African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Table of Content: June 2010; 4(6)

June 2010

A review of osmodehydration for the food industry

  As a cost saving drying technology, osmotic dehydration is not receiving much attention in the food industry due to the poor understanding of the counter current flow phenomena associated with it. Therefore, it is very important to investigate the underlying principles of the counter current flow to improve industrial implementation of the technology. Osmotic dehydration experiments had been reported plant...

Author(s): Charles Tortoe

June 2010

The leavening ability of baker’s yeast on dough prepared with composite flour (wheat/cassava)

  The leavening ability of baker’s yeast on dough prepared with composite flour (wheat/cassava) was investigated. The composite flour was prepared in four different proportions and it was discovered that an increase in the quantity of cassava flour caused a decrease in the ability of the baker’s yeast to leaven the dough. However, the composite flour with 10% cassava flour produced an appreciable...

Author(s): O. O. Aboaba and E. A. Obakpolor

June 2010

Improvement of the quality and shelf-life of minced beef mixed with soyprotein by Sage (Saliva officinalis)

The effect of various concentrations of sage (Saliva officinalis) on the microbial quality and the shelf-life of minced beef mixed with soybean protein was investigated. For this purpose, minced beef mixed with soybean protein samples were divided into four groups. First group was kept as a control group, others ones were treated with 0.1, 0.3 and 0.5% sage extract. All samples were stored at 4°C and microbiological...

Author(s): Ali M. Ahmed and Takwa H. Ismail

June 2010

Vitamins and effect of blanching on nutritional and anti-nutritional values of non-conventional leafy vegetables

The leaves of 14 non-conventional vegetables consumed by rural populace in Michika Local Government Area of Adamawa State, Nigeria were assessed for vitamin and effect of blanching on their nutrients and anti-nutrients content. Ficus asperifolia has the highest level of vitamins followed by Adansonia digitata. These values are higher compared to those of some common Nigerian vegetables. Data obtained for...

Author(s): I. I. Nkafamiya, S. A. Oseameahon, U. U. Modibbo and D. Haggai

June 2010

Influence of of extrusion variables on some functional properties of extruded millet-soybean for the manufacture of ‘fura’: A Nigerian traditional food

‘Fura’ is a traditional thick dough ball snack produced principally from millet or sorghum which is common in Northern Nigeria. It is consumed with ‘nono’ (local yoghurt produced from cow milk) or mashed in water before consumption in the form of porridge. The effects of extrusion conditions feed composition (ratio of soybean to millet), percentage moisture wet basis and screw speed...

Author(s): K. B. Filli, I. Nkama, U. M. Abubakar and V. A. Jideani

June 2010

Determination of caffeine content of tea and instant coffee brands found in the Kenyan market

      Caffeine (1, 3, 5-trimethylxanthine), a mild addicting drug though used for medicinal purposes is the active ingredient that makes tea and coffee valuable to humans. In this study, the levels of caffeine in certain coffee (nescafe, africafe, dormans) and tea (chai mara moja, kericho gold, sasini, finlays premium) brands found in the Kenyan market were determined using high performance...

Author(s): H. N. Wanyika, E. G. Gatebe, L. M. Gitu, E. K. Ngumba and C. W. Maritim

June 2010

Effect of storage temperatures on microbial load of some dates palm fruit sold in Saudi Arabia market

  Forty samples of four date palm fruit varieties (Rezizi, khlas, Sukri and Sefri) collected from date factories located in Riyadh and Al hasa regions in Saudi Arabia were examined for their total microbial load (Mesophilic aerobic count, Yeasts and Molds count, Spore-formers bacteria and Osmophilic yeast count). The effects of different storage temperatures (26, 4 and -19ºC) for six months on...

Author(s): Mohammed S. Al Jasser

June 2010

Sensory and nutritional quality characteristics of powdered ‘Kunun-zaki’: A Nigerian fermented cereal beverage

  Four types of ‘kunun-zaki’ produced in this study (millet + malted rice, millet + malted rice + starter culture, millet + wheat + malted rice, millet + wheat + malted rice + starter culture) were freeze-dried and evaluated for chemical (pH, titratable acidity); nutritional and sensory quality attributes and compared with the freshly prepared one. Changes in chemical and sensory...

Author(s): I. Nkama, O. O. Agarry and O. Akoma

June 2010

Evaluation of suitability of commercially available maize grains for ‘tuwo’ production in Nigeria

  This study evaluated the physical characteristics of grains from five different maize varieties [that is, TZL Comp.3C2, TZL Comp.4C2, DMR-ESR-W, DMR-LSR-W and a market sample (Shagari variety)]. In addition, physicochemical properties of their flours, textural and sensory characteristics of tuwo (a maize-based non-fermented food dumpling) prepared from such flours were also evaluated.  There...

Author(s): Mathew K. Bolade

June 2010

Quantitative determination of active substances (preservatives) in Piliostigma thonningii and Khaya ivorensis leaves and subsequent transfer in treated dry-yam

    The local processors of dry-yams used varied quantities of Piliostigma thonningii(Abafe) and Khaya ivorensis (Agehu) leaves as preservatives in which unknown quantities of active substances (flavonoids and limonoids, respectively) from the leaves were transferred into the dry-yams. The quantity of active substances in P. thonningii and K. ivorensis leaves, respectively, and the amount transferred...

Author(s): J. M. Babajide, O. Q. Bello and S. O. Babajide 

June 2010

Heavy metal levels of some fruits and leafy vegetables from selected markets in Lagos, Nigeria

  Heavy metal levels in sixteen different fruits and leafy vegetables from selected markets in Lagos, Nigeria were determined using atomic absorption spectrometry. The results showed that the levels of Lead, Cadmium, Copper, Zinc, Cobalt and Nickel ranged from 0.072±0.06 to 0.128±0.03; 0.003±0.01 to 0.005±0.01; 0.002±0.00 to 0.015±0.02; 0.039±0.01 to...

Author(s): O. P. Sobukola, O. M. Adeniran, A. A. Odedairo and O. E. Kajihausa

June 2010

Assessment of bread safety in Nigeria: Quantitative determination of potassium bromate and lead

  Potassium bromate is an additive widely employed by bread makers to improve bread quality. On account of its deleterious effect and carcinogenicity in humans, certain levels of potassium bromate are not allowed in bread. Use of potassium bromate in bread is banned in many countries including Nigeria. The present evaluation was carried out in eastern part of Nigeria where consumption of bread is high....

Author(s): M. O. Emeje, S. I. Ofoefule, A. C. Nnaji, A. U. Ofoefule and S. A. Brown

June 2010

Growth, fruit yield and nutritional quality of tomato varieties

Experiments were conducted on a sandy loam soil at the Teaching and Research farm of the Faculty of Agricultural Sciences, Ladoke Akintola University of Technology (LAUTECH), Ogbomoso (8°10N; 4°10E) between April and July, 2004 to evaluate the growth, fruit yield and quality of seven varieties of tomato in the Guinea Savannah zone of South West Nigeria. The varieties tested were, DT97/162A(R), DT97/215A,...

Author(s): J. O. Olaniyi, W. B. Akanbi, T. A. Adejumo and O. G. Akande

June 2010

Change in the total phenol content and antioxidant properties of pepperfruit (Dennettia tripetala) with ripening

Pepperfruit (Dennettia tripetala G. Baker (Annonaceae) is a well-known Nigerian spicy medicinal plant normally used in folk medicine to cure fever, cough, toothache, as well as a stimulant and in the preparation of some special dishes for pregnant and postpartum women. The present study sought to assess the antioxidant properties of the aqueous extract of ripe (RPF) and unripe pepperfruit (UPF) extract. The aqueous...

Author(s): B. C. Adedayo, G. Oboh and A. A. Akindahunsi

June 2010

Quality of buffalo meat keema at different storage temperature

  Buffalo meat from young male, spent male and spent female groups was evaluated to develop ready to eat keema. The keema prepared by standardized formulations and processing were stored at ambient (37±1°C) and refrigeration (4±1°C) temperature and the quality was compared on day 3. The physicochemical characteristics showed significantly higher energy and fat content in keema prepared...

Author(s): G. Kandeepan, , A. S. R. Anjaneyulu, N. Kondaiah and S. K. Mendiratta