African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Table of Content: July 2017; 11(7)

July 2017

Consumer acceptability of modified and traditionally produced amala from fermented orange-fleshed sweet potato

Amala is a food made out of sweet potato, yam and/or cassava flour product that is traditionally consumed in Nigeria. The aim of the study was to evaluate the acceptability of amala produced from orange-fleshed sweet potato using traditional and modified methods of fermentation. Consumer acceptability studies provided information on the sensory attributes of traditional and modified amala samples. It was found that the...

Author(s): Abbas Bazata Yusuf, Richard Fuchs and Linda Nicolaides

July 2017

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

Physico-chemical analyses and sensory evaluation were carried out on commercially and freshly prepared orange juice (100%) in the laboratory and its shelf-life after the storage period of 90 days using various storage methods. At the end of the study, the result showed that the laboratory processed orange juice in terms of the nutritional composition when compared with the commercially processed orange juice had a...

Author(s): Obasi B. C., Whong C. M. Z. and Ameh J. B.

July 2017

Microbiological performance of Hazard Analysis Critical Control Point (HACCP)-based food safety management systems: A case of Nile perch processing company

This study aimed at giving insight into microbiological safety output of a Hazard Analysis Critical Control Point (HACCP)-based Food Safety Management System (FSMS) of a Nile perch exporting company by using a combined assessment, FSMS-diagnosis and actual microbiological assessment. The FSMS diagnosis indicated FSMS activities at an average level operating in moderate-risk context level but with good system output....

Author(s): Kussaga, J. B.,. Luning, P. A., Tiisekwa, B. P. M. and Jacxsens, L.

July 2017

Orange-fleshed sweet potato based complementary food provides sufficient vitamin A for infants aged 6-12 months

Vitamin A deficiency is a major public health problem in developing countries, specifically Ghana. The high beta-carotene content of orange-fleshed sweetpotato (OFSP) may help alleviate vitamin A deficiency because beta-carotene is converted to vitamin A when consumed. It is hypothesized that complementary food formulated with OFSP, rice, soybean and cowpea or peanut would contain >50% of the estimated average...

Author(s): Pobee Ruth Adisetu,  Akonor Paa Toah and Bonsi Eunice

July 2017

Effect of storage methods on the nutritional qualities of African Catfish Clarias gariepinus (Burchell, 1822)

The aim of this study was to evaluate the effect of storage methods on the nutritional qualities of African Catfish (Clarias gariepinus). Fresh fish samples were obtained from Johnybeth Farm, Ilesa, Nigeria. Fish specimens were divided into two equal parts. One part was stored fresh in a freezer at -6°C the other was smoked at 65 ± 5°C until equilibrium moisture content was attained, and was further...

Author(s): John Alaba Victor Famurewa, Ogheneughwe Godwin Akise and Temitope Ogunbodede

July 2017

Chemical compositions of traditional alcoholic beverages and consumers’ characteristics, Ethiopia

Commercially available home brewed alcoholic beverages of Areki and Tej from Addis Ababa and other regional cities of Ethiopia were analysed for alcohol concentration, methanol level and other additives. Surveys were also carried out on the rate of alcoholism and the socio-demographic characteristics of the consumers. The chemical properties of the sampled beverages showed that home distilled Areki and fermented Tej...

Author(s): Dersehilign Awegichew Teshome, Matthias Rainer, Jean-Christophe Noel Gerhard Schüßler Dietmar Fuchs, Harald R. Bliem and Bonn K. Günther

July 2017

Effect of Mucuna species (Mucuna pruriens var. pruriens) flour and protein concentrate on quality of beef sausages

This study aimed at substituting animal proteins by Mucuna flour and protein concentrate in beef sausage. Mucuna pruriens var pruriens grains were first transformed into flour (500 µm) from which the protein concentrate was obtained. The extraction process was done in an aqueous medium at pH 4.5. Following the characterization of the flour and protein concentrate, 5 sausages samples (3 units per sample) with...

Author(s): P. Djodjio Djouka, P. D. Mbougueng and N. Njintang Yanou