African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 964

AJFS Articles

Impact of cooking time on the nutritional profile of sesame milk

October 2014

The effect of cooking time on nutritional characteristics of sesame milk was determined. Sesame milk was cooked at the temperature of 100°C for various duration (0, 15, 30 and 45 min), to produce samples marked as A, B, C and D. The sesame milk products were subjected to physico-chemical and sensory analyses using standard analytical methods. The moisture, protein, crude fat and energy contents decreased...

Author(s): F. M. Makinde, A. O. Akande and O. F. Olagunju

Kinetin-serine regulation of photosynthetic pigments and some antioxidant enzymes during dark induced senescence in spinach leaf discs

October 2014

Interesting observation of earlier investigation on regulation of leaf senescence in pigeon pea with serine prompted us to undertake studies on kinetin (Kn)-serine interaction in senescent leaf discs of Spinacia oleracea L., cv. S-23, over time, in the dark to determine their effectiveness individually, and in combination, on photosynthetic pigments, total soluble proteins, lipid peroxidation and activities of the...

Author(s): Somveer Jakhar and D. Mukherjee

Antimicrobial activity of lactic acid bacteria isolated from fermented milk products

October 2014

The bacteriocins produced by lactic acid bacteria (LAB) which acted as antimicrobial substances or preservative component on fermented food product (yoghurt, kunu and fufu) was investigated against selected indicator food spoilage causing bacteria and antibiotics. The agar-well diffusion assay was employed to investigate the antagonistic activity against indicator organisms (Staphylococcus aureus, Shigella spp.,...

Author(s): Adejumo T. O.

Physico-chemical and pasting properties of starch from three plantain cultivars grown in Nigeria

October 2014

Starch was extracted from three different plantain (Musa paradisiaca) cultivars: agbagba, cadaba and French horn, and the physico-chemical and pasting properties of the starch were investigated. The percentage starch yield ranges from 6.67 (cadaba) to 15.00% (French horn). pH values fall between 4.46 to 5.50 with the highest pH occurring in cadaba (5.50). A higher moisture content of 13.15% was observed in French horn...

Author(s): Kiin-Kabari, D. B., Sanipe, P. and Owuno, F.

Effect of processing on the quality of flour, abacha slices and its flour derived from cassava (Manihot esculenta Crantz) TMS 97/4779

September 2014

This study was undertaken to evaluate the effect of processing methods on the quality of abacha slices. Abacha slices were produced from cassava (TMS 97/4779) roots by four different methods. The abacha processing methods investigated were of different peeling, boiling, slicing and soaking methods. Also, raw cassava flour, which was peeled, sliced and dried (PSD) was produced. The sensory properties and yield of abacha,...

Author(s): Ekwu, F. C.,   Ngoddy, P. O. and Uvere, P. O.

Nutraceutical and health benefits of some vegetables eaten in Enugu State Nigeria

September 2014

Little or nothing is known about the nutritional and medicinal values of some of the vegetables eaten in Enugu state of Nigeria. This study aimed to quantify the total antioxidants as phenols, total flavonoids, vitamin C content and reducing properties of six vegetables [Teltaria occidentals (ugu), Gnetum africanum (ukase), Piper quineense (uziza), Gongronema latifolium (utazi), Achyranthes spendens (awa), Occimum...

Author(s): Ogbuanu, C. C, Amujiogu, C. N., Obi, P. O. and Nsude, P. O.

Homogenization of milk and its effect on sensory and physico-chemical properties of yoghurt

September 2014

This study was designed to evaluate the chemical composition, sensory properties and microbial load of differently homogenized milk for yoghurt-making. Milk was homogenized with a hand whisker (HW), pressure sprayer (PS) and high-speed mixer (HM) while the control was not homogenized (NH) prior to yoghurt-making. Samples were stored in a refrigerator for 10 days at 4°C and thereafter examined for microbial counts...

Author(s): O. A. Olorunnisomo, T. O. Ososanya and O. Y. Adedeji

Beverage quality and biochemical attributes of arabusta coffee (C. arabica L. x C. canephora Pierre) and their parental genotypes

September 2014

Arabica coffee (Coffea arabica L.) is known for the production of high quality beverage while Robusta coffee (Coffea canephora Pierre) has been characterized as a neutral, weak flavored and occasionally with strong acid and pronounced bitterness. Viable and reasonably fertile interspecific hybrids can easily be obtained from crosses between the allotetraploid C. arabica L. and induced autotetraploid forms of C....

Author(s): J. M. Gimase, W. M. Thagana, D. T. Kirubi, E. K. Gichuru and C. W. Kathurima

Physico-chemical and microbiological characteristics of dried Waragashi

August 2014

In this study, effects of drying temperature on the physico-chemical and microbiological characteristics of Waragashi were investigated. Three types of produced Waragashi were investigated. The first one (V1) was obtained after coagulation of milk, the second called coloured Waragashi (V2), was obtained by boiling V1 for three minutes in aqueous solution of Sorghum vulgaris panicle (15 g/L) and the third one, refined...

Author(s): Fidèle P. TCHOBO, Clément AHOUANNOU, Ayaba N. AMEGNOIN, Mouaïmine MAZOU, Guy A. ALITONOU, Dominique C. K SOHOUNHLOUE and Mohamed M. SOUMANOU

Designer paneer

August 2014

Value added paneer was prepared to improve the fibre content in the otherwise fibre deficient paneer. Cereals like wheat and finger millet at 1% level was included in the preparation of paneer. Inclusion level of more than 1% caused pasty consistency. Sensory analysis was also carried out on the designed paneer. It was found that there was no significant difference in the flavour and overall acceptability between the...

Author(s): Rita Narayanan

Physical properties of dry-milled maize meals and their relationship with the texture of stiff and thin porridge

August 2014

Selected physical properties of white maize meal, obtained by different dry-milling techniques were evaluated and correlated to the texture of stiff and thin porridge. Sifted or par-cooked maize meals had finer particles than hammer-milled maize meals. Hammer-milled maize meals had lower water absorption indices (17-38%) and higher water solubility indices (WSI, 4-5%) than sifted (41-42 and 2-3%, respectively) or...

Author(s): Calvin Onyango

Phenolic content and antioxidant activity of selected Ugandan traditional medicinal foods

August 2014

Twenty one (21) traditional food plants recognized as medicinal by communities in Kamuli and Gulu districts in Uganda were identified and analyzed for their phytochemical content and antioxidant activity. The total phenolic content (2.6 ± 0.1 to 184.2 ± 6.4 mg GAE gDW-1) and flavonoid content (0.3 ± 0.1 to 162.2 ± 3.5 mg CE gDW-1) as well as antioxidant activity (0.1 ± 0.1 to 57.8...

Author(s): ANDABATI Brain and MUYONGA John

Effect of extruded soy-cocoa and corn starch based complementary food on some haematological, biochemical and histopathological parameters of rats

August 2014

Extruded soy-cocoa and corn-starch based complementary diet with a protein-energy ratio of 21% holds great promise in alleviating malnutrition so prevalent among Nigerian children under five years. There is however, paucity of scientific information on its safety- a necessary prelude to trials on human subjects. This study reports a controlled feeding trial involving 29 adult wistar rats housed in standard cages and...

Author(s): G. L. Arueya and O. F. Osundahunsi

Quality of pears with permeability of Bio-FreshTM edible coatings

August 2014

Bio-Freshtm edible coatings in four concentrations (0.5, 0.8, 1.0 and 1.2%) were investigated on quality characteristics of conference pears (Pyrus communis L. cv. Conference) with regards to its permeability. The Bio-FreshTM was applied on pears by dipping. It was found that the effect of Bio-FreshTM on pears was significantly effective in maintaining the skin color of green and only coating 1.2% Bio-FreshTM delayed...

Author(s): S. M. K. Hasan, and B. Nicolai

Possible microbial and biochemical contaminants of an indigenous banana beer 'Urwagwa': A mini review

July 2014

Indigenous traditional beers play an important role in the daily social, economic, nutritional and cultural life of the people especially in developing countries. Bananas and banana beer remain very popular in Rwanda and they continue to be an important source of income. Banana cultivation forms an essential part of the socio-economic life of Rwandan communities, and the fruit has a long and widespread history in the...

Author(s): K. Shale, J. Mukamugema, R. J. Lues and P. Venter

Physicochemical and bioactive properties of selected white yam (Dioscorea rotundata) varieties adapted to riverine areas of Nigeria

July 2014

Yam (Dioscorea spp.) is a major food of cultural, economic and nutritional importance in Nigeria and throughout West Africa. In this sub-region, white yam (Dioscorea rotundata) is the most dominant and important species. This study is aimed at characterizing high yielding yam varieties of this species adapted to riverine areas and forest zones of Nigeria for physical and chemical characteristics. Eleven yam varieties...

Author(s): Alamu, E. Oladeji, Maziya-Dixon, Bussie, Okonkwo, C. Christian and Asiedu Roberts

Consumers’ acceptance of composite cassava-maize-wheat breads using baking improvers

July 2014

A consumer test of composite cassava: maize: wheat (40:10:50) breads prepared with improvers, 0.3% emulsifiers, either as lecithin (LC) or diacetyl tartaric acid ester of mono-diglycerides (DATEM), and 3% hydrocolloids, either as high-methylated pectin (HM pectin) or carboxymethyl cellulose (CMC), was carried out in supermarkets in Mozambique. Overall acceptance and sensory attributes such as appearance, texture, smell,...

Author(s): Maria Eduardo, Ulf Svanberg and Lilia Ahrné,

Effect of flooding and salinity as a result of climate change on tomato production in the coastal zone of Benin

July 2014

The production of tomato in the coastal regions is affected by flooding and salinity conditions. A survey was conducted in this region to know the impact of change in climate on tomato production. Two types of flooding conditions are prevalent: flash flooding and severe flooding where water remains stagnant for weeks. The results also show that climate change is exacerbating the existing a-biotic factors (flooding and...

Author(s): Vincent Ezin, Ibouraïma Yabi, Emeric G. M. Kochoni and Adam Ahanchédé

Chemical and functional properties of complementary food blends from malted and unmalted acha (Digitaria exilis), soybean (Glycine max) and defatted sesame (Sesamun indicum L.) flours

July 2014

Complementary foods of high nutrient qualities are expected to be given to infants in order to maintain their healthy status as they gradually transit from breastfeeding to family food. This study was aimed at producing high quality complementary food from locally available crops. Acha (Digitaria exilis), soybean (Glycine max) and sesame (Sesamun indicum L.) seeds were cleaned separately of dirt and extraneous...

Author(s): IKUJENLOLA A. Victor

Rheological properties and oxidative stability during storage of dough fried made from corn oil with medium-chain triacylglycerols (MCT)

June 2014

The rheological properties, oxidative stability, and water contents of the fried dough made from corn oil with medium-chain triacylglycerols (MCT), which is a mixture of MCT and corn oil at a volume ratio of 0% (0:100), 10% (10:90), 20% (20:80) and 30% (30:70) were studied. Flour dough was fried at 140°C for 6 min in fried dough and stored in a glass bottle at 50°C in the dark for 20 days. The water contents and...

Author(s): Toshiyuki Toyosaki

Storage study on colour retention in zobo concentrates by increasing concentration of ginger (Zingiber officinale)

June 2014

The effects of three concentration of ginger (Zingiber officinale) on some storage characteristics of zobo concentrate were investigated. Zobo drink was prepared using the traditional methods. The drinks were then concentrated by dehydration to 67%. Increasing concentration of ginger, 10, 5 and 0% were added to produce sample A, B and C, respectively and stored in opaque packaging materials for 28 days. The results...

Author(s): Onuoha, O. G., Haruna, U. S., Yelmi, B.M., Samuel, E., Uhiara, N.S. and Ngwu, P. C.

Prevention of konzo in the Democratic Republic of Congo (DRC) using the wetting method and correlation between konzo incidence and percentage of children with high urinary thiocyanate level

June 2014

There were 68 konzo cases in three villages in Boko Health Zone, Bandundu Province, Democratic Republic of Congo (DRC), where yearly incidence had increased greatly since 2009. The nine months long intervention to prevent konzo started in the wet season. Village women were taught the wetting method, after which there were no new konzo cases and urinary thiocyanate levels were low. Using data from four different...

Author(s): Jean Pierre Banea, J. Howard Bradbury, Chretienne Mandombi, Damien Nahimana, Ian C. Denton, Matthew P. Foster, N’landa Kuwa and Desire Tshala Katumbay

Dietary fibre, ascorbic acid and proximate composition of tropical underutilised fruits

June 2014

The current surge in the prevalence of chronic diseases has necessitated the call for the increased consumption of fruits to curtail the phenomenon. The dietary fibre fractions, ascorbic acid and proximate composition of edible portions of four underutilised fruits namely; Annona muricata (soursop), Irvingia gabonensis (African mango), Artocarpus altilis (breadfruit) and Annona squamosa (sweetsop) were studied. Dietary...

Author(s): Abena A. Boakye, Faustina D. Wireko-Manu, Jacob K. Agbenorhevi and Ibok Oduro

Development and quality evaluation of defatted groundnut and melon kernel flour based ethnic product “Robo”

June 2014

This study was carried out to develop a pepper-spiced flour based ethnic product “Robo” from melon and groundnut kernel with the aim of determining its nutritional quality and acceptability. Functional properties of defatted flours of groundnut and melon kernels were also determined. Crude protein (39.17 - 39.93%) and crude fat (16.80 - 17.53%) were found in groundnut “Robo” while crude protein...

Author(s): Jimoh Kazeem Osuolale and Adedokun Simeon Olayiwoola

Effect of lemon juice treatment and sun drying on vitamin C retention in three steam and water blanched indigenous vegetables over six weeks storage period

June 2014

Vitamin C is very important for human nutrition and any method that reduces its degradation in foods like vegetables needs to be advocated and utilized. In this current study, the effect of using lemon juice and sun drying on vitamin C retention of steam and water blanched Amaranthus hybridus, Bidens pilosa and Cleome gynandra indigenous vegetables stored for a period of six weeks was investigated. Results showed that...

Author(s): Khumbo Tricia Mkandawire and Kingsley George Masamba

Development of cookies and bread from cooked and fermented pearl millet flour

June 2014

The probiotic bacteria are found to be developed in the spontaneously fermented pearl millet. Bakery products are used as a vehicle for incorporation of different nutritionally rich ingredients. Fortification of wheat flour with non wheat proteins increases protein quality by improving its amino acid profiles. The anti nutrients phytic acid was reduced from 858.4 mg/100 g in the raw pearl millet to 380.3 mg/100 g in the...

Author(s): Ranasalva N. and  Visvanathan R.

Effect of drying conditions and solvent type on the physicochemical composition of African breadfruit (Treculia africana)

June 2014

The effects of drying conditions (sun and oven drying) and solvent type (petroleum ether, acetone and hexane) on the physiochemical, proximate and multivitamin composition of Treculia africana were investigated. Breadfruit samples were collected from Ogwu area of Enugu State, processed and subjected to physiochemical, proximate and multivitamin screening using standard methods of analysis. Percentage yields of...

Author(s): Okereke Theodore O., Ben Abikoye O., Ifeanyi Offor F. and Nwaji Njemuwa N.

Nutritional composition of Detarium microcarpum fruit

June 2014

The pulp of Detarium microcarpum fruit was extracted and samples were analyzed for the proximate, vitamin, mineral and anti-nutrient composition using standard methods. Crude protein content obtained in D. microcarpum fruit was 4.68% while the crude fat content was 2.23%. The fruit also contained 4.47% moisture, 4.47% ash, 11.06% crude fibre and 65.38% total carbohydrates. The mineral composition of the fruit pulp...

Author(s): Florence Inje Oibiokpa, Godwin Ichekanu Adoga, Abubakar Ndaman Saidu and Kudirat Oluwatosin Shittu

Physical characteristics and sensory quality of bread produced from wheat/African oil bean flour blends

June 2014

The use of wheat flour and African oil bean flour blends in the production of bread was studied. The wheat flour was substituted with African oil bean flour at the following levels: 10, 20, 30 and 40% while wheat flour bread (sample WHF) served as control. The bread loaves were produced using the straight - dough procedure and subsequently evaluated for physical characteristics and sensory attributes. Results show a...

Author(s): Nwosu, U. L., Elochukwu, C. U. Onwurah, C. O.

Physicochemical properties of bambarra groundnut starch and cassava starch blends

June 2014

The physicochemical properties of bambarra groundnut starch (BBS) and cassava starch (CS) were blended at different ratios (70BBS/30CS, 50BBS/50CS and 30BBS/70CS) and investigated. The minor components (lipids and proteins) of the starch granules were lowest for CS and highest for the blended starches. Apparent amylose (AAM) content of the starch blends was additive of their individual components. CS had the lowest AAM...

Author(s): Adeleke Omodunbi Ashogbon

Optimization of taste and texture of biscuit produced from blend of plantain, sweet potato and malted sorghum flour

May 2014

Biscuits were produced from blends of plantain, sweet potato and malted sorghum flour. This study was carried out to evaluate the effect of varying the proportions of these flour mixtures on the taste and texture of the produced biscuits. Mixture response surface methodology was used to model the taste and texture of the biscuits with single, binary and ternary combinations of the three flours. The optimum taste and...

Author(s): Ishiwu C. N., Nkwo V. O., Iwouno, J. O. Obiegbuna J. E. and Uchegbu, N. N. 

Bael (Aegle marmelos Correa) products processing: A review

May 2014

Bael (Aegle marmelos Correa) being an indigenous fruit occupies an important place from medicinal point of view. The different varieties of Bael such as Mirzapuri, Kagzi Gonda, Kagzi Banarsi, Kagzi Etawah, Narendra Bael-1, Narendra Bael-2, Narendra Bael-5, Narendra Bael-9, Pant Shivani, Pant Sujata, etc are popular. Its nutritional and medicinal properties make this fruit one of the most valuable and a good source of...

Author(s): Anurag Singh, H. K. Sharma, Pragati Kaushal and Ashutosh Upadhyay

Retention of nutrients of pearl millet using conventional and solar cooking

May 2014

Comparative estimation of nutrients of pearl millet was studied by adopting two methods of cooking, that is, conventional cooking on liquefied petroleum gas (LPG) stoves and solar cooking. Starch, total soluble carbohydrate, protein, calcium and iron were determined for raw, conventional and solar cooked pearl millet. It was found that retention of starch was 98.58% for solar cooked and 74.51% for conventional cooked...

Author(s): Raka Srivastava and Aakanksha Nahar

Evaluation of antioxidant and hypolipidaemic effects of fermented Parkia biglobosa (Jacq) seeds in tyloxapol-induced hyperlipidaemic rats

May 2014

Globally, fermented foods form an intricate part of the staple diet of people. This study investigated the hypolipidaemic potential of fermented seeds of Parkia biglobosa (African locust bean/iru), a popular condiment by supplementing (20% w/w) in animal feed. Animals (n=5) in six treatment groups received; standard rat diet (control); iru-supplemented feed; standard rat feed with tyloxapol administered...

Author(s): Ayo-Lawal, Rachael Aderonke, Osoniyi, Omolaja, Famurewa, Akindele Joshua and Lawal, Olukayode Adeayo

Evolution of biochemical and physical parameters of two fresh-cut fruits over storage at 4°C

May 2014

Biochemical and physical changes of two types of fresh-cut fruits packaged in plastic containers and stocked at 4°C were studied over a period of six days. The first type of container was film-lidded and contained orange juice, pomelo, kiwifruit and orange slices. The second type was plastic-lidded and contained orange juice, apple, kiwifruit and orange slices. Color, vitamin C and carbohydrates changes were...

Author(s): Guy-Joseph Lemamy, Marc Lebrun, Serge Thierry Omouessi, Bénédicte Ndeboko and Justine Mouecoucou

Enzyme profiles of potential starter cultures for the fermentation of baobab seeds

May 2014

The extracellular enzymatic activity of ten (10) strains of predominant bacteria involved in Maari process has been investigated using the APIZYM (BioMérieux, France) commercial system, with the objective of determining the differences in the enzymatic profiles of the various species. Variable enzymatic activity was recorded showing the specific activity of each species during the fermentation of baobab seeds....

Author(s): Charles Parkouda, BréhimaDiawaraa and KwakuTano-Debrahb

Analysis of quality attributes of banana drinks blended with aqueous extracts of ginger

May 2014

This study aimed to investigate the effect of ginger (Zingiber officinale) on the microbiological, physicochemical and sensory quality of banana (Musa spp .) drink. Production of banana juice was achieved with hot and unheated water extraction. The various juices obtained were supplemented with aqueous extracts of ginger in concentrations of 2.5 and 10%, stored and analyzed periodically for microbiological and...

Author(s): Yéo Mohamed Anderson, Chatigre O.,  Elleingand  E., Koni  Pascal and Koffi  Ernest

Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing

May 2014

Sweet potato flour and tomato pomace blend were used for the development of extruded products. The response surface methodology was adopted in the experimental design to investigate the effect of feed proportion (5-25% tomato waste powder), moisture content (13-17%), screw speed (275-325 rpm) and barrel temperature (120-140°C) on the quality of the extruded products. Regression equation describing the effect of each...

Author(s): Pramesh Kr. Dhungana, Arti Chauhan and Sukhcharn Singh

Quality assessment of acha-based biscuit improved with bambara nut and unripe plantain

May 2014

Five value added biscuit products were produced from three different raw materials, namely acha (Digitaria exilis Staph), bambara nut and unripe plantain, at different proportions: 100:0:0% (ACH105), 80:10:10% (ACH801), 70:20:10% (ACH702), 60:30:10% (ACH603) and 50:40:10% (ACH504), respectively. The raw materials were cleaned, sorted, dried and milled into flour and used to produce biscuits. Sensory parameters...

Author(s): Agu H. O., Ezeh G. C. and Jideani A. I. O.

Effect of three processing methods on some nutrient and anti-nutritional factor constituent of Colocasia esculenta (Amadumbe)

May 2014

Colocasia esculenta L. Schott (Amadumbe) is a major starchy food crop used in the rural areas in Kwazulu-Natal province, South Africa. Like most root crops, Amadumbe is rich in carbohydrate content with low protein and lipids. Preliminary screening of Amadumbe revealed the presence of some anti-nutrients (amylase inhibitor, trypsin inhibitor, oxalate, alkaloids, saponin, phytate and total phenols). The effect of...

Author(s): R. McEwan, F. N. Shangase, T. Djarova and A. R. Opoku

Effect of pretreatment on physicochemical quality characteristics of a dried tomato (Lycopersicon esculentum)

May 2014

Tomato is highly perishable and drying is a convenient method of extending its shelf life and minimizing postharvest loses. During drying, some nutrients may degrade and thus affect general quality characteristics of the dried tomato. The effect of pretreatment in enhancing drying and product quality of dried tomato was investigated in this study. Slices of tomato were treated by dipping in (a) A solution containing...

Author(s): Mavis Owureku-Asare, Joyce Agyei-Amponsah, Firibu Saalia, Luis Alfaro, Luis A. Espinoza-Rodezno and Subramaniam Sathivel

Lactic acid fermentation of potato pulp by Rhizopus oryzae IFO 5740

April 2014

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

Importance of lecithin for encapsulation processes

April 2014

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

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

April 2014

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.

Antioxidative and flavouring effects of Aframomum danielli on biscuits

April 2014

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.

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

April 2014

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

Biogenic amines and microbiological profile of egyptian cheeses

March 2014

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

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

March 2014

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

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

March 2014

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

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

March 2014

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

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