African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 974

Table of Content: July; 8(7)

July 2014

Chemical and functional properties of complementary food blends from malted and unmalted acha (Digitaria exilis), soybean (Glycine max) and defatted sesame (Sesamun indicum L.) flours

Complementary foods of high nutrient qualities are expected to be given to infants in order to maintain their healthy status as they gradually transit from breastfeeding to family food. This study was aimed at producing high quality complementary food from locally available crops. Acha (Digitaria exilis), soybean (Glycine max) and sesame (Sesamun indicum L.) seeds were cleaned separately of dirt and extraneous...

Author(s): IKUJENLOLA A. Victor

July 2014

Effect of flooding and salinity as a result of climate change on tomato production in the coastal zone of Benin

The production of tomato in the coastal regions is affected by flooding and salinity conditions. A survey was conducted in this region to know the impact of change in climate on tomato production. Two types of flooding conditions are prevalent: flash flooding and severe flooding where water remains stagnant for weeks. The results also show that climate change is exacerbating the existing a-biotic factors (flooding and...

Author(s): Vincent Ezin, Ibouraïma Yabi, Emeric G. M. Kochoni and Adam Ahanchédé

July 2014

Consumers’ acceptance of composite cassava-maize-wheat breads using baking improvers

A consumer test of composite cassava: maize: wheat (40:10:50) breads prepared with improvers, 0.3% emulsifiers, either as lecithin (LC) or diacetyl tartaric acid ester of mono-diglycerides (DATEM), and 3% hydrocolloids, either as high-methylated pectin (HM pectin) or carboxymethyl cellulose (CMC), was carried out in supermarkets in Mozambique. Overall acceptance and sensory attributes such as appearance, texture, smell,...

Author(s): Maria Eduardo, Ulf Svanberg and Lilia Ahrné,

July 2014

Physicochemical and bioactive properties of selected white yam (Dioscorea rotundata) varieties adapted to riverine areas of Nigeria

Yam (Dioscorea spp.) is a major food of cultural, economic and nutritional importance in Nigeria and throughout West Africa. In this sub-region, white yam (Dioscorea rotundata) is the most dominant and important species. This study is aimed at characterizing high yielding yam varieties of this species adapted to riverine areas and forest zones of Nigeria for physical and chemical characteristics. Eleven yam varieties...

Author(s): Alamu, E. Oladeji, Maziya-Dixon, Bussie, Okonkwo, C. Christian and Asiedu Roberts

July 2014

Possible microbial and biochemical contaminants of an indigenous banana beer 'Urwagwa': A mini review

Indigenous traditional beers play an important role in the daily social, economic, nutritional and cultural life of the people especially in developing countries. Bananas and banana beer remain very popular in Rwanda and they continue to be an important source of income. Banana cultivation forms an essential part of the socio-economic life of Rwandan communities, and the fruit has a long and widespread history in the...

Author(s): K. Shale, J. Mukamugema, R. J. Lues and P. Venter