African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 975

Table of Content: July 2011; 5(7)

July 2011

Effect of supplementation of Bambara groundnut (Vigna subterranean L.) flour on the quality of biscuits

  The objectives of the present study prepare composite flours by different proportions of Bambara groundnut flour with wheat flour. Ratio range of 5 to 30% Bambara groundnut supplementation to prepare biscuits and determine the physical properties (diameter, thickness and spread factor), so as to check the effect of supplementation and sensory evaluation to assess the suitable level of...

Author(s): Ferial M. Abu-Salem and Azza A. Abou-Arab

July 2011

Polycyclic aromatic hydrocarbons (PAHs) in some locally consumed fishes in Nigeria

Food smoking belongs to one of the oldest technologies of food preservation which mankind has used in fish processing. Potential health hazards associated with smoked foods may be caused by carcinogenic components of wood smoke – mainly polycyclic aromatic hydrocarbons (PAHs) and derivatives of PAH. Comparison of the concentration of PAHs in smoked fish samples processed by sawdust, charcoal and firewood were...

Author(s): B. O. Silva, O. T. Adetunde, T. O. Oluseyi, K. O. Olayinka and B. I. Alo

July 2011

Effect of whey protein enrichment on selected engineering and sensory properties of pasteurised yoghurt

  The effect of whey protein concentrate enrichment on the electrical and themophysical characteristics of pasteurized yoghurt was studied. Six samples consisting of control (unpasteurized yoghurt without whey) and yoghurt pasteurized at 50°C for 12 min and enriched with 0, 3, 6, 9 and 12% whey protein concentrate (WPC) were used. Results showed that electrical conductivity (G) increased with both...

Author(s): J. S. Alakali, B. A. Ameh and M. A. Igyor

July 2011

Chemical composition, rheological properties and bread making potentials of composite flours from breadfruit, breadnut and wheat

  This study assessed the quality of bread produced from breadfruit and breadnut-wheat composite flour. Matured and freshly harvested breadfruit (Artocarpus integrifolia) and breadnut (Artocarpus atilis) were obtained from local market in Akure. They were thoroughly washed, peeled, washed again, drained, chipped, oven dried, milled, sieved and packaged. Six blends were prepared by homogenously mixing...

Author(s): Malomo, S.A., Eleyinmi, A.F. and Fashakin, J.B.

July 2011

Effect of fruiting on some micronutrients, antinutrients and toxic substances in Corchorus olitorius grown in Minna, Niger State, Nigeria

  Experiment was conducted in a pot to determine the effect of fruiting on antinutrients (soluble and total oxalates), toxic substances (cyanide and nitrate) and some micronutrients (vitamin C, and β-carotene, a provitamin A) and mineral elements (Fe, Mg, Zn, Cu, Ca, Na and K) in Corchorus olitorius grown on nitrogen and non-nitrogen treated soil. The vegetable leaves were harvested at market...

Author(s): Amanabo Musa, Johnson A. Oladiran, Matthew I. S. Ezenwa , Emmanuel O. Ogbadoyi and Helmina O. Akanya

July 2011

Characterization of the proteins fractions extracted from leaves of Amaranthus dubius (Amaranthus spp.)

  Amaranth is an ancient plant belonging to the Amaranthaceae family, which is believed to have originated in Central and South America. The high nutritional quality of the amaranth seed protein is one of the main factors that has attracted the attention of the researchers. However, till date, the protein profile of the leaves of the most researched varieties has not been well studied. Moreover, the nutritional...

Author(s): Pablo Rodríguez, Elevina Pérez, Guzmán Romel and Dominique Dufour

July 2011

Modeling pre-treatments effect on drying kinetics of garlic (Allium sativum L.) slices in a convective hot air dryer

  The study investigated the effect of different pretreatments such as citric-acid (CA), potassium-metabisulphite (KMS), and ethylenediamine-tetraacetic acid (EDTA) on the drying kinetics, allicin and colour of garlic slices in a convective hot-air dryer at temperatures of 45, 50 and 55°C. The allicin content of the fresh garlic slices compared with the dried slices increased non-linearly with increase in...

Author(s): Abano, E. E., Ma H.,, Qu W. and Teye E.

July 2011

Characterization of the Southern African sorghum varieties for mineral contents: Prospects for breeding for grain mineral dense lines

  Sorghum is a staple crop and source of energy and minerals for people in semi-arid tropics of Africa and Asia. Thirteen improved and twenty seven farmer varieties of sorghum from southern Africa were analyzed for grain macro- and micronutrient content to identify germplasm with potential for breeding for mineral dense varieties. Improved sorghum varieties ELT-1-17, MMSH-1040, MMSH-1257 and MMSH-1324 exhibited...

Author(s):   Dickson Ng’uni, Mulatu Geleta, Eva Johansson, Moneim Fatih and Tomas Bryngelsson

July 2011

The effects of postharvest handling and storage temperature on the quality and shelf of tomato

  The experiment was conducted between August and September in 2009 at the laboratories of the Natural Resources Institute (NRI) of the University of Greenwich in the UK to assess the effects of physical impact and storage temperature on ethylene production and quality of tomatoes. A total of 72 red-ripe fruits of the ‘encore variety’ were used for the experiment. Half (36) were dropped individually...

Author(s): Abubakari Mutari and Rees Debbie