African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 964

Table of Content: March 2015; 9(3)

March 2015

Collection and evaluation of Roselle (Hibiscus sabdariffa L.) germplasm in Nigeria

In order to assess the genetic diversity of Roselle (Hibiscus sabdariffa L.) in Nigeria, a survey was undertaken to collect the germplasm of the crop. The survey cut across 56 towns and 20 villages in 17 states including the Federal Capital Territory (FCT). Sixty three (63) farmers were interviewed and 60 accessions of Roselle were collected from them. Results showed that 41.7% of these accessions were having green...

Author(s): Daudu, O. A. Y., Falusi, O. A., Dangana, M. C., Abubakar, A., Yahaya, S. A. and Abejide, D. R.

March 2015

Alphonso mango conservation through exposure to gamma radiation

Dispensation of fresh produce especially fruits through radiation, involves exposure to short wave energy to achieve a specific purpose viz. reduce the weight loss and extend the ripening. An experiment was carried out to study the effect of irradiation and storage conditions in Alphonso mango on physiological weight loss and ripening. The experiment was laid out in completely randomized block design with factorial...

Author(s): M. K. Yadav, N. L. Patel, D. P. Patel, Kirtibardhan and M. R. Parmar  

March 2015

Multivariate analysis of nutritional diversity of selected macro and micro nutrients in pearl millet (Pennisetum glaucum) varieties

Analysis on economically viable indigenous food cereals like pearl millet as alternative strategies to curb under nutrition and boost food security is of utmost importance to widen the essential nutrient sources for human beings. To contribute to this area, macro and micro nutrient analysis was carried out on 60 pearl millet genotypes. On each of the genotype, 7 biochemical parameters (starch, amylose, amylopectin,...

Author(s): Felix Kiprotich, Paul Kimurto, Paul Ombui, Bernard Towett, Lillian Jeptanui, Ojulong Henry and Nicholas Lagat

March 2015

Nutrients content, characterization and oil extraction from Acrocomia aculeata (Jacq.) Lodd. fruits

Proximate composition, physical and chemical analysis of the pulp, kernel and oils of Acrocomia aculeata (Jacq.) Lodd. were investigated. The macauba pulp and the kernel represented 49 and 6.25% of the mass of the whole fruit, respectively. The main components present in the pulp and kernel are lipids (23.62 and 46.96%) and fibers (13.89 and 15.81%). Furthermore, the mineral analysis showed that the kernel had more...

Author(s): C. H. Lescano, I. P. Oliveira, L. R. Silva, D. S. Baldivia, E. J. Sanjinez-Argandoña, E. J. Arruda, I. C. F. Moraes and  F. F. Lima

March 2015

Storage stability of tomato paste as influenced by oil-citric acid and packaging materials

Tomato pulp was concentrated by boiling at 90°C for 1 h. A mixture of 0.1% citric acid and 25 ml of vegetable oil were added to 100 g of the paste and packaged in aluminum foil (AF), low density polyethylene (LDP), plastic containers (PC) and stored under ambient temperature (30±0.1°C). Chemical analyses were carried out to determine pH, total solids, total acidity and refractive index as well as...

Author(s): Alakali Joseph, J. K. Agomuo, I. C. Alaka and J. Faasema

March 2015

Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health

Polycyclic aromatic hydrocarbons (PAHs) are widespread environmental contaminants representing an important group of carcinogens that have been detected in smoked fish. This work investigated the effect of fish smoking methods on dietary exposure to PAHs and potential risks to human health. The smoking methods considered accounted for differences in smoked catfish/solefish content of 16 PAHs. The results revealed...

Author(s): Kafeelah A. Yusuf, Lucy N. Ezechukwu, Kafayat A. Fakoya, Shehu L. Akintola, Julius I. Agboola, Titus O. Omoleye,

March 2015

Proximate, anti-nutrient and sensory properties of ogi, a millet based gruel supplemented with treated African oil bean (Pentaclethra macrophylla Benth.) seed flour

The proximate, anti-nutrient and sensory properties of millet ogi supplemented with treated African oil bean flour were evaluated. Millet ogi was produced using traditional method which involved soaking, wet milling, fermentation and drying. African oil bean seeds were decoated, roasted, fermented and defatted under controlled experiment. Flours obtained were substituted with millet ogi at 10 and 20% levels. The results...

Author(s): James S., Oloyede O. O., Ocheme O. B., Chinma C. E. and Agbejule, A. Y.

March 2015

A survey on existing practices adopted in Dambu production and utilization in some northern states of Nigeria

A survey was conducted in relation to the production process of dambu. Dambu is a staple food for the Fulanis and Hausas. A majority of the dambu dealers (42.7%) were less than 25 years old. A proportion of 78.7% of processors of dambu were females. The processors/consumers (37.4%) indicated that millet was the major raw material for dambu production. A significant difference (p = 0.01) existed among respondents on the...

Author(s): Agu, H. O., Badau, M. H., Abubakar, M. U. and Jideani, V. A.

March 2015

An investigation of the microbiological and physicochemical profile of some fish pond water within the Niger Delta region of Nigeria

The microbial profile of some concrete and earthen fish ponds within the Niger delta region was evaluated. The results of physico-chemical properties of the water samples showed that alkalinity values were significantly higher in concrete ponds (99.7±47.1 to 150±69.7) than (18±6.9 to 24±14.5 mg/L) in earthen ponds. Electrical conductivity values varied significantly between the ponds with...

Author(s): Njoku, O. E., Agwa, O. K. and Ibiene, A. A.

March 2015

Production and quality evaluation of flavoured yoghurts using carrot, pineapple, and spiced yoghurts using ginger and pepper fruit

Production and quality evaluation of plain yoghurt, spiced yoghurt (pepper fruit, ginger) and flavoured yoghurt (carrot and pineapple) were carried out being proximate composition, mineral analysis, microbiological analysis, organoleptic evaluation and statistical analysis. Results show significant (p<0.05) nutritional enhancement of the plain yoghurt by the addition of spices and flavourings. The mineral content of...

Author(s): Ihemeje, A., Nwachukwu, C. N. and Ekwe, C.C.