African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 904

AJFS Articles

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

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

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

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.

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.

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

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.

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

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.

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

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

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

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.

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

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

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.

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

October 2016

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

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

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

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

October 2016

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

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

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.,

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.

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

September 2016

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

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

September 2016

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

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

September 2016

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

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

September 2016

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

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

September 2016

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.

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

August 2016

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

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

August 2016

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

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

August 2016

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  

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

July 2016

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

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

July 2016

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

Sensory evaluation of extruded quality protein maize-based supplementary foods

July 2016

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

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

June 2016

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

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

May 2016

“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

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