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: 26 October, 2012; 6(20)

October 2012

Chemical evaluation and sensory attributes of soymilk fortified with carrot powder

  This study evaluates the nutrient content and sensory attributes of soymilk fortified with carrot powder. Carrots, soybeans, sugar and flavourings were bought from local retailers in Ogige main market, Nsukka, Enugu State, Nigeria. The fresh carrots were washed, scrapped, trimmed, sliced, sundried, grinded, packaged and stored in a labeled polythene bag. The soybean seeds were sorted, cleaned, washed, soaked...

Author(s): Edith Madukwe and Paul Eze Eme

October 2012

The effect of pre-treatment methods on the yield and taste of cashew kernels (Anacardium occidentale L.)

  Pre-treatment methods that cashew nuts (Anacardium occidentale L.) are subjected to before shelling are crucial in influencing the yield of whole kernels and the aftertaste. In this work, raw cashew nuts were subjected to different times of steaming, boiling, and roasting as pre-treatment methods and their effect on yield and panellists’ preference for taste followed by spectrophotometric...

Author(s):   Felix Narku Engmann, Ma Yong-Kun, Ernest Abano, and John Owusu,  

October 2012

Effect of temperature and salt on the quality of waragashi cheese during storage in Benin Republic

  The effect of the storage temperature on the physico-chemical and microbiological composition of waragashi cheese was investigated. For this study, three batch waragashi cheese productions from 10 L of fresh cow milk were investigated. Salted waragashi cheese (7%) was stored for four weeks at -2, 6, and 25°C temperatures and was compared to untreated cheese. Fresh waragashi cheese contained 69.7%...

Author(s): Mouaïmine Mazou, Fidèle P. Tchobo, René G. Degnon, Guy A. Mensah and Mohamed M. Soumanou

October 2012

Effect of turmeric (Curcuma longa L) grates on pasting and some physicochemical properties of cassava starch with and without lactic acid

  The effects of the addition of turmeric grates (0 to 2.5 g/150 g dry starch samples) on some physicochemical and pasting properties of native cassava starch, with and without lactic acid were studied with a view to examine the possibility of using the active components in turmeric grates as natural product modifying agents for non-fermented and lactic acid fermented cassava starch. Treatment of native cassava...

Author(s): Daramola, B.