African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 809

Table of Content: June 2018; 12(6)

June 2018

Chemical composition, functional and organoleptic properties of complementary foods formulated from millet, soybean and African locust bean fruit pulp flour blends

This study was aimed at producing and evaluating the quality of complementary foods from millet, soybean and African locust bean fruit pulp. The millet, soybean and African locust bean fruits were obtained locally in Kaduna, Nigeria. These materials were separately cleaned, dried, milled and sieved into flours. The flours were mixed as follows: Sample A (60% millet, 10% soybean, 30% African locust bean fruit pulp),...

Author(s): Zakari U. M., Hassan A. and Fatima Kida  

June 2018

Meat quality analysis of Djallonke lambs co-infected with Teladorsagia circumcincta and Trichostrongylus colubrifromis (Trichostrongyloidae) and treated with two medicinal plants

Gastrointestinal nematode infection adversely affects small ruminant productivity all over the world, especially in tropical countries. A study was carried out to evaluate the extent to which concurrent infection with these nematodes may influence lamb meat quality, and how phytotherapy might improve these parameters. During the trial, 24 male Djallonke lambs (Age: 3 to 5 months) were experimentally infected with...

Author(s): Ndah Germaine, Fonteh A. Florence, Tedonkeng Fernand, Mpoame Mbida, Lumofoet Jules, Temgoua I. F. Kengne , Kenmogne A.Tayou , Nzonang N. Douglas, Vemo B. Narcisse and Wabo J. Poné  

June 2018

Comparison of traditional butter preservation techniques using microbial and organoleptic properties, West Shewa, Ethiopia

The study was conducted in Dire Inchini and Ambo districts of West Shewa, Oromia, Ethiopia to assess traditional butter preservation methods and compare their efficiency. Semi-structured questionnaire was prepared, pretested and used to interview 120 women respondents having experience in butter making. Butter preservation methods identified were ghee making (100%), spicing (98.33%), melted butter (29.17%) and salting...

Author(s): Alganesh Tola, Debela Bayu, Lemma Fita, Bilatu Agza and Sara Birkie