African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 974

Table of Content: February 2014; 8(2)

February 2014

Ethno-culture disparity in food insecurity status: The case of Bullen District, Benishangul-Gumuz Regional State, Ethiopia

In Ethiopia, a number of studies on food insecurity could be found although they did not explicitly consider ethno-cultural variables while they are very important determinants. The aim of this article was therefore to show the disparity between the Gumuz, Non-gumuz, and the Mixed ethno-cultures in their food insecurity status in Bullen district. Data were collected from 150 sample households and analyzed in an...

Author(s): Guyu Ferede Daie

February 2014

A two –year seasonal survey of the quality of shea butter produced in Niger state of Nigeria

Low quality of shea butter has continued to be a major challenge in the shea tree value chain. The quality and identity characteristics of market-ready shea butter produced by family-based processors, the highest contributors to the butter output in Nigeria were studied using standard methods of analysis for two consecutive fruiting years to ascertain the consistency in quality status. This was with the view to...

Author(s): Jude U. Obibuzor, Roland D. Abigor, Ibiso Omamor, Vivien Omoriyekemwen, Emmanuel A. Okogbenin and Tonbra Okunwaye

February 2014

Effect of heat treatments on sensory characteristics and shelf-life of skimmed milk

The present study was conducted to observe the effect of various heat treatments on sensory characteristics and shelf-life of skimmed milk at the Department of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, during year 2012-2013. The skimmed milk was produced from buffalo milk through cream separator and then divided into four groups viz. A, B, C...

Author(s): Israr ul Haq, Muhammad Khaskheli, Muhammad Salman, Muhammad Yaseen Marri, Iftikhar Ali Khan, Majeed Ahmed Marri, Ghulam Murtaza Lochi , Faisal Ayub Kiani and Faiza Habib

February 2014

Detection of proteolysis in high temperatures treated milk by Reverse phase high performance liquid chromatography (RP-HPLC)

Proteolysis of UHT milk during storage is one of the problems affecting the dairy industry worldwide. Native enzymes have been implicated as being the main cause of spoilage of such milk. In the current study, reverse phase high pressure chromatography (RP-HPLC) method was used to detect proteolysis by native enzymes in high temperature heated milk. The aim of this research was to assess susceptibility of milk to...

Author(s): Lucy M. CHOVE, Alistair S. Grandison, Michael J. Lewis and Abdulsudi Issa- Zacharia

February 2014

Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant

This study was conducted to analyze the quality attributes of soft unripened cheese (SUC) made using ginger (Zingiber officinale) crude extract (GCE) by comparing it with cheese made using camel chymosin (CC). SUC made using GCE had higher acidity and ash but lower fat, total solids and protein as compared to cheese made using CC. The camel chymosin resulted in higher cheese yield as compared to cheese made using GCE....

Author(s): Yonas Hailu, Eyassu Seifu and Zelalem Yilma

February 2014

Effect of boiling and frying on nutritional value and in vitro digestibility of rabbit meat

Effect of boiling and frying on nutritional value and in vitro digestibility of rabbit meat were investigated. It was observed that boiling for 15 min increased the digestibility and nutritional value of rabbit meat, while boiling for 5 and 40 min led to their loss. Although, frying for 2 and 4 min produced an acceptable digestibility and nutritional value, the values were lower than those of the boiled rabbit meats....

Author(s): Yin Zhang, Xinhui Wang, Wei Wang and Jiaming Zhang