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 June, 2012; 6(11)

June 2012

Effect of metabolic modifiers on meat quantity and quality

  The inadequacy of food supply due to the population growth together with urbanization, drive a significant demand for animal sources. Consequently, a number of technologies have been developed and are being used commercially to enhance profitability of animal production and to improve their quality. The objective of this paper is to review recent studies on the effects of metabolic modifiers on quantity and...

Author(s):   Bilatu Agza Gebre, Zelealem Tesfay Gebretsadik and Anil Kumar Anal  

June 2012

Evaluation of the nutritional values of dry season Fadama vegetables in Bida, Nigeria

  The proximate and mineral analysis of the some vegetables: Telfaria occidentalisHook. F., Ocimum gratissimum L., Hyptis suaveolens Poit., Talinum triangulare(Jacq.) Willd, Amaranthus hybridus L., and Corchorus olitorius L., were carried out to evaluate their nutritional value. Results showed high mean moisture contents ranging from 45.47 to 84.00%, low ash...

Author(s): Gbate Mohammed and Abdullahi Mann

June 2012

Effect of finger millet varieties on chemical characteristics of their malts

  Chemical changes during germination and malting characteristics of six Nepalese finger millet varieties (GPU 0025, GE 5016, Dalle, Okhle, Kabre and Juwain) were studied. Millets were steeped in water at room temperature overnight, germinated for 48 h at 28±1°C, kilned at 50±2°C for 24 h and then, chemical characteristics of unmalted and malted millets were...

Author(s): Dhan Bahadur Karki and Ganga Prasad Kharel

June 2012

Physicochemical characterization of starches from some Nigerian and Chinese roots and tubers

  Physicochemical properties of starches of two popular Nigerian sweet potato (NSP1 and 2) cultivars were studied using those from Chinese sweet potato (CSP), cassava (CC) and potato (CP) widely used for starch production, as references. Moisture, ash, protein, and phosphorus contents of the starches varied from 4.34 to 9.48%, 0.26 to 0.31%, 0.05 to 0.42% and 0.018 to 0.995%, respectively with NSP starches...

Author(s): Oluwaseyi K. Abegunde, Tai-Hua Mu, Lawrence A. Arogundade,  Fu-Ming Deng and Jing-Wang Chen