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 January, 2012; 6(1)

January 2012

Fruit borne mycoflora of Capsicum annum L (pepper), Abelmoschus esculentus L. Moench (okra), and Lycopersicon esculentum Mill.(tomato) from Accra metropolis

Fungal species composition on fresh Capsicum annum L, Abelmoschus esculentus L. Moench, and Lycopersicon esculentum Mill obtained from Madina, Makola, Mallam Atta and Agbogbloshie markets in the Accra metropolis were studied. Using two media types Potato dextrose agar (PDA) and dichloran-glycerin (DG18) agar, a total of 18 fungal species belonging to 8 genera were isolated from surface...

Author(s): Mensah John Kobina and Owusu Ebenezer

January 2012

Nutritional and antinutritional levels of some local vegetables from Delta State, Nigeria

Levels of nutritional and antinutritional factors of five leafy edible green vegetables from Delta State, Nigeria were studied. These vegetables are consumed generally in this area and recently, Jatropha Curcus was added to the list of common vegetables. Analyses were done using standard analytical methods. Crude protein, crude lipid, carbohydrate, moisture, ash, crude fiber and colorific values, had values of...

Author(s): Agbaire, P. O. and Emoyan, O. O.

January 2012

Effects of adding vitamin E to diets supplemented with sardine oil on the production of laying hens and fatty- egg acid composition

The aim of this study was to know the effect of adding vitamin E (VE) (100 and 200 mg/kg) to diets supplemented with sardine oil (SO) on egg fatty-acids (FA) composition. 240 Bovans hens were grouped into four treatments: T1- basal diet (BD), T2-BD+2.5% SO, T3-BD+2.5% SO+100 mg/kg VE, and T4-BD+2.5% SO+200 mg/kg VE. After four weeks, eggs were collected from each treatment, and analyzed FA content using gas...

Author(s): Carrillo-Domínguez S., Avila G.E., Vásquez P.C., Fuente B., Calvo C.C., Carranco J.M.E. and Pérez-Gil Romo F.

January 2012

Biochemical assessment of the mineral and some anti-nutritional constituents of Aspergillus niger fermented Chrysophyllum albidum seed meal

Effect of fermentation using Aspergillus niger on some mineral and anti-nutritionalconstituents of Chrysophyllum albidum seed meal was carried out. Levels of the some minerals and anti-nutritients (like tannin, oxalate, saponin, phytate and cyanide) of the raw and fermented seed meal were determined. The percentage nutritionalconcentrations (%) in the raw seed were: tannin...

Author(s): Olaoluwa T. Adeyemi, N. O. Muhammad and A. T. Oladiji