African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 918

Table of Content: February 2011; 5(2)

February 2010

Studies on chemical compositions and functional properties of thorn apple (Datura stramonium L) Solanaceae

  The fruits of thorn apple (Datura stramonium L) were separated into seed coat, seeds and whole seeds, the various parts were analyzed for proximate composition, anti-nutrients, minerals and functional properties. The physicochemical properties of the oil were also studied. The results obtained showed that, protein and ash were highly distributed in the seed coat than the seed; in contrast the fat,...

Author(s): Oseni O. A., Olarinoye C. O. and Amoo I. A.

February 2011

Post-mortem tenderization of spent layer’s breast meat with calcium chloride

  The effect of calcium chloride (CaCl2) injection at different time post-mortem (PM) on breast meat of spent layer was investigated. Each breast was dissected into two halves with each half weighing between 151.75 and 168.22 g. A total of 36 half breast were randomly assigned to four treatment groups in a completely randomised design. The breast meat were injected with 0.1 M CaCl2  (10% W/W) at 1, 12 and...

Author(s): Okubanjo A. O., Omojola A. B, Olusola, O. O and Oladepo, O. O

February 2011

Physicochemical and sensory properties of wheat-cassava composite biscuit enriched with soy flour

  Cassava (Manihot palmata) and soybean were processed into flours and used to substitute wheat flour as a composite flour. The wheat flour (WF) was substituted by cassava flour (CF) at levels of 0, 10, 20, 30, 40, 50, 60, and 70%; while the resulting composite flours at levels above 40% were replaced with 10% soy flour (SBF) to increase their protein levels for biscuit production. This study evaluated the...

Author(s): M. O. Oluwamukomi, I. B. Oluwalana, and O. F. Akinbowale

February 2011

Evaluation of biscuit waste meal and Leucaena leucocephala leaf hay as sources of protein and energy for fattening “yankassa” rams

  A total of twenty apparently healthy Yankassa rams, 9 to 11 months of age and weighing 11.83 to 12.50 kg were used in a completely randomized design unpinning to determine the effect of partial and total replacement of maize and wheat offal with Biscuit Waste Meal (BWM) and Leucaena leucocephala leaf hay (Llh) as a source of protein and energy. The animals were assigned to five groups of four rams...

Author(s): O. O. Eniolorunda

February 2011

Process improvement as influenced by inoculum and product preservation in the production of Hawaijar - A traditional fermented Soybean

  Hawaijar is a fermented soybean product of Manipur state of India, which is traditionally prepared by fermenting cooked bean wrapped with Ficus (Ficus hispida) leaves in a bamboo basket. Microorganisms isolated from the traditionally fermented product wereBacillus subtilis and Xanthomonas. Individual and combined cultures indicated that B. subtilis would be the organism of choice...

Author(s): Thiyam General, Khedarani Koijam and Anu Appaiah .K .A

February 2011

Non-farm activities and arbitration between food and non food consumption in rural Burkina Faso: A household level analysis

  This article analyzes the impact of non-farm activities on food and non food arbitrage of rural households in Burkina Faso. It uses Probit selection rule and AIDS model for 256 households located in four agro-ecological areas. Results indicate that there are complementary and substitutability relationships between food and non foodstuffs in the rural area; no independent relationships have been identified...

Author(s): Pam Zahonogo

February 2011

Chemical composition and functional properties of flour and protein isolate extracted from Bambara groundnut (Vigna subterranean)

  The objective of this research was to study the chemical composition of flour and protein isolate extracted from Bambara groundnuts. Protein, fat, ash, crude fiber and total carbohydrates were 17.70, 6.58, 4.22, 3.50 and 86.0% in flour and 85.97, 0.0, 3.37, 0.02 and 10.64% in protein isolate, respectively. Functional properties of Bambara groundnuts were also studied. Bambara groundnuts flour and protein...

Author(s): Abdel Rahman S. M. Eltayeb, Ali O. Ali, Azza A. Abou-Arab and Ferial M. Abu-Salem

February 2011

Use of the response surface methodology for optimizing the action of mashing enzymes on wort reducing sugars of the Madjeru sorghum cultivar

  A three factor Doehlert design was used to develop a statistical model to optimize the action of three commercial mashing enzymes (Hitempase 2XL, Bioglucanase TX and Brewers protease) on reducing sugars content of the worts of unmalted and malted Madjeru sorghum. The response surface methodology revealed that increasing amounts of Hitempase considerably increased reducing sugars content during...

Author(s): Zangué Desobgo S. C., Emmanuel Nso J. and Dzudie Tenin

February 2011

Physicochemical and functional properties of bean flours of three cowpea (Vigna unguiculata L. Walp) varieties in Ghana

  Cowpea, an important protein food, is used for its nutritional and functional properties. A study was carried out to determine the physicochemical and functional properties of seeds of 3 local cowpea varieties (‘Nhyira’, ‘Adom’ and ‘Tona’) in Ghana to assess their potential use in the food industry. Seed length, minor diameter, major diameter, and 100-grain weight were in...

Author(s): F. Appiah, J. Y. Asibuo and P. Kumah

February 2011

Nutritional compositions, fungi and aflatoxins detection in stored ‘gbodo’ (fermented Dioscorea rotundata) and ‘elubo ogede’ (fermented Musa parasidiaca) from South western Nigeria

  Inadequate storage facilities in Nigeria have led to yearly wastage of harvested agricultural food products thereby causing great economic loss to our farmers. The dried yam and plantain chips in storage usually loose their integrities and nutrients due to contamination from biodeteriorating and aflatoxigenic fungi.  Aflatoxin detection, food values and mineral element compositions of locally made...

Author(s): Gbolagade Jonathan, Ibironke Ajayi and Yetunde Omitade