African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 973

Table of Content: January 2009; 3(1)

January 2009

Effect of processing conditions on cyanide content and colour of cassava flours from West Africa

  The evolution of cyanide content and colour were monitored during the processing of lafu, traditional flour and improved flour from five cassava cultivars from Benin. In addition, the total phenol, polyphe-noloxidase (PPO), peroxydase (POD) and linamarase activities were assessed. The processing of cassava in lafu and improved flour proved superior for producing safe and white non-fermented and fermented...

Author(s): Franck Hongbété, Christian Mestres, Noël Akissoé and  Mathurin Coffi Nago

January 2009

Growth of Lentinus squarrosulus (M.) Singer on sawdust of different tropical tree species

  Lentinus squarrosulus (Mont.) Singer was cultivated on the sawdust of five economic tropical tree species, Chlorophora excelsa, Celtis zenkeri, Gueracedrata, Nesogordenia  papaverifera and Brachystegia nigerica, collected during processing at the sawmill. The highest yield of dry fruiting bodies (16.17 ± 1.25 g) was observed on B....

Author(s): Abbot O. Oghenekaro, John A. Okhuoya and Emmanuel O. Akpaja

January 2009

The influence of cultural and physical conditions on the antimicrobial activity of bacteriocin produced by a newly isolated Bacillus megaterium 22 strain

  Bacillus megaterium 22, a soil isolate, produced a bacteriocin that exhibited a broad range of inhibitory activity against food-spoilage microorganisms includingSalmonella typhimurium and Staphylococcus aureus. The antimicrobial activity peaked at the early stationary phase. De Man Rogosa Shrarpe (MRS) was the best medium for bacteriocin production, where growth of B....

Author(s): Rowaida Khalil, Fatima Djadouni, Yasser Elbahloul and Sanaa Omar