African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 924

Table of Content: August 2021; 15(8)

August 2021

Evaluation of the microbiological and physico-chemical characteristics of local tomato ‘Solanum lycopersicum’ puree produced on a small scale in Togo

Tomatoes are produced, processed and widely consumed by the Togolese population. However, the local production is not developed enough to be able to provide locally processed tomatoes. In order to promote local development, stimulate local processing and reduce post-harvest losses, the processing into puree was undertaken with three locally grown varieties of tomatoes in Togo (Aklikonvi, Tohounvi, and Pomvi). A method...

Author(s): Mawuena Gott’liebe Goka, Marie Dufrechou, Pierre Picouet and Yaovi Ameyapoh

August 2021

Physico-chemical properties of kernel from coconut (Cocos nucifera L.) varieties grown at the Kenyan Coast

The coconut tree (Cocos nucifera) is widely referred as the “tree of life” for its important role in the livelihoods of 10 million persons from over 90 countries globally. In Kenya, the coconut sub-sector is valued at KES 25 billion, yet only 65% is utilised, which is partly contributed by insufficient knowledge of the coconut’s physico-chemical features and investment in the sector. Physico-chemical...

Author(s): Gaston O. Adoyo, Daniel N. Sila and Arnold N. Onyango