African Journal of
Food Science

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

AJFS Articles in press

Article in Press

Asssesments of Good Hygienic Practice in food markets of Maputo, Mozambique, and development of Food Safety Index

This study evaluated Good Hygienic Practices (GHP) of food establishments in seven food markets in Maputo, Mozambique.. A total of 191 food handlers were selected in this study. Information on demographic characteristics and, hygienic-sanitary conditions were obtained through semi structured interviews The results revealed that the majority of food vendors in Maputo are females, (92.7%), and all the selected vendors...

Author(s):Glória Alberto Manhique, Susana de Oliveira Elias, Claudia Titze Hessel, Stefani Machado Lopes, Eduardo César Tondo

Article in Press

EFFECT OF COAGULANTS ON THE PHYSICOCHEMICAL PROPERTIES OF FRESH TOFU

Soy flour from soybean was processed to produce fresh Tofu using three coagulants namely lime, Epson salt and tamarind. The results obtained showed that the pH of the samples were 7.20 for Epson salt, 5.00 for lime and 5.50 for tamarind. There were significant differences (p< 0.05) in the weight increase of all the samples with Epson salt (46.62 kg) as the highest. Epson salt had the least coagulation time of 6min. The...

Author(s):Eeama C.F. And Dobson, G.N

Article in Press

Trait Associations in Prostrate and Semi-Leaf Less Type Field Pea (Pisum sativum L.) Gene Pools

The field experiment was conducted in 2019 main cropping season at two locations using simple lattice design to evaluate 49 field pea genotypes including nine released varieties for generating information on genotypic and phenotypic association among yield contributing traits and with grain yield, and to study their path analysis on grain yield. Positive and significant genotypic correlation observed between grain yield...

Author(s):Kedir Yimam

Article in Press

The tomato paste quality attributes along the industrial processing chain

Tomato is widely consumed in the world and its concentrated paste represents the main product from industrial tomato cultivars. One of the industry's biggest challenges is to produce in a sustainable and effective chain to simultaneously fulfill the cost reduction and quality improvement demands. This study aimed to show the loss of tomato paste quality attributes along its industrial processing chain, focusing three...

Author(s):Karla Ariane Silveira Munhoz; Flávio Luís Schmidt

Article in Press

Effect of Process Treatments on the Proximate composition of Tiger Nut-Soy Milk Blends

The effect of pasteurisation parameters and formulation components on the nutritional composition (carbohydrate, protein, fat, ash and moisture contents) of tiger nut-soy milk blend was investigated. Twenty-six different formulations (F1 – F26) were prepared from tiger nut and soy milk. The process treatments employed were; pasteurisation temperature , pasteurisation duration and mixing duration which varied from 60 – 80...

Author(s):Bosede Adelola Orhevba, Oluwatobi Samuel Bankole

Article in Press

Assessment of Microbial Quality Status of Raw Beef around Addis Ababa city, Ethiopia

The aim of this study was to assess the microbial quality of raw beef of butcher shops around Addis Ababa city. A total of 60 samples (N=60) of raw beef were randomly collected from Dukem (N=20), Kara (N-20) and Burayu (N=20) and biologically tested for total aerobic mesophilic bacteria, total coliform, yeast and mold, staphylococcus sp, bacillus sp and psychrophilic bacteria count using standard procedures. A mean of...

Author(s):Getenesh Teshome, Zerihun Assefa, Abdi Keba

Article in Press

Phytochemical components of beverages from African star apple (Chrysophyllum albidum) tissue fractions during ambient storage

There is increasing awareness of functional potentials of African star apple (ASA) as an underutilized tropical fruit, yet little is known of alterations to its product properties during storage. Changes in antioxidant and antinutritional composition of beverages derived from ASA peel, pulp and seed coat fractions during 8-week storage at 26oC were investigated. Drinks derived from the peel registered and retained...

Author(s):Folasade Olabimpe, Adeboyejo, Modupeola Adelaju, Oguntoye and Oluwatosin Eniola Awe

Article in Press

Development and characterization of biodegradable films from fermented yam (Dioscorea trifida L. f.)

The objective of this work was to develop and characterize biodegradable starch films at 14 and 21 days of fermentation, aiming to develop packaging with added value. For the extraction of starch, yam tubers were washed, crushed, filtered and fermented for 14 and 21 days, and then filtered and dehydrated. Water-starch-glycerol mixtures were prepared in a randomized design using a factorial scheme (5x2), with five...

Author(s):Ana Cecília Nina Lobato, João Batista Dias Damaceno, Jaime Paiva Lopes Aguiar, Eyde Cristianne Bonatto, Charline Soares dos Santos Rolim, Nilma de Souza Fernandes, Albejamere Pereira de Castro, Carlos Victor Lamarão and Francisca das Chagas do Amaral Souza

Article in Press

MOLECULAR CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM FOOD SAMPLES WITH POTENTIALS FOR BACTERIOCIN PRODUCTION

Lactic acid bacteria (LAB) constitute a major part of food stuffs and are involved in the fermentation of vegetables to improve their nutritive value, palatability, acceptability, and also the microbial quality and shelf-life of the fermented produce. LAB were isolated from different food samples using standard microbiological methods. Screening for bacteriocin potential was carried out using crowded plate technique. The...

Author(s):John, G. E., Lennox, J. A., and Rao, Anitha P

Article in Press

Production and quality evaluation of functional yoghurt from milk-soyflour blends

The potential of producing acceptable functional yoghurt enriched with whole soybean flour was studied. Yoghurt samples A (control), B, C, D and E were produced at 0%, 10%, 20%, 30% and 40% of milk substitutions with whole soybean flour. The physico-chemical properties and sensory evaluation were determined using standard methods. All data were statistically analysed and significance difference was determined at 5%...

Author(s):Aondoakaa Philip Ityotagher, Amove Julius and Yua Terese Stephen

Article in Press

Study of physicochemical and anti-oxidant content of Mango (Mangifera Indica L.) Fruits in Ethiopia

Mango is one of the most important tropical fruits commercialized and consumed worldwide. Mango quality traits have been studied in almost all major mango-producing countries around the globe, but in Ethiopia, still, have no comprehensive information regarding its physicochemical properties. The current research focuses on the physicochemical and anti-oxidants properties of mango fruit grown in Ethiopia. Four varieties...

Author(s):Masresha Minuye Tasie

Article in Press

Pre-Scaling up of Fish Smoking Technology in selected Oromia Water bodies, Ethiopia

Fish smoking technology is advantageous preservation methods in area where fish production is surplus and needs to be stored for long period. This activity was conducted in selected Oromia Water bodies for four consecutive years from 2014-2017 with the objective of pre-scale up of fish smoking technology, enhance the skill and knowledge of Fishermen and creating better linkage with different stakeholder. For this study...

Author(s):Addisu Hailu, Alemayehu Abebe, Alemu Lema and Tilahun Geneti

Article in Press

Evaluation of Mineral Profile and Selected Component of Improved Onion (Allium cepa L.) Varieties in Ethiopia

Because of its significant ingredient in various dishes, medicinal property, nutritional worth and energy value, red onions (Allium cepa L.) impart numerous health benefits to users. The purpose of this research was to determine mineral composition and selected physicochemical properties of different red onion (Allium cepa L.) varieties grown at same field management condition in Ethiopia as well as comparative study among...

Author(s):Kebede Dinkecha, Yohannes Habteyesus

Article in Press

Honey Production and Physiochochemical Properties of Honey Produced in Gozamen District, East Gojjam Zone, and Amhara Region

The study was conducted in Gozamen District, East Gojjam Zone, Amhara Region, Ethiopia to determine honey quality produced in the area.The effects of Agro-ecological Zones (location) and hive type on honey quality in the study area were assessed.Questionnaires for the survey, laboratory analysis for honey quality were employed.The result of this study revealed that honey production in the study area is carried out using...

Author(s):Sileshi Yeserah, Abebe Jenberie, Desalegn Begna

Article in Press

Potential of Quinoa (Chenopodium quinoa, Wild.) to Enhance Household Nutrition in Ethiopia

Despite the tremendous achievements, the problem of food and nutrition security remains a key main health and development issue in Ethiopia. On the other hand, Ethiopia is experiencing a diverse climate change whereby several parts are suffering from drought, unreliable rainfall patterns and soil erosions. Quinoa (Chenopodium quinoa, Willd.), nutritious and drought tolerant crop, suggested as a viable alternative for food...

Author(s):Bilatu Agza Gebre

Article in Press

Phytochemical Characterization, Nutritional Evaluation and GC-MS profiles of Lantana trifolia

With increasing concern over food insecurity there is need to incorporate wild edible plants as food sources as they have both nutritional and medicinal benefits. This study was designed to evaluate the phytochemical composition, GC-MS profile, and the macro and micronutrient content of Lantana trifolia. Phytochemical screening, proximate analysis, elemental composition and GC-MS profile of Lantana trifolia (leaves, stalks...

Author(s):Madivoli. E. S., Ondoo K. O. ., Maina E. G., and Rugenyi F

Article in Press

Assessment of physico-chemicals and heavy metals in tomato and irrigation water from selected Woredas of Gurage Zone, Ethiopia

Accumulations of heavy metals in crop plants are a great concern due to the probability of food contamination through the soil root interface. In the present study the levels of some selected heavy metals Manganese (Mn), Zinc (Zn), Chromium (Cr), Nickel (Ni), Copper (Cu), Cadmium (Cd) and Lead (Pb) in tomato and irrigation water sampled from selected Woredas of Gurage Zone Southern Region, Ethiopia were analyzed. The...

Author(s):ASHENAFI EMIRU TEKA, EYASU GEBRIE AJEBE, TESHALE ASSEFA BIRU

Article in Press

Analysis of Eating Quality in Sensory Panelist and Instrumental Tenderness of Beef from Three Cattle Breeds in Oromia, Ethiopia

The objective of this study was to evaluate eating qualities of beef produced at public abattoirs from Arsi, Bale and Harar cattle breeds with semi-trained sensory panel evaluation and instrumental tenderness. The samples were collected from the longissimus dorsi region between 12th and 13th ribs within 45 min after slaughters. The samples were packed in vacuum-seal and aged for14 days to evaluate instrumental tenderness...

Author(s):Birmaduma Gadisa, Yesihak Yusuf , Mohammad Y. Kurtu

Article in Press

Mineral, beta-carotene and phytate composition of maize (Zea mays), soybean (Glysine max) and moringa (Moringa oleifera) leaf blended flours

Micro nutrient deficiency is a major problem in Ethiopia. In Tigray regional state of Ethiopia, under-nutrition (disorders of nutrition) is very high. This study aimed to assess minerals, beta-carotene and phytate contents of blended flours. The raw materials were maize (Zea mays) Melkassa-6 variety, soybean (Glycine max) Wagaye variety and moringa (Moringa oleifera) leaf powder. The three formulated flours were (R65)...

Author(s):Desalegn Gebrezgi

Article in Press

Formulation, sensory attributes and nutrient content of a malted sorghum based porridge: Potential for the management of moderate acute malnutrition among infants and young children

Substituting maize in a fortified corn soy blend (CSB+) with enzyme-active sorghum malt has the potential to be a suitable alternative supplementary porridge in the management of Infants and Young Children (IYC) with Moderate Acute Malnutrition (MAM) in Uganda. The objective of this work was to develop an acceptable malted sorghum-based supplementary porridge (MSBP) that meets the energy and protein specifications for the...

Author(s):BAZIBU RICHARD KAJJURA, Frederick Johannes Veldman, Susanna Maria Kassier

Article in Press

Determination of heavy metals in feeds, water and milk from some parts of central Ethiopia

The study was undertaken to determine toxic heavy metals: cadmium (Cd), lead (Pb), arsenic (As) and chromium (Cr) in livestock feed, livestock water and cow milk in West Shoa zone (Holetta area) and East Shoa zone (Akaki-Mojo) Ethiopia. A total of 90 feeds, water and milk samples were collected from the study areas. Quantification of heavy metals was determined using Graphite Furnace Atomic Absorption Spectrophotometer...

Author(s):Rehrahie Mesfin, Getnet Assefa and Fassil Assefa

Article in Press

Quality of Peach (Prunus persica L.) Genotypes Packed in LDPE Plastic Packaging under Different Storage conditions

Peach (Prunus persica L. Batsch) is among the most important stone fruits which is widely grown in temperate regions. Marketing of peach fruits like other fresh produce in Ethiopia is complicated by high postharvest losses. Although peach varieties have been introduced and studied for their productivity, their postharvest quality has not been evaluated at Holeta. Therefore, this study was conducted to assess the influence...

Author(s):Tajebe Mosie Gelaw, Kebede Woldetsadik and Mulualem Azene Mebrate

Article in Press

Applications of Metabolic Engineering in some Bacteria and Production of Food Ingredients

Metabolic engineering can wisely improve the properties of the microbes and their productivity for manufacturing both innate and new yields. Understanding the physiological conditions and selection of appropriate methods of genetic modification of host cells are very important to achieve the desired goals. In this review, the explanation of some desired products produced through the application of metabolic engineering by...

Author(s):Alemayehu Dugassa

Article in Press

QUALITY ASSESSMENT OF BREAD SOLD IN GOMBI LOCAL GOVERNMENT AREA, ADAMAWA STATE, NIGERIA

The moisture, ash, crude fiber composition, vitamin (B2, B6 and B12) and mineral (Na, K, Ca Mg, Pb, Cd, Mn)contents as well as Sensory properties (color, taste, odour and texture)of ten brands of bread sold in Gombi Local Government Area, Adamawa State, Nigeria were determined using standard methods . Fresh loaves of ten most popular brands of bread namely:Trustee, Destiny, Ziranza, Royal and Zango, were randomly...

Author(s):Priscilla Alexander, Elizabeth Stephen and Habila Irimiya

Article in Press

Effect of Calcium Chloride Dipping and Beeswax Coating on the Shelf Life and Quality of Nectarine (Prunus persica (L.) Batsch var. nucipersica) Fruits

This research was conducted to evaluate the effect of CaCl2 dipping and beeswax (BW) coating on the shelf life and quality of nectarine fruits. The experiment was conducted under Holeta condition during the off-season of 2018. Fruits of ‘89-16N’ nectarine variety were harvested from HARC orchard. The treatment consisted of a combination of four levels of CaCl2 (0%, 1.5%, 3.0% and 4.5%) and three levels of BW application...

Author(s):Getaneh Seleshi Keffale, Kebede Woldetsadik and Mulualem Azene Mebrate

Article in Press

Improving Shelf life of Nectarine (Prunus Persica) by Beeswax Coating and Cold Storage Application

This study was carried out to determine the effect of beeswax coating and cold storage condition on the shelf life of the nectarine fruit. A total of 240 nectarine fruits were collected and divided in to six treatments, each with 40 fruits. The treatments consisted of coated fruits stored at 6°C (T1), coated fruits stored at 1°C (T2), coated fruits stored at ambient temperature (T3), uncoated fruits stored at 6°C (T4),...

Author(s):Abdi K, Getenesh T, Bilatu A,Firew K and Habtamu S

Article in Press

Nutritional and phytochemical composition of a wild edible mushroom, Lentinus squarrosulus (Mont.) Singer preserved with three different drying methods

The nutritional and phytochemical compositions of L. squarrosulus, a wild edible mushroom which has been subjected to different drying methods were determined. The fresh mushroom was collected from a farmland in a rural community in Ekiti State, Nigeria. The sample was shared into three equal parts representing shade dried, oven dried and sun dried. The dried samples were powdered and proximate, mineral and phytochemical...

Author(s):Adedeji O. Adebiyi and Ayodele A. Oyedeji

Article in Press

Quality variation in shea butter and olein from Irepodun Local Government Area, Oyo State, Nigeria

In this study, the physicochemical characteristics, alpha tocopherol and fatty acid profile of shea butter sold in Kishi market (Local shea butter, LSB) and the olein (local shea olein, LSO) were compared with improved shea butter (ISB) and improved shea olein, (ISO) extracted from shea kernels from Kishi farmland. The ISB had 2.06±0.03% free fatty acid, 1.02±0.03 mEqO2/kg peroxide value, 56.41±2.07g/100g iodine value, and...

Author(s):Korede A. O., O. O. Fapojuwo and O. A. Ogunwole

Article in Press

Marketing potential of improved dried sardine (Sardinella gibossa) and capelin (Mallotus villosus) in the Southern Kenyan coast

Traditional dried small fish are an important source of protein for low income people in many developing countries. The aim of this study was to determine marketing potential of improved dried sardine and capelin as new products in markets accustomed to traditional dried small fish. One hundred and twenty participants were recruited among shoppers at supermarkets and open-air markets in Kenya. Each participant received 500...

Author(s):Odoli Ogombe Cypriana, Kolbrun Sveinsdottirb, Peter Michael Oduor-Odotec, Sigurjon Arason

Article in Press

Minimum acceptable diets and associated factors for children aged 6 – 23 months in North Shoa, Oromia Region, Ethiopia

Background: Appropriate complementary feeding practice is essential in the first two years of life for satisfactory growth and development of children and for prevention of childhood illness. Insufficient quantities, frequency and inadequate quality of complementary foods have a detrimental effect on health and growth in this critical period. The aim of this study was to assess minimum dietary diversity and meal frequency...

Author(s):Getu Gizaw, Gudina Tesfaye

Article in Press

Development of Mathematical Modelling and Practical Study for Drying Tomato (Lycopersicon esculentum L.) using a Novel Halogen Dryer

This study was conducted to dry tomato using thin layer Halogen dryer with the thickness of 10 mm in the temperature range of 60-80°C. The impact of temperature on the drying kinetics of the tomato slices was determined. The Fick’s diffusion model was applied to describe the water transport during tomato dehydration. The effective moisture diffusion was found to vary between 7.96×10-9 and 1.07×10-8 m2/s. Three...

Author(s):Asaad Rehman Al-Hilphya, ZainabMusaddaq Al-shalaha, Deepak Kumar Vermab and Dipendra Kumar Mahatoc

Article in Press

The Physical Properties and Chemical Compositions of Three Ethiopian Rice Varieties Compared to Tef Grain

This study was intended to investigate the physical properties and chemical compositions of the three rice varieties grown in Ethiopia. Evaluation included determination of moisture, ash, crude fiber, crude fat, crude protein, carbohydrate, Fe, Zn, Ca and phytic acid contents. The data analysis was conducted using SPSS Version-22. Duncan’s multiple range test was used for the mean comparison at P

Author(s):Sintayehu Legesse

Article in Press

Health Risk Assessment of Hazardous Metals for Population via Consumption of Seafood from Ka-Bangha River in Khana, Rivers State, Nigeria

Seafood is the major source of food of number of people residing in Ka-Bangha of Khana Local Government Area, Rivers State, Nigeria. This study aimed to assess the levels of toxic metals ( Pb, Cd, Cr, Zn, Mn, and Fe) in fish samples such as Eleotridae bostrichus, Lutjanidae lutjanuu, Potynemidae polynemus, Bagridae cristictis, Cypedae ethomolussa, Pamadasidae pomadasys, Carangidae caranx, Scumbiridaes cumbrius....

Author(s):PATRICK-IWUANYANWU KC, ESAU BS, OGBO, BA

Article in Press

Physico-chemical and Microbiological Evidence of Drinking Water Quality in Ugbowo, Benin City, Nigeria

Potable water is unarguably indispensable in the existence of Man. Adequate supply of safe drinking water is imperative as many dangerous diseases can be associated with unclean water used for consumption purposes. This study investigated the physico-chemical and microbiological qualities of portable water in Ugbowo, Benin City, Nigeria. A total of five different potable water sources were investigated and were selected...

Author(s):EZENWEANI Sunday Raymond and EZENWEANI Emmanuel Chidi

Article in Press

Antioxidant, Phytochemical and Nutritional properties of Underutilized Fruits of Dillenia indica and Annona squamosa

In the present study, the antioxidant, phytochemical and nutritional properties of two underutilized edible plants like Dillenia indica and Annona squamosa were evaluated. For this purpose, water extract of tested fruits were used for the determination of antioxidant potential through total antioxidant activity (TAA), DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging, hydroxyl radical scavenging and ferric ion...

Author(s):Anu Sharma Daizy R. Batish Kirti Negi, Harminder Pal Singh and Ravinder Kumar Kohli

Article in Press

ASSESSMENT OF INFANT AND YOUNG CHILD FEEDING PRACTICES IN LEKA DULECHA DISTRICT, EAST WOLLEGA, WEST OROMIA, ETHIOPIA

Background:-The rise of malnutrition in children during the first two years of life is indicative of poor infant feeding practices. Breastfeeding for infants and young children provides the ideal food for healthy growth and development. Infants should be exclusively breastfed for the first six months and thereafter, the infants should receive nutritionally adequate and safe complementary foods while breastfeeding...

Author(s):Fikadu Bulcha, Asresang Wasihun, Melkamu Tamiru, Anwar Seid,Tariku Erena

Article in Press

Review on camel meat safety and its public health importance

Camel is a relatively new, emerging meat species that is gaining increasing popularity in the international meat markets all over the world. From nutrition perspective, the organic nature of camel meat, its high protein and minerals, and low fat and cholesterol level makes it suitable from nutritional outlook. The harmful pathogens contaminating camel meat and causing gastroenteritis include Salmonella spp., Listeria...

Author(s):Henok Ayalew

Article in Press

Evaluation of the toxicological effects of spiced groundnut cake on selected organs of albino rats (Ratius novergicus)

The current surge in search for functional foods has increased the use of bioactive compounds derived from medicinal plants in everyday diets. This study evaluates proximate composition and toxicological effects of spiced groundnut cake on albino rats (Rattus novergicus). Five groundnut cake (GNC) samples made from groundnut (Arachis hypogaea) with varying proportion of ginger (Zinginber officinale) and/or bell pepper...

Author(s):Samuel A. Akande, Beatrice O. T. Ifesan, Agatha E. Adebiyi and Risikat T. Olatoye

Article in Press

Physico-chemical, functional and anti-nutritional properties of taro (Colocasia esculenta) flour as affected by cooking and drying methods

The effects of cooking medium, cooking time and drying conditions on physicochemical, functional, pasting and anti-nutritional properties of taro flour were studied. Physicochemical and functional characteristics indicated that flour from taro slices cooked in water had higher L*, water absorption index (WAI) and oil absorption capacity (OAC) and intermediate water solubility index (WSI), a* and b* values. Acidic cooking...

Author(s):Vivek Kumar, H. K. Sharma and K. Singh

Article in Press

Nutritional composition and oil characterizationof some improved and elite varieties of sesame (Sesamum indicum L.) in Nigeria

The physico-chemical, nutritional composition and oil characteristics of three improved/released varieties and three elite/breeding lines of sesame seed (Beniseed) namely: NCRIBEN 01M, NCRIBEN 02M, E8, KENANA 4, EX-SUDAN and BOGORO LOCAL were evaluated. Significant differences (P≤0.05) were observed for nutritional components: moisture, ash, crude fiber and protein. Significant difference (P< 0.05) was noticed for all oil...

Author(s):A. Y. Mumeen, O. Shokalu, E. C. Egwim, A. Y. Kabir, A. Usman and O. Kester

Article in Press

Lipid oxidation and antioxidant assays in food products: A review

Autoxidation of unsaturated lipids is one of the major causes of quality deterioration in food products, which results in the changes in nutritional value, organoleptic characteristics, and may even reduce the shelf-life of food products. In order to prevent or inhibit this autoxidation, synthetic and natural antioxidants are used in the food industry, respectively and have attracted considerable attention as food...

Author(s):Vusi Vincent Mshayisa, Lusani Norah Vhangani and Jessy Van Wyk

Article in Press

Proximate Composition Based Enset Diversity Study Using Multivariate Analysis in Sheka Zone, Southwest Ethiopia

Survey study on enset diversity and its kocho and bulla proximate contents was done in major enset producing areas of Sheka zone in three agro-ecologies of the districts (Yaki (lowland), Andiracha (mid-land) and Masha (highland) Southwest (SW) Ethiopia with the objective to evaluate diversity study of enset based on its nutritional composition. The result of the analysis revealed that there were variations among all...

Author(s):

Article in Press

Evaluation of mono and co-cultural fermentation on the nutritional and antioxidant profile of kunu-a fermented millet based food

The study was designed to evaluate the mono and co-cultural fermentation on the nutritional and antioxidant profile of kunu-a fermented millet based food. Isolation of microorganisms from the kunu samples were carried by serial dilution and pour plate techniques. The pH and total titratable acidity (TTA) of the kunu were monitored for 48 hours. The proximate analysis and the antioxidant properties of the kunu were also...

Author(s):Agboola, S. A., Olaniyi, O. O., Adeleke, B. S. and Akinyele, B. J.

Article in Press

KALARI: AN UNKNOWN MOZERELLA OF JAMMU AND KASHMIR: A case study

India’s Himalayan region is biodiversity rich with vast ecosystems. Inhabitant’s of this region make utmost benefit from the locally available flora and fauna. Fermentation of the local produce adds to this knowledge and ensures availability of the food throughout the year. Various mouth-watering delicacies are locally fermented, besides adding flavor to the plate they also are a source of income. Kalari is one such...

Author(s):Konika Razdan and Varshiesh Raina

Article in Press

Study of water absorption capacity and dimension change during soaking of peeled intack bulgur

Water absorption of peeled intack bulgur was studied at different temperatures (35, 50 and 70°C) by measuring the moisture content with respect to time. The effect of time and temperature during soaking operation on the three dimensions (length: “a (mm)”, crease side width: “b (mm)”; secondary width: “c (mm), weight, volume, and density of the peeled intack bulgur kernel was also carried out. The results indicated that...

Author(s):Sfayhi D. and Rebhi, I

Article in Press

A Geographical Analysis of Nutritional Status among the Population in District Anantnag, J&K, India

The main objective of this paper was to evaluate the nutritional status of population of altitudinal zone, based on chemical composition of food consumed by people in the region. The study area was divided into five altitudinal zones in GIS environment (Arc GIS 9.3 and ERDAS IMAGINE 9.1). Kendal’s ranking coefficient method, food surplus/deficit, nutrition intake were employed to show wide range of variations in terms of...

Author(s):Sheraz Ahmad Lone, Manzoor A. Wani, Bashir A. Lone and Ishtiaq A. Mayer

Article in Press

Compositional and some physicochemical characterization of cassava and pigeon pea starch blends for potential industrial applications

Isolated native cassava starch (100CS) and pigeon pea starch (100PPS) were blended at different ratios (70CS/30PPS, 50CS/50PPS and 30CS/70PPS) (%, w/w) and their physiochemical properties were investigated for potential industrial applications. The lowest apparent amylose (AAM) content was in 100CS (20.20%) and the highest in the 30CS/70PPS blend (37.31%). The AAM content of the starch blends was higher as compared to the...

Author(s):Adeleke Omodunbi Ashogbon

Article in Press

Omega 3 fatty acid fortified functional chocolate

This study was carried out to produce functional chocolate. Plain milk chocolate (PMC) was prepared as control sample and 2 sets of omega 3 enriched chocolate were prepared viz., 5% ALA – X - MC, 10% ALA - X – MC (alpha linolenic acid -xylitol -milk chocolate.) The omega 3 source for chocolate production was alpha linolenic acid (ALA oil) from flax seed. The chocolates were made with the above combinations following the...

Author(s):Madhavi Baskaran and Rita Narayanan

Article in Press

Quality Attributes of Breakfast Sausage as Affected by Different Types of Animal Fats

Breakfast sausage is a type of ready to eat fresh sausage usually served at breakfast. It is traditionally produced from pork and lard, but there is insufficient knowledge on the yield and nutritive qualities of breakfast sausage prepared with other animal fats. A study was carried out in a completely randomized design to determine the yield and eating qualities of breakfast sausage prepared from lard, tallow and sheep...

Author(s):V. A Adetunji and S. B. Akinleye

Article in Press

Drying characteristics of horse chestnut (Aesculus indica) slices

The impact of temperature and relative humidity during hot-air drying on the drying kinetics and some quality attributes of Horse chestnut slices was studied. Experiments were conducted at 50, 60 and 70°C. Experimental drying curves showed that drying process took place in the falling rate period. The moisture transfer from slices was described using various mathematical models. In all the cases, models were evaluated for...

Author(s):Syed Insha Rafiq, Sukhcharn Singh and D.C. Saxena

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