African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 848

Table of Content: January 2011; 5(1)

January 2011

Effects of boiling solution (trona) concentration and time on the proximate composition and physico-chemical propterties of flour from three-leaved yam (Dioscorea dumetorum pax) tubers

Samples of three-leaved yam (TLY) tubers were subjected to different boiling times using different concentrations of trona solution. The effects of these conditions on the proximate composition and physico-chemical properties were analyzed. The fat and fibre contents were not affected by changes in trona concentration and boiling time. The moisture and ash content increased with increase in trona concentration and...

Author(s): Onuegbu, N. C., Iwuoha C. I., Owuamanam, C. l. and Ihediohanma, N. C.  

January 2011

Antimicrobial activity of whey protein based edible film incorporated with organic acids

  The effect of incorporating organic acids in whey protein based edible film, and its antimicrobial activity has been studied. Four organic acids namely acetic, lactic, propionic and benzoic acids (5% v/v each) were incorporated in whey protein based edible film, and their antimicrobial activity was tested...

Author(s): Manab, A., Sawitri, M. E., Al Awwaly, K. U. and Purnomo, H.

January 2011

Functional interaction components of protein isolates and glucomannan in food bars by FTIR and SEM studies

  Functional compounds between soya, wheat, corn protein isolates, and konjac  glucomannan (KGM) and these dough mixtures were investigated by FTIR studies. The results showed that fragments–CONH2, were assigned to absorption bands in the region of 1634 - 1650 cm-1, and fragments–carboxyl groups of protein matrix were exhibited at the region of 3235 – 3460 cm-1. Whereas, the...

Author(s): Simon Bambang Widjanarko, Adi Nugroho and Teti Estiasih

January 2011

Comparative studies on the protein and mineral composition of some selected Nigerian vegetables

  Twenty seven (27) vegetable plant parts usually included in daily schedule of diet in Nigeria were analyzed for their protein and mineral compositions to evaluate their importance in human nutrition. The results showed that almost all the vegetables contain appreciable amount of proteins and minerals. The protein content ranged from 0.04% in Sesanum indium leaf to 2.67% in Phaseolus...

Author(s): Omale James and Ugwu Chidiebere Emmanuel

January 2011

Formulation and sensory evaluation of complementary foods from local, cheap and readily available cereals and legumes in Iringa, Tanzania

Complementary foods in most developing countries are based on staple cereal or root crops.Although, commercial foods of high quality are occasionally available, they are often expensive and therefore unaffordable by low-income rural households. Different approaches are needed to offer families the opportunity to feed their infants on improved formulations using low cost and locally available staples. To improve the...

Author(s): Happiness S. Muhimbula, Abdulsudi Issa-Zacharia, and Joyce Kinabo  

January 2011

A comparative study of proximate composition, anti-nutrient composition and functional properties of Pachira glabra and Afzelia africana seed flours

The flours of Pachira glabra and Afzelia africana seeds were produced and investigated for proximate, anti-nutrient composition and functional properties. The result of the proximate analysis revealed that the flour of A. africana was richer than that of P. glabra only in moisture content, crude protein and crude fat. The anti-nutrient component showed that P....

Author(s): Ibiyinka Ogunlade, Ayo Ilugbiyin and Ajayi Ilesanmi Osasona

January 2011

Effect of domestic processing on the amino acid profile of Dioscorea rotundata (White yam)

  Yam (Dioscorea species) is one of the most important food crops in West Africa. It is a major source of carbohydrates and nutrient energy for many people in tropical countries. Like many other foods, roots and tubers are rarely eaten raw. They normally undergo some forms of processing which makes them more palatable, digestible and safe for human consumption. Freshly harvested tubers of Dioscorea...

Author(s): Ibiyinka Ogunlade, Olufunke Olaifa, Olukemi A. Adeniran and Adebayo O. Ogunlade