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: 30 May, 2012; 6(10)

May 2012

Optimization of process variables to develop honey based extruded product

  In the present work, the processing variables were optimized to study their effect on functional properties of honey based ready-to-eat expanded snack food. The blends of rice flour, wheat flour and honey were extruded in a twin-screw extruder. Experimental design with temperature (115 to 135°C), screw speed (270 to 350 rpm) and feed proportion (5 to 15%) as independent variables which...

Author(s): Praneeth Juvvi , Savita Sharma  and Vikas Nanda    

May 2012

Some functional properties of extruded acha/soybean blends using response surface analysis

  The feed, comprising of acha flour and raw full fat soybean flour were mixed in ratios of 0:100, 12.5:87.5, 25:75, 37.5:62.5 and 50:50 of soybean flour to acha flour. The feed moisture content was adjusted to 15, 20, 25, 30 and 35% levels. Extrusion was carried out in a laboratory single screw extruder with variable screws and heaters following a 4K central composite (CCD) rotatable and...

Author(s): Anuonye J. C.

May 2012

Effect of millet offal-based diets on performance, carcass cuts and haematological profile of growing rabbits

  The carcass evaluation and haematological parameters of growing rabbits fed millet offal-based diets were examined in a completely randomized design (CRD) experiment that lasted for eight weeks. Millet offal replaced maize at 0, 25, 50, 75 and 100% inclusion levels for diets 1, 2, 3, 4 and 5, respectively. Feeds and water were supplied ad libitum throughout the duration of the experiment....

Author(s):   Ogunsipe Muyiwa Hilarious and Agbede Oluwasola Johnson    

May 2012

Effect of boiling time on the quality of ‘Zogale’: A snack food produced from peanut (Arachis hypogea) cake and boiled Moringa oleifera leave

  The effect of boiling time on the quality of “Zogale” was determined. Moringa leaves were boiled for 5, 10, 15, and 20 min, after which the various portions were blended with coarsely grounded peanut cake (kulikuli), in a ratio of 75 Moringa leaves: 25 kulikuli giving Zogale samples A, B, C, and D, respectively, while sample E (from the market) served as control. The proximate...

Author(s):   D. I. Gernah, B. M. Ega and U. E. Umoh