African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 837

Table of Content: June 2020; 14(5)

June 2020

Microbial quality of artisanal yoghurt and Dèguè products collected in schools of Cotonou and Abomey-Calavi (Benin)

The main aim of this study is to evaluate the microbiological quality of yoghurt and two types of dèguè (couscous and millet) sold in Cotonou and Abomey-Calavi. Samples of dairy products were collected in 15 schools of Abomey-Calavi and Cotonou from vendors located inside the schools. In this study, 180 samples (60 yoghurt, 60-dèguè millet and 60-dèguè couscous) were analysed....

Author(s): Majoie Géroxie TOHOYESSOU, Wassiyath MOUSSE, Haziz SINA, Farid BADE, Chédrac A. BOTON, Oswald R. AHOUISSOU, Adolphe ADJANOHOUN and Lamine BABA-MOUSSA

June 2020

Assessment of Arabusta coffee hybrids [Coffea arabica L. X Tetraploid Robusta (Coffea canephora )] for green bean physical properties and cup quality

Robusta coffee is known to be high yielding than Arabica coffee, since it is more vigorous in growth. However, it is limited by the inferior cup quality. The aim of the study was to evaluate the performance of the Arabusta hybrids and its backcross derivatives for bean physical characteristics and organoleptic properties including their interrelationship. Nineteen coffee genotypes were evaluated at Siaya ATC and...

Author(s): Jane Jerono Cheserek, Kahiu Ngugi, James Wanjohi Muthomi and Chrispine Ogutu Omondi  

June 2020

Health risk assessment of Brazil nut consumption by aflatoxin biomarker in urine samples

Aflatoxins are the main mycotoxin related to the contamination of Brazil nut and an important product extracted from the Amazon region that has a high number of consumers due to its health benefits. Considering the frequent occurrence of aflatoxins in Brazil nuts, it is necessary to study the levels of exposure to these toxins associated with its consumption using biomarkers. To do this, a study was carried out with 30...

Author(s): Ariane Kluczkovski, Augusto Kluczkovski-Junior, Samia Braga, Emerson Lima, Cibele Viana and Lawrence Xavier  

June 2020

Variety and baking effects on injera making quality, polyphenols content and antioxidant activity of millet flours and injera

Injera or Biddena commonly made from tef (Eragrostis tef (Zucc) Trotter) grain and a combination with other grains is a staple food of Ethiopian and neighboring countries. Millet and millet-based food products are rich in polyphenols and antioxidant activities. This study aimed to evaluate millet varieties for their injera making quality and polyphenol content and antioxidant activity. Five millet varieties and one...

Author(s): Fikiru Dasa and Ly Nguyen Binh

June 2020

Hydrocolloids as beers foam stabilizer

Beer foam is one of the most important parameters for consumers, affecting their purchase decision and satisfaction. Studies indicate that foam stability is positively influenced by its viscosity, and based on this fact the brewing industry uses propylene glycol alginate (PGA) as a stabilizer. However, PGA has its use restricted by Brazilian legislation to 0.07 g/L of beer. The objective of this research was to present...

Author(s): Flavio L. Schmidt, Sebastian A., Tamayo R. and Aline D. C. de Brito