African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 786

Production and functional property of maize-millet based complementary food blended with soybean

December 2018 - Vol 12 Num. 12

Traditional complementary foods are mainly based on cereal grains which when cooked get gelatinized and swollen thereby making the diet viscous and bulky for infants and young children. This study was carried out to investigate the effect of fermentation, germination, and roasting methods on the functional properties of...

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December 2018

Stability of concentrated extracts of Hibiscus sabdarifa L. calyx during storage at different temperatures

Moussa Ndong, Ndeye Seni Faye, Joseph Bassama and Mady Cissé

December 2018

Effect of pretreatments on the microbial and sensory quality of weaning food produced from blends of sorghum and soybean

Msheliza E. A., Ilesanmi J. O. Y. , Hussein J. B. and Nkama I.

December 2018

Production and functional property of maize-millet based complementary food blended with soybean

Akinsola A. O., Idowu M. A., Babajide J. M., Oguntona C. R. B. and Shittu T. A.

December 2018

Freeze and spray drying of Scaptotrigona bipunctata (Lepeletier, 1836) pollen - development and physicochemical characterization

Maria Josiane Sereia, Ana Luíza Sereia, Rejane Stubs Parpinelli, Érica Gomes de Lima, Adriele Rodrigues dos Santos, Fernando Antônio Anjo, Cláudio Gomes da Silva Júnior, Vagner de Alencar Arnaut de Toledo

December 2018

Enhancement of eritadenine production using three carbon sources, immobilization and surfactants in submerged culture with shiitake mushroom (Lentinula edodes) (Berk.) Singer)

Byron Durán-Rivera, José Rodrigo Moreno-Suárez, Felipe Rojas Rodas, Kelly Marcela Valencia Jiménez and Dagoberto Castro–Restrepo  

October 2013

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

Udofia P. G., Udoudo P. J. and Eyen N. O. 

October 2013

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

Amira Ben Aoun, Belgacem Lechiheb, Leila Benyahya and Ali Ferchichi

November 2013

Preparation and physicochemical analysis of some Ethiopian traditional alcoholic beverages

Tadele Yohannes, Fekadu Melak and Khalid Siraj

September 2014

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

J. M. Gimase, W. M. Thagana, D. T. Kirubi, E. K. Gichuru and C. W. Kathurima

October 2013

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

Guy Eshun, Emmanuel Adu Amankwah and John Barimah

January 2011

Effects of boiling solution (trona) concentration and time on the proximate composition and physico-chemical propterties of flour from three-leaved yam (Dioscorea dumetorum pax) tubers

Onuegbu, N. C., Iwuoha C. I., Owuamanam, C. l. and Ihediohanma, N. C.  

  • Article Number: 57C57852478

January 2011

Antimicrobial activity of whey protein based edible film incorporated with organic acids

Manab, A., Sawitri, M. E., Al Awwaly, K. U. and Purnomo, H.

  • Article Number: FB3C4D62501

January 2011

Functional interaction components of protein isolates and glucomannan in food bars by FTIR and SEM studies

Simon Bambang Widjanarko, Adi Nugroho and Teti Estiasih

  • Article Number: D7EB1E62520

January 2011

Comparative studies on the protein and mineral composition of some selected Nigerian vegetables

Omale James and Ugwu Chidiebere Emmanuel

  • Article Number: 9A6F6DB2526

January 2011

Formulation and sensory evaluation of complementary foods from local, cheap and readily available cereals and legumes in Iringa, Tanzania

Happiness S. Muhimbula, Abdulsudi Issa-Zacharia, and Joyce Kinabo  

  • Article Number: 1DD60242536