African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 812

Table of Content: May 2010; 4(5)

May 2010

The importance of mineral elements for humans, domestic animals and plants - A review

  Minerals are inorganic nutrients, usually required in small amounts from less than 1 to 2500 mg per day, depending on the mineral. As with vitamins and other essential food nutrients, mineral requirements vary with animal species. For example, humans and other vertebrates need large amounts of calcium for construction and maintenance of bone and normal function of nerves and muscles. Phosphorus is an...

Author(s): K.O. Soetan, C.O. Olaiya and O. E. Oyewole

  • Article Number: 045441523024

May 2010

Optimisation of raw tooke flour, vital gluten and water absorption in tooke/wheat composite bread: Effect of raw tooke flour and vital gluten on wheat flour physicochemical and dough rheological properties (Part I)

Raw Tooke Flour (RTF) is a generic, shelf stable flour from matooke (a cooking banana variety) targeting the baking industry. However, its lack of gluten has hampered development of RTF/wheat composite bread. It is thus necessary to optimize levels of substitution of RTF into wheat flour with vital gluten as a processing aid for improving rheological and baking properties. The specific objective of this study was to...

Author(s): Florence I. Muranga, Martin Mutambuka,  Fabian Nabugoomu, M. G. Lindhauer

  • Article Number: 64621F923061

May 2010

Optimisation of raw tooke flour, vital gluten and water absorption in tooke/wheat composite bread, using response surface methodology (Part II)

  The objective of this study was to optimise raw tooke flour-(RTF), vital gluten (VG) and water absorption (WA) with respect to bread-making quality and cost effectiveness of RTF/wheat composite flour. The hypothesis generated for this study was that optimal substitution of RTF and VG into wheat has no significant effect on baking quality of the resultant composite flour. A basic white...

Author(s): Florence I. Muranga, , Martin Mutambuka, Fabian Nabugoomu and M. G. Lindhauer

  • Article Number: E53E70D23184

May 2010

Nutritive value and sensory evaluation of airline snacks

  This study was conducted to assess the nutritive value of Libyan Airline Snacks in comparison with (Recommended Dietary Allowances) RDA and to conduct sensory evaluation of selected snacks on board the flights. Food samples collected from the catering department of Benina International Airport, Benghazi, Libya for a period of two months. For sensory evaluation of selected snacks, a self administered...

Author(s): Vedavalli Sachithananthan, Mohammad Buzgeia, Emberika Khalifa and Najwa Abdul Hamid

  • Article Number: 15C7EF623554

May 2010

Functional and sensory properties of wheat (Aestium triticium) and taro flour (Colocasia esculenta) composite bread

  Functional and sensory properties of wheat (Aestium triticium) and taro (colocasia esculenta) composite bread were investigated. Unblanched and blanched flour were produced from taro tubers. These were separately used to formulate composite flour blends with wheat flours in ratios of 70:30, 80:20 and 90:10. Functional properties, water absorption capacity (WAC), oil absorption capacity (OAC), packed bulk...

Author(s): C. A. Ikpeme Emmanuel, N. C. Osuchukwu and L. Oshiele

  • Article Number: 4AAAB0C23570

May 2010

Effect of oven drying on the functional and nutritional properties of whole egg and its components

  The effect of oven drying on the functional and nutritional properties of whole egg and its components viz; emulsification capacity and stability, foam capacity and stability, water and oil adsorption capacity, coagulation temperatures, solubility and nutritional composition was studied using standard methods. Obtained results showed that egg yolk powder had better emulsification capacity (74%) and stability...

Author(s): Joel Ndife, Udobi, Chinweizu Ejikeme and Nuria Amaechi

  • Article Number: 2D31D3923593

May 2010

Effects of packaging material on the quality of “pupuru” flour during storage

  “Pupuru” is a fermented cassava product dried by smoking. This study, investigated the effects of packaging material on the quality of “pupuru” flour stored at ambient condition (30.5 ± 3°C; RH 76.5 ± 3%) for 24 weeks. Pupuru flour was packaged in polyvinyl chloride (CP), low density polyethylene (LDPE), high density polyethylene (HDPE) and polypropylene...

Author(s): O. A. Daramola, M. A. Idowu, O. O. Atanda and C. R. B. Oguntona

  • Article Number: 2266AD923654

May 2010

Production proximate analysis and shelf life studies of ready-to-eat rice and kilishi

  Accelerated shelf life studies (50 ± 2°C, 27 ± 2°C) were carried out on meal -ready-to-eat (RTE) rice and “Kilishi” which were prepared and packaged in aluminum foil and high density polyethylene (50 µm gauge). Chemical, microbiological and proximate analysis of the product was carried out to ascertain the quality and safety of the meal. Total microbial load of the...

Author(s): Atinuke O. Idowu, T. O. Omobuwajo and K. O. Falade

  • Article Number: B7F496923727

May 2010

Physico-chemical assessment of natural sweeteners steviosides produced from Stevia rebaudiana bertoni plant

  Stevia plants are a good source of carbohydrates (61.93% d.w.), protein (11.41% d.w.), crude fiber (15.52% d.w.), minerals (K, 21.15; Ca, 17.7; Na, 14.93 and Mg, 3.26 mg/100 g d.w. and Cu, 0.73; Mn, 2.89; Fe, 5.89 and Zn, 1.26 mg/100 g d.w.) also essential amino acids were found in amounts higher than those recommended by FAO and WHO for adults as well as non- essential amino acids. Stevioside was...

Author(s): A. Esmat Abou-Arab, A. Azza Abou-Arab and M. Ferial Abu-Salem

  • Article Number: 439036323779

May 2010

Toxicity assessment of some tea labels from supermarkets in Ilorin, Nigeria using brine shrimp (Artemia salina) lethality assay

  Brine shrimp lethality assay is a useful tool for preliminary assessment of toxicity. Food items and material safety are of necessity a regular exercise for routine check. Tea, a widely consumed drink after water therefore, needs to be assessed periodically and brine shrimp lethality assay is a suitable tool for this assessment. Toxicity assessment was conducted for various tea brands obtained from...

Author(s): Omotayo O. Dosumu, Omolara O. Oluwaniyi, Victoria G. Awolola and Olaolu A. Ogunkunle

  • Article Number: E5F0BFE23844

May 2010

Effects of feeding frequency on growth, feed efficiency and economic viability of rearing African catfish (Clarias gariepinus, Burchell 1822) fingerlings and juveniles

  Feeding frequency effect on growth performance, feed utilization and economic viability of Clarias gariepinus fingerlings and juveniles were studied under natural photoperiods of 12/12 h light/dark cycle using a complete random design. Triplicate group of 10 fish with an initial mean weight of 8.5±0.1 and 34.3±0.1 g, respectively per tank (measuring 52 × 33.5 × 21 cm)....

Author(s): A. Z. Aderolu, B. M. Seriki, A. L. Apatira and C. U. Ajaegbo

  • Article Number: 512E64123916

May 2010

Microbial quality of fruits and vegetables sold in Sango Ota, Nigeria

  Fresh fruits and vegetables promote good health but harbour a wide range of microbial contaminants. To assess the microbial quality of fruits and vegetables sold in Sango-Ota, 15 samples of different fruits and vegetables were purchased from three vendors. Samples were analyzed to study the density of microorganisms by standard plate count (SPC). Mean microbial load ranged from 1.3 x 106 –...

Author(s): Angela Obaigeli Eni, Ibukunoluwa Adesuwa Oluwawemitan and Oranusi U. Solomon

  • Article Number: 298CAF223943

May 2010

Nutritional value of some edible Mushrooms from Egbe farmland, West Yagba Local Government Area, Kogi State, Nigeria

  Studies were carried out on four different Species of wild mushrooms: Lentinus subnudus, Chlorophyllum molybditis, Marasmus species and Pleurotus tuberregium. The fungal species were analyzed for their nutritional compositions, biological and Structural characteristics. The fungal species were rich in proteins (amino acids) and carbohydrates. The fibres contained in the different species were...

Author(s): M. R. Adedayo, I. G. Olasehinde and A. A. Ajayi

  • Article Number: 2FC71E323970

May 2010

Evaluation of genetic potential of inbred pure lines of silkworm for breeding and cocoon production in Pakistan

  The fundamental aim of silkworm breeding is to get robust and sturdy silkworm larvae for easy rearing and production of best cocoons in quality and quantity for a high yielding cocoon crop. In Pakistan, efforts are being made continuously to give boost to the sericulture industry by developing pure parental silkworm lines suitable for rearing for commercial purposes. The study was carried out to evaluate...

Author(s): Mubashar Hussain, Shakil Ahmad Khan and Muhammad Aslam

  • Article Number: 527646B24260