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

AJFS - Instructions for Authors

Aims & Scope
The African Journal of Food Science (AJFS) welcomes for publication papers that investigate and review perspectives on food engineering, handling, processing, storage, preservation, contamination and packaging; sensory analysis. Other aspects covered include food safety, microbiology, nutraceuticals, chemistry, technology and nanotechnology in addition to quality and nutritional evaluation and genetic variation of food.
Types of Articles
The journal welcomes submission of full-length research articles, short communications and review articles. In addition, the journal also welcomes letters to the editor and commentaries.
Regular articles: These articles should describe new and carefully confirmed findings, and research methods should be given in sufficient detail for others to verify the work. The length of a full paper should be the minimum required to describe and interpret the work clearly.
Short Communications: A Short Communication is suitable for recording the results of complete small investigations or giving details of new models, innovative methods or techniques. The style of main sections need not conform to that of full-length papers. Short communications are 2 to 4 printed pages (about 6 to 12 manuscript pages) in length.
Reviews: Submissions of reviews and perspectives covering topics of current interest are welcome and encouraged. Reviews should be concise and no longer than 4-6 printed pages (about 12 to 18 manuscript pages). Reviews manuscripts are also peer-reviewed.
Preparing Your Manuscript
The title phrase should be brief.
List authors’ full names (first-name, middle-name, and last-name).
Affiliations of authors (department and institution).
Emails and phone numbers.
The abstract should be 100 to 200 words in length. The keywords should be less than 10.
Standard abbreviations should be used all through the manuscript. The use of non-standard abbreviations should be kept to a minimum and must be well-defined in the text following their first use.
The Introduction
The statement of the problem should be stated in the introduction in a clear and concise manner.
Materials and methods
Materials and methods should be clearly presented to allow the reproduction of the experiments.
Results and discussion
Results and discussion maybe combined into a single section. Results and discussion may also be presented separately if necessary.
Tables and figures
Tables should be kept to a minimum.
Tables should have a short descriptive title.
The unit of measurement used in a table should be stated.
Tables should be numbered consecutively.
Tables should be organized in Microsoft Word or Excel spreadsheet.
Figures/Graphics should be prepared in GIF, TIFF, JPEG or PowerPoint.
Tables and Figures should be appropriately cited in the manuscript.
Disclosure of conflict of interest
Authors should disclose all financial/relevant interest that may have influenced the study.
Acknowledgement of people, funds etc should be brief.
References should be listed in alphabetical order at the end of the paper. DOIs links to referenced articles should be stated wherever available. Names of journals should be presented in full and not abbreviated.
Kiprotich F, Mwendia MC, Cheruiyot KE,  Wachira NF (2015). Nutritional suitability of bred sorghum (Sorghum bicolor) accessions from East Africa. African Journal of Food Science 9(5): 326-334.
Onyango C (2016). Starch and modified starch in bread making: A review. African Journal of Food Science 10(12)3:44-351.
Keregero, MM. & Mtebe, K. (1994). Acceptability of wheat sorghum compo-site flour products: an assessment. Plant Foods for Human Nutrition 46:305-312.
Mbofung CMF, Njintang YN, Waldron KW (2002). Functional properties of cowpea-soy-dry red beans composite flour paste and sensorial characteristics of Akara (deep fat fried food): effect of whipping conditions, pH, temperature and salt concentration. Journal of Food Engineering 54:207-214.  
Acceptance Certificate
Authors are issued an Acceptance Certificate for manuscripts that have been reviewed and accepted for publication by an editor.
Before Submission
Please read about the publication processpeer review processeditorial policiespublication ethics and copyright information of AJFS. See also step by step process on how to submit your manuscript to AJFS.