African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 918

Table of Content: May 2011; 5(5)

May 2011

Effects of fruit juice blending ratios on kinnow juice preservation at ambient storage condition

  Different fruit juice blends were prepared as (kinnow juice: Aonla juice: Ginger juice in 100: 0: 0, 95: 5: 0, 92: 5: 3 ratio and kinnow juice: Pomegranate juice: Ginger juice in 90: 10: 0, 87: 10: 3 ration) for improving flavour, palatability, nutritive and medicinal value. The juice blends were preserved by pasteurization (75°C for 15 min) and by addition potassium meta-bi-sulphite (750 ppm)....

Author(s): R. L. Bhardwaj and S. Mukherjee

May 2011

Banana and plantain-based foods consumption by children and mothers in Cameroon and Southern Nigeria: A comparative study

Bananas and plantains (Musa spp.) play an important role in the diet of people in Central and West Africa. In Cameroon and Southern Nigeria, a comparative study was carried out in 480 households to assess the frequencies and levels of consumption of banana and plantain-based foods commonly consumed by children under five years-old and their mothers. The results revealed some degree of similarities in the areas of...

Author(s): Fernande G. Honfo, Abdou Tenkouano and Ousmane Coulibaly

May 2011

Survey of the mycobiota of freshly harvested wheat grains in the main production areas of Tunisia

  Wheat is one of the most important cereals produced and consumed in Mediterranean countries. A mycological survey was carried out on freshly harvested wheat grains from the main production regions at the Northern part of Tunisia, namely Jendouba, Beja and Bizerte, during the crop year of 2009. A total of 88 samples were analysed. The incidences, isolation frequencies and relative densities of fungi were...

Author(s): Fatma Bensassi, Chennaoui Mahdi, Hassen Bacha and Mohamed Rabeh Hajlaoui

May 2011

The making of pomegranate wine using yeast immobilized on sodium alginate

The wine yeast Saccharomyces cerevisiae NCIM 3095 was immobilized in sodium alginate beads as a biocatalyst in/for pomegranate wine making. The immobilized biocatalyst was suitable for pomegranate must fermentation at ambient temperatures. In order to optimize immobilization conditions, a study was conducted using various concentrations of alginate, cell loading and bead diameter. The optimized parameters...

Author(s): Sevda S. B. and Rodrigues L

May 2011

Physico-chemical and sensory characteristics of b-carotene rich defatted soy fortified biscuits

b-Carotene rich defatted soy flour fortified biscuits were prepared using different levels of carrot powder only, carrot powder with egg, and carrot powder with ascorbic acid, and evaluated for its physical properties, nutritional composition and sensory characteristics. Expansion in diameter (1.059 to 1.280) and spread ratio (5.73 to 6.78) was decreased with increased proportion of carrot powder in all three types of...

Author(s): Mridula D

May 2011

Diffusive flux modelling of lead migration from black polyethylene bags into food: A case study of green bananas (Matooke)

Mathematical modeling allows a shift away from expensive and time consuming migration analysis. The primary aim of this study was to compare two alternative expressions, Fick’s law and Fokker-Planck’s law, and gain insight of the diffusive flux migration profiles of lead (Pb) from polyethylene bags (of 30 µ) to Matooke at distances of 0 to 1.5, 1.6 to 3.0 and 3.1 to 4.5 cm, was measured at cooking...

Author(s): Banadda, N., Namawejje, H., Ayaa, F., Kigozi, J. B. and Sendagi, S.