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: December 2017; 11(12)

December 2017

Rheological characteristics and baking quality of flours from Nigerian grown wheat

This study evaluated the rheological characteristics and baking qualities of flours from five different Nigerian grown wheat grains namely Atilla (ATL), Cettia (CET), Reyna 28 (REY), Seri MSH (SER) and Norman (NOR) along with a market brand of imported wheat flour which served as the control (CON). Rheological characteristics of the improved flour samples were studied using the Mixolab and a standard Chopin + protocol....

Author(s): Gloria Nwakaegho Elemo, Adetokunbo Adetola Osibanjo, Olubunmi Phebean Ibidapo, Akinyele Oluwatosin Ogunji, Wahab Bolanle Asiru, Turaki Zakari and Oluwasina Gbenga Olabanji

December 2017

Promotion of orange flesh sweet potato by demonstration of acceptance and food product development

Orange flesh sweet potato (OFSP) is a globally important staple crop. Health benefits of OFSP are substantial, especially for nutrition-endangered populations. Compared to the Irish potato (IP), OFSP is a richer source of nutrients and fiber. In some parts of the world, OFSP is unfortunately regarded as a poor farmer’s crop. This negative reputation has resulted in reduced acceptance of OFSP by populations that...

Author(s): Timothy J. Bowser, Frank Ojwang, Roger Sahs and Lynn Brandenberger

December 2017

Assessment of loss of carbohydrate through fermentation process of yeast (Saccharomyces cerevisiae) from small sample of maize flour dough

The time used for fermentation should be limited by bakers, because if fermentation takes long time, the major nutrients in food, especially cereals can be reduced. The aim of this study is to assess the amount of carbohydrate nutrients transformed by yeast cells (Sacharomyces cerevisiae) through the fermentation of maize flour dough. Lane-Eynon and iodine-thiosulfate titration methods were used to quantify the...

Author(s): Kasahun Gudeta and Messele Admassu