African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 817

Table of Content: March 2009; 3(3)

March 2009

Quality of fufu processed from cassava mosaic disease (CMD) resistant varieties

  Cassava fufu flours were produced from 43 Cassava Mosaic Disease resistant varieties. The cassava roots were washed, peeled and steeped in water in a 1:2 (v/v) for 48 h to ferment.  The fermented pulp was sieved and mechanically milled into flour of 3.0 mm particle size. Proximate composition, functional properties and pasting characteristics of the ‘fufu’ flours were...

Author(s): Etudaiye, H. A., Nwabueze, T. U. and Sanni, L. O.

  • Article Number: EC06CE820131

March 2009

Trials towards reduction of fungal growth and aflatoxin G1 production in Arabic coffee using different additives

  Thirty samples of coffee beans were collected from different places of Jeddah, Saudi Arabia to determine and identify fungal population. Twenty six species belonging to 7 genera were isolated using potato dextrose agar (PDA) and malt extract agar (MEA) media at 28°C. The most prevalent genera were Aspergillusand Penicillium. Aspergillus was present in 73 and 100% of the samples...

Author(s): Fardos Bokhari and Magda Mohammad Aly

  • Article Number: F8C7A0A20143

March 2009

Antibacterial effects of extracts of Ocimum gratissimum and piper guineense on Escherichia coli and Staphylococcus aureus

  The upsurge in the prevalence of side effects of many synthetic antimicrobial agents and incidence of multidrug resistant bacteria has spurred scientists on the research for plant based antimicrobial of therapeutic potentials. Ocimum gratissimum and Piper guineense present such potential of high medicinal value. These plants are used in Nigeria traditionally as condiments and for...

Author(s): Nwinyi, Obinna C., Chinedu, Nwodo S., Ajani, Olayinka O., Ikpo Chinwe Oand Ogunniran, Kehinde O.

  • Article Number: 8E13D5520154

March 2009

Stability studies and mineral concentration of some Nigerian packed fruit juices, concentrate and local beverages

  Time stability and mineral content of some Nigerian packet fruit juices, concentrate and local beverages (sobo drink, kunnu drink, pito and burukutu) were determined. The pH of the beverages was fairly stable throughout the 15 days the experiment lasted. The acid contents were within  suitable range for human consumption and ranged from 0.041 M – 0.205 M. The...

Author(s): Dosumu O. O., Oluwaniyi O. O., Awolola G. V. and Okunola M. O.

  • Article Number: 434673620164