African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 942

Table of Content: December 2020; 14(11)

December 2020

Development and characterization of cake made with a mixture of cowpea and rice flours

This study developed a cake recipe based on a flour mixture of cowpea and rice. Four formulations with different percentages of cowpea flour (CF) and rice flour (RF) (0% CF + 100% RF, 10% CF + 90% RF, 20% CF + 80% RF, 30% CF + 70% RF) were developed. Microbiological, physicochemical and sensory evaluations were performed. Tasters preferred the mix formulation containing 10% of cowpea and 90% of rice (p < 0.05), that...

Author(s): Merian Cunha OLIVEIRA, Adriana Santos NASCIMENTO, Karina Zanoti FONSECA, Bruna Aparecida de Souza MACHADO, Wagna Piler C. dos SANTOS and Ferlando Lima SANTOS

December 2020

Physicochemical and sensory properties of bread with sweet potato flour (Ipomea batatas L.) as partial replacer of wheat flour supplemented with okra hydrocolloids

The effects of partial substitution for wheat flour with sweet potato flour and the incorporation of aqueous okra hydrocolloid extract on the physicochemical and sensory characteristics of wheat bread processing was evaluated. Six breading formulations were prepared with substitution of 10, 20 and 30% wheat flour by sweet potato flour with or without incorporation of aqueous okra hydrocolloid extract of 0.5, 1.0 and...

Author(s): António Paulo Machine, Armando Abel Massingue, Moisés Tomas Ngome, Simião Gabriel Balane, Adércio Azarias Munguambe, Egas José Armando and Susuana Asaam  

December 2020

Factors influencing consumption of street vended local foods (SVLFs) in Urban Ghana

Street foods are important in meeting dietary and nutritional needs of growing urban populations, contributing to their food security needs. In spite of concerns of nutritional value, affordability and localness of street foods, street food vending enterprise is prolific in urban places with consumers of different socio-cultural and economic statuses. This is because several factors inform people on their food choices....

Author(s): Joyce Afua Sarpong Haleegoah, Kofi Osei Akuoko, Peter Dwumah,  Kofi Amoako Marfo, John Boulard Forkuor, Benedicta Nsiah Frimpong, Bright Owusu Asante and Lydia Brobbey

December 2020

Evaluation of proximate and functional properties of rubber (Hevea brasiliensis) seed meals

With the ever-growing demand for food and food-feed competition because of population growth, the nutritional and functional properties of rubber seed meal were evaluated. Rubber seeds were processed as raw, cooked, and fermented seed meals and analysed for proximate, bulk density, water absorption capacity, oil absorption capacity, emulsion capacity, and least gelation concentration. Results showed significant...

Author(s): Agbai Chidinma Mary, Olawuni Ijeoma A, Azeke Augusta Ehijie, Nwokenkwo Emilia Chidinma and Alagbaoso Sarah Ogechi

December 2020

Traditional production and quality perception of grilled pork consumed in Benin

Traditional grilled pork is a well appreciated ready-to-eat on the spot or takeaway food produced in Benin. This study, realized via field investigation, aimed to provide a better understanding of the traditional grilled pork production in Benin, for future improvement of the process and product quality for urban dwellers. The study showed most processors were men (85.6%), illustrating the particularity of this activity...

Author(s): Ogouyôm Herbert Iko Afé, Dona Gildas Hippolyte Anihouvi, Mahunan François Assogba, Yénoukounmè Euloge Kpoclou, Nassim Moula, Jacques Mahillon, Victor Bienvenu Anihouvi, Marie-Louise Scippo and Djidjoho Joseph Hounhouigan