African Journal of
Food Science

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

AJFS Articles

July 2015

Effect of drying temperature on the nutritional quality of Moringa oleifera leaves

Moringa oleifera leaves are generally consumed in the dry powdered form. Therefore, this research was carried out to investigate the effect of temperature on the nutritional quality of M. oleifera leaves powder. The leaves were dried under the shade at 30°C for two weeks and in the oven at temperature range from 40 to 70°C for 2 h.  The results show that temperature affects nutrient composition of the leaf...

Author(s): J. S. Alakali, C. T. Kucha and I. A. Rabiu

July 2015

Physiochemical and fatty acid analysis of Virescens (Ojukwu) oil and Nigrescens (ordinary) palm oil of Eleaisguineensis

Traditionally in Igbo land folklore medicine, Virescens (Ojukwu) palm oil of Eleaisguineensis is of value as anti-poison and miracle oil. The objective of the study was to evaluate the physiochemical properties with the identification of the fatty acids of the Virescens oil in comparison to Nigrescens oil of Eleaisguineensis. The result of the physiochemical properties shows that the values for meeting point (slip...

Author(s): Ogbuanu C. C., Chime C. C. and Nwagu L. N.

July 2015

Isolation and identification of fungi associated with some Libyan foods

Cereal and its products can be contaminated with fungi in the field, during drying, processing, transportation and subsequent storage, which may lead to secretion of mycotoxins under favourable condition. The aim of this study was the isolation and identification of some fungi associated with four kinds of Libyan food products of different trademarks. Twenty four (24) samples of couscous, macaroni, wheat flour and rice...

Author(s): S. Alkenz, A. A. Sassi, Y. S. Abugnah and M. B. Alryani

July 2015

Composition of sorghum-millet flour, Aframomum danielli essential oil and their effect on mycotoxins in kunu zaki

This paper determines the composition of sorghum-millet flour, Aframomum danielli essential oil and its effect on mycotoxins in kunu zaki.  Sorghum and millet grains in ratio 1:2 were cleaned, soaked for 12 h, washed, drained and dried in the hot air oven. The dried sorghum-millet grains were milled and packed for kunu zaki production. Kunu zaki was produced and different concentrations of Aframomum danielli...

Author(s): Olosunde, O. O.,⃰, Adegoke, G. O. and Abiodun, O. A.

July 2015

Assessment of aflatoxin B1 and ochratoxin A levels in sorghum malts and beer in Ouagadougou

Mycotoxins are natural metabolites produced by fungi that can cause disease and death in human and animals alike, even in low concentrations. More than thirty mycotoxins that contaminate sorghum (Sorghum bicolor L.) and its derived products are known. This work aimed to investigate the presence of aflatoxin B1 and ochratoxin A in sorghum malt and beer, sampled between January and April 2012 in Ouagadougou. Mycotoxins in...

Author(s): Jean Fidele Bationo, Philippe A. Nikiema, Karim Koudougou, Mariam Ouedraogo, Sylvain Raoul Bazie, Eloi Sanou and Nicolas Barro

July 2015

Donkey cheese made through pure camel chymosin

Cheese from donkey milk was never produced by traditional way. Research suggests that asinine milk by bovine chymosin form a very weak gel compared to the gel formed from bovine milk and with out curd formation.  Encyclopedia of Dairy Sciences 2nd edition reported that no cheese is made from donkey milk, due to its particular caseinic composition that makes inefficient the traditional rennet coagulation. However,...

Author(s): Giuseppe Iannella

June 2015

Analysis of different Namibian traditional oils against commercial sunflower and olive oils

The current situation in many developing countries is that, vegetable oils are replacing animal fats because of health concerns and cost. The objective of the study was to compare the iodine value, acid value, ester value, peroxide value, saponification number and cholesterol content of some locally produced vegetable oils like refined marula cooking oil, marula traditional cooking oil, marula cosmetic oil, melon oil,...

Author(s): Hesham R. Lotfy, Celine Mukakalisa and Celestine Raidron

June 2015

Sensory profile of fermented milk drinks flavored with fruits from the Brazilian Cerrado

The Brazilian cerrado has several fruit species with great potential for agro-industrial use including the production of milk drinks. Thus, the objective of this study was to evaluate the sensory profile and purchase intent of fermented milk drinks added in increasing levels of fruits from the Brazilian cerrado. Four formulations of milk drinks were processed with concentrations of 4, 8, 12 and 16% of...

Author(s): Marco Antonio Pereira Da Silva, Nubia Ferreira Vieira, Yasmine Ariadne Andrade Martins, Veronica Freitas Pires Araujo, Diene Souza Goncalves, Ligia Campos De Moura, Geovana Rocha Placido and Bruno Souza Carvalho

May 2015

Microbiological quality of ready-to-eat foods of Tehran province

Recontamination of ready-to-eat (RTE) products during post-processing may be the cause of outbreaks of food-borne disease. In this study, a total of 150 RTE samples were obtained for bacteriological examination (coliforms, Escherichia coli, Staphylococcus aureus, Salmonella, Bacillus cereus, Psychrotrophic bacteria and Psychrophilic bacteria). Various types of RTE food products that contained frozen (cooked and...

Author(s): Zohreh Mashak, Ali Mojaddar Langroodi, Ali Ehsani, Ayub Ebadi Fathabad and Ashkan Ilkhanipoor

May 2015

Experimental study of the kinetics and shrinkage of tomato slices in convective drying

This work focuses on the convective drying of tomato slices with hot air at temperatures of 50 and 60°C and at velocities of 0.1, 0.25 and 0.5 m.s-1. The kinetics and drying rates are determined according to the temperature and velocity of the drying air. The equation of “Gaussian”, used for the first time and in this work, is more adaptable to the drying curves. Two methods have been used to determine...

Author(s): Dianda B., Ousmane M., Kam S.,  Ky T. and Bathiébo D. J.

May 2015

Nutritional potential of yam chips (Dioscorea cayenensis and Dioscorea rotundata Poir) obtained using two methods of production in Togo

Yam is one of the most staple foods in West African countries and provides an important part of the energetic for people. This study examines chemical composition of Dioscorea cayenensis and Dioscorea rotundata Poir species dried yam chips obtained using two methods of production in Togo. Three local varieties of yams (Koukou, Kéki and Laboco) were processed in chips and were sun dried (at 28-30°C) or...

Author(s): B. Djeri, Tchobo P. F., Y. Adjrah, D. S. Karou, Y. Ameyapoh, Soumanou M. M. and C. Souza

May 2015

Safety of bread for human consumption in an urban community in Southwestern Nigeria

Bread is an important staple food that does not require further processing before consumption. Despite the awareness created and efforts of government to ensure that quality bread are available for consumption of all, there are several routes through which bread is being contaminated. The aim of the study was to assess the hygiene involved from the point of production to sale of bread and document pathogens isolated...

Author(s): Olusegun T Afolabi, Olufemi O Aluko, Olaniran O, Olusola Ajao, Bolade K Ojumu and Oluwatoyosi Olawande

May 2015

Microbiological quality of food sold by street vendors in Kisangani, Democratic Republic of Congo

Food sold by roadside vendors was compared with French Standards (AFNOR, 1996) in order to determine the microbiological quality of cooked meals. Forty-two samples of fresh and smoked fish and bushmeat were collected between March and May 2013 in Kisangani (The Democratic Republic of Congo), and analysed. Analysis of variance (ANOVA) and post-hoc Tukey tests were used to analyse the level of contamination according to...

Author(s): L. K. Makelele, Z. A. Kazadi, R. W. Oleko, R. Foma, Rosette Kabwang a Mpalang, Koto  - te - Nyiwa Ngbolua and Bongo Ngiala Gédeon,

May 2015

Effect of solar drying methods on total phenolic contents and antioxidant activity of commonly consumed fruits and vegetable (mango, banana, pineapple and tomato) in Tanzania

The effects of solar drying methods [Cabinet direct (CDD), cabinet mixed mode (CMD) and tunnel (TD) drying] on total phenolic content (TPC) and antioxidant capacities of commonly consumed fruits and vegetable in Tanzania were investigated. The TPC and FRAP in mangoes (Mangifera indica cv. Dodo, Viringe and Kent), bananas (Musa acuminata, cv. Kisukari, Kimalindi and Mtwike), pineapples (Ananas comosuss cv Smooth cayenne)...

Author(s): Richard J. Mongi, Bernadette K. Ndabikunze, Trude Wicklund, Lucy M. Chove and Bernard E. Chove

May 2015

Synergistic fermentative nutritional quality of Lactobacillus delbrueckii and Bacillus pumilus on date fruits (Phoenix dactylifera)

The work examined the effect of mixed cultural fermentation on the nutritional quality of date palm fruits (Phoenix dactylifera). This was done by isolating microorganism from samples subjected to natural fermentation. The isolated organisms were thereafter used as starter culture in a five day controlled fermentation. Lactobacillus delbrueckii and Bacillus pumilus were identified as the predominant microorganisms and...

Author(s): Bankefa, Emmanuel Olufemi and Oyedeji, Olumide Murtala

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.

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