African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 804

Table of Content: February 2015; 9(2)

February 2015

Survey of the konzo prevalence of village people and their nutrition in Kwilu District, Bandundu Province, DRC

Konzo is  a sudden spastic paraparesis that causes permanent paralysis of the legs and occurs mainly in children and young women. Konzo results from high cyanogen intake and malnutrition caused by a monotonous diet of bitter cassava. The known incidence of konzo in DRC up to 2009 is 3469 cases, but an estimate in 2002 was 100,000 cases. To help resolve this question a konzo survey was made in three health zones in...

Author(s): Jean Pierre Banea, J. Howard Bradbury, Damien Nahimana,  Ian C. Denton, N. Mashukano and N&#;landa Kuwa

February 2015

The mycological content of ready to eat garri in Amassoma, Bayelsa State

Garri is consumed by several millions of people in the West African sub-region and in Nigeria in particular, regardless of ethnicity and socio-economic class. However, production and handling methods have not been standardized resulting in garri product with varying mycological contamination. The objective of this study was to assess the mycological safety and mycological contamination of garri marketed in Amassoma,...

Author(s): Lawani Ebidor U., Alade Tolulope and Pelessai Godbless

February 2015

A survey on traditional fish smoking in Lagos State, Nigeria

This study examined the socio-economic characteristics, technologies and hygiene of the processors in 20 different ‘fish’ processing centres in fishing communities in Lagos State. A total of 200 questionnaires were administered through purposive sampling method at 10 respondents/processing centre. Data were collected through field observation and administration of structured questionnaire. Analytical...

Author(s): Adeyeye, S. A. O, Oyewole, O. B., Obadina, A. O, Omemu, A. M., Oyedele, H. A. and Adeogun, S. O.

February 2015

Effects of stocking density on haematological functions of juvenile African catfish (Clarias gariepinus) fed varying crude protein levels

This study was carried out to evaluate the growth performance and some haematological functions of Clarias gariepinus fed different levels of crude protein under varying stocking densities. Fish of even sizes were randomly selected and stocked in plastic circular tanks (0.05 x 0.03 x 0.03 m) at three stocking densities of 10 fish/m3 (control), 15 fish/m3 and 20 fish/m3. The fish of each stocking density were fed either...

Author(s): Ajani, E. K., Setufe, S. B. and Oyebola, O. O.

February 2015

Effect of different types of honey on the microbial shelf stability of cassava-wheat composite bread

The effect of physicochemical properties (moisture content, total acidity, total phenolic content and viscosity) of honey on the microbial shelf stability of cassava-wheat composite bread was investigated. The percentage weights of the sugar (sucrose) required in the formulated recipe was substituted with different types of honey at the same level (70% sucrose: 30% honey). Freshly baked and cooled cassava-wheat...

Author(s): Adeboye, A. S., Babajide J. M. and Fayemi O.

February 2015

Particulating broiler finisher feeds into forms and diameters for nutritional and economic benefits (part 2)

A study was conducted to examine the nutritional and economic effects of using pellet diets at various pellet diameters of 2, 4 and 6 mm pellet for broiler finisher birds in an experiment using Arbor Acre broilers chickens. Two hundred and forty Arbor Acre birds at the finisher phase (28-56 days) of broiler production were used in a 2 x 4 factorial experiment using completely randomized design. Diets in this study had...

Author(s): Fasuyi A. O. and Arire E. O.

February 2015

Rheological properties of wheat-maize dough and their relationship with the quality of bread treated with ascorbic acid and Malzperle Classic® bread improver

The aim of this work was to investigate the effect of ascorbic acid and a commercial bread improver on the physical quality of wheat-maize bread, and establish correlations between the physical properties of the bread and rheological properties of the dough. Wheat flour was substituted with 10, 20 or 30% maize flour and the farinograph and extensograph properties of the dough were evaluated. Farinograph water...

Author(s): Calvin Onyango, Ljiljana Unbehend, Guenter Unbehend and Meinolf G. Lindhauer