus grown in various...

Author(s): Obumba M. O., Nawiri M. P. and Nyambaka H. N.

Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit

May 2017

Camu-camu fruits have high functional importance and great potential as food. Knowing and determining the nutrients present in its fruitsis crucial, in order to understand the relationship between consumption and human health. For this reason, the objective of this work was to evaluate qualitative attributes, such as organic acids content, antioxidant capacity and functional potential of different parts of camu-camu...

Author(s): Maria Luiza Grigio, Edvan Alves Chagas, Bala Rathinasabapathi, Pollyana Cardoso Chagas, Antonia Raniely Vieira da Silva, Sara Thiely Moreira Sobral and Railin Rodrigues de Oliveira

Quality assessment of oil from Parkia filicoidea (Mkundi) seeds

May 2017

Oil was extracted from Parkia filicoidea seed, an African locust bean seed locally known as Mkundi and its quality was determined in order to unravel its potential as source of edible oils in Malawi. The quality of the oil was determined by analysis of the iodine value, peroxide, saponification value, acid value, impurity percentage, colour and cloud point. The result showed that Mkundi seeds contain about 12.06...

Author(s): Davies Emmanuel Mweta and Peter Unique Magombo

Effect of aging on the physico-chemical and functional characteristics of maize (Zea mays L.) flour produced by a Company at Maroua (Far North of Cameroon), during storage

May 2017

The effect of aging on the physicochemical and functional properties of maize (Zea mays L) flour produced in Maroua (Far North-Cameroon) during storage, were investigated using standard analytical methods. The samples underwent natural (37°C) and accelerated (50°C) aging and packed in aluminum sachets. The results show that dry matter, starch and protein varied significantly (p<0.05) with the storage time and...

Author(s): Kagouanbe Palouma Benjamin, Goudoum Augustin, Aboubakar, Abdou Bouba Armand and Mbofung Carl Moses

Enrichment of traditional maize snack (Kokoro) with moringa (Moringa oliefera) leaf and soybean

May 2017

Kokoro, a local maize snack was made from white maize (W) flour and supplemented with Moringa oliefera leaf (M) and defatted soybean (S). WMS0 (100:0:0%), WMS1 (90:10:0%), WMS2 (90:0:10%), WMS3 (90:5:5%), WMS4 (90:7.5:2.5%), and WMS5 (90:2.5:7.5%) were carried out in triplicates. Kokoro was produced by deep frying in hot refined vegetable oil. The proximate composition, vitamin content and phytochemicals composition...

Author(s): Ewulo T. O., Oluwalana I. B., Ewulo B. S. and Awolu O. O.

Prevention and treatment of different health problems by common people’s diet (Haleem)

April 2017

Malnutrition is the major problem in many countries of the world including Pakistan. Due to inadequate macro and micro nutrients, prevalence of diseases is increasing day by day. Haleem is a common diet that can be used by people of all age group. It is prepared by different methods and consists of Lens culinaris L., Hordeum vulgare L., Phaseolus vulgaris L., Vigna mungo L., Vigna radiate L., Cicer arietinum L., Oryza...

Author(s): Ghazala H. Rizwani, Khizar Abbas, and Hina Zahid

Fortification of hotcakes from edible flour of non-toxic Mexican Jatropha curcas L.

April 2017

The Jatropha flour is a promising source of protein in the fortification of various foodstuffs made from wheat and corn. The objective was to evaluate the use of non-toxic or edible J. curcas flour at different percentages (5, 10, 15 and 20%) in combination with wheat flour to make hotcakes. Whole and defatted J. curcas flour presented values of moisture between 4.5 and 6.8%, nutritional protein 23.5 and 54.0%, lipids...

Author(s): Jorge Martinez Herrera, Elizabeth Arguello García, Odilón Sanchez Sanchez and Ofelia Andrea Valdés-Rodríguez

Traditional butter and ghee production, processing and handling in Ethiopia: A review

April 2017

In this review, traditional methods of processing, handling and indigenous preservation techniques of butter and ghee were assessed. In Ethiopia, butter and ghee processing are the responsibility of women. Traditional butter and ghee making in Ethiopia are based on indigenous knowledge using local materials and methods. Butter is made by churning naturally fermented milk. Butter is a raw material for ghee making....

Author(s): Alganesh Tola Gemechu and Yetenayet Bekele Tola

Fortification of kununzaki drink with cocoa powder

April 2017

The aim of this work is to improve the nutritional properties of kununzaki drink with the addition of cocoa powder and also increasing the utilization of cocoa powder because of its antioxidants activities (anti-ageing). Kununzaki was prepared using sorghum as the base and supplemented with cocoa powder as varied levels. The most preferred sample (80/20%) was chosen following sensory evaluation for further analysis. The...

Author(s): Abidoye Olawumi Abidemi, Taiwo Kehinde and Adeniran Hezekiah  

Factors associated with poor food safety compliance among street food vendors in the Techiman Municipality of Ghana

March 2017

This study assessed various factors associated with poor compliance of street food vendors to safety measures in the Techiman Municipality with emphasis on the World Health Organization’s five keys to safer food policy. Two sets of questionnaires were designed to collect data from 150 respondents (140 food vendors and 10 officials of the Environmental Health and Sanitation Agency) in the Techiman Municipality....

Author(s): Akuu Joshua Amaami, Danyi Dominic and Dapaah Collins

Effect of extraction techniques on the quality of coconut oil

March 2017

Coconut oil (Cocos nucifera L.) has a unique role in the diet as an important physiologically functional food. The health and nutritional benefits that can be derived from consuming coconut oil have been recognized in many parts of the world for centuries. The aim of this study was to compare the quality parameters of coconut oil under different common extraction techniques. Six different techniques of coconut oil...

Author(s): Nurah Tijani Oseni, WMADB Fernando, Ranil Coorey, Isona Gold and Vijay Jayasena

Antioxidant potential use of bioactive peptides derived from mung bean hydrolysates (Vigna Radiata)

March 2017

The antioxidant activity of bioactive peptides obtained from hydrolyzed mung bean (Vidna radiata) grown in Espinal Tolima was evaluated. Alkaline hydrolysis was performed with 1 N NaOH. Mung bean protein concentrate obtained was 82%. The enzymatic hydrolysis was performed using a randomized block design, with commercial enzymes: Alcalase®, trypsin® and Flavourzyme®. The kinetics of the hydrolysis degree (DH)...

Author(s): Carlos M. Guerra A., Walter Murillo and  Jonh J. Méndez A.

Effect of processing on proximate and mineral composition of black climbing (P. coccineus L.) bean flour

March 2017

The objective of this study was to determine the effect  processing on proximate and mineral compositions of raw and processed seeds of black climbing bean “hepho” (Phaseolus coccineus L.). The experiment was conducted on raw, dehulled and undehulled black climbing bean flour. The processing techniques employed were traditional (TC) and pressure cooking (PC), while the raw sample served as control. The...

Author(s): Mengistu Tadesse Mosisa

Nutritional, functional and sensory attributes of jam from velvet tamarind pulp

February 2017

Velvet tamarind pulp of Dialium guineense have been used as medicinal remedies, as source of vitamin C and as flavour in snacks and non-alcoholic beverages. The nutritional, functional and sensory attributes of velvet tamarind pulp jam was assessed. Proximate, mineral profiles, beta-carotene, riboflavin, niacin, thiamin, ascorbic acid and phytochemical profiles in jam samples were determined. Sensory evaluation of the...

Author(s): Okudu, H.O., Umoh, E. J. , Ojinnaka, M.C and Chianakwalam, O. F.

Oxytetracycline residue levels in beef in Dodoma region, Tanzania

February 2017

Antibiotic residues in food of animal origin pose a threat to both human and animal’s health due to an increasing level of resistant strains of pathogenic bacteria to a wide range of antibiotic drugs. A cross-sectional study was conducted to assess the levels of oxytetracycline (OTC) residues in raw beef in Dodoma region, Tanzania. The OTC levels were determined by using liquid chromatography-mass spectrometry...

Author(s): Frida Mgonja, Resto Mosha, Faith Mabiki and Kennedy Choongo

Process development, sensory and nutritional evaluation of honey spread enriched with edible insects flour

February 2017

The study was aimed at improving existing methods of processing of, commonly consumed insects in Lango sub region of Northern Uganda to enhance consumption and improve the nutrition of the people. Insects (crickets, soldier and winged termites) flour processed by either pan frying or boiling followed by sun drying was substituted into honey. The resulting spreads were evaluated by fifty panelists to screen for...

Author(s): Jolly Akullo, Jacob Godfrey Agea, Bernard Bonton Obaa, James Okwee Acai and Dorothy Nakimbugwe

Spontaneously fermented kenyan milk products: A review of the current state and future perspectives

January 2017

Many spontaneously fermented milk products are produced in Kenya, where they are integral to human diet and play a central role in enhancing food security and income generation. Some of these products have demonstrated therapeutic and probiotic effects although recent reports have linked some to death, biotoxin infections, and esophageal cancer. These products are mostly processed from poor quality raw materials under...

Author(s): John Masani Nduko, Joseph W. Matofari, Zacchaeus Okoth Nandi and Moses Barasa Sichangi

Nutritional composition of Meristotheca senegalense (Rhodophyta): A new nutrient source

January 2017

Macroalgae are used in diverse global regions. Meristotheca senegalense J. Feldmann, a macroalga species found in a Senegalese bay, was the subject of this study focusing on the chemical and mineral composition. The present study was done in order to evaluate the potential of this macroalgal resource for biomass development and contribution to the economy in Senegal. The results of this study showed that M. senegalense...

Author(s): Bodian Moussa Yagame, Ayessou Nicolas Cyrille Mensah, Cissé Mady, Ndiaye Cheikh and Kandioura Noba

Sensory quality of orange-fleshed sweetpotato cultivars as affected by curing and household-level storage methods

January 2017

A 2×2×3 factorial design was used to investigate the effect of two orange-fleshed sweetpotato cultivars, three curing treatments and two homestead storage methods on the general appearance, finger-feel firmness, sweetness and overall acceptability of boiled roots. The cultivars were Apomuden and Nane, and the two homestead storage methods were the sand box and the heap storage. In-ground curing (dehaulming)...

Author(s): Richard A. Atuna, Francis K. Amagloh, Edward E. Carey and Jan W. Low

Nutrient composition of cat’s whiskers (Cleome gynandra L.) from different agro ecological zones in Malawi

January 2017

The aim of the present study was to determine the nutrient composition of Cleome gynandra L. Nutrient content determination of C. gynandra was limited in the previous studies done in Malawi. C. gynandra is a readily available vegetable used for relish and medicine. The study was done from February to March 2014. Nutrient analysis was done on C. gynandra. L. leaf samples collected from different agro-ecological zones in...

Author(s): Harris Jinazali, Beatrice Mtimuni and Eric Chilembwe

Starch and modified starch in bread making: A review

December 2016

Starch is an important source of energy in human nutrition. It is also widely used as a processing aid in several food and non-food industries. Starch in wheat flour contributes to the development of optimal bread crumb and crust texture. It is also responsible for physical deterioration of bread quality through staling. Starch is mainly extracted from starch-rich plants such as cereals, root and tuber crops and legume...

Author(s): Calvin Onyango

Physicochemical and sensory characteristics of pepper oil sauce prepared from perilla oil

December 2016

Pepper oil sauce or ‘rayu’, is one of the most famous traditional condiments in Korea, Japan and China. Generally, it is prepared using edible oil from soybean, corn among others. Since perilla possesses high amount of omega-3 polyunsaturated fatty acids, the objective of the present study was to investigate the quality characteristics of pepper oil sauces prepared using perilla oil. The quality...

Author(s): Hye-Ryun Kim, Sanjeev Kumar Dhungana, Il-Doo Kim and In-Joo Park

Evaluation of drying methods on the content of some bio-actives (lycopene, β-carotene and ascorbic acid) of tomato slices

December 2016

Tomato (Solanum lycopersycum L.) is one of the most important vegetables worldwide. As it is a relatively short duration crop and gives a high yield, it is economically attractive. Thus, the objective of this study was to evaluate the effect of drying method on the quality of the dried tomatoes based on three parameters viz; lycopene, ß-carotene and ascorbic acid contents. Thirty-six kilograms of tomatoes were...

Author(s): Hussein, J. B., Sanusi, M. S. and Filli, K. B.,

Evaluation of some nutritional and physicochemical properties of camel meat originating from Chad

December 2016

Camel meat presents high protein content. It is rich in vitamins and low levels of fat, globally comparable and similar to bovine meat. World production of camel meat has been regularly increasing, mainly in the Central African sub-region doubling during the past two decades. The purpose of this study was to investigate and evaluate some physicochemical and nutritional properties of camel meat by gender and age groups....

Author(s): D. Kimassoum,, N. M. Bawe, D. Nadjilem, A. M. Nji, A.Tidjani, R. N. Bughe  and W. F. Mbacham,

Comparative evaluation of mineral compositions of green leafy vegetables consumed in South Eastern Nigeria

December 2016

Ten green leafy vegetables commonly consumed in South East, Nigeria were analysed for mineral composition. The presence of Fe, Cu, Zn, Cr and Mn were analysed using Atomic Absorption Spectrophotometry, Ca and Mg were analysed by the Versenate EDTA complexometric method, K and Na were analysed by Flame Photometery, total nitrogen was analysed by semi-micro Kjeldahl distillation and P was analysed by the Vanado Molybdate...

Author(s): Ogbuji C. A., Ndulaka J. C. and David-Chukwu N. P.

Chemical composition, functional and sensory properties of maize-based snack (Elekute) enriched with African oil bean seed (Pentaclethra macrophylla benth)

December 2016

This research work was carried out to evaluate the physicochemical properties of Elekute enriched with African oil bean seed. Elekute (a maize-based snack in West Africa) was substituted with oil bean seed in the ratio 90:10, 80:20, 70:30 and 60:40 with 100% Elekute as control. Results revealed higher protein content with increased substitution (highest was 23.14% in 60:40). Mineral composition as well as the phytic...

Author(s): Lawal Oluranti Mopelola and Enujiugha Victor

Indigenous technical knowledge and formulations of thick (ugali) and thin (uji) porridges consumed in Kenya

December 2016

Thick (ugali) and thin (uji) porridges are important sources of nutrients for millions of Kenyans. They are made from unblended or composite flours of cassava and whole milled maize, finger millet or sorghum. Ugali is eaten as a main meal at lunch or dinner whereas uji is taken as a refreshing drink any time of the day. Uji is also an important complementary food for children. In addition, some formulations of ugali and...

Author(s): Wanjala, W. G., Onyango, A., Makayoto, M. and Onyango, C.

Biochemical properties of three lactic acid bacteria strains isolated from traditional cassava starters used for attieke preparation

November 2016

Variable sensorial quality of attieké (a fermented cassava product like couscous) is mainly due to different types of artisanal starters used for fermentation of cassava dough. Biochemical properties of eleven lactic acid bacteria identified as Lactobacillus plantarum strains isolated from these traditional cassava starters were evaluated in vitro. Three of these isolates (Lp 210, Lp 140 and Lp 19) presented...

Author(s): Krabi Ekoua Regina, Assamoi Allah Antoine, Ehon Ayawovi Fafadzi, Amani N’guessan Georges, Niamké Lamine Sébastien, Cnockaert Margo, Aerts Maarten and Vandamme Peter

Determinants of seasonal food insecurity in the ‘green famine’ belt of Ethiopia: The case of households in Belo-jiganfoy District, Benishangul-gumuz region

November 2016

Despite enormous body of literature on household food insecurity and its determinants in the non-green belt of Ethiopia, such a research is scanty or nonexistent in the ‘green famine’ belt.  The objective of this study was to examine factors determining household food insecurity in the ‘green famine’ belt of Ethiopia. Logistic regression model was employed to analyze the data collected...

Author(s): Guyu F. D. and Muluneh W.

Quantification of inositols in Jatropha curcas L. of different provenances from Mexico

November 2016

The plant, jatropha has attracted worldwide attention for its high oil content. The use of high performance liquid chromatography (HPLC) to separate and quantify, for the first time, the phytic acid (inositol hexaphosphate) and lower inositol phosphates (tri-, tetra- and penta-phosphates; IP6, IP5, IP4 and IP3) in toxic and non-toxic (NT) Jatropha curcas seeds from different locations in Mexico was proposed. There are...

Author(s): Jorge Martinez Herrera, Elizabeth Arguello García, Cristian Jimenez Martinez, Gloria Davila Ortiz, Mercedez Muzquiz Mercedez. Martin Pedrosa and Alejandro Varela Sandin

Vitamin A losses in a commercial food supply chain of fortified vegetable cooking oil and maize flour: A case from Malawi

November 2016

Vitamin A levels were analyzed in fortified vegetable cooking oil and maize flour through a commercial food supply chain, from the production line to selected retail outlets using standard procedures over different times of exposure to sunlight. Samples from the production line acted as controls. In all the cases, vitamin A levels decreased at various stages of the supply chain with the least retention in products sold...

Author(s): Ulemu K. Chimimba, Ishmael B. M. Kosamu and Lawrence Muhamba

Analysis and identification of the volatile compounds in melon-bitter leaf soup

November 2016

Melon-bitter leaf soup is one of the most widely consumed soup delicacies across West Africa, owing to its unique and distinct flavour. The aim of this study therefore was to identify volatile compounds in this soup, thus establishing a critical baseline for further work. Melon-bitter leaf soup was prepared according to standard method. Functional groups of chemical moieties in the soup were obtained using Fourier...

Author(s): Opeyemi Oyekunke Olabode and Gibson Lucky Arueya

Chemical, functional, rheological and sensory properties of amaranth flour and amaranth flour based paste

November 2016

Amaranth flour was prepared from amaranth grains, and the chemical, functional and rheological properties were investigated by standard methods, as well as the sensory attributes of the resulting amaranth flour based paste. The results of the proximate composition showed that amaranth flour has a protein content of 14.60%, crude fat content of 8.28%, ash content of 1.87%, total carbohydrate of 71.09% and a food...

Author(s): Tanimola A. R., Otegbayo B.and Akinoso R.

Acceptance and integration of biofortified vitamin A maize into common diets

November 2016

Micronutrient deficiency ranks high as one of the public health challenges facing developing countries. Muti-faceted approaches have been put in place to reduce the impact of this problem, and among them is the promotion and dissemination of staple crops bred to deliberately have higher levels of selected micronutrients like vitamin A. In the Northen part of Zambia, HarvestPlus, working with other partners has been...

Author(s): Kelvin Mulungu

Overview of dairy processing and marketing in East African dairy value chains: Opportunities and challenges

November 2016

Worldwide, the dairy sector is one of the fastest growing productive sectors. The global sector growth in the decade 2011 to 2020 is projected to be higher than that experienced in 2000 to 2010, mainly due to expected robust growth in developing countries. Global milk production in 2014 stood at about 800 million metric tons. India is the global leader in milk production accounting for 16% of output, with the USA coming...

Author(s): Michael N.I. Lokuruka

Evaluation of dry matter, starch and beta-carotene content in orange-fleshed sweet potato (Ipomoea batatas L.) genotypes tested in three agro-ecological zones of Malawi

November 2016

Evaluation of dry matter, starch, beta-carotene content and stability of eight orange-fleshed sweet potato genotypes was conducted at Bunda College in Malawi. Genotypes LU06/0527, LU06/0252, LU06/0428, LU06/0299, LU06/0258, BV/009, Kenya and Zondeni were evaluated. The genotypes were grown in three agro-ecological zones of Malawi namely Maseya in Chikhwawa District representing low altitude areas with hot climate; Bunda...

Author(s): D. M. Kathabwalika, E. H. C. Chilembwe and V. M. Mwale

Volatile compound analysis of the leaves and seeds of Piper guineense using gas chromatography-mass spectrometry (GC-MS)

November 2016

The volatile compounds in the leaves and seeds of Piper guineense plant from South East Nigeria, were investigated using gas chromatography-mass spectrometry (GC-MS). The analysis was carried out to identify the compounds responsible for the characteristic flavor of the flavouring spices. A total of thirty-three volatile constituents were identified in the leaves and seeds of Piper guineense using GC-MS. The major...

Author(s): Ojinnaka, M. C., Ubbor, S. C., Okudu, H. O. and Uga, U.

Hygienic practices and critical control points along the milk collection chains in smallholder collection and bulking enterprises in Nakuru and Nyandarua Counties, Kenya

November 2016

Dairy value chains link the actors and the activities involved in delivering milk and milk products from production to the final consumer. In every activity, the product increases in value from production, transportation, processing, packaging and storage. The study was designed to evaluate some hygienic practices along the value chain and develop the quality control system (CCPs) in the smallholder supply chain in...

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

Nutritive values of some non-conventional leafy vegetables and scarcity food plants of north east India

November 2016

Biochemical analysis was made for major nutritional components of eight non-conventional leafy vegetables and scarcity food plants of north east india, most of which occur in the wild. Crude protein content varied from 12.24 to 28.80%. Total carbohydrate varied from 5.35 to 18.80%. Lipid content was found to be low and varied from 2.06 to 6.16%. Total mineral content in the form of ash were found to be impressive and...

Author(s): Chandra K. S., Dimple Gogoi, Gautam K. H. and Handique A. K.

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

October 2016

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

The role of nutraceuticals, functional foods and value added food products in the prevention and treatment of chronic diseases

October 2016

The interest in phytochemicals found in plant foods as bioactive components of the diet has expanded in the last few years. This is because they have been linked with the prevention or reduced progression of many chronic diseases, such as cardiovascular disease, cancer and degenerative diseases. Oxidative stress, which could bring about oxidative damage to DNA, protein and lipids has been found to be a major factor in...

Author(s): Olaiya C. O., Soetan K. O. and Esan A. M.

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

October 2016

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.,

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

October 2016

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

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

October 2016

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

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