African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 927

Table of Content: August 2011; 5(8)

August 2011

Assessment of food and nutrient intake of beneficiary and non-beneficiary households in a dairy development project Vihiga District Kenya

  A cross sectional design using a three-consecutive day 24 h diet recalls survey was adopted using interview schedules to estimate the nutrient consumption in 60 households of which 30 households were beneficiary and 30 were non-beneficiary households of a dairy development project in Vihiga, Kenya. Variation was observed in the consumption of meat and meat products, cereals and vegetables between days for...

Author(s): Mary Khakoni Walingo

August 2011

Natural occurrence of fungi and aflatoxins of cinnamon in the Saudi Arabia

  This investigation was designed to throw light on the microbial status of cinnamon (Cinamomum zeylanicum blume). A total of 1126 fungal isolated, representing 8 species of 2 genera, Aspergiluus and Penicillium, were the most common genera. They were recovered and identified from the fifty samples that were dried and ground. Fungi were found in all of the collected samples, Aspergillus...

Author(s): Amal Abdulaziz Al-juraifani

August 2011

Evaluation of the nutritional and sensory quality of functional breads produced from whole wheat and soya bean flour blends

  The use of whole wheat and soybean flour blends in the production of functional breads was studied. The flour blends of whole wheat and soybean were composites at replacement levels of 10, 20, 30 and 40% while the whole wheat flour bread (sample A) served as control. The proximate composition of the various flour blends used for the preparation of the breads were determined using standard methods. The bread...

Author(s): Joel Ndife, L. O. Abdulraheem and U. M. Zakari

August 2011

Effect of storage on nutrient composition and mycoflora of sundried soyabean (Glycine max.)

  Sundried Glycine max were stored for 20 weeks. During storage, monthly analyses were carried out to determine the effect of storage on the nutrient composition, minerals and mycoflora present in the sample. The mycoflora isolated from sundriedGlycine max during storage were Aspergillus niger, Aspergillus candidus, Aspergillus glaucus, Aspergillus versicolor, Aspergillus...

Author(s): Fagbohun, E. D. and Lawal, O. U.

August 2011

Extraction and characterization of chitin; a functional biopolymer obtained from scales of common carp fish (Cyprinus carpio l.): A lesser known source

  Chitin is the most abundant natural amino polysaccharide and is estimated to be produced annually almost as much as cellulose. It has become of great interest not only as an industrialized resource, but also as a new functional material of high potential in various fields. Chitin was successfully extracted from the scales of a common Carp fish and characterized for it functional properties. Structural data of...

Author(s): S. G. Zaku, S. A. Emmanuel O. C. Aguzue and S. A. Thomas

August 2011

Functional and sensory properties of iron fortified West African cassava fermented meals; “gari” and “fufu”

  The functional and sensory properties of iron fortified “gari” and “fufu”, West African cassava fermented meals were investigated. Cassava tubers (manihot esculanta) were prepared using traditional methods for “gari and fufu” production. A 2 x 4 factorial was used, two products (gari and fufu), and four conditions with 0.2 g/kg ferrous sulphate (FeS), Iron III sulphate...

Author(s):   Ikpeme-Emmanuel C. A., Eneji C. A. and Osuchukwu N. C.  

August 2011

Nutritional study of new variety of groundnut (Arachis hypogaea L.) JL-24 seeds

  Proximate composition, anti-nutritional and nutritional value of seeds of new variety of groundnut (Arachis hypogaea L) JL-24 was determined. The result showed that the groundnut seed contain moisture (5.529%), crude fibre (1.149%), lipid (46.224%), crude protein (25.20%), carbohydrate (21.26%), ash (2.577%), calcium (0.087%), phosphorus (0.29%) and energy (601.856%). The total fatty acid composition was...

Author(s): Satish Ingale and S. K. Shrivastava

August 2011

Determination of malathion and fenitrothion residues in wheat by solid phase microextraction/gas chromatography-mass spectrometery (SPME/GC-MS) method

  A solid phase microextraction (SPME) headspace sampling technique has been applied to gas chromatography / mass spectrometery for analysis of malathion and fenitrothion residues in wheat. Solid phase microextraction is an innovative solvent free technology that is fast, economical, simplicity and eco-friendly. The 65 µm polydimethylsiloxan (PDMS) fiber was used for the isolation of target compounds from...

Author(s): Maryam Khani, Sohrab Imani and Kambiz Larijani

August 2011

Assessment of microbial air contamination of post processed garri on sale in markets

  This study was designed to investigate the role of airborne microorganisms in the contamination of post processed garri during sale and distribution under tropical market conditions. Freshly processed garri samples were openly displayed in four different markets in Port Harcourt, Nigeria and the changes in microbial burden of the samples were determined over a period of 30 days. Aerosolised bacterial and...

Author(s): Ogugbue, Chimezie Jason, Mbakwem-Aniebo, Chika and Akubuenyi, Felix

August 2011

Comparative analysis of detecting ochratoxin A in cocoa powder samples using high performance liquid chromatography (HPLC) and enzyme-linked immunosorbent assay (ELISA)

  Different cocoa powder (CP) samples were analyzed for mycoflora contaminants as a means of ensuring food safety.  A total of 360 samples of 24 brands of CP were purchased between April and November, 2007. Ten-fold serial dilutions of the cocoa samples in sabouraud dextrose broth (SDB) were plated on potato dextrose agar (PDA) for yeast and mould counts.  Colonies of yeasts and moulds, isolated from...

Author(s):   C. O. Jayeola,   A. Oluwadun, L. E. Yahaya, L. N. Dongo A. A. Ajao and F. C. Mokwunye