African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 844

Table of Content: April 2017; 11(4)

April 2017

Prevention and treatment of different health problems by common people’s diet (Haleem)

Malnutrition is the major problem in many countries of the world including Pakistan. Due to inadequate macro and micro nutrients, prevalence of diseases is increasing day by day. Haleem is a common diet that can be used by people of all age group. It is prepared by different methods and consists of Lens culinaris L., Hordeum vulgare L., Phaseolus vulgaris L., Vigna mungo L., Vigna radiate L., Cicer arietinum L., Oryza...

Author(s): Ghazala H. Rizwani, Khizar Abbas, and Hina Zahid

April 2017

Fortification of hotcakes from edible flour of non-toxic Mexican Jatropha curcas L.

The Jatropha flour is a promising source of protein in the fortification of various foodstuffs made from wheat and corn. The objective was to evaluate the use of non-toxic or edible J. curcas flour at different percentages (5, 10, 15 and 20%) in combination with wheat flour to make hotcakes. Whole and defatted J. curcas flour presented values of moisture between 4.5 and 6.8%, nutritional protein 23.5 and 54.0%, lipids...

Author(s): Jorge Martinez Herrera, Elizabeth Arguello García, Odilón Sanchez Sanchez and Ofelia Andrea Valdés-Rodríguez

April 2017

Traditional butter and ghee production, processing and handling in Ethiopia: A review

In this review, traditional methods of processing, handling and indigenous preservation techniques of butter and ghee were assessed. In Ethiopia, butter and ghee processing are the responsibility of women. Traditional butter and ghee making in Ethiopia are based on indigenous knowledge using local materials and methods. Butter is made by churning naturally fermented milk. Butter is a raw material for ghee making....

Author(s): Alganesh Tola Gemechu and Yetenayet Bekele Tola

April 2017

Fortification of kununzaki drink with cocoa powder

The aim of this work is to improve the nutritional properties of kununzaki drink with the addition of cocoa powder and also increasing the utilization of cocoa powder because of its antioxidants activities (anti-ageing). Kununzaki was prepared using sorghum as the base and supplemented with cocoa powder as varied levels. The most preferred sample (80/20%) was chosen following sensory evaluation for further analysis. The...

Author(s): Abidoye Olawumi Abidemi, Taiwo Kehinde and Adeniran Hezekiah