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 March, 2012; 6(5)

March 2012

Comparative assessment of the performance of Parkia biglobosa, Glycine max and Treculia africana in the production of a local condiment (dawadawa) in Ghana

This study was conducted to assess the performance of three high protein beans (Parkia biglobosa, Glycine max and Treculia africana) in dawadawa (fermented condiment) production. The beans of the crops were boiled for an hour and then fermented for 72 h. Standard procedures were used to assess the proximate, mineral and functional properties of the resultant condiments. Sensory evaluation was also...

Author(s): F. Appiah, I. Oduro, W. O. Ellis and G. Adu

March 2012

Functional properties and quality evaluation of “kokoro” blended with beniseed cake Sesame indicum

A research work was carried out to evaluate the functional properties and quality of “Kokoro” blended with defatted Beniseed cake. Maize flour and Beniseed cake were mixed thoroughly in various proportions; AZO- (100%Maize), MBK-(90:10), EJT-(80:20),SIL-(70:30) and LMA-(60:40) Maize: Beniseed seed cake, respectively. The blends were each made into a thick paste, manually shaped into a noodle shape of about 3...

Author(s): Ayinde F. A, Bolaji O.T, Abdus-Salaam, R. B and Osidipe O

March 2012

Physical and mechanical study on Tilapia’s skin gelatine edible films with addition of plasticizer sorbitol

The first objective of this research is to study the mechanical and physical characteristic of edible films from tilapia skin gelatin with sorbitol as plasticizer. Second objective is to identify the effect of gelatin and sorbitol concentration level on the mechanical and physical characteristic of the edible films produce. This study uses a complete randomized design with 2 factors and treatments. The first factor was...

Author(s): Junianto Nia Kurniawati and Otong S. Djunaidi

March 2012

Quality assessment of starter- produced weaning food subjected to different temperatures and pH

Weaning is a gradual stoppage of feeding a baby with the mother’s milk and start feeding the baby with semi-solid food such as maize, sorghum or millet which can be fermented to increase their nutrient content and carbohydrate digestibility. The weaning food was formulated by fortifying cereal (Sorghum) with legume (Cowpea) which had been cleaned, steeped in sterile distilled water for 24 h and germinated for 48 h...

Author(s): Wakil Sherifah Monilola and Oriola Olasunkanmi Bukola