African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Antioxidative and flavouring effects of Aframomum danielli on biscuits

Afolabi M. O.*
  • Afolabi M. O.*
  • Department of Food Science and Technology, Bowen University, Iwo, Osun State, Nigeria
  • Google Scholar
Adegoke G. O.
  • Adegoke G. O.
  • Department of Food Technology, University of Ibadan, Ibadan, Oyo State, Nigeria
  • Google Scholar


  •  Received: 20 April 2013
  •  Accepted: 15 April 2014
  •  Published: 28 April 2014

References

Adegoke GO, Fasoyiro SB, Skura B (2000). Control of Microbial Growth Browning and Lipid Oxidation by the spice Aframomum danielli. Food Res. Technol. 211:342-345.
Crossref
 
Adegoke GO, Gopala Krishna AG (1998). Extractionand identification of antioxidants from the spice Aframomum danielli. (Family: Zingiberaceae). J. Amer. Oil Chem. Soc. 75:104-105.
 
Adegoke GO, Iwahashi H, Komatsu Y, Obuchi K, Iwahashi Y (2000). Inhibition of food spoilage yeast and aflatoxigenic mould by monoterpenes of the spice Aframomum danielli. Flavour Fragr. J. 15 (3):147-150
Crossref
 
Afolabi MO, Adegoke GO, Mathooko FM (2011). Phytochemical characterization of the extracts of Aframomum danielli flower, leaf, stem and root. Afr. J. Agric. Res. 6(1):97 - 101.
 
Akpapunam MA, Derb JW (1994). Chemical compositionand functional properties of blends of maize anbambara groundnut flours for cookies production. Plant Foods Hum. Nutr. 46:147-155S.
Crossref
 
Alice A (1998). Antioxidants. Go ask Alice. A Guide to Good Physical Sexual and Emotional Health.Publication of the Trustee of Colombia University, Colombia University Health Education Programme.
 
Anon (1960). Oxygen Bomb Calorimetry and Combination Method Technical Manual 1300. Parr Instrument Co. Molume, III, USA.
 
AOAC (1984).Officialmethod of analysis. Association of official Analytical Chemist, 13th edition. Washington D. C. p. 278.
 
Buck DF (1991). Food Antioxidants-Application and uses in Snack Foods, Cereals Foods World 29. 301-303.
 
Coup RO, Sanderson WB (1987). Functionality of Dairy ingredients in bakery Products. Food Technol. 1(10):86-90.
 
Gisslen W (1985). 'Professional Baking' John Wiley and Sons, New York.
 
Hoseney RC, Wade P, Finialy TW (1998). Soft Wheat Products. Wheat Chemistry and Technology, 3rd ed. Vol. 11 Pomeranz, y. (ed). American Association of Cereal Chemist. St. Paul Minnesota.
 
Larmond E (1977). Methods for Sensory Evaluation of Food.Food Research Central Experiment Farm, Lanana, Department of Agric, Iowa.
 
Onwuka GI (2005). Food Analysis and Instrumentation: Theory and Practice. Naphthali Prints. Lagos, Nigeria. pp. 93-94.
 
Smith WH (1972). Biscuits Crackers and Cookies; Technology, Production and Management, Applied Science Publisher, London.
 
Snedecor GW (1956). Statistical Methods 5th ed, Iowa State College Press, Ames Iowa p. 534.
 
Standard Organization of Nigeria (SON) (1987). Technical Committee Report on Revised Standard for biscuit in Nigeria.