African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 907

Table of Content: April 2016; 10(4)

April 2016

Evaluation of the physicochemical properties of Northern Ghana Sclerocarya birrea seed oil and proximate analysis of the process waste

Physicochemical properties and proximate composition of Sclerocarya birrea was studied by n-hexane extraction of its oil. The oil contents of raw and roasted kernel were determined to be 46.4 and 44.1% respectively, and their specific gravity to be 0.88 and 0.91 with acid values of 4.20 and 2.52, respectively. Saponification values were also calculated to be 12.48 and 11.36 in raw and roasted kernel respectively....

Author(s): Francis K. Attiogbe and Tahir Abdul-Razak

April 2016

Quality indicators of ground beef purchased by bidding in a Brazilian university restaurant

The objective of the present study was to evaluate the physicochemical characteristics (moisture, lipids, proteins, collagen, collagen-related protein, fixed mineral residue, pH, water activity and color) of bovine ground meat used in a Brazilian university restaurant for over 60 days to ensure the quality of the products purchased. Some of the results were not in line with legislation and literature, suggesting the...

Author(s): Marilice de Andrade Grácia, Renato João Sossela de Freitas, Camila Augusto Perussello, Cátia Nara Tobaldini Frizoni, Rosemary Hoffman-Ribani Vinícius José Bolognesi⊃ and Carlos Eduardo Rocha Garcia