African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 945

Table of Content: August 2015; 9(8)

August 2015

Improving the nutritional value of traditional finger millet porridges for children aged 7-24 months in Bujenje County of Western Uganda

Child malnutrition is a major problem in Western Uganda where finger millet porridges are commonly used as complementary foods. This study aimed at improving the nutritional value and safety of finger millet porridges using Moringa oleifera, Cucurbita maxima and lactic acid fermentation. Proximate analysis, iron, zinc and vitamin A contents of composite flours was done according to AOAC methods while agar diffusion...

Author(s): Barugahara Evyline Isingoma, Mbugua Samuel, Karuri Edward and Gakenia Maina

August 2015

Toxic trace elements in different brands of milk infant formulae in Nairobi market, Kenya

World Health Organization (WHO) among other health agencies recommends exclusive breast feeding during the first six months of infancy. However, Infant formula milk (IFM) has been increasingly used as a breast milk substitute due to maternal occupation, death and illness. The product has been associated with infant health complications and even deaths due to its contamination with aluminum (Al), cadmium (Cd), lead (Pb)...

Author(s): Odhiambo, V. O., Wanjau, R., Odundo, J. O. and Nawiri, M. P.

August 2015

Assessment of essential trace elements in selected food grains, herbal spices and seeds commonly used in Kenya

Trace elements are essential in preserving good health and body immunity to diseases. The study was undertaken to determine the levels of chromium (Cr), vanadium (V), selenium (Se) and zinc (Zn) in herbal spices, food grains and edible seeds commonly used in Kenya. The levels of elements were determined using atomic absorption spectroscopy (AAS). The herbal spices, food grains and seeds considered in this study included...

Author(s): Muchemi G. N., Wanjau R. N., Murungi I. J., and Njue W. M.

August 2015

Effects of incorporation of cassava flour on characteristics of corn grit-rice grit-chickpea flour blend expanded extrudates

A rice grit-corn grit-chickpea flour blend was used as a model feed system for extrusion. Response surface methodology was used to study the effects of level of incorporation of cassava flour in feed composition (5-25%), feed moisture (12-16%), screw speed (1000-1400 rpm) and barrel temperature (80-120°C) by using a single screw extruder. Among the independent variables, feed moisture was found to be the most...

Author(s): Yadav K. C., Pashupati Mishra, Pramesh K. Dhungana, Ranjit Rajbanshi, Ghanendra Gartaula and Sushil Dhital