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

Analysis of quality attributes of banana drinks blended with aqueous extracts of ginger

Yéo Mohamed Anderson*
  • Yéo Mohamed Anderson*
  • Laboratoire de Biochimie Sciences des Aliments, UFR Biosciences, Université Félix Houphouet Boigny de Cocody, Abidjan, Côte d'Ivoire.
  • Google Scholar
Chatigre O.
  • Chatigre O.
  • Laboratoire de Biochimie Sciences des Aliments, UFR Biosciences, Université Félix Houphouet Boigny de Cocody, Abidjan, Côte d'Ivoire.
  • Google Scholar
Elleingand E.
  • Elleingand E.
  • Laboratoire de Genie chimie et Agroalimentaire, Institut Nationale Polytechnique Félix Houphouet Boigny de Yamoussoukro, Côte d'Ivoire.
  • Google Scholar
Koni Pascal
  • Koni Pascal
  • Société Ivoirienne de Technologie Tropicale (I2T), Côte d'Ivoire.
  • Google Scholar
Koffi Ernest
  • Koffi Ernest
  • Laboratoire de Biochimie Sciences des Aliments, UFR Biosciences, Université Félix Houphouet Boigny de Cocody, Abidjan, Côte d'Ivoire.
  • Google Scholar


  •  Received: 21 February 2014
  •  Accepted: 13 May 2014
  •  Published: 28 May 2014

References

A.O.A.C. (1990). Official methods of Analysis (15th Ed.).Association of Official Analytical Chemist, Washington D.C.
 
Abulude FO, Ogunkoya MOAdesanya WO (2007). Description and performance evaluation of a juice extraction constructed in Nigeria. Res. J. Appl. Sci. 2:1-34
 
Adesokan IA (2005). Characterization of killer yeasts from Nigerian traditional fermented alcoholic beverages. M.Sc. Thesis, Department of Microbiology, University of Ibadan, Nigeria. 174-177.
 
Adesokan IA, Abiola OP, Adigun MO, Anifowose OA (2013). Analysis of quality attributes of Hibiscus sabdariffa (Zobo) drinks blended with aqueous extract of ginger and garlic. Afr. J. Food Sci. 7(7):174-177.
Crossref
 

Adesokan IA, Abiola IP, Ogundiya MO (2010). Influence of ginger on sensory properties and shelf – life of Ogi, a Nigerian traditional fermented food. Afr. J. Biotechnol. 9(12):1803-1808. 

Academic Journals

 
AFNOR (1995). Recueil de normes françaises, contrôle de la qualité des produits alimentaires-analyses sensorielles.
 
ANADER (1998).Agence Nationale pour le Développement Rural. Enquète de base 1996-1997
 
Bajpal VK, Al-Reza SM, Choi UK, Lee JH, Kang SC (2009). Chemical composition, antibacterial and antioxidant activities of leaf essential oil and extracts of Metasoquioa glyptostroboides Miki ex HU. Food Chem. Toxicol. 47:1876-1993.
Crossref
 
BIPEA (1976) Bureau International d'Etude Analytique. Recueil des méthodes des communautés Economiques Européennes 1ère édition, Bruxelle, pp. 67-114.
 
Dougheri JH, Alabi G, Elmahmood AM (2007). Effect of some chemical preservatives on the shelf –life of zobo drink. Afr. J. Microbiol. Res. 2:037-041.
 
Kolapo AL, Popoola TOS, Sanni MO, Afolabi RO(2007). Preservation of soybean daddawa condiment with dichloromethane extract of ginger. Res. J. Microbiol. 6:13-18.
 
Lépengué AN (1999). Activités enzymatiques et troubles de maturation des bananes plantain entreposées aux températures élevées. Diplôme d'Etudes Approfondies, en Physiologie Végétale (Agrophysiologie), UFR Biosciences, Université de Cocody-Abidjan, 68 p.
 

Ogiehor IS, Nwafor OE, Owhe-Ureghe UB (2008). Changes in the quality of Zobo beverages produced from Hibiscus sabdariffa (Linn Roscelle) and the effects of extract of ginger alone or in combination with refrigeration. Afr. J. Biotechnol.  7(8):1176-1180. 

Academic Journals

 
Olayemi F, Adedayo R, Muhummad R, Bamishaiye E (2011). The nutritional quality of three varieties of zobo (Hibiscus sabdariffa) subjected to the same preparation condition. Plant Food Hum. Nutr. 6:10-15.
 

Omemu AM, Atayese AO, Obadina (2006). A Survey of the microflore of Hibiscus sabdariffa (Roselle) and resulting « zobo » juice. Afr. J. Biotechnol. 5(3):254-259. 

Academic Journals

 
Varoquaux P, Gouble B, Ducamp MN, Self G (2002). Méthode permettant d'optimiser l'emballage des fruits sous atmosphère modifiée. Fruits 57(5-6):313-322.
Crossref