African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 804

Table of Content: July 2015; 9(7)

July 2015

Chemical composition and fatty acid profile of kernels from different Brazilian cashew tree genotypes

Kernels from nine cashew tree genotypes were characterized with respect to their chemical composition and fatty acids profile, peroxide value and free fatty acids content of the extracted oil. Their proximate composition ranged from 2.69 to 8.37% for moisture, 17.50 to 24.49% for proteins, 39.88 to 47.10% for lipids, 27.14 to 34.94% for total carbohydrate and 2.74 to 4.14% for ash. The amounts of free fatty acids in the...

Author(s): Janice Ribeiro Lima⊃, Ana Carolina de Oliveira Nobre⊃, Hilton Cesar Rodrigues Magalhaes⊃ and Raimundo Nonato Martins de Souza⊃

July 2015

Effect of drying temperature on the nutritional quality of Moringa oleifera leaves

Moringa oleifera leaves are generally consumed in the dry powdered form. Therefore, this research was carried out to investigate the effect of temperature on the nutritional quality of M. oleifera leaves powder. The leaves were dried under the shade at 30°C for two weeks and in the oven at temperature range from 40 to 70°C for 2 h.  The results show that temperature affects nutrient composition of the leaf...

Author(s): J. S. Alakali, C. T. Kucha and I. A. Rabiu

July 2015

Physiochemical and fatty acid analysis of Virescens (Ojukwu) oil and Nigrescens (ordinary) palm oil of Eleaisguineensis

Traditionally in Igbo land folklore medicine, Virescens (Ojukwu) palm oil of Eleaisguineensis is of value as anti-poison and miracle oil. The objective of the study was to evaluate the physiochemical properties with the identification of the fatty acids of the Virescens oil in comparison to Nigrescens oil of Eleaisguineensis. The result of the physiochemical properties shows that the values for meeting point (slip...

Author(s): Ogbuanu C. C., Chime C. C. and Nwagu L. N.

July 2015

Isolation and identification of fungi associated with some Libyan foods

Cereal and its products can be contaminated with fungi in the field, during drying, processing, transportation and subsequent storage, which may lead to secretion of mycotoxins under favourable condition. The aim of this study was the isolation and identification of some fungi associated with four kinds of Libyan food products of different trademarks. Twenty four (24) samples of couscous, macaroni, wheat flour and rice...

Author(s): S. Alkenz, A. A. Sassi, Y. S. Abugnah and M. B. Alryani

July 2015

Composition of sorghum-millet flour, Aframomum danielli essential oil and their effect on mycotoxins in kunu zaki

This paper determines the composition of sorghum-millet flour, Aframomum danielli essential oil and its effect on mycotoxins in kunu zaki.  Sorghum and millet grains in ratio 1:2 were cleaned, soaked for 12 h, washed, drained and dried in the hot air oven. The dried sorghum-millet grains were milled and packed for kunu zaki production. Kunu zaki was produced and different concentrations of Aframomum danielli...

Author(s): Olosunde, O. O.,⃰, Adegoke, G. O. and Abiodun, O. A.

July 2015

Assessment of aflatoxin B1 and ochratoxin A levels in sorghum malts and beer in Ouagadougou

Mycotoxins are natural metabolites produced by fungi that can cause disease and death in human and animals alike, even in low concentrations. More than thirty mycotoxins that contaminate sorghum (Sorghum bicolor L.) and its derived products are known. This work aimed to investigate the presence of aflatoxin B1 and ochratoxin A in sorghum malt and beer, sampled between January and April 2012 in Ouagadougou. Mycotoxins in...

Author(s): Jean Fidele Bationo, Philippe A. Nikiema, Karim Koudougou, Mariam Ouedraogo, Sylvain Raoul Bazie, Eloi Sanou and Nicolas Barro

July 2015

Donkey cheese made through pure camel chymosin

Cheese from donkey milk was never produced by traditional way. Research suggests that asinine milk by bovine chymosin form a very weak gel compared to the gel formed from bovine milk and with out curd formation.  Encyclopedia of Dairy Sciences 2nd edition reported that no cheese is made from donkey milk, due to its particular caseinic composition that makes inefficient the traditional rennet coagulation. However,...

Author(s): Giuseppe Iannella