African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 801

AJFS Articles

October 2012

Chemical evaluation and sensory attributes of soymilk fortified with carrot powder

  This study evaluates the nutrient content and sensory attributes of soymilk fortified with carrot powder. Carrots, soybeans, sugar and flavourings were bought from local retailers in Ogige main market, Nsukka, Enugu State, Nigeria. The fresh carrots were washed, scrapped, trimmed, sliced, sundried, grinded, packaged and stored in a labeled polythene bag. The soybean seeds were sorted, cleaned, washed, soaked...

Author(s): Edith Madukwe and Paul Eze Eme

October 2012

The effect of pre-treatment methods on the yield and taste of cashew kernels (Anacardium occidentale L.)

  Pre-treatment methods that cashew nuts (Anacardium occidentale L.) are subjected to before shelling are crucial in influencing the yield of whole kernels and the aftertaste. In this work, raw cashew nuts were subjected to different times of steaming, boiling, and roasting as pre-treatment methods and their effect on yield and panellists’ preference for taste followed by spectrophotometric...

Author(s):   Felix Narku Engmann, Ma Yong-Kun, Ernest Abano, and John Owusu,  

October 2012

Effect of temperature and salt on the quality of waragashi cheese during storage in Benin Republic

  The effect of the storage temperature on the physico-chemical and microbiological composition of waragashi cheese was investigated. For this study, three batch waragashi cheese productions from 10 L of fresh cow milk were investigated. Salted waragashi cheese (7%) was stored for four weeks at -2, 6, and 25°C temperatures and was compared to untreated cheese. Fresh waragashi cheese contained 69.7%...

Author(s): Mouaïmine Mazou, Fidèle P. Tchobo, René G. Degnon, Guy A. Mensah and Mohamed M. Soumanou

October 2012

Effect of turmeric (Curcuma longa L) grates on pasting and some physicochemical properties of cassava starch with and without lactic acid

  The effects of the addition of turmeric grates (0 to 2.5 g/150 g dry starch samples) on some physicochemical and pasting properties of native cassava starch, with and without lactic acid were studied with a view to examine the possibility of using the active components in turmeric grates as natural product modifying agents for non-fermented and lactic acid fermented cassava starch. Treatment of native cassava...

Author(s): Daramola, B.

October 2012

The acceptability of camel milk and milk products from north eastern province in some urban areas of Kenya

  A total of 138 households were interviewed on various aspects of camel milk and camel milk products using a single-visit multiple-subject diagnostic survey in Garisa, Wajir and Eastleigh the main urban centres with high camel milk consumption. 75% of the respondents generally take camel milk or milk products every day. Raw and sour milk are the most popular products. The most important purchasing criterion...

Author(s): B. A. Akweya, C. G. Gitao and M. W. Okoth

September 2012

Assessment of quality attributes of natural honey from Adamawa State North Eastern, Nigeria

  Honey production, output, processing, marketing and quality in Adamawa State of Nigeria were studied through survey on four local governments of honey production. There were also physicochemical, microbial and sensory evaluations of samples to evaluate quality. Results showed that about 300 apiarists exist in Adamawa State with volume produced at 12,600 L per annum. Apiarists keep between 1 and 4 hives,...

Author(s): E. C. Igwe, M. A. Dandago and E. N. Binga

September 2012

Selection within Coffea arabica cv. Ruiru 11 for high cup quality

  In recent years, consumer awareness about the quality of different coffees has increased and therefore production and supply of coffee with excellent quality attach more significance. As a result, many coffee producing countries include coffee quality assessment in their coffee variety development programmes. The present study was undertaken to evaluate the variation of cup quality traits and...

Author(s):   Gichimu B. M., Gichuru E. K., Mamati G. E. and Nyende A. B.  

September 2012

Comparative study of chemical constituents in sugar cane spirits from Brazil and Cape Verde

  This work focuses on the development, validation, and use of analytical methods for the identification and quantitation of relevant constituents in sugar cane spirits from Brazil and Cape Verde. The compositions of both artisanal and industrial products were investigated. Repeatability, recovery, linearity of analytical curves, limits of detection, and limits of quantitation were parameters considered for...

Author(s): Pereira, Regina Furtado Rodrigues, Melo, Diego Quadros, Barros, Allen Lopes, Lima, Ari Clecius Alves and Nascimento, Ronaldo Ferreira

September 2012

High lauric human milk fat analog prepared from palm stearin and coconut oil by enzymatic interesterification

  In this study, an attempt to synthesize palm and coconut based Human Milk Fat analog (HMF analog) with high percentage of palmitic acid in the sn-2 position and high lauric acid in the sn-1,3 positions of the triglycerides was carried out. The first step was preparation of monoglycerides by hydrolysis of palm stearin, which is rich in palmitic and oleic acids...

Author(s): Steivie Karouw, Suparmo, Pudji Hastuti and Tyas Utami

August 2012

Potential toxic levels of cyanide in cassava (Manihot esculenta Crantz) grown in Kenya

  Cassava (Manihot esculenta Crantz) is a cyanogenic plant which is toxic when consumed without sufficient processing. Cassava is characterized by the presence of linamarin, a cyanogenic glycoside which can be hydrolyzed by endogenous linamarase enzyme to release hydrogen cyanide, in a process known as cyanogenesis. The study determined levels of cyanide in the sweet cassava variety collected from...

Author(s): Faith W. Mburu, Sauda Swaleh and Wilson Njue

August 2012

Alterations in glucose-6-phosphate dehydrogenase and mitochondria oxygen consumption in rats fed with cycads, Nigerian- like and western -like folic acid supplemented diets

  Alterations in mitochondria oxygen consumption and glucose-6-phosphate dehydrogenase was studied in 96 Wister albino rats exposed to cycads and fed on Nigerian like and western like diets supplemented with folic acid. The animals were divided into three diet classes of 32 animals each. First group was fed with a wholly compounded Nigerian like diet (NLD) which was low in protein and high in carbohydrate and...

Author(s):   Augusta O. Inegbedion, George E. Eriyamremu, O. lolodi, Israel O. Okoro and Osarogie R. Osagie

August 2012

Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat

The objective of this study was to determine the influence of sex and processing (cooking) methods on physicochemical and organoleptic properties of rabbit meat. Thirty two matured rabbits of different breeds (16 males and 16 females) were used for this study. The rabbits were purchased from Abeokuta and transported to Olabisi Onabanjo University, Yewa Campus, Ayetoro, where this study was conducted. The rabbits were...

Author(s):   Apata E. S., Koleosho T. S., Apata C. O. and Okubanjo A. O.  

August 2012

Chemical and sensory properties of roselle drink fortified with grain amaranth

  Efforts were made at improving the nutritional status of children in this study. Grain amaranth was washed and dried in the oven at 40°C to constant weight, and then ground to powdery form. Roselle calyces were washed and boiled, during boiling; the ground amaranth powder was included at different ratios (1:10 w/v); (2:10 w/v); (3:10 w/v) and (4:10 w/v) to make Roselle drinks; traditional plain Roselle...

Author(s): Olanipekun O. T., Fasoyiro S. B., Farinde E. O. and Ige E. A.  

July 2012

The influence of fermentation and salting on the bacterial, chemical and sensory characteristics of catfish (Clarias buthupogon) based marinate in Nigeria

  Catfish (Clarias buthupogon) was treated with 10% w/w NaCl and 15% w/w NaCl with or without the addition of spices (1% w/w garlic powder and 1% w/w red pepper) and allowed to ferment naturally and at room temperature (28 ± 2°C) for two weeks. Bacterial, chemical and sensory analyses were carried out on the unfermented non-salted and fermented salted samples of the fish species. Results...

Author(s): C. F. Ezeama and E. J. Udoh

July 2012

Production of tofu from blends of soybean (Glycine max Merr) and sesame seed (Sesamum indicum)

  Tofu was produced from blends of sesame seed (Sesamum indicum) and soybean (Glycine max Merr) and the quality attributes were assessed. Soybeans and sesame seeds of selected quality were used singly or in blend viz., 100% soybean, soybean:sesame blend at 70:30, 50:50 and 100% sesame. Soybean was soaked, dehulled and parboiled to soften the beans, while sesame seed was soaked overnight. The samples were...

Author(s):   Ifesan, Beatrice Olawumi T. and Oguntoyinbo, Oladotun Olakanmi  

July 2012

A comparative study of three drying methods for preservation of the giant African snail (Achatina achatina) meat

  The meat of the giant African snail (Achatina achatina) was preserved utilising solar drying, tray drying, and traditional hot air/smoking method. The study compared the effectiveness of the three drying methods on the basis of the nutritional, microbiological and sensory attributes of the dried snail samples. In addition, the cost and operational requirements of the three dryers were evaluated. Results...

Author(s): Felix Narku Engmann, , William Otoo Ellis, Victoria P. Dzogbefia, Ma Yong-Kun, Ernest Abano, , and John Owusu,

July 2012

Evaluation of lima bean flour fermented with Lactobacillus sp. as a probiotic food

  The probiotic potential of lima bean flour fermented with Lactobacillus sp. in vitro and in vivo was studied. 3 species of Lactobacillus including Lactobacillus fermentum,Lactobacillus plantarum and Lactobacillus cellebiosus were isolated from traditionally prepared ‘ogi’ made from white and yellow maize (Zea mays) and from red...

Author(s): A. O. Ojokoh and M. D. Daramola

July 2012

Finger millet (Eleusine coracana) polyphenols: Investigation of their antioxidant capacity and antimicrobial activity

  Finger millet (Eleusine coracana) or ragi, one of the important minor cereals is a rich source of several phytochemicals and among them polyphenols are the most important because of their nutraceutical potentials. The seed coat-rich fraction (SCF) of the millet contains over 70% of polyphenols of the millet. Treated with different polar and non-polar solvents as such and after acidification with HCl for the...

Author(s):   Banerjee S., Sanjay K. R., Chethan S. and Malleshi N. G.  

July 2012

Effect of sodium lactate and sodium acetate on shelf-life of raw chicken breasts

  Two experiments were conducted to evaluate the effects of sodium lactate and sodium acetate on the microbiological population and shelf-life of raw chicken breasts. In both experiments, raw chicken breasts were randomly subjected to treatments containing 0, 0.87 or 1.74% sodium lactate or 1.74% sodium acetate, 3.48% sodium acetate, or the combination of 1.74% sodium lactate and 1.74% sodium acetate. All...

Author(s): Wannee Tangkham, Jay Comeaux, Clarence E. Ferguson and Frederick M. LeMieux

June 2012

Effect of chronic intake of Zingiber officinale (ginger) enriched diet on the gastrointestinal sections of albino rats

  The effect of chronic intake of Zingiber officinale (ginger) on the small and large intestines of albino rats was studied. The ginger sample was mixed with the normal rat ration in three different proportions to represent low, medium, and high concentrations, respectively. The fourth group representing the control received no ginger. All the rats were fed twice daily ad libitum for two...

Author(s): NWACHUKWU N. and OHIRI R. C.

June 2012

Structure and functional properties of resistant starch from butyrylated arenga starches

  Butyrylated arenga starches (BAS) with different degree of substitution (DS 0.074, DS 0.151, DS 0.226) were synthesized by the reaction of arenga starch with butyric anhydride under varying pH and butyric anhydride concentration. The products were characterized for resistant starch (RS), chemical structure of the RS by nuclear magnetic resonance (NMR) spectroscopy and functional properties including...

Author(s): Abdul Rahim, Haryadi, Muh. Nur Cahyanto and Yudi Pranoto

June 2012

Nutrient composition and micronutrient potential of three wildly grown varieties of African star apple (Chrysophyllum albidum) from Nigeria

  Non-timber forest products are important for food security and they provide a significant nutritional contribution especially crucial during times of drought and famine, and create more varied, palatable, and balanced diets. Three varieties of African star apple (Chrysophyllum albidum) relished by both adults and youth when in season were analysed for their nutrient and antinutrient composition as potential...

Author(s):   Adepoju, Oladejo Thomas and Adeniji, Paulina Olufunke  

June 2012

Effect of metabolic modifiers on meat quantity and quality

  The inadequacy of food supply due to the population growth together with urbanization, drive a significant demand for animal sources. Consequently, a number of technologies have been developed and are being used commercially to enhance profitability of animal production and to improve their quality. The objective of this paper is to review recent studies on the effects of metabolic modifiers on quantity and...

Author(s):   Bilatu Agza Gebre, Zelealem Tesfay Gebretsadik and Anil Kumar Anal  

June 2012

Evaluation of the nutritional values of dry season Fadama vegetables in Bida, Nigeria

  The proximate and mineral analysis of the some vegetables: Telfaria occidentalisHook. F., Ocimum gratissimum L., Hyptis suaveolens Poit., Talinum triangulare(Jacq.) Willd, Amaranthus hybridus L., and Corchorus olitorius L., were carried out to evaluate their nutritional value. Results showed high mean moisture contents ranging from 45.47 to 84.00%, low ash...

Author(s): Gbate Mohammed and Abdullahi Mann

June 2012

Effect of finger millet varieties on chemical characteristics of their malts

  Chemical changes during germination and malting characteristics of six Nepalese finger millet varieties (GPU 0025, GE 5016, Dalle, Okhle, Kabre and Juwain) were studied. Millets were steeped in water at room temperature overnight, germinated for 48 h at 28±1°C, kilned at 50±2°C for 24 h and then, chemical characteristics of unmalted and malted millets were...

Author(s): Dhan Bahadur Karki and Ganga Prasad Kharel

June 2012

Physicochemical characterization of starches from some Nigerian and Chinese roots and tubers

  Physicochemical properties of starches of two popular Nigerian sweet potato (NSP1 and 2) cultivars were studied using those from Chinese sweet potato (CSP), cassava (CC) and potato (CP) widely used for starch production, as references. Moisture, ash, protein, and phosphorus contents of the starches varied from 4.34 to 9.48%, 0.26 to 0.31%, 0.05 to 0.42% and 0.018 to 0.995%, respectively with NSP starches...

Author(s): Oluwaseyi K. Abegunde, Tai-Hua Mu, Lawrence A. Arogundade,  Fu-Ming Deng and Jing-Wang Chen

June 2012

Antibiotic sensitivity of bacteria isolated from aprons of beef vendors in Port Harcourt, Nigeria

  Antibiotic (n=8) sensitivity of the bacteria isolated from twenty aprons samples of meat (beef) vendors before and after commencement of sale in a community market in Port Harcourt was assessed. Total culturable bacterial count (TCBC) before sales and during sales ranged from 50 to 80 and 35 to 6.2×102 cfu/cm2, respectively. The isolated bacteria were identified as Escherichia...

Author(s): Eruteya, O. C., Akpan, S. A and Ubogu, M

June 2012

Quality assessment and safety of street vended ‘aadun’ (a maize-based indigenous snack) from selected states in Nigeria

  “Aadun” is a maize-based snack commonly consumed in Nigeria (South west). In this study, the chemical (proximate composition, fat quality indices and mineral elements), microbiological (total plate, coliform and fungal counts) and sensory qualities of twenty eight street vended “aadun” samples collected from six (Ekiti, Kogi, Kwara, Ogun, Osun, and Oyo) states in Nigeria were...

Author(s):   M. A. Idowu, Y. M. Atolagbe, F. O. Henshaw, I. Akpan and K. Oduse  

May 2012

Optimization of process variables to develop honey based extruded product

  In the present work, the processing variables were optimized to study their effect on functional properties of honey based ready-to-eat expanded snack food. The blends of rice flour, wheat flour and honey were extruded in a twin-screw extruder. Experimental design with temperature (115 to 135°C), screw speed (270 to 350 rpm) and feed proportion (5 to 15%) as independent variables which...

Author(s): Praneeth Juvvi , Savita Sharma  and Vikas Nanda    

May 2012

Some functional properties of extruded acha/soybean blends using response surface analysis

  The feed, comprising of acha flour and raw full fat soybean flour were mixed in ratios of 0:100, 12.5:87.5, 25:75, 37.5:62.5 and 50:50 of soybean flour to acha flour. The feed moisture content was adjusted to 15, 20, 25, 30 and 35% levels. Extrusion was carried out in a laboratory single screw extruder with variable screws and heaters following a 4K central composite (CCD) rotatable and...

Author(s): Anuonye J. C.

May 2012

Effect of millet offal-based diets on performance, carcass cuts and haematological profile of growing rabbits

  The carcass evaluation and haematological parameters of growing rabbits fed millet offal-based diets were examined in a completely randomized design (CRD) experiment that lasted for eight weeks. Millet offal replaced maize at 0, 25, 50, 75 and 100% inclusion levels for diets 1, 2, 3, 4 and 5, respectively. Feeds and water were supplied ad libitum throughout the duration of the experiment....

Author(s):   Ogunsipe Muyiwa Hilarious and Agbede Oluwasola Johnson    

May 2012

Effect of boiling time on the quality of ‘Zogale’: A snack food produced from peanut (Arachis hypogea) cake and boiled Moringa oleifera leave

  The effect of boiling time on the quality of “Zogale” was determined. Moringa leaves were boiled for 5, 10, 15, and 20 min, after which the various portions were blended with coarsely grounded peanut cake (kulikuli), in a ratio of 75 Moringa leaves: 25 kulikuli giving Zogale samples A, B, C, and D, respectively, while sample E (from the market) served as control. The proximate...

Author(s):   D. I. Gernah, B. M. Ega and U. E. Umoh   

May 2012

Nutritional and microbiological characterization of pulp powder of locust bean (Parkia biglobosa Benth.) used as a supplement in infant feeding in Northern Benin

  The microbiological and nutritional characterization of locust bean pulp powder (Parkia biglobosa) was investigated. Bacteria and fungi were isolated from this product. The bacteria isolated were essentially fecal coliforms. The fungal isolates were Aspergillus niger, Aspergillus ochraceus and Penicillium digitatum. The mean total plate count of samples was 2.8 × 103 cfu/g, while the...

Author(s):   Edwige Dahouenon-Ahoussi, Euloge S. Adjou, Evelyne Lozes, Leila L. Yehouenou, Roméo Hounye, Nasif Famy, Mohamed M. Soumanou and Dominique C. K. Sohounhloue

May 2012

PStudy of the antifungal activity of essential oil extracted from seeds of Foeniculum vulgare Mill. for its use as food conservative

  The objective of this study was to evaluate in vitro antifungal activity of dry seeds’ essential oil extracted from Foeniculum vulgare Mill. The screening of antifungal activity was carried out by the diffusion and microatmospheric method. Results obtained indicate that fennel seed essential oil has an inhibiting effect on the tested strains. The method of dilution enabled us to evaluate...

Author(s): M. Barkat and A. Bouguerra

May 2012

Assessment of nutrients and sensory qualities of brine pre-treated catfish, smoked with two different woods’ smoke

  woods such as Anthonata mycrophylla and Dialium guinensis were studied. Thirty catfishes weighing 475 ± 50 g were harvested, killed, eviscerated and rinsed thoroughly under tap water and were divided into 3 batches of ten fishes and were immersed in 10% brine solution for 30 min. Each batch was smoked for 4 h with woods’ smoke of A. mycrophylla, D. guinensis and gas oven,...

Author(s):   Agbabiaka L. A., Amadi A. S., Madubuko C. U., Nwankwo F. C. and Ojukannaiye A. S.  

May 2012

Occurrence of fumonisins and deoxynivalenol in stored maize used in industrial productions in Zaria Nigeria

  Fifty three samples of four varieties of maize were obtained from 18 storage facilities in Zaria and its environs, all within Kaduna State, Nigeria and plated directly on potato dextrose agar (PDA). Samples which yielded Fusarium species were further tested for the presence of toxins. Seven samples yielded fumonisins alone, while both fumonisins and deoxynivalenol (DON) were found in three...

Author(s):   Amina M. Ahmed El-Imam   , Joseph B. Ameh    and I. O. Abdullahi      

April 2012

Customer satisfaction and perceptions about food services on the University for Development Studies Campus, Ghana

Customers’ perceptions about food and service attributes are considered to be very crucial in influencing their satisfaction and behavioral intentions in the food and service industry. This study focused on customer satisfaction and the general perception about food services of two restaurants on the Nyankpala Campus of the University for Development Studies, Tamale, Ghana. The study further looked at the...

Author(s): Donkoh S. A., Quainoo A. K., Cudjoe E. and Kaba N. C.

April 2012

Yield and quality of Pycnanthus kombo kernel butter as affected by temperature-moisture interactions

Preliminary studies of Pycnanthus kombo butter using petroleum ether as extractant have been reported. There is however, lack of data on the chemical composition of the kernels as well as an optimized method for expressing the butter from the kernels. This study discusses the chemical composition of the kernels of P. kombo as well asthe optimisation of temperature-moisture interactions for Kombo...

Author(s): R. D. Nagre, W. O. Ellis and I. Oduro

April 2012

Nutrition for safer pregnancy, motherhood and infant survival

Maternal nutrition has long-lasting effects on the health of the offspring. The ability of mother to provide nutrients for her unborn baby is a critical factor for fetal health and its survival. Failure in supplying the adequate amount of nutrients to meet fetal demand can lead to fetal malnutrition. The fetus responds and adapts to under nutrition but by doing so it permanently alters the structure and function of the...

Author(s): Adenuga W and Ayinde F. A.

April 2012

Effect of sprouting on the chemical and nutritional qualities and phenolic alkaloid content of lotus (Nelumbo nucifera Gaertn.) seeds

The chemical and nutritional qualities of lotus seeds sprouted in water at different temperatures (25 and 35°C) and water to seed ratio (1:2.5, 1:3.75, 1:5, 1:6.25 and 1:7.5), and their embryos’ phenolic alkaloids content were determined and compared to the non-sprouted lotus seeds (control). Sprouting of the seeds resulted to significant increases in the crude protein and crude lipid and decreases in protein...

Author(s): Purintraphiban Sathithon and Xia Yan-bin

April 2012

Production and quality attributes of vegetable wine from Hibiscus sabdariffa Linn.

Juice was extracted from dark red cultivar of Roselle calyx (Hibiscus sabdariffa) using water at a temperature of 100°C for 20 min in an automatic steam-jacket kettle. The juice was treated with 250 ppm. of sodium metabisulphite and sucrose was added to raise the sugar content of the juice. Pure wine yeast strain (Saccharomyces cervisiae) was inoculated into the juice to initiate fermentation. The resultant...

Author(s): Idolo Ifie, Taiwo O. Olurin, and Johnson O. Aina

March 2012

Influence of drying method and location on proximate chemical composition of African metallic wood boring beetle, Sternocera orissa (Coleoptera: Buprestidae) in Republic of South Africa

Composition of proximate chemical composition in edible insects may depend on drying method and/or vegetation (location). Influence of drying method and location on proximate chemical composition of African metallic wood boring beetle (Sternocera orissa), widely consumed in certain rural communities of Limpopo Province, South Africa, was investigated. Randomised complete block design in a 3 × 3 factorial...

Author(s): Kagiso G. Shadung, Maboko S. Mphosi and Phatu W. Mashela

March 2012

Proteolytic and lipolytic activities of Pseudomonas spp. isolated from pasteurized milk

Psychrotrophic bacteria have been recognized as a recurring problem in refrigerated storage and distribution of perishable food products. This study was performed to isolate, characterize and evaluate the prevalence of Pseudomonas spp. in pasteurized milk. Thirty five (35) pasteurized milk samples were collected aseptically from different dairy shops, supermarkets and groceries in different areas in Sadat...

Author(s): Hoda Mahrous and Ibrahim Mousa

March 2012

Effects of processing methods on nutrient retention and contribution of white yam (Dioscorea rotundata) products to nutritional intake of Nigerians

Consumption of indigenous foods is being encouraged globally as a means of meeting dietary needs of people. Yam products constitute staple source of energy to many Nigerians but little is documented on their nutrient composition. This study was carried out to determine the effects of processing methods on nutrient retention and possible contribution of some diets prepared from yam to nutrient intake of consumers. Fresh...

Author(s): ADEPOJU, Oladejo Thomas

March 2012

Effect of moisture content on some physical properties of two acha varieties (Digitaria exilis and Digitaria iburua)

The effect of moisture content on some physical properties of two varieties of acha was investigated. The moisture content levels used were 10, 14, 18, 22 and 26% dry basis (d.b.), and the two acha varieties used were Digitaria exilis and Digitaria iburua. Increase in moisture content from 10 to 26% resulted in a decrease in bulk density, solid density, porosity and specific gravity for both acha...

Author(s): T. K. Philip and A. G. Atiko

March 2012

Synthesis and characterization of sodium carboxymethylcellulose from pod husk of Cacao (Theobroma cacao L.)

Cacao pod husk (Theobroma cacao L.) is a by product of the cacao industry, rich in cellulose. The methodology to synthesize and uniqueness of the sodium carboxymethylcellulose (Na-CMC) is suggested by cellulose extraction from pod husk of cacao. Na-CMC was synthesized by using 20 ml NaOH at five various concentrations (11.59, 15, 20, 25, and 28.41% w/v) at 25°C for 1 h;...

Author(s): Gatot S. Hutomo, Djagal W. Marseno, Sri Anggrahini and Supriyanto

March 2012

Comparative assessment of the performance of Parkia biglobosa, Glycine max and Treculia africana in the production of a local condiment (dawadawa) in Ghana

This study was conducted to assess the performance of three high protein beans (Parkia biglobosa, Glycine max and Treculia africana) in dawadawa (fermented condiment) production. The beans of the crops were boiled for an hour and then fermented for 72 h. Standard procedures were used to assess the proximate, mineral and functional properties of the resultant condiments. Sensory evaluation was also...

Author(s): F. Appiah, I. Oduro, W. O. Ellis and G. Adu

March 2012

Functional properties and quality evaluation of “kokoro” blended with beniseed cake Sesame indicum

A research work was carried out to evaluate the functional properties and quality of “Kokoro” blended with defatted Beniseed cake. Maize flour and Beniseed cake were mixed thoroughly in various proportions; AZO- (100%Maize), MBK-(90:10), EJT-(80:20),SIL-(70:30) and LMA-(60:40) Maize: Beniseed seed cake, respectively. The blends were each made into a thick paste, manually shaped into a noodle shape of about 3...

Author(s): Ayinde F. A, Bolaji O.T, Abdus-Salaam, R. B and Osidipe O

March 2012

Physical and mechanical study on Tilapia’s skin gelatine edible films with addition of plasticizer sorbitol

The first objective of this research is to study the mechanical and physical characteristic of edible films from tilapia skin gelatin with sorbitol as plasticizer. Second objective is to identify the effect of gelatin and sorbitol concentration level on the mechanical and physical characteristic of the edible films produce. This study uses a complete randomized design with 2 factors and treatments. The first factor was...

Author(s): Junianto Nia Kurniawati and Otong S. Djunaidi

March 2012

Quality assessment of starter- produced weaning food subjected to different temperatures and pH

Weaning is a gradual stoppage of feeding a baby with the mother’s milk and start feeding the baby with semi-solid food such as maize, sorghum or millet which can be fermented to increase their nutrient content and carbohydrate digestibility. The weaning food was formulated by fortifying cereal (Sorghum) with legume (Cowpea) which had been cleaned, steeped in sterile distilled water for 24 h and germinated for 48 h...

Author(s): Wakil Sherifah Monilola and Oriola Olasunkanmi Bukola

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