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

April 2014

Importance of lecithin for encapsulation processes

The crude soy and rice lecithin are used in studies of liposome formulation. They have been used as flavor encapsulators, flavor masking, antioxidants, and nutrient protective against degradations in the gastro intestinal tract. This study aimed to show the importance of rice and soy lecithin in its varied uses as liposomes in different areas. The paper indicates the importance of soy and rice lecithin, both crude and...

Author(s): Adriana Rodrigues Machado, Leticia Marques de Assis, Maria Inês Rodrigues Machado, Leonor Almeida de Souza-Soares

April 2014

Physico chemical and organoleptic characteristics of Muscovy drake meat as influenced by cooking methods

The study was conducted to determine the effect of various cooking methods - grilling, deep frying, pan frying and roasting on quality attributes of Muscovy drake meat. A total of one hundred and eighty (180) Muscovy drakes fillets weighing between 118-130 g were used in a completely randomized design. Cooked samples were analyzed for proximate composition and physical characteristics. Organoleptic characteristics were...

Author(s): Omojola A. B., Hammed S., Attoh-Kotoku V., Wogar G. S. I., Iyanda O. D. and Aremo J. O.

April 2014

Household food processing methods to enhance iron and zinc bioavailability in formulated haricot bean and maize complementary food

This study aimed to test the nutritional quality of white haricot bean-maize porridge, a potential complementary food made using household food processing. Focus group discussions were conducted with mothers and revealed that traditional processing practices were soaking, germination and roasting. Although few used pulses in complementary foods (only maize), they expressed preference for white haricot bean to...

Author(s): Getenesh Berhanu, Addisalem Mesfin, Afework Kebebu, Susan J Whiting and Carol J Henry

April 2014

Lactic acid fermentation of potato pulp by Rhizopus oryzae IFO 5740

Thirty-eight strains of the fungus Rhizopus oryzae were grown on potato pulp, an agricultural by-product of the starch industry. Either lactic acid or fumaric acid and ethanol were formed, and the ratio differed among the strains tested. The highest amount of L(+)-lactic acid (11.2 mg/g fresh matter) was observed in the pulp fermented for six days by R. oryzae IFO 5740. The IFO 5740 strain rapidly reduced the hardness...

Author(s): Peng Wang and Feng Ying Zhang

April 2014

Antioxidative and flavouring effects of Aframomum danielli on biscuits

Antioxidative and flavouring effects of Aframomum danielli seed crude ethanolic extract on biscuits were studied. The degree of oxidation during storage was monitored by determining the acidity of the extracted fat from the biscuit samples using the standard method. Biscuits were baked with A. danielli seed extract at the following levels of addition: 100, 200, 300, 400, 500 ppm and a sample using butylated...

Author(s): Afolabi M. O. and Adegoke G. O.

March 2014

Effect of wheat flour substitution, maize variety and fermentation time on the characteristics of Akara, a deep oil fried dough product

An investigation into the possibility of using local cereal resources (maize) to develop composite flour suitable for the production of Akara (a deep fried fermented dough) was undertaken. The experimental design was a 4 x 5 x 5 factorial experiment. Factor one was the maize variety (CMS 8806, CMS 8501, CMS 9015 and CMS 8704), factor two the substitution level (0, 10, 20, 30 and 40%) of wheat for maize flour and factor...

Author(s): Kameni A., Kouebou C., Aboubakar D. A. K. and C. The

March 2014

The effect of Withania coagulans as a coagulant on the quality and sensorial properties of Tofu

Tofu is a nutritional, gel-like soy food. The present study was carried out to investigate the effects of Withania coagulans extract on the soymilk coagulation for producing tofu. For this purpose, soymilk was coagulated by W. coagulans extract, and the properties of the prepared tofu were analyzed. The results indicate that the extract of W. coagulans as a coagulant significantly (p<0.05) reduced yield and moisture...

Author(s): Reyhaneh Sarani, Javad MohtadiNia and Mohammad Asghari Jafarabadi

March 2014

Thermal oxidative alteration of sunflower oil

Sunflower oil is extensively used in frying in Algeria as an alternative to olive oil due to its low cost. However, the high level of unsaturated fatty acids (FA) contained in sunflower oil enhances its susceptibility to oxidation. In our study, the sunflower oil was heated at 99±2°C with incorporation of 9 L of oxygen/second for 52 h continuously in the absence of foodstuff. Heating polyunsaturated fatty...

Author(s): Sadoudi R., Ammouche A., and Ali Ahmed D

March 2014

Cyanide and selected nutrients content of different preparations of leaves from three cassava species

Cassava leaves are largely consumed as vegetable in African, but contain a toxic compound, cyanide. To ascertain their safety and contribution to human nutrition, after a number of pre-treatments preceding their boiling in water, cyanide, vitamin C, β-carotene, crude protein, iron, calcium, phosphorus, potassium and zinc contents were assessed in leaves from bitter, sweet and wild cassava species, boiled for 15 and...

Author(s): Umuhozariho M. G., Shayo N. B., Msuya J. M.,and Sallah P. Y. K

March 2014

Biogenic amines and microbiological profile of egyptian cheeses

Cheeses are among those high-protein-containing foodstuffs in which enzymatic and microbial activities cause the formation of biogenic amines (BAs) from amino acids decarboxylation. Most of the methods for amine determination in these products involve acid extraction followed by a liquid-liquid purification step to selectively separate amines and amino acids. This study aimed to describe the development of biogenic...

Author(s): Khaled Meghawry El-Zahar

March 2014

Assessment of bacterial and fungal spoilage of some Nigerian fermented and unfermented foods

The study was aimed at evaluating the microbial spoilage of selected Nigerian fermented and unfermented foods. A total of four fermented and unfermented food samples were used for this investigation. Microbial and sensory evaluations of the food products during storage were carried out using standard procedures. During storage, the bacteria counts were observed to range from 2.2 × 105 to 4.8 × 105 CFU/mL and...

Author(s): Adebayo C. O., Aderiye, B. I. and Akpor O. B

March 2014

Antioxidant peptides from freshwater clam extract using enzymatic hydrolysis

The enzymatic hydrolysate of freshwater clam (Corbicula fluminea) extract was prepared using commercially available proteases. The antioxidant activity of the hydrolysate was evaluated by reducing power and 2,2’-azinobis-3-ethylbenzothiazoline-6-sulfonic acid free radical decolorization assays. The hydrolysate, especially its fraction purified by gel filtration, had a good antioxidant activity. The Trolox...

Author(s): Yan Zeng, Yuping Guan, Wenjia Han and Yuanxia Sun

March 2014

Biological control of apple gray mold by mixtures of Bacillus Subtilis and yeast isolates

In this study the effect of biocontrol agents Candida membraniciens (isolates A4, A5), Pichia guilliermondii (isolate A6) and Bacillus subtilis (isolates B2, B6) were evaluated individually and in combination on gray mold of apple. Our results show that the antagonists were compatible when they were tested in vitro. Also, results show the spore germination of Botrytis cinerea decreased significantly by the combination...

Author(s): E. Zangoei, H. R. Etebarian and N.Sahebani

March 2014

Food expenditure and household welfare in Ghana

The main objective of this study was to investigate the determinants of household food expenditure and its effects on welfare. As a result of potential simultaneity between food expenditure and welfare, a simultaneous equations model was estimated using the two-stage least squares method. The findings confirm the theoretical and empirical evidences that households reduce the percentage share of their food expenditure as...

Author(s): Samuel A. Donkoh, Hamdiyah Alhassan and Paul K. Nkegbe

February 2014

Ethno-culture disparity in food insecurity status: The case of Bullen District, Benishangul-Gumuz Regional State, Ethiopia

In Ethiopia, a number of studies on food insecurity could be found although they did not explicitly consider ethno-cultural variables while they are very important determinants. The aim of this article was therefore to show the disparity between the Gumuz, Non-gumuz, and the Mixed ethno-cultures in their food insecurity status in Bullen district. Data were collected from 150 sample households and analyzed in an...

Author(s): Guyu Ferede Daie

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. 

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