African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 904

AJFS Articles

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

February 2014

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

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

January 2014

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  

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

January 2014

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

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

January 2014

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.

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

January 2014

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

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

January 2014

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

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

January 2014

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

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

January 2014

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

Some traditional Algerian products from durum wheat

January 2014

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

Visual defects among consumers of processed cassava (gari)

January 2014

This Article is Retracted.

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

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

December 2013

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

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

December 2013

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.

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

December 2013

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.

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

December 2013

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

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

December 2013

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

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

December 2013

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.

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

December 2013

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

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

December 2013

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

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

December 2013

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.

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

December 2013

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

Review on food safety system: Ethiopian perspective

December 2013

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

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

November 2013

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.

An evaluation of milk quality in and around Rawalakot Azad Kashmir

November 2013

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

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

November 2013

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

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

November 2013

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,

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

November 2013

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

Preparation and physicochemical analysis of some Ethiopian traditional alcoholic beverages

November 2013

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

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

October 2013

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

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

October 2013

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

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

October 2013

  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.

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

October 2013

  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. 

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

October 2013

  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

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

October 2013

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

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

October 2013

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  

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

September 2013

  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

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

September 2013

  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

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

September 2013

  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

Development and functional properties of low-cost complementary food

September 2013

  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

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

September 2013

  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  

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

September 2013

  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

Effect of ten amino acids on elimination of acrylamide in a model reaction system

September 2013

  Ten (10) amino acids (asparagine, aspartic acid, cysteine, glycine, glutamic acid, glutamine, methionine, leucine, tyrosine and lysine) were used to test their effect on elimination of acrylamide, when co-heating of 10 mol of acrylamide respectively with 0.1 mmol of amino acids at 160ï‚°C for 15 min, acrylamide was eliminated from 7.4% (asparagine) to 94.4% (cysteine) at natural pH, and 11.4% (glutamic...

Author(s): Miao Yu, Shiyi Ou, Deng Liumengzi, Caihuan Huang and Guangwen Zhang

Occurrence and antibiotic resistance profile of Listeria monocytogenes in salad vegetables and vegetable salads sold in Zaria, Nigeria

September 2013

  Listeria monocytogenes is a Gram positive facultative anaerobic microorganism that causes listeriosis in both animals and humans. The main route of infection has been identified to be by ingestion of food contaminated with the organism particularly those stored at refrigeration temperatures. This study was carried out to determine the occurrence and antimicrobial resistance profile...

Author(s): Ieren, I. I., M. Bello and J. K. P. Kwaga

Chemical evaluation of processed maize (Zea mays), indeginous cowpea spp. (Vigna unguiculata) and melon seed (Citrullus vulgaris) and organoleptic attributes of their blends

September 2013

  The thrust of this work was to evaluate the chemical composition of processed maize, cowpea and melon; and assess the sensory attributes of their blends. The proximate, iron, zinc, tannins and phytate composition of the processed samples were assessed using standard assay methods. Blends were formulated using 14 g protein (average protein requirement for infants 0 to 3 years) basis and subjected to sensory...

Author(s):   Madukwe, Edith U., Okoye, Vivian, Ayogu, Rufina N. B. and Obizoba, Ikemefuna C.  

Protein supplementation value of sun-dried ensiled sunflower (Tithonia diversifolia) in grower pigs: Growth performance and nitrogen utilization

September 2013

  24 male pigs of similar crosses and initial weight of 13.2±0.1 kg were used to determine the effect of sun-dried ensiled Tithonia diversifolia leaf meal (DETD) on their growth performance and nitrogen utilization at dietary inclusion of 10, 20 and 30%. All diets were isocaloric and contained about 19% crude protein. The animals were randomly assigned into four dietary treatments and...

Author(s): Fasuyi A. O. and Afolabi A. A.

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

September 2013

  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

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

September 2013

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

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

September 2013

  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.

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

September 2013

  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,  

Utilisation of common grain crops in Zimbabwe

September 2013

  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  

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

September 2013

  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  

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