African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 836

Table of Content: 15 August, 2012; 6(15)

June 2012

Antibiotic sensitivity of bacteria isolated from aprons of beef vendors in Port Harcourt, Nigeria

  Antibiotic (n=8) sensitivity of the bacteria isolated from twenty aprons samples of meat (beef) vendors before and after commencement of sale in a community market in Port Harcourt was assessed. Total culturable bacterial count (TCBC) before sales and during sales ranged from 50 to 80 and 35 to 6.2×102 cfu/cm2, respectively. The isolated bacteria were identified as Escherichia...

Author(s): Eruteya, O. C., Akpan, S. A and Ubogu, M

August 2012

Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat

The objective of this study was to determine the influence of sex and processing (cooking) methods on physicochemical and organoleptic properties of rabbit meat. Thirty two matured rabbits of different breeds (16 males and 16 females) were used for this study. The rabbits were purchased from Abeokuta and transported to Olabisi Onabanjo University, Yewa Campus, Ayetoro, where this study was conducted. The rabbits were...

Author(s):   Apata E. S., Koleosho T. S., Apata C. O. and Okubanjo A. O.  

August 2012

Chemical and sensory properties of roselle drink fortified with grain amaranth

  Efforts were made at improving the nutritional status of children in this study. Grain amaranth was washed and dried in the oven at 40°C to constant weight, and then ground to powdery form. Roselle calyces were washed and boiled, during boiling; the ground amaranth powder was included at different ratios (1:10 w/v); (2:10 w/v); (3:10 w/v) and (4:10 w/v) to make Roselle drinks; traditional plain Roselle...

Author(s): Olanipekun O. T., Fasoyiro S. B., Farinde E. O. and Ige E. A.