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

Microbial quality and visual appearance of traditional baobab fruit nectar during storage

Article in Press

In Senegal, traditional baobab (Adansonia digitata L.) fruit nectar (T-BFN) is the most popular drink from baobab fruit pulp and its consumption will be helpful to fight poverty, malnutrition and generate income along the Senegalese value chain of non-timbered forest products. However, for a better competitiveness in the local market, traditional baobab fruit nectar must be microbiologically stable with an attractive...

Author(s): Nafissatou DIOP NDIAYE, Adjaratou BASSE DIENG, Mor DIEYE and Mady CISSE

PRODUCTION PRACTICES OF TABLE SALT BY SMALL-SCALE MINERS IN TANZANIA: A CASE STUDY IN NKONKILANGI, SINGIDA, TANZANIA

Article in Press

In Tanzania, small-scale salt enterprise supplies salt which is mainly consumed within the country. However, the producers often lack appropriate production knowledge. The purpose of this study was to assess salt processing and handling practices at Nkonkilangi village in Singida region, Tanzania. A cross-sectional study design was used to collect data. Scheduled interviews with 63 out of 100 producers were conducted using...

Author(s):Winza Amos Nzaga, Jamal B. Kussaga, Bendantunguka P. Tiisekwa

Typology of Côte d'Ivoire dishes integrating Néré pulp (Parkia biglobosa L.) into the preparation process

Article in Press

The Néré (Parkia biglobosa L.) is a tree of the Mimosaceae family, typical of the semi-arid and sub-humid zones of West Africa generally found in the northern of Côte d'Ivoire. The yellow pulp on the seeds of Néré seeds is consumed raw or used for the preparation of drinks or enters into the composition of many cereal foods. The objective of the present study was to identify the dishes integrating Néré pulp in the...

Author(s):Gbè Aya Jacqueline KONAN, Kouadio Benal KOUASSI, Kouakou Nestor KOUASSI, Yao Denis N’DRI, N’Guessan Georges AMANI

Effects of Sweetpotato (Ipomoea batatas) Puree on Bread Shelf-Life

Article in Press

Bioactive compounds in sweet potatoes of different flesh colors possessed potential antioxidant and antimicrobial properties important for human health and food quality. The objective of this study was to determine the levels of bioactive compounds and their inhibitory effects on mold fungi in bread. Composite bread was made by replacing 10, 20, 30, and 40% wheat flour with puree from the sweet potato of different flesh...

Author(s):Laura Mkabili Mwakamu, George Ooko Abong, Michael Wandayi Okoth, Mukani Moyo, Lucy Mwaura, Derick Malavi, Tawanda Muzhingi

Effect of High Hydrostatic Pressure on the Meat of Collared Peccaries (Tayassu tajacu) with Different Ages

Article in Press

This study aimed to assess the effect of high hydrostatic pressure (HHP) applied in the post-rigor period, on the physical and chemical parameters of the meat (Longissimus thoracis et lumborum) of peccary (Tayassu tajacu) obtained from animals of different ages. Pressures ranged from 100 to 400 MPa were applied to the muscle of young (19 months) and adult (38 months) animals for the time required to reach the set pressure...

Author(s):Hugo Rangel Fernandes, Rosires Deliza, Otavio Cabral Neto, Caroline Mellinger Silva, Natália Inagaki de Albuquerque, Thayrine Rodrigues Martins, Amauri Rosenthal

EFFECTS OF PROCESSING ON NUTRITIONAL QUALITY AND ANTI-NUTRITIONAL COMPOSITION OF READY TO EAT BREAKFAST CEREAL DEVELOPED FROM SORGHUM-PIGEON PEAS BLENDS

Article in Press

Ready to eat breakfast flakes were developed by blending flours of sorghum and pigeon peas. The effect of fermentation, dehulling and malting techniques on nutritional, anti-nutritional and sensory quality of the formulated flakes were determined and the processes optimized. The flours were blended at three different ratios of 100:0, 80:20 and 60:40 (w/w, sorghum: pigeon pea). Dehulled and fermented samples showed the...

Author(s):Abdiaziz Beinah, Catherine Kunyanga and Kahiu Ngugi

PRODUCTION OF MAIZE-SOYBEAN COMPLEMENTARY FOODS FORTIFIED WITH CRAYFISH, BONGA FISH AND CARROT FLOURS RICH IN ESSENTIAL NUTRIENTS

Article in Press

Blends of maize-soyabean complementary foods were fortified with foods rich in calcium, Iron, zinc and vitamin A. Crayfish, bonga fish, and carrot that were processed into flours separately and blended in ratios (2:1:1w/w) to produce food fortificant. Maize flour, soyabean flour and fortificant were mixed in the ratio of 70:30:0, 60:30:10 and 50:30:20 (% w/w dry basis) respectively to obtain three blends of complementary...

Author(s):Emeka Felix Okpalanma, Ekpeno Sunday Ukpong, Onuora Charles Chude, Chizoba Rejoice Abah

ANALYSIS OF DIFFERENT EXTRACTION SOLVENTS: INFLUENCE ON SOME PROPERTIES OF AERIAL YAM (DIOSCOREA BULBIFERA) STARCH

Article in Press

Starch was extracted from aerial yam (Dioscorea bulbifera) using water, sodium hydroxide, ammonium oxalate, and oxalic acid as extraction solvents, oven-dried at 45 oC for 24 hours, and milled to flour. The starch obtained was evaluated for yield, chemical and functional properties using standard procedures. The sensory attributes of the starch cooked pastes were also determined. Aerial yam extracted with oxalate gave the...

Author(s):Ojo Mofoluwaso Olufunmilola, Oni Kunle, Fortune Abidemi Femi, Idowu-Adebayo F, Balogun Adenike, Ogunbande Babatunde Joseph, Ude Margaret.

INFLUENCE OF EXTRUSION PROCESS CONDITIONS ON BULK DENSITY, WATER ABSORPTION CAPACITY AND OIL ABSORPTION CAPACITY OF EXTRUDED AERIAL YAM-SOYBEAN FLOUR MIXTURE

Article in Press

The influence of extrusion factors on bulk density, water absorption capacity and oil absorption capacity of aerial yam-soybean flour mixture was examined utilizing a research facility scale single-screw extruder with the flour blending proportion of 25% aerial yam: 75% soybean. Response surface strategy in light of Box-Behken plan at three factors, five levels of barrel temperature (95, 100, 105, 110, and115?), screw...

Author(s):Enobong Okon Umoh and Madu Ofo Iwe

DIETARY HABIT, NUTRITIONAL STATUS AND ASSOCIATED FACTORS AMONG ADOLESCENTS IN THE TAMALE METROPOLIS, GHANA.

Article in Press

Healthy eating during adolescence is a fundamental prerequisite for optimal physical growth, psychosocial and cognitive development and prevention of diet-related chronic diseases. Therefore, this study aimed at assessing the dietary habit, nutritional status and associated factors among adolescents in Tamale metropolis, Ghana. Methodology: An analytical cross-sectional survey of 402 adolescents was used in this study....

Author(s):Yussif Bashiratu, Issah Abdul-Nasir, Faith Agbozo and Abubakari Abdulai

Physico-chemical and microbiological characteristics of honey produced by stingless bees (Meliponula beccarii) from the Oromia Region, Ethiopia

Article in Press

There is a lack of information about the physicochemical and microbiological characteristics as well as quality standards of Stingless bee honey in Ethiopia. Hence, the study was designed to characterize the Physico-chemical properties and microbiological quality of stingless bee honey (Meliponula beccarii L.) in the Oromia Region, Ethiopia. About thirty-nine (39) honey samples were collected from underground soils through...

Author(s):Teferi Damto, Deresa Kebeba, Meseret Gemeda

Nutrient Content of Complementary Foods for Children of Age 6 to 23 Months Old in Kilimanjaro, Tanzania

Article in Press

Complementary feeding is an effective strategy in reducing the levels of malnutrition among children aged 6-23 months. Little is known about the preparation and nutrient content of locally made complementary foods in Tanzania. This study was carried out with the aim of analysing nutrient content of the frequently used complementary foods for children of age 6 to 23 months. A cross-sectional study was conducted in three...

Author(s):Tesha, A. P., Mwanri, A. W. and Nyaruhucha, C. N

Amino acids, fatty acids, and anti-nutritional profiles of "uza-akwuagworagwo" and "mberiagworagwo" Nigerian traditional foods

Article in Press

"uza-akwuagworagwo" and "mberiagworagwo" Nigerian traditional foods were studied for their amino acids, fatty acids, and anti-nutritional profiles. Total amino acid, total non-essential amino acid, total essential amino acid with histidine, total essential amino acid without histidine, total neutral amino acid, total acidic amino acid, and total branched chain amino acid groups were significantly (p

Author(s):Majesty Duru, Benjamin Amadi, Onyeabo Chimaraoke, Eze Adindu, Odika Prince, Nwaogwugwu Caleb; Onuoha Nchekwube and Eboagwu Ijeoma

Effect of refining on some physico-chemical parameters of the crude oil of cotton seeds produced by the SOTAMA oil mill in Dedougou, Burkina Faso

Article in Press

Our study aims to evaluate the effect of refining on some physico-chemical parameters of crude cotton seed oil produced by SOTAMA. The analysis of Ruffian oil gave 18.106 to 26.423meqO2/Kg of oil for peroxide value, 1.449 to 2.051% for acidity, 2.883 to 4.081 mg KOH/g of oil for acid value, 0.0496 to 0.137% for water and volatile matter content, 0.41 to 0.48nm for absorbance and 32 to 37% for transmittance. Analysis after...

Author(s):Kiessoun Konaté, Balamoussa Santara, Dominique Ouryagala Sanou, Mamoudou Hama Dicko

Effect of sautéing and boiling on antioxidant activity and phytochemicals content of selected traditional vegetables consumed in Malawi

Article in Press

Traditional vegetables are potential rich sources of health promoting phytochemicals and bioactive compounds. Previous studies have shown that cooking methods may have different effects on the phytochemical properties of fresh vegetables. This study evaluated the effects of boiling and sautéing on the total phenolic content (TPC), total flavonoid content (TFC), total carotenoid content (TCC) and 2, 2-diphenyl-1-picryl...

Author(s):Joseph Y. Issa, Arnold N. Onyango, Anselimo O. Makokha and Judith K. Okoth

Technological advancements in the drying of fruits and vegetables: A Review

Article in Press

The aim of the review is to look into technological advances and methods for dehydrating fruits and vegetables, as well as the shortcomings of these methods and potential ways to improve them. All fruits and vegetables can be dried in various forms, including cuts, juice, paste, slurry, and even whole, using various dryers. Recent research on drying has focused on improving energy consumption/efficiency, product recovery,...

Author(s):Nwankwo S. Chibuzo, Ulu Faithful Osinachi, Mbachiantim T. James, Okoyeuzu, F. Chigozie, Belay Dereje, and Carew, E Irene

Evaluation of rapid beta-lactam antibiotic residues detection kits for raw milk

Article in Press

Platform tests are usually simple and rapid quality control tests which serve as a basis of accepting, setting aside or rejecting raw milk. Some of the rapid antibiotic residues test kits available in the Kenyan market include: Delvo test Fast BL, Delvo Sulphadiazine Penicillin No Tablet (SPNT), Mtusbio Beta-lactam BLQ Rapid Test Kit and Ringbio beta-lactam, tetracycline, sulfa drugs, BTS 3 in 1 TriTest S. Ndungu...

Author(s):Teresiah W. Ndungu, Mary Omwamba, Patrick S. Muliro

DETERMINATION OF CHOLESTEROL AND HEAVY METALS CONTENTS OF SOME SELECTED FAST FOOD SOLD IN NIGERIA, A CASE STUDY FCT ABUJA

Article in Press

It is obvious that today, the food pattern of Nigerians is no doubt, gradually changing, especially in the big cities. The appetite for this eating culture has been affected by the fast food outlets that are located in our urban cities such as Abuja, Lagos, Ibadan, Kaduna and Kano etc. It is increasingly difficult for working men and women, people in business, students and various classes of people to find time to do the...

Author(s):Abubakar M. and Mal. A.O Amazat

A novel platform test to detect beta-lactam residues in raw milk

Article in Press

The mastitis causing microorganisms resist beta-lactam antibiotics by releasing beta-lactamase and the enzyme can be traced in raw milk. This study is aimed at developing a novel platform test to detect beta-lactam antibiotics residues in raw milk. The idea is based on the Hardy Diagnostic Beta-lactamase Test (HDBT) reagent which aimed at determining the degree of resistance of Neisseria gonorrhoeae, Haemophilus and...

Author(s):Teresiah W. Ndungu, Patrick S. Muliro and Mary Omwamba

Effects of processing on nutrient composition in guava- and jackfruit-based snacks

Article in Press

Guava and jackfruit are popular fruits in East Africa. With consideration of the high post-harvest losses of these two fruits and only seasonal availability, this study aimed at producing nutrient rich fruit-based snacks to decrease this problem and make use of surplus fruits during on-season. Given the nutritional situation in East Africa, these products were also developed to have a high content of desired nutrients....

Author(s):Sirui Xing, Gudrun B. Keding and Elke Pawelzik

Sensory characteristics of sweet variety cassava (Mannihot Esculenta) chips

Article in Press

Introduction and Background: Cassava (Manihot esculent) was introduced in Ethiopia around 1960‘s. currently the plant is being distributed throughout the country as a tool to tackle food insecurity. However, the distribution is not supported by proved food preparation techniques for optimal processing to increase nutrient density and eliminate toxin ...

Author(s):Kedir Kebero Jebo

PRODUCTION, PROXIMATE AND SENSORY ANALYSIS OF CANNED FISH IN TUCUPI AND JAMBU (Acmella oleracea) SAUCE

Article in Press

The objective of the study was to develop canned fish with tucupi and jambu sauce from king weakfish, sardines and white mullet species. The elaborated products were submitted to sensorial, microbiological and centesimal analyzes. The experimental design consisted of three treatments and five replications, 15 containers were processed at 121 ° C for 15 minutes. For sensory analysis, the 9-point hedonic scale was used....

Author(s):KEBER COSTA JUNIOR, FRANCISCO LIMA BARROS, NATALINO SOUZA, MILENA CAVALCANTE, MARILEIDE ALVES

Evaluation of the Selected Botanical Powders against Bruchids (Callosobruchus chinensis) (Coleoptera: Bruchidae) on Chickpea (Cicer arietinum) under Laboratory Condition

Article in Press

The insecticidal potential of Millettia ferruginea, Clematis hirsuta, Calpurnia aurea, Acokanthera schimperiand Maesa lanceolata against Callosobruchus chinensis was evaluated in the laboratory. Leaf and seed of the botanical plants were dried under shed, grinded and prepared in powder forms. From each plant powder, three different doses i.e. 5, 7.5 and 10g per 100g chickpea grain were prepared. For rearing tested C....

Author(s):Moges Alemu Wondie and Getent Atenafu

Optimization of sorghum (Sorghum bicolor (L) Moench) malting condition for alcoholic beverages and child-meal products

Article in Press

The traditional malting activity required innovative solutions to improve the quality of the malt produced. The objective of this study was to evaluate the effect of variation in steeping and germination conditions on the quality of sorghum (Sorghum bicolor (L) Moench) malt. Sorghum seeds were germinated under different times and temperatures after steeping in saline solution, tap, distilled and acidified water (pH 2.3)....

Author(s):Ibrahima KOUETA, Hemayoro SAMA, Mamounata DIAO, Crépin Ibingou DIBALA and Mamoudou Hama DICKO,

Indigenous plants: perceptions and utilization of cowpea in two rural wards in UMkhanyakude District of Kwazulu-Natal, South Africa

Article in Press

Cowpea is classified as one of the underutilized and poor people’s food. This perception dominates in Africa and has been a major constraint to consumption of the grains. Hence, the aim of this study was to investigate the perceptions and utilization of cowpea among farmers and consumers in two rural communities in South Africa. Systematic random sampling of 221 respondents participated in the study using...

Author(s):Thembekile Prudence Kheswa, Felix Kwashie Madilo, Unathi Kolanisi, Mthulisi Siwela

Determination of proximate composition and anti-nutritional content of Cassava in Jimma Zone, Ethiopia

Article in Press

Cassava is a dominant staple food for many developing countries, particularly, in humid and sub-humid tropics. In this study the proximate composition and cyanide content of cassava root grown in Jimma Zone were investigated. Cassava samples were collected from five selected Woredas (Districts) of the Zone, where the plant usually grows. Nutritional compositions such as crude fat, protein and fiber as well as cyanide...

Author(s):Adugna Bayata Hirko

Proximate Composition and Sensory Evaluation of Smoked Catfish (Clarias gariepinus) using Different Smoking Materials

Article in Press

This study determined the proximate and organoleptic properties of smoked Clarias gariepinus using Plantain Leaves (PL) and Foil Paper (FP). Twelve catfish samples (570±25g) were euthanized, eviscerated, washed and divided into Control, Plantain Leaf (PL), and Foil Paper (FP) before being smoked. The proximate analyses of the initial and smoked samples were done according to standard of Association of Analytical Chemist...

Author(s):Udoh F. E, Ayeku P. O and Ajibare A. O

The Research on the Optimization of Esterifying Conditons of a High-acid Esterifying Liquor

Article in Press

In order to obtain the optimized combination of formula for a high-acid esterifying liquor,the uniform design and Multi-factor interaction regression methodology in DPS data processing system were utilized to optimize the fermentation formula and temperature. The results demonstrated that the trial data from the optimizing test were fit themathematical model significantly,the best optimized formula and temperature for...

Author(s):zhengkai xue

Effect of Blending Ratio and Lupine Varieties on Nutritional and Mineral Composition and Sensory Acceptability of Tef-Lupine Injera

Article in Press

There is currently an emerging problem of protein malnutrition in Ethiopia. This food formulation was done to increase the accessibility of nutrient rich food products for the consumers. Lupine (Lupinus spp.) is a legume crop which is an excellent source of protein. The aim of this study was to investigate the effect of tef, lupine varieties and blending ratio on the chemical composition of injera and sensory acceptability...

Author(s): Lamesgen Yegrem and Melese Temesgen

Sensory Evaluation, Proximate and Mineral Composition of Beverage Prepared from Matured Coffee Leaves Growing in Different areas of Ethiopia

Article in Press

Ethiopia is the inventive land of coffee plant; its matured coffee leaf infusion is a vital traditional drink for many consumers in some rural districts of the country. Currently, its popularity has been spreading in different parts among the Ethiopia. The aim of this study was to evaluate sensory quality, proximate and mineral composition of matured coffee leaves from recognized coffee growing areas of Sidama zone...

Author(s):Addisu Woldesenebet Eromo, Tarekegne Brehanu, Kelbesa Urga ,Mekuria Tadessa and Geremew Tassew weledesemayat

THE USE OF MARULA AND ORANGE PEEL EXTRACTS IN INHIBITING OXIDATION OF SALAD DRESSING OIL

Article in Press

The ability of Marula and Orange peels extracts to inhibit oxidation in salad dressing oil was investigated. Marula and Orange peels are often discarded during domestic and industrial processing as by-products and, therefore, a loss of essential antioxidants such as phenolic compounds and vitamins. Marula and Orange peel extracts were analyzed for antioxidant activity, phenolic composition, and their molecular fingerprint...

Author(s):MINENHLE KHOZA, SIPHOSANELE MOYO, and EUGENIE KAYITES

ASSESSMENT OF THE NUTRITIONAL CONTENTS OF PHYSALIS PERUVIANA FRUITS IN ETHIOPIA

Article in Press

This study was designed to assess the nutritional profile (proteins, total lipids and total fiber), vitamins viz., A and C, carotenoids, total phenols and antioxidant activity of Physalis peruviana fruit samples collected from three different sites. As observed from the results the fruit contained a considerable amount of proteins, lipids, fiber, vitamins viz., A and C, carotenoids, phenols and antioxidant activity which...

Author(s):Adugna Boke, Dele Abdissa and Ketema Bacha

NUTRITIONAL COMPOSITION AND BIOACTIVE COMPONENTS OF A MATURED CORN SILK (Zea mays hair) GROWN IN SOUTHERN SENATORIAL ZONE OF KADUNA STATE, NIGERIA

Article in Press

The objective of this research was to determine the nutritional and bioactive components of corn silk (Zea mays hair) which is a wasted agricultural product found in abundance from southern senatorial zone of Kaduna state Nigeria. The results of the nutritional composition and bioactive components of the matured corn silk (Zea-mays hair) revealed the presence of ash, crude lipid, proteins, crude fibre, total carbohydrate,...

Author(s):Z. Ladan, C. Habu, & O.A Babatunde

Analysis of Common Food-borne Pathogens in Ready-to-Eat Meat Products in Urban and peri-urban outlets in Nakuru County, Kenya

Article in Press

This study evaluated the microbiological safety of meat and ready-to-eat (RTE) meat products in Nakuru County, Kenya. Eighty seven (87) meat and RTE meat products samples and fifteen (15) water samples were collected randomly from four sub counties of Nakuru County. Standard methods were used for isolation and identification of common food-borne. All the meat products had pH range of 4.6–6.3 and 82.5% of them had...

Author(s):Hillary Odeckh Indago, Joseph Wafula Matofari, John Masani Nduko

Iron concentration in Different Breads Consumed in Sulaymaniyah province, Iraqi Kurdistan

Article in Press

Iron (Fe) is a vital element for the reserves of satisfactory health for all living organisms. It’s needed by the human and animal body for the activity of several enzymes for daily energy and proteins. Bread is one of several sources for Fe. In Iraqi Kurdistan, bread is a staple food which gives the most calories and protein of daily intake compared with other countries. Kurdistanian bread such as Lawasha, Mashini,...

Author(s):Muhammed Saeed Rasheed and Kaihan Hama Karim Hama Salih

Effects of Blending ratio and lupine variety on the Functional Properties of composite flours and Sensory evaluations of tef-lupine injera

Article in Press

This study was conducted to investigate the effect of lupine flour on functional properties and sensory acceptability of tef-lupine blended injera. Injera is a staple food for Ethiopian and it is fermented, sour leavened pancake-like bread made from blending of different cereals like tef, barley, sorghum, maize and wheat. Besides, there are limited studies on formulating of injera from composite flour with legumes...

Author(s):Lamesgen Yegrem, Solomon Abera and Melese Temesgen

Effect of Cassava Variety and Blending Ratios on the Mineral Content and Anti-Nutritional Factors of Cassava (Manihot esculenta Crantiz)–Teff [Eragrostis tef (Zuccagni) Trotter] Injera

Article in Press

Cassava roots are low in mineral contents and high in anti-nutritional factors of toxic compounds of hydrogen cyanide. The cassava based diet needed to supplement with cereal grains like teff to improve the nutritional values because teff had higher in iron content and had free hydrogen cyanide with respective to cassava varieties. The present study was conducted to investigate the effect of blending cassava with teff on...

Author(s):Gebrekidan Tadesse

Development and mineral properties of energy bars made from composite flours of cassava, bambara groundnut and cashew kernel

Article in Press

Cassava (Manihot esculenta Crantz), bamara groundnut (Vigna subterranean) and cashew nuts (Anacardium occidentale) were processed into flours and used to developenergy bars.The augmented simplex lattice design method was employed. Fourteen flour formulations of high quality cassava, toasted bambara groundnut and roasted cashew kernel was adopted. This study was to evaluate the mineral and sensory qualities of energy bars...

Author(s):Elochukwu, Chinwe U., Nwosu, Justina N., Owuamanam C. I, and Osuji, C. I.

ASSESSMENT OF ABATTOIR AND PERSONAL HYGIENE PRACTICE OF BUTCHERS IN SELECTED CITIES IN SOUTH EASTERN NIGERIA

Article in Press

The study that aimed at determining the abattoir and personal hygiene of butchers in selected cities in South East Nigeria was done using survey research design. None participatory structured observation checklist was used to collect data on abattoir and butchers personal hygiene practices. The results showed that none of the abattoir in the area has designed slaughter house and only19.7% has concrete floor. Only 19% of...

Author(s):NDIE, E. C. and EZENDUKA, P. O

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

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

Article in Press

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

Page 1 of 2, showing 50 records out of 85 total, starting on record 1, ending on 50

< previous12