African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 918

Table of Content: 15 October 2011; 5(11)

October 2011

The concepts and problems of post–harvest food losses in perishable crops

  The loss of foods in the post-harvest system is not new; it has always been a problem for mankind. In these days of rapidly enlarging population in the poorest countries of the world where food is already short, there is an increasing urgency to do a better job of conserving mankind food supply in order to alleviate hunger and malnutrition. The main objective of this review is to find out the concepts and...

Author(s): Atanda S. A., Pessu P. O., Agoda S., Isong I. U. and Ikotun I.

October 2011

Body and carcass linear measurements of rams fed graded levels of biscuit waste based diet

  This study was carried out to evaluate the body and carcass linear measurements in rams fed diets in which maize and wheat offal mixture was replaced with biscuit waste (biscuit water meal (BWM)) and Leucaena leucocephala leaf meal (Llh) mixture 0, 25, 50, 75 and 100%, respectively. The dietary treatments were designated as B0, B1, B2, B3 and B4, respectively. Twenty (20) apparently healthy Yankassa...

Author(s): Eniolorunda, O. O., Apata, E. S. and A. O. Okubanjo

October 2011

Chicken snacks as affected by storage conditions under aerobic and vacuum packaging at 30±2ºC

  Chicken snacks prepared by utilizing spent hen meat and other necessary ingredients were packaged aerobically as well as under vacuum in laminated (polyethylene/aluminium foil) pouches (size 25 × 20 cm). They were stored at 30±2°C and analysed for physico-chemical, microbiological and sensory characteristics at a regular interval of 0, 6, 12, 18, 24 and 30 days. Chicken snacks...

Author(s): V. P. Singh, M. K. Sanyal, P. C. Dubey, N. Sachan and V. Kumar

October 2011

Use of hurdle techniques to maintain the quality of vacuum packed buffalo meat during ambient storage temperatures

  The shelf stable buffalo meat chunks processed with an infusion solution formulation containing humectants such as glycerol 6.0%, sodium chloride 6.0% and propylene glycerol 1.0% along with sodium nitrite 0.01% and Sorbic acid 0.2% were vacuum packaged in multilayered nylon barrier laminates and stored at 30±3°C for 6 weeks. During the storage period the water activity was significantly affected...

Author(s): Altaf Hussain Malik and B D Sharma

October 2011

Compensatory growth effects on previously starved fingerlings and juveniles of African catfish (Clarias gariepinus, Burchell 1822)

  Compensatory growth in fingerlings and juveniles of Clarias gariepinus was examined after various feeding frequencies. Fish were first fed once, twice, thrice and four times daily over a period of 8 weeks before satiation feeding resumed for 9 weeks. Weekly changes in weight gain, feed intake, nutrient utilization and economy of production were monitored. No significant difference was observed in...

Author(s): A. Z.  Aderolu, M. O. Lawal, B. M. Seriki and A. L. Apatira

October 2011

An application of methylcellulose-whey protein films on Japanese persimmon

  Enzymatic and non-enzymatic browning reactions, water loss, oxidation and microbial growth can cause decreases in the quality of fresh fruits. Packaging can be an effective way to control and prevent these undesirable changes. Edible films and coatings having low water vapor permeability (WVP) are used to extend the shelf life of these perishable foods. Use of the methylcellulose-whey protein (MC-WP) based...

Author(s): Z. Özge Erdohan, K. Nazan Turhan, Fatma Åžahmurat and H. Ä°brahim Ekiz