African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 836

Table of Content: July 2013; 7(7)

July 2013

Physicochemical characterization of some multifloral honeys from honeybees Apis mellifera collected in the Algerian northeast

The characterization of some Algerian northeast honey was carried out on the basis of their physico-chemical properties: moisture, hydroxymethylfurfural, diastase activity, pH, free, total and lactonic acidity, electrical conductivity, mineral and proline content. Studied samples are found to be low in moisture and therefore safe from fermentation, low in HMF level and high in diastase activity. Additionally, the...

Author(s): Assia Amri and Ali Ladjama

July 2013

Analysis of quality attributes of Hibiscus sabdariffa (zobo) drinks blended with aqueous extract of ginger and garlic

  Various types of highly valued food and medicinal products are produced from Hibiscussabdariffa in different parts of the world. In Nigeria, the calyces of this plant are processed into a refreshing non-alcoholic beverage known as zobo. In this work, zobodrink was prepared using hot water extraction method and the juice obtained was blended separately with aqueous extracts of ginger and...

Author(s): Adesokan I. A., Abiola O. P., Adigun M. O. and Anifowose O. A.

July 2013

Determination of heavy metals in exposed corned beef and chicken luncheon that sold in Sulaymaniah markets

  In this study, the levels of heavy metals (Cr, Cd, Co, Pb, Cu, Ni, Fe, Zn, Mg and Mn) were determined in canned beef and four different chicken luncheon from Sulaymaniah markets using atomic absorption spectroscopy (AAS). Significant difference was observed in the chromium (Cr) content among the corned beef brands, while there was no-significant difference in Cr content in the all chicken luncheon trademarks....

Author(s): Hozan Jalil Hamasalim and Hemin Nuradden Mohammed

July 2013

Physicochemical analysis of desi yoghurts produced by the local community in Gilgit District

  This study was carried out in the Department of Food Technology, Karakoram International University Gilgit, Pakistan. The desi yoghurt samples were collected from various narrow villages of Gilgit District. The desi yoghurt is prepared with pure cow milk by a hygienic and organic process. Results indicate that yoghurt of Oshikandas showed high moisture content and total soluble solids; whereas, Gilgit town...

Author(s):   Muhammad Shahnawaz, Saghir Ahmed Sheikh and Zahid Ali Akbar  

July 2013

Sensory evaluation and sugars contents of coconut (Cocos nucifera l.) water during nuts ripening

  Sensory characteristics of coconut water from four coconut cultivars (Cocos nucifera L.) were investigated during nuts ripening. The study was carried out on the West African Tall, the Malaysian Yellow Dwarf, the Equatorial Guinea Green Dwarf and the improved hybrid PB121. Tested parameters were tastes (sweet, salty and sour), gustatory preferences and sugars contents. Obtained results showed significant...

Author(s): ASSA Rebecca Rachel, PRADES Alexia, KONAN  Amoin Georgette, NEMLIN Jean and KONAN Jean-Louis