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: June 2009; 3(6)

June 2009

Survival of Bifidobacterium pseudocatenulatum G4 during the storage of fermented peanut milk (PM) and skim milk (SM) products

  Survivability of Bifidobacterium pseudocatenulatum G4 in fermented peanut milk (PM) and skim milk (SM) directly or supplemented with fructooligosacharide (FOS) and human grade yeast extract was evaluated under refrigeration and 25°C for a period of 2 weeks. During the study period, the development of lactic acid and short chain fatty acids (acetic, propionic and butyric) were also examined. The...

Author(s): Barka Mohammed Kabeir, Abdul Manap Yazid, Muhammad Nazrul Hakim, Ali Khahatan, Anis Shaborin and Shuhaimi Mustafa

  • Article Number: CAC356120330

June 2009

Effect of period of steaming and drying temperature on chemical properties of cashew nut

  This study investigated effect of period of steaming (20, 30 and 40 min) and drying temperature (50, 60 and 70°C) on the chemical properties of cashew nut. The nuts were packaged in glass bottle, polyethylene bag and plastic bottle and stored under ambient condition (28 ± 3°C) for 12 weeks. The samples were analyzed immediately after drying and at two weeks interval during storage for chemical...

Author(s):   S. B. Kosoko, L. O. Sanni, A. A. Adebowale, A. O. Daramola and M. O. Oyelakin

  • Article Number: 156979520347

June 2009

Studies on the microbiological, nutrient composition and antinutritional contents of fermented maize flour fortified with bambara groundnut (Vigna subterranean L)

  The nutrient composition, antinutritional factors and microflora in spontaneously fermenting maize flour fortified with bambara groundnut were examined over a period of 72 h. Titratable acidity as well as pH changes was obtained at 12 h interval during fermentation by adventitious microorganisms present in the fortified product. Results obtained showed that microflora gradually changed from gram negative...

Author(s): T. I. Mbata, , M. J. Ikenebomeh and J. C. Alaneme

  • Article Number: 6B623C420359

June 2009

Scoparia dulcis protects against Trypanosoma brucei-induced immunosuppression in experimentally infected rabbits

  The present paper summarizes our findings on the effect of Scoparia dulcis on the population of immune cells during a 28 day experimental Trypanosoma bruceiinfection in rabbits. The result obtained showed that infection resulted in an initial rise in both total white blood cells (WBC) and the absolute number of circulating lymphocytes followed by a progressive decrease in total WBC and all WBC...

Author(s): N. E. J. Orhue, E. A. C. Nwanze and A. Okafor

  • Article Number: 2AF57D720365