African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 884

Table of Content: February 2021; 15(2)

February 2021

African yam beans (Sphenostylis stenocarpa): A review of a novel tropical food plant for human nutrition, health and food security

This review investigated African yam beans (AYB) as a novel tropical food plant for human nutrition. AYB plants food potentials, its nutritional and amino acid compositions were also examined. In the same vein, the health benefits, utilization of AYB in starch and composite flour technology as well as its toxicological analysis were explored. Also, strategies to minimize processing difficulties and antinutritional...

Author(s): Gbenga-Fabusiwa F. J.

February 2021

Nutritional, health benefits and usage of chia seeds (Salvia hispanica): A review

As we enter the 3rd millennium, with improved life expectancy, and high media coverage of health care issues, people are becoming more aware of and interested in the potential benefits of nutritional support for disease control or prevention. The review aimed to gather published information regarding nutrition and health benefits associated with the use of chia seeds for human health. Researchers have reported chia...

Author(s): Ashura Katunzi-Kilewela, Lillian D. Kaale, Oscar Kibazohi and Leonard M. P. Rweyemamu

February 2021

Successful value-chain approach for oat industry; development and quality evaluation of oat (Avena sativa) incorporated yogurt

Oat (Avena sativa) is a cereal rich in fiber and nutrients necessary for good health. This study was conducted to develop oat flakes incorporated yogurt. Oat flake concentrations were used at 2.5, 3.75, and 5 g of oats per 100 ml of milk. The selected oat concentration from a sensory evaluation was compared with a commercial yogurt for consumer preference and proximate analysis. The shelf life of the selected yogurt...

Author(s): M. K. S. Malki, K. M. G. K. Pamunuwa and J. A. A. C. Wijesinghe

February 2021

Estimation of nitrite level and effect of processing on residual nitrite level in sausages marketed in Dharan, Nepal

The study was conducted to examine nitrite levels in processed meat products (sausage, salami, bacon, and ham) marketed in Dharan City and to determine the effect of common methods of processing on residual nitrite levels in sausages. Preliminary survey was conducted to know the popular processed meat products. Total of 44 samples were analyzed for nitrite levels and 10 sausage samples were subjected to two different...

Author(s): Niraj Paudel, Dinesh Subedi, Shraddha Khanal, Dev Raj Acharya and Sajal Bhattarai  

February 2021

Content of minerals and antinutritional factors in moin-moin (steamed cowpea food)

Moin-moin (steamed cowpea food; MM) is one of the most popular local dishes in Bahia-Brazil. The present study was carried out to improve the knowledge of type of cowpea used in the preparation of moin-moin and its influence on mineral content and antinutritional factors. MM samples were collected from 30 out of the sales points located in the city of Salvador-Bahia. The mineral contents of MM showed a wide variation:...

Author(s): Lafaiete Almeida Cardoso, Ralf Greiner, Agnes Sophia Braga Alves, Sandra Regina Costa Santos, Wagna Piler Carvalho dos Santos, Paulo Roberto Ribeiro, Deusdélia Teixeira de Almeida