African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 808

AJFS Articles

May 2015

Genetic variation of biochemical characteristics of selected sorghum varieties from East Africa

A total of 30 sorghum varieties from East Africa were analysed for their biochemical characteristics. The objective was to ascertain the extent of the genetic diversity underlying their biochemical and physiological characteristics that included starch (%), amylose (%), amylopectin (%), proteins (%), tannins (mg/100 ml), yield (Kg/ha) and height (cm). The principal component analysis (PCA) showed that the first two...

Author(s): Kiprotich Felix, Erick Cheruiyot, Charles M. Mwendia, Wachira N. Francis and Paul Kimani

May 2015

Production and evaluation of organoleptic characteristics of fruit juice and low-sugar pulp of Behbahan variety dates of Kasi and Kabkab

The purpose of this study was the production of high-value date syrup and low sugar powdered pulp and evaluation of its organoleptic characteristics. In this study, first, 100 g date were weighted and after disinfection, cleaning and removing of wastes and crushing, were mixed in 300 mL of boiling water for 20 min and then dates syrup were obtained by filter.  The low sugar pulps were weighted. Next, the...

Author(s): Ali Aberoumand

May 2015

Nutritional suitability of bred sorghum (Sorghum bicolor) accessions from East Africa

In many semi-arid and tropical areas of the world especially in sub Saharan Africa, sorghum is a staple food grain and has great potential to be used in various industries. Thirty sorghum highland and open pollinated varieties were analysed for their biochemical and physiological characteristic to determine their industrial suitability and breeding impacts. The results show that sorghum varieties have the capability to...

Author(s): Kiprotich Felix, Mwendia M. Charles, Cheruiyot K. Erick and Wachira N. Francis

May 2015

Effect of paddy storage and processing parameters on quality of Ofada rice in the production of ready to eat flakes

Effect of paddy storage duration and processing parameters (soaking time, parboiling temperature and drying temperature) were optimized using response surface methodology for the production of ready to eat Ofada rice flakes which serves as alternative mean of harnessing its potential. There exist significance differences at p<0.05 for all the parameters except carbohydrate and metabolizable energy. The quadratic...

Author(s): Oludare Olumuyiwa Adekoyeni, Rahman Akinoso and Akintunde Stephen Fagbemi

May 2015

Microstructure formation and rheological properties of bread containing medium-chain triacylglycerols (MCT) and its comparison with long-chain triacylglycerols (LCT) and butter containing bread

The microstructure formation and rheological properties of bread containing medium-chain triacylglycerols (MCT) were investigated in comparison with long-chain triacylglycerols (LCT) and butter. Baked breads absorbed moisture in storage, and consequently water activity (aW) decreased, reaching an equilibrium after eight days; the aW of LCT bread was 0.61. In contrast, the MCT and butter breads showed aW of 0.76 and...

Author(s): Toshiyuki Toyosaki, Michio Kasai , Yasuhito Konishi and Yasuhide Sakane

May 2015

Nutritional contents of Balanites aegyptiaca and its contribution to human diet

Wild edible plants are used as food and energy sources. However, their uses are not as the potential inherent in the resources. Balanites aegyptiaca is a multipurpose species in semiarid areas including Ethiopia. Hence, quantitative nutrition study in specific habitat is essential for sustainable use of the species. Composite fruits sample of B. aegyptiaca was collected from six areas of east Shewa, Ethiopia for...

Author(s): Debela Hunde Feyssa, T. J. Njoka, Zemede Asfaw and M. M. Nyangito

May 2015

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

The retention of nutrient components of fruit juices during processing is an important criterion to produce better quality fruit products. Stability of nutrient components during processing vary from product to product and processing methods. Information about kinetic study of particular nutrient component under different processing conditions would enable to optimize processing parameters for better quality...

Author(s): Yetenayet B. Tola and Hosahalli S. Ramaswamy

May 2015

Quality of beef, chevon and mutton at Hawassa, Southern Ethiopia

The study was conducted to study meat quality of beef, chevon and mutton consumed at Hawassa city in Southern Ethiopia. Purposive sampling technique was used to collect information from butcheries. From each sub cities, 15 butcheries were selected randomly for the purpose thus, a total of 45 sample butchers were used. From longissimus dorsi muscle, sample of beef, chevon and mutton were taken and analyzed for the study....

Author(s): Tsegay Lijalem, Mohammed Beyan and Sandip Banerjee

April 2015

Review on lactic acid bacteria function in milk fermentation and preservation

This review was conducted to find out the main function of lactic acid bacteria in milk fermentation and preservation. Lactic acid bacteria (LAB) are a group of Gram-positive, non-spore forming, cocci or rods, which produce lactic acid as the major end product during the fermentation of carbohydrates. LAB includes Lactobacillus, Lactococus, Streptococcus and Leuconostoc species. The presence of LAB in milk fermentation...

Author(s): Teshome Gemechu

April 2015

Understanding local fish consumption behavior in Laguna Lake watershed area, Philippines

In recent years, Laguna Lake has deteriorated significantly due to agricultural, domestic and industrial waste. This paper examines local residents’ fish consumption behavior in the Laguna Lake watershed area in the Philippines. The data utilized in this study was collected through the “LakeHEAD” household survey (n=389), conducted by the Research Institute for Humanity and Nature and University of the...

Author(s): Wuyun Gong, Ryo Sakurai, and Ryohei Kada

April 2015

Effect of age on physico-chemical, cholesterol and proximate composition of chicken and quail meat

A study to evaluate the effect of age on physico-chemical, cholesterol and proximate composition of chicken and quail meat was evaluated. One hundred poultry bird comprising of 50 chickens (Harco black) and 50 quail Japanese were randomly allocated based on a completely randomized design. Birds were kept for 20 weeks and fed with compounded feeds ad libitum, and at 4, 8, 16 and 20 weeks, 5 birds each were randomly...

Author(s): Fakolade P. O.

April 2015

Detection of some chemical hazards in milk and some dairy products

Chemical contaminants in milk comprise of hazardous chemicals that may be introduced during milking, dairy processing or packaging. They possess some hazards to humans who consume milk and other dairy products. Total of one hundred and fifty (150) samples were collected; thirty each of UHT milk, yogurt, soft, ‎hard and processed cheese.  The samples were analyzed to investigate the presence of some chemical...

Author(s): Karima M. F. Ahmed, Ragaa S. Hafez, Morgan, S. D. and Abeer A. Awad

April 2015

Effect of concentration of debittering agent on the mineral, vitamin and phytochemical contents of Lasianthera africana leafy vegetable

White variety of Lasianthera africana leaves were blanched in hot water (control) and in different concentrations (0.25, 0.50, 0,75, 1.00 and 1.25%) of unripe plantain peel ash solution for 3 min at 100°C, cooled, drained, oven dried (50°C) for 36 h. Then, raw leaf and all oven dried samples were analyzed for minerals, vitamins and phytochemicals. The raw leaf contained potassium (78.98±0.78 mg/100 g),...

Author(s): Ani, J. C. , Inyang, U. E. and Udoidem, I.

April 2015

Influence of smoking method on quality of traditional smoked Bonga shad (Ethmalosa frimbriata) fish from Lagos State, Nigeria

This study was carried out to assess the influence of smoking method on quality attributes of traditional smoked bonga shad fish. Fresh bonga shad fish (100 samples) and smoked bonga shad fish (100 samples) were collected from 20 different processing centres and the fresh samples were smoked with convectional smoking kiln as the control. Laboratory analyses were conducted and each batch was assessed for; proximate and...

Author(s): Adeyeye, S. A. O, Oyewole, O. B., Obadina, A. O. and Omemu, A. M.

April 2015

Antioxidant-mediated protective effect of hawthorn (Crataegus mexicana) peel extract in erythrocytes against oxidative damage

Hawthorn (Crataegus Mexicana) is a traditional fruit in Mexican gastronomy and is used to treat many ailments. Previous studies have shown that acetone extracts derived from hawthorn peel (HPE) possess a strong antioxidant activity in chemical and biological model systems in vitro, attributable to their polyphenolic content. The main objective of this study was to investigate the ability of HPE to protect erythrocytes...

Author(s): Banderas-Tarabay José Antonio, Cervantes-Rodríguez Margarita, Grada-Sánchez Miriam, Espíndola-Lozano Marlen, Cuevas-Romero Estela, Navarro-Ocaña Arturo and Méndez-Iturbide Daniel

April 2015

Particulating broiler feeds into forms and sizes for nutritional and economic benefits (part 1)

A study was conducted to examine the nutritional and economic effects of using mash, crumbs and pellet diets for broiler starter birds using Arbor Acre broilers chickens. The study examines the starter phase (0-28 days) of 288 Arbor Acre broiler chickens fed mash, 2 mm pellet size diet and feed crumbs. All diets had identical nutrients composition and the study was conducted under similar environmental conditions and...

Author(s): Fasuyi A. O. and Odunayo O. T.

April 2015

Effects of coffee processing technologies on physico-chemical properties and sensory qualities of coffee

The study aimed at comparing the effects of three coffee pulping methods on the physico-chemical properties and sensory qualities of coffee. The coffee cherries were processed by disc pulper, drum pulper and eco-pulper methods which varied on mode of operations and mucilage removal methods. The coffee parchment were dried to moisture content of 10 ± 1% and green coffee beans were evaluated for parameters...

Author(s): Kipkorir Richard Koskei, Muliro Patrick and Muhoho Simon

April 2015

Preliminary studies on the effect of shea kernel size on shea butter quality

The study was carried out between March, 2012 and January, 2013 at the University for Development Studies, Nyankpala campus, Ghana. The objectives of the study were to characterize farmer shea nut varieties to determine the physical and chemical characteristics of the shea nut butter and determine appropriate shea nut quality for the domestic market. The shea nuts were characterized as T1 (small nuts), T2 (medium nuts),...

Author(s): A. Abedin, A. H. Abubakari, Quainoo A. K., Chimsah F. A., Nyarko G., Mahunu G .K., Abagale F. K. and Addai G.

April 2015

Development and evaluation of egg based ready-to-eat (RTE) products in flexible retort pouches

Effect of retort (thermal) processing on the shelf life and safety of ethnic Indian food products namely egg curry and egg burji were investigated. Ready-to-eat egg products were packed in four layer laminated retort pouches and processed in a steam-air retort with overriding pressure. Time-temperature profile of thermal processing was determined and the same was used for heat penetration characteristics. The thermal...

Author(s): Kumar, R., George, J., Kumar, D., Jayaprahash, C., Nataraju, S., Lakshmana, J. H., Kumaraswamy, M. R., Kathiravan, T., Rajamanickam, R., Madhukar, N., and Nadanasabapathi, S.

April 2015

Bacteriological quality of garri sold in Owerri open markets, Imo state, Nigeria

Garri as popularly known in Nigeria is a general food consumed by most people in Nigeria. It could be eaten by reconstituting it with hot water, stirred to form a thick paste and eaten with soup or stew. It could also be taken dried or mixed with cold water and sugar/milk, as a snack. As a part of check mating the public health risk associated with this general dependence of the population on garri, the bacteriological...

Author(s): Egbuobi, R. C., Dike-Ndudim, J. N., Ojiegbe, G. C., Okorie, H. M., Nnodim, J. K. and Ogamka, A. I.

March 2015

Collection and evaluation of Roselle (Hibiscus sabdariffa L.) germplasm in Nigeria

In order to assess the genetic diversity of Roselle (Hibiscus sabdariffa L.) in Nigeria, a survey was undertaken to collect the germplasm of the crop. The survey cut across 56 towns and 20 villages in 17 states including the Federal Capital Territory (FCT). Sixty three (63) farmers were interviewed and 60 accessions of Roselle were collected from them. Results showed that 41.7% of these accessions were having green...

Author(s): Daudu, O. A. Y., Falusi, O. A., Dangana, M. C., Abubakar, A., Yahaya, S. A. and Abejide, D. R.

March 2015

Multivariate analysis of nutritional diversity of selected macro and micro nutrients in pearl millet (Pennisetum glaucum) varieties

Analysis on economically viable indigenous food cereals like pearl millet as alternative strategies to curb under nutrition and boost food security is of utmost importance to widen the essential nutrient sources for human beings. To contribute to this area, macro and micro nutrient analysis was carried out on 60 pearl millet genotypes. On each of the genotype, 7 biochemical parameters (starch, amylose, amylopectin,...

Author(s): Felix Kiprotich, Paul Kimurto, Paul Ombui, Bernard Towett, Lillian Jeptanui, Ojulong Henry and Nicholas Lagat

March 2015

Alphonso mango conservation through exposure to gamma radiation

Dispensation of fresh produce especially fruits through radiation, involves exposure to short wave energy to achieve a specific purpose viz. reduce the weight loss and extend the ripening. An experiment was carried out to study the effect of irradiation and storage conditions in Alphonso mango on physiological weight loss and ripening. The experiment was laid out in completely randomized block design with factorial...

Author(s): M. K. Yadav, N. L. Patel, D. P. Patel, Kirtibardhan and M. R. Parmar  

March 2015

Nutrients content, characterization and oil extraction from Acrocomia aculeata (Jacq.) Lodd. fruits

Proximate composition, physical and chemical analysis of the pulp, kernel and oils of Acrocomia aculeata (Jacq.) Lodd. were investigated. The macauba pulp and the kernel represented 49 and 6.25% of the mass of the whole fruit, respectively. The main components present in the pulp and kernel are lipids (23.62 and 46.96%) and fibers (13.89 and 15.81%). Furthermore, the mineral analysis showed that the kernel had more...

Author(s): C. H. Lescano, I. P. Oliveira, L. R. Silva, D. S. Baldivia, E. J. Sanjinez-Argandoña, E. J. Arruda, I. C. F. Moraes and  F. F. Lima

March 2015

Storage stability of tomato paste as influenced by oil-citric acid and packaging materials

Tomato pulp was concentrated by boiling at 90°C for 1 h. A mixture of 0.1% citric acid and 25 ml of vegetable oil were added to 100 g of the paste and packaged in aluminum foil (AF), low density polyethylene (LDP), plastic containers (PC) and stored under ambient temperature (30±0.1°C). Chemical analyses were carried out to determine pH, total solids, total acidity and refractive index as well as...

Author(s): Alakali Joseph, J. K. Agomuo, I. C. Alaka and J. Faasema

March 2015

Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health

Polycyclic aromatic hydrocarbons (PAHs) are widespread environmental contaminants representing an important group of carcinogens that have been detected in smoked fish. This work investigated the effect of fish smoking methods on dietary exposure to PAHs and potential risks to human health. The smoking methods considered accounted for differences in smoked catfish/solefish content of 16 PAHs. The results revealed...

Author(s): Kafeelah A. Yusuf, Lucy N. Ezechukwu, Kafayat A. Fakoya, Shehu L. Akintola, Julius I. Agboola, Titus O. Omoleye,

March 2015

Proximate, anti-nutrient and sensory properties of ogi, a millet based gruel supplemented with treated African oil bean (Pentaclethra macrophylla Benth.) seed flour

The proximate, anti-nutrient and sensory properties of millet ogi supplemented with treated African oil bean flour were evaluated. Millet ogi was produced using traditional method which involved soaking, wet milling, fermentation and drying. African oil bean seeds were decoated, roasted, fermented and defatted under controlled experiment. Flours obtained were substituted with millet ogi at 10 and 20% levels. The results...

Author(s): James S., Oloyede O. O., Ocheme O. B., Chinma C. E. and Agbejule, A. Y.

March 2015

A survey on existing practices adopted in Dambu production and utilization in some northern states of Nigeria

A survey was conducted in relation to the production process of dambu. Dambu is a staple food for the Fulanis and Hausas. A majority of the dambu dealers (42.7%) were less than 25 years old. A proportion of 78.7% of processors of dambu were females. The processors/consumers (37.4%) indicated that millet was the major raw material for dambu production. A significant difference (p = 0.01) existed among respondents on the...

Author(s): Agu, H. O., Badau, M. H., Abubakar, M. U. and Jideani, V. A.

March 2015

An investigation of the microbiological and physicochemical profile of some fish pond water within the Niger Delta region of Nigeria

The microbial profile of some concrete and earthen fish ponds within the Niger delta region was evaluated. The results of physico-chemical properties of the water samples showed that alkalinity values were significantly higher in concrete ponds (99.7±47.1 to 150±69.7) than (18±6.9 to 24±14.5 mg/L) in earthen ponds. Electrical conductivity values varied significantly between the ponds with...

Author(s): Njoku, O. E., Agwa, O. K. and Ibiene, A. A.

March 2015

Production and quality evaluation of flavoured yoghurts using carrot, pineapple, and spiced yoghurts using ginger and pepper fruit

Production and quality evaluation of plain yoghurt, spiced yoghurt (pepper fruit, ginger) and flavoured yoghurt (carrot and pineapple) were carried out being proximate composition, mineral analysis, microbiological analysis, organoleptic evaluation and statistical analysis. Results show significant (p<0.05) nutritional enhancement of the plain yoghurt by the addition of spices and flavourings. The mineral content of...

Author(s): Ihemeje, A., Nwachukwu, C. N. and Ekwe, C.C.

March 2015

Biopreservation of tomato paste and sauce with Leuconostoc spp. metabolites

The aim of this study was to evaluate 40 lactic acid bacteria (LAB) and 20 Bacillus strains isolated from the fermented tomato (Solanum lycopersicum) for their capacity to produce antimicrobial activities against several bacteria and fungi. The strain designed LBc03 has been selected for advanced studies. The supernatant culture of this strain inhibits the growth of Escherichia coli, Staphylococcus aureus and Aspergilus...

Author(s): Djadouni Fatima, Kihal Mebrouk and Heddadji Miloud

March 2015

Screening of antibiotics residues in beef consumed in Ouagadougou, Burkina Faso

The anarchic use of antibiotics for therapeutic purposes or as a growth factor in Burkina Faso’s breeding is the origin of their residues present in consumed meat. These antibiotics residues have health, technological and microbiological consequences. The objective of this first study is to highlight the antibiotic residues in meat consumed in Ouagadougou, Burkina Faso. A survey was carried out to make an...

Author(s): Serge SAMANDOULOUGOU, André Jules ILBOUDO, Touwendsida Serge BAGRE,  Fidèle W. TAPSOBA, Aly SAVADOGO, Marie-Louise SCIPPO and Alfred S. TRAORE  

February 2015

Survey of the konzo prevalence of village people and their nutrition in Kwilu District, Bandundu Province, DRC

Konzo is  a sudden spastic paraparesis that causes permanent paralysis of the legs and occurs mainly in children and young women. Konzo results from high cyanogen intake and malnutrition caused by a monotonous diet of bitter cassava. The known incidence of konzo in DRC up to 2009 is 3469 cases, but an estimate in 2002 was 100,000 cases. To help resolve this question a konzo survey was made in three health zones in...

Author(s): Jean Pierre Banea, J. Howard Bradbury, Damien Nahimana,  Ian C. Denton, N. Mashukano and N&#;landa Kuwa

February 2015

The mycological content of ready to eat garri in Amassoma, Bayelsa State

Garri is consumed by several millions of people in the West African sub-region and in Nigeria in particular, regardless of ethnicity and socio-economic class. However, production and handling methods have not been standardized resulting in garri product with varying mycological contamination. The objective of this study was to assess the mycological safety and mycological contamination of garri marketed in Amassoma,...

Author(s): Lawani Ebidor U., Alade Tolulope and Pelessai Godbless

February 2015

A survey on traditional fish smoking in Lagos State, Nigeria

This study examined the socio-economic characteristics, technologies and hygiene of the processors in 20 different ‘fish’ processing centres in fishing communities in Lagos State. A total of 200 questionnaires were administered through purposive sampling method at 10 respondents/processing centre. Data were collected through field observation and administration of structured questionnaire. Analytical...

Author(s): Adeyeye, S. A. O, Oyewole, O. B., Obadina, A. O, Omemu, A. M., Oyedele, H. A. and Adeogun, S. O.

February 2015

Effects of stocking density on haematological functions of juvenile African catfish (Clarias gariepinus) fed varying crude protein levels

This study was carried out to evaluate the growth performance and some haematological functions of Clarias gariepinus fed different levels of crude protein under varying stocking densities. Fish of even sizes were randomly selected and stocked in plastic circular tanks (0.05 x 0.03 x 0.03 m) at three stocking densities of 10 fish/m3 (control), 15 fish/m3 and 20 fish/m3. The fish of each stocking density were fed either...

Author(s): Ajani, E. K., Setufe, S. B. and Oyebola, O. O.

February 2015

Effect of different types of honey on the microbial shelf stability of cassava-wheat composite bread

The effect of physicochemical properties (moisture content, total acidity, total phenolic content and viscosity) of honey on the microbial shelf stability of cassava-wheat composite bread was investigated. The percentage weights of the sugar (sucrose) required in the formulated recipe was substituted with different types of honey at the same level (70% sucrose: 30% honey). Freshly baked and cooled cassava-wheat...

Author(s): Adeboye, A. S., Babajide J. M. and Fayemi O.

February 2015

Particulating broiler finisher feeds into forms and diameters for nutritional and economic benefits (part 2)

A study was conducted to examine the nutritional and economic effects of using pellet diets at various pellet diameters of 2, 4 and 6 mm pellet for broiler finisher birds in an experiment using Arbor Acre broilers chickens. Two hundred and forty Arbor Acre birds at the finisher phase (28-56 days) of broiler production were used in a 2 x 4 factorial experiment using completely randomized design. Diets in this study had...

Author(s): Fasuyi A. O. and Arire E. O.

February 2015

Rheological properties of wheat-maize dough and their relationship with the quality of bread treated with ascorbic acid and Malzperle Classic® bread improver

The aim of this work was to investigate the effect of ascorbic acid and a commercial bread improver on the physical quality of wheat-maize bread, and establish correlations between the physical properties of the bread and rheological properties of the dough. Wheat flour was substituted with 10, 20 or 30% maize flour and the farinograph and extensograph properties of the dough were evaluated. Farinograph water...

Author(s): Calvin Onyango, Ljiljana Unbehend, Guenter Unbehend and Meinolf G. Lindhauer

January 2015

The design and testing of an indirect cabinet solar dryer, for thin layer drying of Rastrineobola argentea fish, under the climatic conditions of Maseno, Kenya

In spite of the high global demand for fish which is a major source of animal protein, nearly 10% (13 million tons) of the world’s total fish production is lost through spoilage due to inadequate cold storage and poor marketing/distribution channels. Fish is a highly perishable product that is processed by freezing, canning, salting and drying. About 40% of fish landings in developing countries are preserved...

Author(s): Onyinge G. O., Oduor A. O. and Othieno H. E.

January 2015

Quality characteristics of African locust bean fruit pulp cakes

Quality attributes such as proximate, functional and sensory qualities of wheat/African Locust bean fruit pulp cakes were investigated. Cakes were produced from ratios of 100:0, 75:25, 25:75 and 0:100 for African locust bean fruit pulp and wheat flour, respectively, with cake from 100% wheat flour used as a control. Samples were analyzed for proximate composition and sensory properties within 24 h of sample production....

Author(s): Zakari, U. M., Hassan, A. and Ndife, J.

January 2015

Nutritional evaluation of cashew (Anacardium occidentale, l.) nut protein concentrate and isolate

This study evaluated the nutritional qualities of a protein concentrate and an isolate produced from cashew nut. The nutritional qualities were evaluated by determining amino-acid composition, in vitro digestibility and anti-nutritional factors (tannins, trypsin inhibitor activity-TIA and phytic acid content) in the protein concentrate and isolate using standard analytical methods. The amino-acid with the highest...

Author(s): Ogunwolu, S. O., Henshaw, F. O., Oguntona, B. E. and  Afolabi, O. O.

January 2015

Hygiene practices and food contamination in managed food service facilities in Uganda

A longitudinal study was conducted to examine individual worker and institutional hygiene practices and bacterial contamination in food service facilities at Makerere University. Questionnaires regarding food service knowledge, attitudes, and practices were administered to 94 individual and institutional respondents from 16 facilities through in-person interviews. A total of 48 samples (3 per facility) were analyzed for...

Author(s): Sylvia Angubua BALUKA, RoseAnn MILLER and John Baligwamunsi KANEENE

October 2014

Physico-chemical and pasting properties of starch from three plantain cultivars grown in Nigeria

Starch was extracted from three different plantain (Musa paradisiaca) cultivars: agbagba, cadaba and French horn, and the physico-chemical and pasting properties of the starch were investigated. The percentage starch yield ranges from 6.67 (cadaba) to 15.00% (French horn). pH values fall between 4.46 to 5.50 with the highest pH occurring in cadaba (5.50). A higher moisture content of 13.15% was observed in French horn...

Author(s): Kiin-Kabari, D. B., Sanipe, P. and Owuno, F.

October 2014

Antimicrobial activity of lactic acid bacteria isolated from fermented milk products

The bacteriocins produced by lactic acid bacteria (LAB) which acted as antimicrobial substances or preservative component on fermented food product (yoghurt, kunu and fufu) was investigated against selected indicator food spoilage causing bacteria and antibiotics. The agar-well diffusion assay was employed to investigate the antagonistic activity against indicator organisms (Staphylococcus aureus, Shigella spp.,...

Author(s): Adejumo T. O.

October 2014

Kinetin-serine regulation of photosynthetic pigments and some antioxidant enzymes during dark induced senescence in spinach leaf discs

Interesting observation of earlier investigation on regulation of leaf senescence in pigeon pea with serine prompted us to undertake studies on kinetin (Kn)-serine interaction in senescent leaf discs of Spinacia oleracea L., cv. S-23, over time, in the dark to determine their effectiveness individually, and in combination, on photosynthetic pigments, total soluble proteins, lipid peroxidation and activities of the...

Author(s): Somveer Jakhar and D. Mukherjee

October 2014

Impact of cooking time on the nutritional profile of sesame milk

The effect of cooking time on nutritional characteristics of sesame milk was determined. Sesame milk was cooked at the temperature of 100°C for various duration (0, 15, 30 and 45 min), to produce samples marked as A, B, C and D. The sesame milk products were subjected to physico-chemical and sensory analyses using standard analytical methods. The moisture, protein, crude fat and energy contents decreased...

Author(s): F. M. Makinde, A. O. Akande and O. F. Olagunju

October 2014

Effect of some extrusion parameters on the nutrient composition and quality of a snack developed from cocoyam (Xanthosoma sagittifolium) flour

There is increase in the use of cocoyam tubers for flour production which can be use for food and industrial purposes in Nigeria. Cocoyam (Xanthosoma sagittifolium) flour was cooked and extruded in a single screw extruder. A second order central composite response surface design was used in designing the experiment which generated 20 runs on selected process parameters including feed moisture (22, 24 and 26%), screw...

Author(s): Oluwaranti Abiodun Peluola-Adeyemi, Micheal Ayodele Idowu, Lateef Oladimeji Sanni and Goke Jacob Bodunde

September 2014

Beverage quality and biochemical attributes of arabusta coffee (C. arabica L. x C. canephora Pierre) and their parental genotypes

Arabica coffee (Coffea arabica L.) is known for the production of high quality beverage while Robusta coffee (Coffea canephora Pierre) has been characterized as a neutral, weak flavored and occasionally with strong acid and pronounced bitterness. Viable and reasonably fertile interspecific hybrids can easily be obtained from crosses between the allotetraploid C. arabica L. and induced autotetraploid forms of C....

Author(s): J. M. Gimase, W. M. Thagana, D. T. Kirubi, E. K. Gichuru and C. W. Kathurima

September 2014

Homogenization of milk and its effect on sensory and physico-chemical properties of yoghurt

This study was designed to evaluate the chemical composition, sensory properties and microbial load of differently homogenized milk for yoghurt-making. Milk was homogenized with a hand whisker (HW), pressure sprayer (PS) and high-speed mixer (HM) while the control was not homogenized (NH) prior to yoghurt-making. Samples were stored in a refrigerator for 10 days at 4°C and thereafter examined for microbial counts...

Author(s): O. A. Olorunnisomo, T. O. Ososanya and O. Y. Adedeji

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