African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 924

Table of Content: June 2022; 16(6)

June 2022

Knowledge, practices and intention to consume omega 3 and omega 6 fatty acids among pregnant and breastfeeding women in Morogoro Municipality, Tanzania

Omega 3 and omega 6 fatty acids are beneficial throughout the human life cycle. With regard to early child development, maternal fatty acid status influence cognitive and psychomotor development of the unborn child. Regardless of their importance in early childhood development they still receive less attention when compared to other nutrients. This paper aimed to assess knowledge, practices and intention to consume...

Author(s): Tesha A. P., Mwanri A. W. and Nyaruhucha C. N.

June 2022

Optimization of antioxidant activity of aqueous and alcoholic extracts of cashew apple bagasse by mean of experimental design

Cashew apple bagasse (CAB) constitutes waste in cashew apple conversion in juice industries. This study focused on modelling an optimal condition of antioxidant activity of CAB, in view of valuing it. The response surface methodology through a Box-Behnken design was used to evaluate the effects of three factors influencing antioxidant component extraction. The factors are ethanol proportion of solvent (X1),...

Author(s): GNAGNE Adou Akpa Guy Blanchard, SORO Doudjo, GNOUMOU Kablan Jean Ives, YAO N’guessan Jean Claude and KOFFI Kouadio Ernest

June 2022

Effect of Citrus aurantifolia juice on bodyweight and haematological indices of wistar rats

Citrus aurantifolia (Lime) is a citrus fruit and an excellent source of vitamin C and flavonoids which have unique antioxidant properties. This study determined the effects of C. aurantifolia on the bodyweight and hematological indices of rats. A total of 20 rats of both sex weighing between 120 and 130 g were randomized into 4 groups of five rats each and used. Group A: Normal Control; Group B: 2 ml/kg of C....

Author(s): Ezeigwe Obiajulu Christian, Okpala Chukwuemeka Obumneme, Enemali Michael Okey, Iloanya Ebele Lauretta, Chigbo Chidiebere Malachy, Okeke Chisom Miracle, Okeke Chioma Blessing and Okafor Michael Chinonso 

June 2022

Effect of storage period and boiling time of fresh shea nuts on physico-chemical characteristics of kernels and butter

Two traditional treatments for shea (Vitellaria paradoxa) butter processing namely storage of fresh nuts and duration of subsequent boiling were studied by using the response surface methodology (RSM) to determine best treatment. Experimental treatments influenced several kernel parameters, such as fat content (38-52% dw), redness (a* values between 6.3 and 11.7), and butter parameters, viz. yield (24 to 36% wet weight...

Author(s): HONFO Fernande G., LINNEMANN Anita R., SOUMANOU Mohamed M., AKISSOE Noel and van BOEKEL Martinus A. J. S.