African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 964

Table of Content: January 2020; 14(1)

January 2020

Physicochemical characterization of epicuticular coating of apples sold in Abuja Nigeria

Most of the apples consumed across Nigeria are imported from South Africa, Europe and United States of America. Despite the epicuticular hydrophobic wax naturally produced by the fruit which makes it resistant to external spoilage factors, extra coating is usually employed by producers for protection against biotic and abiotic attack during storage in order to extend shelf-life. Nowadays, Nigerians have raised concerns...

Author(s): Ibrahim J. A., Fatokun O. T., Abiola V., Esievo K. B., Adamu A., Samali A., Okhale S. E. and Egharevba H. O.  

January 2020

Effects of diet substitution with defatted kernels of mango (Mangifera indica) and wild mango varieties (Irvingia gabonensis and Irvingia wombolu) on weight and plasma lipid profile of Wistar rats

Effects of defatted mango (Mangifera indica) and wild mango (Irvingia gabonensis, Irvingia wombolu) kernels in substituted diets of commercial feed, on weight and plasma lipid profile were analysed using Wistar rats after 21-day feeding. Lipid profiling was conducted using enzymatic/colorimetric techniques. The substitution with each kernel type in the commercial feed was 0, 25, 50, 75 and 100%. Diet substitution of up...

Author(s): Arogba Sunday Salifu and Omada Adams Akogwu  

January 2020

Influence of different traditional production processes on the antioxidant capacity and vitamin C content of baobab (Adansonia digitata) juice

This study aims to assess the effect of traditional production processes of baobab juice on its antioxidant and vitamin C content. A survey was conducted in the North region of Cameroon and the 4 main processes identified were subsequently used to prepare juice samples at two different baobab pulp/sugar ratios per litre (42 g/62 g and 87.5 g/231 g) that were analysed. The main difference between the 4 processes reported...

Author(s): Laure MAPTOUOM, Alex TCHUENCHIEU, Brice SAHA, Quentin METSATEDEM, Ferdinand EDOUN, Romelle FEUMBA, Gabriel MEDOUA, Dieudonné NJAMEN and Elie FOKOU  

January 2020

Micronutrients, antinutrients composition and sensory properties of extruded snacks made from sorghum and charamenya flour blends

The effect of process variables (feed composition, feed moisture, and exit barrel temperature) on the vitamins, antinutrients, and sensory profile of extruded snacks produced from sorghum and charamenya flour blends using response surface methodology were investigated in this study. Feed composition (FC, 10-30%), feed moisture content (FMC, 25-30%) and exit barrel temperature (EBT, 110-130°C) were the independent...

Author(s): Eze C. R., Okafor G. I., Omah E. C. and Azuka, C.E.