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 2013

Production and evaluation of specialty bread from sprouted mixed-grains

  Specialty bread was made from sprouted mixed-grains using adaptable technology. The grains were sprouted at atmospheric conditions (30°C, 75% RH) over a period of 6, 12, 18 and 24 h. Paste obtained from the sprouts was mixed at different ratio together with other ingredients to obtain five bread samples. Nutritional, functional and sensory properties of the resulting loaves were carried out using standard...

Author(s): Onyeka E. U. and Obeleagu O. S.

April 2013

Studies on foodborne bacteria in commercially hawked ready-to-eat fish in Jos and its environments

  Studies on foodborne bacteria in hawked fish (Trachurus capensis) were carried out with 200 flesh and 24 surface swab samples collected at various selling points in Jos and surrounding suburbs. The samples were separately cultured in bacteriological broth and agar media. The isolates were identified and their viable counts determined. The analysis gave the following bacteria...

Author(s): ,Chukwu, O. O. C., Chukwuedo, A. A., Otalike, P., Chukwu, I. D., Echeonwu, N. O. G., Bitrus, J. G., Akubo, S.I.

March 2013

Characterization and determination of the factors affecting anti-listerial bacteriocins from Lactobacillus plantarum and Pediococcus pentosaceus isolated from dairy milk products

  Lactobacillus plantarum and Pediococcus pentosaceus strains isolated from dairy milk products, produced bacteriocins that displayed a wide spectrum of antimicrobial activity against Listeria ivanovii and food spoilage microorganisms. The two bacteriocins were thermally stable over a wide temperature range up to 100°C for 15 min and retained their activity at pH 2.0 to 6.0. Full...

Author(s): Djadouni Fatima and Kihal Mebrouk

March 2013

The effect of thermal processing on fumonisin B1 (FB1) levels in maize-based foods

  Fumonisin B1 (FB1) is a mycotoxin from Fusarium verticillioides that is frequently associated with maize. Fumonisins have been implicated as the causal agents of a variety of animal diseases and are epidemiologically linked to the high incidence of human esophageal cancer in some regions of the world. Thermal treatments are used in many processes involving grain and its derivatives, but little...

Author(s): Mohanlall R., Odhav B. and Mohanlall V.

March 2013

Physicochemical and nutritional characteristics assessement of two different traditional foods prepared with senescent plantain

  This study investigated the physico-chemical and nutritional properties of two foods widely consumed by population. Thus, the products were purchased from the markets of 10 municipalities of Abidjan city, and several analyses such as moisture, ash, dry matter, fat, protein, vitamin C, total sugars, carbohydrate, starch, energy value, pH and titrable acidity, using common scientific methods of food...

Author(s): Kra Kouassi Aboutou Séverin, Akoa Edwige, Mégnanou Rose-Monde, Yéboué Koffi, Akpa Eric Essoh and Niamké L. Sébastien

February 2013

Assessment of structure and conduct of yam wholesale market in Efon Alaaye Local Government Area of Ekiti State, Nigeria

  This study assessed the structure and conduct of yam wholesale market in Efon Alaaye Local Government Area of Ekiti State of Nigeria. The primary data was collected with structured questionnaire and administered to yam wholesalers in the study area between 1995 and 2008. The study employed the use of descriptive statistics of frequency, and percentages. The study revealed that the capital required to enter...

Author(s): Folayan, J. A

February 2013

The microorganisms and compounds influencing the organoleptic properties of Ugba (fermented Pentaclethra macrophylla Benth. seeds)

  The microorganisms and compounds influencing the organoleptic properties of Ugba were studied. Ugba was produced by the fermentation of boiled and shredded seeds of African oil bean. The pure cultures of microorganisms responsible for Ugba fermentation were isolated from Ugba samples, produced by traditional method and were used in singles and in combination to ferment African oil bean shreds. The Ugba so...

Author(s): N. O. Kabuo, J. O. Uzuegbu, C. N. Ubbaonu and E. U. Onyeka

January 2013

Physical properties of high quality maize (Swam 1 variety) seeds (Zea mays) as affected by moisture levels

  A study was conducted to evaluate the physical properties that affect equipment design, processing, storage and transportation of high quality protein maize (SWAM 1) seeds as a function of moisture content varying from 9.38 to 32.7% (db). The length, width, thickness and the geometric diameter increased linearly from 9.80 to 10.55, 8.60 to 9.06, 4.00 to 4.75 and 6.85 to 7.69 mm, respectively. The sphericity...

Author(s): Sobukola, O. P., Kajihausa, O. E., Onwuka, V. I. and Esan, T. A.

January 2013

Physicochemical and bacteriological analyses of drinking water from wash boreholes in Maiduguri Metropolis, Borno State, Nigeria

  Physicochemical and bacteriological analyses of water samples were carried out from five wash borehole used for drinking purpose in Maiduguri Metropolis, Nigeria. The bacteriological analysis was carried out using multiple tube (most probable number) technique for enumeration of both total coliform count and differential Escherichia colicount. The results obtained were compared with World Health...

Author(s): Mustafa Alhaji Isa, Ibrahim Alkali Allamin, Haruna Yahaya Ismail and Abubakar Shettima

December 2012

Spectrum of antimicrobial activity of lactic acid bacteria (Lactobacillus KSBT 56) isolated from indigenous fermented products of Odisha

  The strain KSBT56 was isolated from a traditional fermented product ‘dahi chhenna’ of Odisha by pour plate method on MRS agar. Biochemical and 16s rDNA sequencing confirmed KSBT 56 as genus Lactobacillus. The cell-free supernatants (CFS) ofLactobacillus KSBT56 demonstrated an antibacterial activity against a wide range of Gram-negative and Gram-positive pathogens (Escherichia...

Author(s): Tripathy P. P. and Saini M. R.

December 2012

The effects of temperature and pH on stability of anthocyanins from red sorghum (Sorghum bicolor) bran

  Anthocyanin’s have been suggested as promising dietary compounds with an important role in human health. This study focuses on the effect of temperature and pH on stability of anthocyanins from red sorghum bran. The sorghum anthocyanins were found to be stable at 0°C even when exposed to light and dark conditions. The anthocyanins extracted using acidified methanol showed higher stability than...

Author(s): P. Suganya Devi, M. Saravanakumar and S. Mohandas

December 2012

Implementation of biosand filters in rural area for drinking water production

  A concrete biosand filter (BSF) was designed, and its performance was evaluated on three different water used in the rural communities. The field study was conducted by using tap, well and pump waters, and a questionnaire was administered to apprehend the community’s attitudes in the BSF utilisation. BSF performance was characterised by analysing the filtrates concentration in NH4+, NO3-, NO2-,...

Author(s): A. Lydie C. Mangoua-Allali, Lacina Coulibaly, Jean-Marie Pétémanagnan Ouattara and Germain Gourene

December 2012

Quality of sachet water produced and marketed in Minna metropolis, North Central Nigeria

  Microbiological and micronutrient quality of sachet water samples sold in Minna metropolis Niger State, Nigeria was analyzed using micro filter membrane and atomic absorption spectrophotometer. The metropolis was divided into four clusters and sachet water was collected from the factories within each cluster. Total bacteria count (TBC), total coliform count (TCC) and presence of fecal coliforms were...

Author(s): Anuonye J. C., Maxwell O. M. and Caleb M. Y.

December 2012

The traditional food system of Kuloor watershed of Kumaon Himalaya, India

  The surrounding environment and biological diversity is an important aspect in the development of human civilization. The system of traditional knowledge has been developed in the society, and moved for further improvement in the society. The Central Himalayan region is rich in biological wealth and it may become an important resource for improvement of socio-economic status of the Himalayan people. The...

Author(s):   P. S. Bungla, Lalit M. Tewari, I. D. Bhatt, R. S. Rawal and Kamal Kishor  

December 2012

Determination of copper, iron and lead levels in selected vegetables obtained from the three main markets, in Minna, North Central Nigeria

  The levels of Cu, Fe and Pb in six selected vegetables in three Minna main markets were determined using Perkin Elmer Analyst 200 atomic absorption spectrophotometer (AAS). The results revealed that average concentrations of Cu, Fe, Pb detected ranged from 24 to 28, 320 to 2140 and 20 to 100 µg/g for Bosso market; 18 to 34, 260 to 720 and 20 to 20 µg/g for Tunga market, and 26 to 34, 260 to 1940...

Author(s): Jimoh, T.O., Ndamitso, M. M., Abdullahi, S. H. and M. T. Bankole

November 2012

Assessment of physico-chemical, micro-biological and sensory properties of seasoning developed from mushroom and locust bean

  The study was conducted to develop a seasoning from a combination of mushrooms and fermented locust bean seeds. The milled samples were prepared in different concentrations. The chemical, functional, microbial properties and sensory acceptability of the samples were determined. Crude protein, ash content, water absorption capacity, oil absorption capacity ranged between 36.95 and 49.90%, 31.99 and 34.30%,...

Author(s): Ajani Alice O, Arowora Kayode A, Fasoyiro Subuola B, Ilesanmi Funmilayo F,Zaka Kafayat O

November 2012

Oxidative and genotoxic effects of Thymoquinone, Nigella sativa active compound, in Balb/c mice

  Nigella sativa has been traditionally used for the treatment of many ailments. Experimentally, it has been demonstrated that N. sativa extracts and Thymoquinone (TQ), the main compound of their volatile oil, possess several biological activities such as antioxidant, anti-inflammatory and hepato-protective properties. To further evaluate the oxidative damage and genotoxicological properties of...

Author(s): Hanene Jrah Harzallah, Karima Rjiba, Aya Maaloul, Salwa Abid-Essafi and Touhami Mahjoub

November 2012

Nutritional evaluation of the different body parts of cuttlefish Sepia kobiensis Hoyle, 1885

  The basic nutritional components such as protein, carbohydrate, lipids, vitamins and minerals are chemical compounds essential to the growth and health of a living being. Hence, in the present study, the nutritional quality of different body parts (head, arm, tentacle and mantle) from the cuttlefish Sepia kobiensis was evaluated. The total protein content ranged from 26.55 ± 0.45% (tentacle)...

Author(s):   Pasiyappazham Ramasamy, Namasivayam Subhapradha, Sadhasivan Sudharsan, Palaniappan Seedevi, Vairamani Shanmugam and Annaian Shanmugam  

November 2012

Effect of dietary vitamin D3 supplementation on meat quality of naked neck chickens

  Consumers’ interest of indigenous chicken meat is increasing. An experiment was conducted to determine the effect of vitamin D3 supplementation on meat quality of indigenous male naked neck chickens. Different supplementation levels of 0, 2000, 4000, 6000 and 8000 IU of vitamin D3 per kg dry matter (DM) of feed were examined. 13 weeks old male naked neck chickens with a mean live weight...

Author(s): M. Mabelebele, J. W. Ng’ambi and D. Norris

November 2012

Antioxidant and antibacterial activities of Hibiscus sabdariffa L. extracts

  The present study investigated the total content of phenolic compounds, antioxidant activity, reducing power and chelating of ferrous ion in aqueous and alcoholic extracts of Hibiscus sabdariffa L. The total phenolic content was 77.2 mg/g and 87.7 mg/g for the aqueous and alcoholic extracts, respectively. The antioxidant activity was equal in rates for both the roselle alcoholic extract and...

Author(s): Alaa G. Al-Hashimi

November 2012

Antioxidant activities and phenolic compounds of raw and cooked Brazilian pinhão (Araucaria angustifolia) seeds

  In this study, the antioxidant properties and the polyphenolic contents of raw and cooked pinhão seeds were evaluated. Four methods were used to evaluate the antioxidant activity: 1,1-diphenyl-2-picrylhydrazyl free radical scavenging (DPPH), 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid scavenging (ABTS), ferrous ions chelating activity and lipid peroxidation inhibition (LPO). The...

Author(s): Eloá Angélica Koehnlein, Anne Elise Santos Carvajal, Erica Marcela Koehnlein, Jaqueline da Silva Coelho-Moreira, Fabíola Dorneles Inácio, Rafael Castoldi, Adelar Bracht and Rosane Marina Peralta

November 2012

A comparative microbiological quality assessment of rural and urban milk samples

  The present study deals with the comparative microbiological quality assessment of raw cow milk samples procured from rural and urban farms of Sambalpur City, Odisha, India. The bacterial load of both the rural and urban milk samples in terms of total viable count was observed to be much higher than the acceptable limits. The average total viable count of urban sample was observed to be 8.756 ± 0.803...

Author(s): Anshumala Kusum Minj and Niranjan Behera

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  

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