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 2018; 12(7)

July 2018

Physicochemical properties of starches extracted from local cassava varieties with the aid of crude pectolytic enzymes from Saccharomyces cerevisiae (ATCC 52712)

Starches extracted from root mashes of the Nkabom, Esam Bankye, Bankyehemaa, Doku Duade and Afisiafi cassava varieties, with the aid of (crude) pectolytic enzymes from Saccharomyces cerevisiae pectolytic were analysed to compare effects of (pectolytic) enzyme technology on the physicochemical properties of the extracted starches. This was to help establish the extent to which varietal differences affect application of...

Author(s): Japheth Kwame Agyepong and John Barimah  

July 2018

Enhancing the retention of β-carotene and vitamin C in dried mango using alternative blanching processes

The effects of microwave (MW) dry blanching of mango in comparison with conventional water blanching and blanching in closed plastic bags prior to hot air drying (70°C) were evaluated on the retention of vitamin C and β-carotene and on the activity of polyphenol oxidase (PPO) and ascorbic acid oxidase (AAO) enzymes. Blanching conditions for MW and water blanching were 2 min at 90°C high temperature and...

Author(s): Isabel I. R. Guiamba, Lilia Ahrné and Ulf Svanberg

July 2018

Evaluation of thigh muscles of 3 breeds of cattle (White Fulani, Sokoto Gudali and Red Bororo)

If different breeds or muscles of animal have same composition is a food for thought. Do muscles from animals eaten as food, have different chemical composition? This study evaluates composition of thigh muscles from three breeds of cattle and the different muscles in the thigh. Nine 1-year male cattle, comprising of 3 Sokoto Gudali (SG), 3 White Fulani (WF) and 3 Red Bororo (RB) breeds were reared semi-intensively, fed...

Author(s): Fakolade P. O., Aluko O. P. and Omiwole J. O.  

July 2018

Biochemical changes in superchilled storage of salmon (Salmo salar) fillets

Biochemical changes of Atlantic salmon (Salmo salar) fillets during superchilled storage were evaluated. Due to the significant differences in ice crystal sizes observed, the biochemical changes were evaluated both at the top and centre parts of the superchilled samples. No significant differences were found in biochemical changes between top and centre parts of the superchilled samples. The amount of cell tissue...

Author(s): Lilian Daniel Kaale, Trude Johansen and Turid Rustad