African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 974

Table of Content: June; 8(6)

June 2014

Storage study on colour retention in zobo concentrates by increasing concentration of ginger (Zingiber officinale)

The effects of three concentration of ginger (Zingiber officinale) on some storage characteristics of zobo concentrate were investigated. Zobo drink was prepared using the traditional methods. The drinks were then concentrated by dehydration to 67%. Increasing concentration of ginger, 10, 5 and 0% were added to produce sample A, B and C, respectively and stored in opaque packaging materials for 28 days. The results...

Author(s): Onuoha, O. G., Haruna, U. S., Yelmi, B.M., Samuel, E., Uhiara, N.S. and Ngwu, P. C.

June 2014

Prevention of konzo in the Democratic Republic of Congo (DRC) using the wetting method and correlation between konzo incidence and percentage of children with high urinary thiocyanate level

There were 68 konzo cases in three villages in Boko Health Zone, Bandundu Province, Democratic Republic of Congo (DRC), where yearly incidence had increased greatly since 2009. The nine months long intervention to prevent konzo started in the wet season. Village women were taught the wetting method, after which there were no new konzo cases and urinary thiocyanate levels were low. Using data from four different...

Author(s): Jean Pierre Banea, J. Howard Bradbury, Chretienne Mandombi, Damien Nahimana, Ian C. Denton, Matthew P. Foster, N’landa Kuwa and Desire Tshala Katumbay

June 2014

Dietary fibre, ascorbic acid and proximate composition of tropical underutilised fruits

The current surge in the prevalence of chronic diseases has necessitated the call for the increased consumption of fruits to curtail the phenomenon. The dietary fibre fractions, ascorbic acid and proximate composition of edible portions of four underutilised fruits namely; Annona muricata (soursop), Irvingia gabonensis (African mango), Artocarpus altilis (breadfruit) and Annona squamosa (sweetsop) were studied. Dietary...

Author(s): Abena A. Boakye, Faustina D. Wireko-Manu, Jacob K. Agbenorhevi and Ibok Oduro

June 2014

Development and quality evaluation of defatted groundnut and melon kernel flour based ethnic product “Robo”

This study was carried out to develop a pepper-spiced flour based ethnic product “Robo” from melon and groundnut kernel with the aim of determining its nutritional quality and acceptability. Functional properties of defatted flours of groundnut and melon kernels were also determined. Crude protein (39.17 - 39.93%) and crude fat (16.80 - 17.53%) were found in groundnut “Robo” while crude protein...

Author(s): Jimoh Kazeem Osuolale and Adedokun Simeon Olayiwoola

June 2014

Effect of lemon juice treatment and sun drying on vitamin C retention in three steam and water blanched indigenous vegetables over six weeks storage period

Vitamin C is very important for human nutrition and any method that reduces its degradation in foods like vegetables needs to be advocated and utilized. In this current study, the effect of using lemon juice and sun drying on vitamin C retention of steam and water blanched Amaranthus hybridus, Bidens pilosa and Cleome gynandra indigenous vegetables stored for a period of six weeks was investigated. Results showed that...

Author(s): Khumbo Tricia Mkandawire and Kingsley George Masamba

June 2014

Physicochemical properties of bambarra groundnut starch and cassava starch blends

The physicochemical properties of bambarra groundnut starch (BBS) and cassava starch (CS) were blended at different ratios (70BBS/30CS, 50BBS/50CS and 30BBS/70CS) and investigated. The minor components (lipids and proteins) of the starch granules were lowest for CS and highest for the blended starches. Apparent amylose (AAM) content of the starch blends was additive of their individual components. CS had the lowest AAM...

Author(s): Adeleke Omodunbi Ashogbon

June 2014

Development of cookies and bread from cooked and fermented pearl millet flour

The probiotic bacteria are found to be developed in the spontaneously fermented pearl millet. Bakery products are used as a vehicle for incorporation of different nutritionally rich ingredients. Fortification of wheat flour with non wheat proteins increases protein quality by improving its amino acid profiles. The anti nutrients phytic acid was reduced from 858.4 mg/100 g in the raw pearl millet to 380.3 mg/100 g in the...

Author(s): Ranasalva N. and  Visvanathan R.

June 2014

Effect of drying conditions and solvent type on the physicochemical composition of African breadfruit (Treculia africana)

The effects of drying conditions (sun and oven drying) and solvent type (petroleum ether, acetone and hexane) on the physiochemical, proximate and multivitamin composition of Treculia africana were investigated. Breadfruit samples were collected from Ogwu area of Enugu State, processed and subjected to physiochemical, proximate and multivitamin screening using standard methods of analysis. Percentage yields of...

Author(s): Okereke Theodore O., Ben Abikoye O., Ifeanyi Offor F. and Nwaji Njemuwa N.

June 2014

Nutritional composition of Detarium microcarpum fruit

The pulp of Detarium microcarpum fruit was extracted and samples were analyzed for the proximate, vitamin, mineral and anti-nutrient composition using standard methods. Crude protein content obtained in D. microcarpum fruit was 4.68% while the crude fat content was 2.23%. The fruit also contained 4.47% moisture, 4.47% ash, 11.06% crude fibre and 65.38% total carbohydrates. The mineral composition of the fruit pulp...

Author(s): Florence Inje Oibiokpa, Godwin Ichekanu Adoga, Abubakar Ndaman Saidu and Kudirat Oluwatosin Shittu

June 2014

Physical characteristics and sensory quality of bread produced from wheat/African oil bean flour blends

The use of wheat flour and African oil bean flour blends in the production of bread was studied. The wheat flour was substituted with African oil bean flour at the following levels: 10, 20, 30 and 40% while wheat flour bread (sample WHF) served as control. The bread loaves were produced using the straight - dough procedure and subsequently evaluated for physical characteristics and sensory attributes. Results show a...

Author(s): Nwosu, U. L., Elochukwu, C. U. Onwurah, C. O.

June 2014

Rheological properties and oxidative stability during storage of dough fried made from corn oil with medium-chain triacylglycerols (MCT)

The rheological properties, oxidative stability, and water contents of the fried dough made from corn oil with medium-chain triacylglycerols (MCT), which is a mixture of MCT and corn oil at a volume ratio of 0% (0:100), 10% (10:90), 20% (20:80) and 30% (30:70) were studied. Flour dough was fried at 140°C for 6 min in fried dough and stored in a glass bottle at 50°C in the dark for 20 days. The water contents and...

Author(s): Toshiyuki Toyosaki