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

February 2014

A two –year seasonal survey of the quality of shea butter produced in Niger state of Nigeria

Low quality of shea butter has continued to be a major challenge in the shea tree value chain. The quality and identity characteristics of market-ready shea butter produced by family-based processors, the highest contributors to the butter output in Nigeria were studied using standard methods of analysis for two consecutive fruiting years to ascertain the consistency in quality status. This was with the view to...

Author(s): Jude U. Obibuzor, Roland D. Abigor, Ibiso Omamor, Vivien Omoriyekemwen, Emmanuel A. Okogbenin and Tonbra Okunwaye

February 2014

Effect of heat treatments on sensory characteristics and shelf-life of skimmed milk

The present study was conducted to observe the effect of various heat treatments on sensory characteristics and shelf-life of skimmed milk at the Department of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, during year 2012-2013. The skimmed milk was produced from buffalo milk through cream separator and then divided into four groups viz. A, B, C...

Author(s): Israr ul Haq, Muhammad Khaskheli, Muhammad Salman, Muhammad Yaseen Marri, Iftikhar Ali Khan, Majeed Ahmed Marri, Ghulam Murtaza Lochi , Faisal Ayub Kiani and Faiza Habib

February 2014

Detection of proteolysis in high temperatures treated milk by Reverse phase high performance liquid chromatography (RP-HPLC)

Proteolysis of UHT milk during storage is one of the problems affecting the dairy industry worldwide. Native enzymes have been implicated as being the main cause of spoilage of such milk. In the current study, reverse phase high pressure chromatography (RP-HPLC) method was used to detect proteolysis by native enzymes in high temperature heated milk. The aim of this research was to assess susceptibility of milk to...

Author(s): Lucy M. CHOVE, Alistair S. Grandison, Michael J. Lewis and Abdulsudi Issa- Zacharia

February 2014

Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant

This study was conducted to analyze the quality attributes of soft unripened cheese (SUC) made using ginger (Zingiber officinale) crude extract (GCE) by comparing it with cheese made using camel chymosin (CC). SUC made using GCE had higher acidity and ash but lower fat, total solids and protein as compared to cheese made using CC. The camel chymosin resulted in higher cheese yield as compared to cheese made using GCE....

Author(s): Yonas Hailu, Eyassu Seifu and Zelalem Yilma

February 2014

Effect of boiling and frying on nutritional value and in vitro digestibility of rabbit meat

Effect of boiling and frying on nutritional value and in vitro digestibility of rabbit meat were investigated. It was observed that boiling for 15 min increased the digestibility and nutritional value of rabbit meat, while boiling for 5 and 40 min led to their loss. Although, frying for 2 and 4 min produced an acceptable digestibility and nutritional value, the values were lower than those of the boiled rabbit meats....

Author(s): Yin Zhang, Xinhui Wang, Wei Wang and Jiaming Zhang

January 2014

Visual defects among consumers of processed cassava (gari)

This Article is Retracted.

Author(s): Yusuf A. Z., Zakir A., Shemau Z., Abdullahi M., Halima S. A., and SANI K.

January 2014

Some traditional Algerian products from durum wheat

Foods derived from durum wheat play an important role in the diet of the Algerian people, this is attributed to the semiarid climate favourable for the cultivation of this staple cereal crop. Flat bread, pasta, couscous and frik are the most common products made from durum wheat in Algeria. It is also used to produce various kinds of traditional cakes. All these products are the major products made from durum wheat in...

Author(s): R. Kezih, F. Bekhouche and  A. Merazka

January 2014

Protective effects of garlic (Allium sativum) and ginger (Zingiber officinale) on physicochemical and microbial attributes of liquid smoked silver carp (Hypophthalmichthys molitrix) wrapped in aluminium foil during chilled storage

The antioxidant and antimicrobial effects of equivalent concentrations of both garlic and ginger separately in fresh and powder form on quality attributes of liquid smoked silver carp (Hypophthalmichthys molitrix) during chilled storage were investigated for a period of 24 days. The control and the treated fish samples were analysed periodically for microbiological (total viable count) and physicochemical (pH, colour,...

Author(s): Fijelu Frank, Yanshun Xu, Qixing jiang and Wenshui Xia

January 2014

Studies on physical, chemical and rheological characteristics of pasta dough influenced by inulin

The objective of this research was to evaluate the effects of different amounts (0, 1, 2.5 and 5%) of inulin on the physical, chemical and rheological properties of pasta dough. The results show that increasing the percentage of inulin, caused decrease in dough development time, dough stability, farinograph quality number, energy, resistance to extension as well as dough elasticity, while water absorption increased. The...

Author(s): Reza Afshinpajouh, Soodabeh Heydarian, Mehdi Amini, Ehsan Saadatmand and Matin Yahyavi

January 2014

Effect of moisture content on selected physical properties of shea kernel of varying slice thickness

Bulk density, kernel density, particle porosity and shrinkage of sheanut krnel slices were determined as a function of moisture content and slice thickness in order to establish preliminary design parameters for drying in an indirect solar dryer. Solid density increased linearly while bulk density decreased non-linearly during drying as the moisture content decreased from 150 to 5 %d.b. The porosities of the kernels...

Author(s): Divine N. BUP, Charles F. ABI, Dzudie TENIN Cesar KAPSEU and Clergé TCHIEGANG

January 2014

Hygienic and sanitary evaluation of minimally processed vegetables sold in public fairs in the Western Region of Paraná State, Brazil

The microbiological quality of minimally processed vegetables sold in the public fairs of the numerous towns in the Western Region of Paraná State, Brazil, was studied. Lettuce, salad rocket, cabbage and chicory randomly collected were sent to the Food Analysis Laboratory (Lanali) in Cascavel, Brazil. The vegetables were analyzed for total and thermotolerant coliforms, aerobic mesophilic bacteria and Salmonella...

Author(s): Alexandre Carvalho de MOURA, Fabiana Gisele da Silva PINTO, Eliana Almeida Mira de BONA, Luciana Pagliosa Carvalho GUEDES and Izabel Aparecida SOARES

January 2014

Screening, identification and antagonistic activity of halo stable Bacillus sp. Mk22 used as probiotic in Penaeus monodon Fabricius, 1798

The research of probiotics for aquatic animals is increasing with the demand for environmental friendly aquaculture. Most attempts to propose probiotic have been undertaken by isolating and selecting strains from saltpan environment. 16S rRNA gene sequencing showed that strain Bacillus sp. Mk22 (accession number: JF794553) was gram positive, had rod shape and was 937 nm in size. The isolated strain that was applied to...

Author(s): Sekar Ashokkumar and Packyam Mayavu

January 2014

Effects of germination time on the functional properties of maize flour and the degree of gelatinization of its cookies

Flour was produced from germinated and ungerminated maize grains, and cookies were subsequently produced from the flours. Functional properties of the flours and degree of gelatinization of the cookies were determined. The pH decreased significantly (p≤0.05) as the germination time increased. pH values ranged between 5.67 and 6.56. Bulk density (loosed and packed) showed no significant difference (p≤0.05) between...

Author(s): Adedeji, O. E., Oyinloye, O. D. and Ocheme, O. B.

January 2014

Heavy metal content in mixed and unmixed seasonings on the Ghanaian market

Human exposure to some heavy metals through consumption of various seasonings in some Ghanaian markets was evaluated. The heavy metals considered were iron (Fe), zinc (Zn), copper (Cu), cadmium (Cd), lead (Pb) and mercury (Hg).  The levels of iron (Fe) , zinc (Zn), copper (Cu), cadmium (Cd) and lead (Pb) in a total of twenty two (22) mixed and unmixed seasonings were determined using flame atomic absorption...

Author(s): B. Darko, I. Ayim and R. B. Voegborlo  

December 2013

Review on food safety system: Ethiopian perspective

Ensuring food safety to protect public health remains a significant challenge in both developing and developed countries. In the last decade, large efforts have been made on the global level towards development and implementation of food safety management systems to assure food safety in the agri‐food chain. Current and new challenges to food safety include changes in animal husbandry, food or agricultural technology,...

Author(s): Henok Ayalew, Amare Birhanu, Biruhtesfa Asrade

December 2013

Assessment of bacteriological quality of cooked pork meat sold along the commercial streets of Nkwen through Bambili Metropolis, Cameroon

This study aimed to analyze the bacteriological profile of commercially prepared pork sold along commercial streets of Nkwen through Bambili in Cameroon. A total of 11 duplicate randomly collected pork samples were analyzed microbiologically for bacteria. All the pork meat samples analyzed confirmed the presence of bacterial pathogens, indicating the need for strict implementation of food sanitation practices to reduce...

Author(s): Nana Yannick, Niba Rawlings and Akwah Emmanuela

December 2013

Proximate composition, nutritive and sensory properties of fermented maize, and full fat soy flour blends for “agidi” production

Composite flours containing 100:0, 85:15, 80:20 and 70:30 fermented maize and full fat soy flours, respectively were prepared. The effect of the soy flour supplementation on the proximate composition and nutritive values of the blends were evaluated. “Agidi”, a maize based fermented food product produced from the blends were subjected to sensory evaluation. The result shows higher protein contents (16:55,...

Author(s): Ikya, J. K., Gernah, D. I. and Sengev, I. A.

December 2013

Spirulina platensis biomass cultivated in Southern Brazil as a source of essential minerals and other nutrients

The aim of this study was to determine elemental constituent of microalgal biomass Spirulina platensis LEB-18 grown on the shores of Mangueira Lagoon, South of Brazil. The spread of inoculum was performed in standard Zarrouk medium. When the microalgae concentration reached 0.50 g L-1, the biomass was separated by filtration and dried in a tray dryer at 50°C for 5 h. The harvested biomass was then ground in a ball...

Author(s): Lidiane Muniz Moreira, Anelise Christ Ribeiro, Fábio Andrei Duarte, Michele Greque de Morais and Leonor Almeida de Souza Soares

December 2013

Comparison between gamma irradiation and plasma technology to improve the safety of cold sliced chicken

The aim of this study was to determine the impact of gamma irradiation and plasma treatment on quality (appearance, odor and texture) and safety (total bacteria count, psychrophilic bacteria, spore forming bacteria, total molds and yeasts) of cold sliced chicken. Pulsed atmospheric-pressure plasma jet (PAPPJ) device is used for the treatment of fresh sliced chicken with different exposure time. Also, another sliced...

Author(s): Ahmed A. Aly and G.M.El-Aragi

December 2013

Determination of cyanogenic glucosides in cassava products sold in Okada, Edo State, Nigeria

Cyanogenic glucosides in some cassava products (cassava flour, fufu and garri) obtained from the market in Okada town, Edo State, Nigeria were determined. The cyanide content of the samples determined ranged from 5 to 10 ppm and falls within the acceptable limit of 10 mg HCN equivalent/kg dry weight recommended by FAO. Fufu product has the highest cyanide concentration of 10 ppm while garri has the lowest value of 5...

Author(s): Orjiekwe CL, Solola A., Iyen E and Imade S.

December 2013

Some quality parameters of crude palm oil from major markets of Douala, Cameroon

Palm oil is the major cooking oil in Cameroon, and crude palm oil (CPO) is an essential ingredient of many local recipes. However, the quality of this foodstuff is subject to doubt, considering the very often inadequate conditions of its extraction and storage in the fast growing small holder sector. In order to assess the quality of (CPO) available to Cameroonian consumers, 40 samples of this product were randomly...

Author(s): Ngando-Ebongue Georges Frank, Mpondo-Mpondo Emmanuel Albert and Ewane Marcelle Astride

December 2013

Comparative evaluation of the nutritional and sensory quality of different brands of orange-juice in Nigerian market

The physico-chemical properties, vitamins, minerals, microbial and sensory qualities of four different brands of orange-juice (samples A, B, C and E) in the Nigerian market were evaluated to determine their overall quality. Results of the physico-chemical properties obtained show the following range of values for acidity (0.40 - 1.06%), total solids (5.50 - 11.80%), total sugar (9.15 - 13.39%) and fruit juice content...

Author(s): Joel Ndife, Dehinde Awogbenja and Umaru Zakari

December 2013

Microbial, biochemical and sensorial quality assessment of Algerian farmed tilapia (Oreochromis niloticus) stored at 4 and 30°C

The quality of Nile tilapia (Oreochromis niloticus) produced in Algeria was assessed after refrigerated (4°C) storage as well as ambient temperature (30°C) keeping, corresponding to usual fish selling conditions in Algeria. Sensorial, microbial and biochemical analyzes were conducted in parallel. Moreover, the nutritional quality of fresh tilapia was also assessed by determining the proximate composition and the...

Author(s): Dergal N. B., Abi-Ayad S. M. E. A., Degand G., Douny C., Brose F., Daube G., Rodrigues A. and Scippo M. L.

December 2013

A study on evaluation and characterization of extruded product by using various by-products

Broken rice flour was added in proportions (75%) to equal amount of dehydrated pineapple waste pulp powder and red gram powder (12.5%) were extruded in a twin-screw extruder. The formulation was extruded at different moisture content (17-21%), screw speed (260-340 rpm) and die temperature (120-140°C). The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory...

Author(s): Anjineyulu Kothakota, Navdeep Jindal and Thimmaiah B.

December 2013

Traditionally fermented alcoholic beverages of high altitude Bhotiya tribal community in Kumaun Himalaya, India

Bhotiya is a tribal community in the high altitude hills of Uttarakhand state. Bhotiya community is known for its ethnic knowledge globally. The Bhotiya have old age tradition of preparing fermented beverages like Jaan and Kacchi with traditionally prepared starter culture called Balam. These beverages play an important role in the socio-economic and cultural life of Bhotiya tribe of Munsyari region in Johar valley....

Author(s): Kamal Kishor, Lalit M. Tewari, Ashish Tewari and Brij M. Upreti

November 2013

Preparation and physicochemical analysis of some Ethiopian traditional alcoholic beverages

Ethiopian traditional alcoholic beverages namely tella, tej and areki are very common drinks in the country. Ten (10) alcohol vending houses were considered in the study by considering two from each five sub-cities, purposely for ‘filtered’ tella sampling and five for the unfiltered tella, tej and areki samples. The alcoholic contents of filter-tella, tej and areki were measured and found in the range of...

Author(s): Tadele Yohannes, Fekadu Melak and Khalid Siraj

November 2013

Study of electrical properties of vegetable oils for the purpose of an application in electrical engineering

The growing importance of the issues for sustainable development requires the consideration of environmental criteria in the development of all new materials and equipment. In the case of dielectric liquid, a better balance must be found between technical performance within the filled equipment and the impact on the environment always possible leaks. In transformers, a stable liquid, inert, with good electrical and...

Author(s): Khouloud LAKRARI, Mouloud EL MOUDANE, Imane  HASSANAIN, Imane ELLOUZI, Said KITANE and Mohamed ALAOUI El BELGHITI

November 2013

Resistance to antimicrobials and acid and bile tolerance of Bacillus spp isolated from Bikalga, fermented seeds of Hibiscus sabdariffa

In the aim of selecting starter cultures, thirteen species of Bacillus spp. including six Bacillus subtilis ssp. subtilis, four Bacillus licheniformis and three Bacillus amyloliquefaciens ssp. plantarum isolated from traditional Bikalga were investigated. The study included, for all isolates, genes, determination of minimal inhibitory concentration (MIC) for 24 antimicrobials and detection of resistance by PCR using...

Author(s): Clarisse S. Compaoré, Lars B. Jensen, Bréhima Diawara, Georges A. Ouédraogo, Mogens Jakobsen and Labia I. I. Ouoba,

November 2013

Simultaneous high performance liquid chromatography analysis of water soluble vitamins in some foods prepared by a Nigerian eatery

The present study carried out simultaneous analysis of water soluble vitamins (thiamine, pyridoxine, niacin, folic acid and ascorbic acid) in some foods prepared by a Nigerian eatery using a reverse phase high performance liquid chromatography. The results (mg /100 g) indicate that pyridoxine ranged from 0.16 in amala to 1.14 in fried rice, niacin from 0.18 in doughnut to 0.70 in meat pie, thiamine from 0.30 in doughnut...

Author(s): Israel Olusegun Otemuyiwa and Steve Adeniyi Adewusi

November 2013

An evaluation of milk quality in and around Rawalakot Azad Kashmir

The present study was conducted to evaluate the quality of milk from Rawalakot and its surroundings. Milk samples were collected from house hold animal, milkman and restaurant milk in order to assess the hygienic status of raw milk, which was collected from three different parts of the city, Rawalakot Azad Jammu and Kashmir. It was observed that the milk samples which were collected from house hold milk showed better...

Author(s): Saiqa Bashir, Muhammad Siddique Awan, Shahzad Akbar Khan, Habib Ahmed Rathore, Muhammad Akhtar Qureshi and Zulfiqar Hussain Kathu

November 2013

Comparative evaluation of physico-chemical properties of two varieties of pomogranate fruits-Ganesh and Arakta

The present investigation was carried out to analyze different physico-chemical characteristics of two different varieties of pomogranate fruits viz. Ganesh and Arakta. The study reveals that the morphological characteristics of pomegranate, that is, colour of fruit of var. Ganesh and Arakta was yellowish with pink patches and dark red, respectively. The average weight was 210.90 and 254.20 g for Ganesh and Arakta...

Author(s): Patil Priyanka, Sayed H. M., A. A. Joshi and Jadhav B. A.

October 2013

Evaluation of fruit quality traits of traditional varieties of tomato (Solanum lycopersicum) grown in Tunisia

Physicochemical, nutritional, agronomic and sensorial parameters, which define fruit quality of tomato (Solanum lycopersicum), were evaluated in 13 traditional varieties collected from several localities in Tunisia, using three commercial varieties as controls. Several varieties were identified as better score for total solid, soluble solid, sugars/acid ratio and vitamin C concentration than the commercial...

Author(s): Amira Ben Aoun, Belgacem Lechiheb, Leila Benyahya and Ali Ferchichi

October 2013

Softening of dried Vangueria infausta (African medlar) using maltodextrin and sucrose

Softening of dried Vangueria infausta using maltodextrin and sucrose was investigated experimentally. The pulp of V. infausta was dried in a convective dryer, the influence of drying temperature as well as relationship between water content and water activity were examined. In this study, 48 samples of V. infausta pulp, with and without maltodextrin or sucrose, were dried at air...

Author(s):   E. Chiau, J. Da Cruz Francisco, B. Bergenståhl and I. Sjöholm  

October 2013

Nutrients content and lipid characterization of seed pastes of four selected peanut (Arachis hypogaea) varieties from Ghana

  The proximate nutrients, calorific value, mineral nutrients and lipid characteristics of the seed pastes of four (4) peanut (Arachis hypogaea) varieties namely: Sinkarzie, F-mix,JL 24 and Manipintar were investigated. Crude protein values ranged between 23.62% (±0.34) in Sinkarzie to 28.88% (±0.24) in JL 24. Crude fat ranged between 38.11% (±0.47)...

Author(s): Guy Eshun, Emmanuel Adu Amankwah and John Barimah

October 2013

Sensory evaluation of wheat-cassava-soybean composite flour (WCS) bread by the mixture experiment design

  Wheat flour is unique for bread baking, but due to high cost of wheat, its continuous use in a developing economy is no longer encouraged. Cassava is a high carbohydrate bearing crop while soybean has a good history of health-giving nutrients. Both plants are indigenous to the tropics, they are cheap and available, but are grossly underutilized in the bread industry. To study sensory effect of supplementation...

Author(s): Udofia P. G., Udoudo P. J. and Eyen N. O. 

October 2013

Studies on different drying, canning and value addition techniques for mushrooms (Calocybe Indica)

  Drying characteristics and the quality of dried mushrooms were analyzed. Calocybe indica slices (5 mm) were dried in cross flow dryer, open sun dryer, solar dryer, through flow dryer, vibro dryer, vacuum dryer in the respective drying chambers at 65, 36, 55, 60, 55  and 45°C. Mushrooms were dried from about 84 to 3% moisture content (w.b) in about 8 h. Solar drier was cost effective and...

Author(s): Gopinath Lakshmipathy, Arunkumar Jayakumar, Meera abhilash and Shantha Prema Raj.

October 2013

Towards food security and improved nutrition in Nigeria: Taro (Colocacia antiquorum) grit as carbohydrate supplement in energy food drink

Nigeria’s population growth rates (3.2% in the late 1980s, 2.83% in the early 1990s and 3% in the mid-2000s) have been high, while subsistence farming, characterised byinadequacies, low productivity and high post-harvest losses, dictates rising food insecurity and dwindling nutrition in the country. Taro (Colocasia antiquorum)- a widely cultivated cocoyam, has little demand as food...

Author(s): Onyenekenwa Cyprian Eneh

October 2013

Quantification of lactic acid bacteria and bifidobacteria in goat milk based yoghurts with added water-soluble soy extract

This work was carried out with the objective of evaluating the microbiological aspects, during 29 days of storage, through the quantification of viable cells and probiotic bacteria enumeration, of strawberry flavored yoghurts produced with goat milk with water-solublesoy extract and Bifidobacterium animalis ssp. lactis probiotic culture during processing. Determination of the viable cell count during...

Author(s):   Danielle Cristina Guimarães da Silva, Danilo Florisvaldo Brugnera and Luiz Ronaldo de Abreu

September 2013

Evaluating antioxidant property of brown ALGA Colpomenia sinuosa (DERB. ET SOL)

  The brown alga, Colpomenia sinuosa was subjected to DPPH (1,1-diphenyl-2-picryl hydrazyl), nitric oxide radical, hydrogen peroxide, scavenging of ABTS radical and Total antioxidant capacity (TAC) inhibitory assays to assess its antioxidant property. The dimethyl sulphoxide (DMSO) and methanol extracts showed highest antioxidant activity in DPPH (96.56 and 88.57%), nitric oxide radical (81.2 ±...

Author(s): Lekameera R, P. Vijayabaskar and S. T. Somasundaram

  • Article Number: 0544C6717213

September 2013

Characterization of the gelatin of the flying gurnard (Dactylopterus volitans) and its interaction with starch

  Gelatin extracted from the skin of the flying gurnard (Dactylopterus volitans L,)was characterised and its interaction with cassava starch mixtures of different ratio concentrations was investigated by rheology and differential scanning calorimetry (DSC). Protein and moisture were the main proximate composition, whilst glycine was the main amino acid. The gelatin had high bloom (275 g) strength with...

Author(s): L. D.  Abbey, , P-N. T. Johnson and N. K. Howell

  • Article Number: F72F9E017234

September 2013

Utilisation of common grain crops in Zimbabwe

  Grain production in Zimbabwe is very important to food security of the country and therefore should be promoted. Potentially, knowledge on utilisation and value addition of grain crops can be viewed as strong strategies in promoting its production. Value addition results in various products from each grain crop and this may increase utilisation and profitability. In this review paper, an attempt is made to...

Author(s):   Misheck Chandiposha, Chagonda Ignatius and Makuvaro Veronica  

September 2013

Effect of pre-drying treatments on utilizability of sweet potato tubers for production of chips for confectionery flour

  Yellow variety of sweet potato tubers lots were processed with different pre-drying treatments of peeled washed chips: Unblanched without Sodium Metabisulphite (UB-SMBS), blanched without sodium metabisulphite (B-SMBS), unblanched with sodium metabisulphite (UB+SMBS) and blanched with sodium metabisulphite (B+SMBS) for production of dried chips for confectionery flours. Low moisture contents in the range of...

Author(s): Oyebanji A. O., Ajani A. O., Adeize A., Oyelakin M. O., Ikotun I., Agboola A. A., Alimi, J. P. and Awoite T.

September 2013

Extending the use of an underutilised tuber I: Physicochemical and pasting properties of cocoyam (Xanthosoma sagittifolium) flour and its suitability for making biscuits

Cocoyam is one of the important root food crops especially among the low income earners in Nigeria. However, the utilisation options of cocoyam are mainly limited to direct consumption as whole boiled or pounded tuber only, thus making it an underutilised crop. Physicochemical and pasting properties of cocoyam flour, its suitability and acceptability in biscuit making were determined. Red and white cocoyam varieties...

Author(s): Shirley Isibhakhomen EJOH, Veronica Adeoti OBATOLU, Oyeyoyin Taiwo OLANIPEKUN and Elizabeth Oluremi FARINDE

September 2013

Development and functional properties of low-cost complementary food

  Development of complementary food that contains adequate nutrients at affordable costs is quite a challenge for developing countries. The traditional complementary foods are viscous and lack essential nutrients. The objective of this study was to formulate and evaluate the physicochemical properties and acceptability of a complementary food. A preliminary study was conducted to select the appropriate...

Author(s): Getachew Addis, Vasudeva Singh, Vishwas Pratape, Alok Srivastava, Lalitha Gowda, Madhavan Asha and Sila Bhattacharya

September 2013

Influence of gamma irradiation on the nutritional and functional properties of pigeon pea (Cajanus cajan) flour

  Effects of gamma irradiation on pigeon pea flour at various doses (0, 5, 10, 15 and 20 kGy) on the proximate composition and functional properties were investigated. Gamma irradiation resulted in a slight increase of crude protein at all doses and the crude lipid. Crude fibre and ash showed no apparent effects of irradiation between the non-irradiated sample and the irradiated. A significant increase...

Author(s): O. P. Bamidele and C. T. Akanbi

September 2013

Review of the practices of feeding and food of complement to the young child

  The objective of this synthetic study of the existing data is to make the current situation of the various practices of feeding to determine their evolution in Niger with the aim of a better improvement of the infant food. It is based on the exploitation of available documents, including reports of nutrition surveys, demographic and health, the annual...

Author(s):   DIADIE Oumarou Halima and BALLA Abdourahamane  

September 2013

Anti-oxidative biochemical properties of extracts from some Chinese and Thai rice varieties

  Total phenolic compounds (TPC), total flavonoid contents (TFC) and antioxidant activity of extracts from 8 varieties of Chinese and Thai rice grains were evaluated. Extraction was done using water (at 25°C), hot water (at 50°C) and 70% ethanol. Highest TPC and TFC were seen in all rice varieties after extraction with 70% ethanol. The Heimi variety of Chinese rice showed the highest TPC...

Author(s):   Chanida Saenkod, Zhonghua Liu, Jianan Huang, and Yushun Gong,  

September 2013

Effect of processing on the lectin and trypsin inhibitor content of Plukenetia conophora seeds as it affects growth performance and nutrients metabolism in rat

  The study evaluated the effect of processing on lectin and trypsin inhibitor contents ofPlukenetia conophora seeds and assessed such effect on growth and nutrient metabolism in rats. Mature conophora seeds were divided into three groups based on processing. The seeds were sun-dried and pulverized, and portions from each group were subjected to proximate composition analysis and measurement for the...

Author(s): Kuku Adenike, Alabi Mercy Olufunmilayo and Ibironke Samson Ishola

September 2013

Evaluation of antioxidant potentials of Monodora myristica (Gaertn) dunel seeds

  The antioxidant activity of the flavonoid fraction of the seed extract of Monodora myristica (Gaertn) Dunel was evaluated. The M. myristica seed was extracted with aqueous ethanol (70%) to produce the crude extract. Phytochemical analysis of M. myristica ethanolic extract revealed the presence of secondary metabolites, such as alkaloids, flavonoids, saponins, cardiac glycosides...

Author(s):   Akinwunmi Kemi Feyisayo and Oyedapo Oluboade Oluokun  

September 2013

Dietary effects of two commercial feed additives on growth performance and body composition of African catfish Clarias gariepinus fingerlings

  An experiment was conducted to evaluate the effect of two commercial feed additives on growth, nutrient utilization and body composition of African catfish, Clarias gariepinusfingerlings. Two commercial feed additives Aqua booster® and Aqua pro® were added to the basal diet at 0.5 g kg−1 feed and fed to the fish for 56 days at 3% body weight. Fish fed on diets with...

Author(s): A. A. Dada and B. D. Olugbemi

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