African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 836

Table of Content: November 2009; 3(11)

November 2009

Effect of crude oil contamination on the yield and chemical composition of Pleurotus tuberregium (Fr.) Singer

  The effect of crude oil contamination which is a perennial problem in the Niger Delta of Nigeria on the yield and nutrient status of Pleurotus tuber-regium was investigated. In this study, after cultivating P. tuber-regium in crude oil contaminated soils to which sawdust, shredded banana leaf blades, NPK fertilizer and poultry litter were added, the yield and nutrient or chemical composition were determined....

Author(s): Ogbo, Erute Magdalene and Okhuoya, John Ariyo

  • Article Number: 2F3CF6C20582

November 2009

Evaluation of cyanogenic potential and organoleptic properties in cassava (Manihot esculenta Crantz.) roots of improved varieties in Côte d’Ivoire

       Fourteen cassava varieties (13 new improved cassava varieties and 1 local variety control) harvested at maturity in Côte d’Ivoire, were analysed for their cyanogenic potential of cassava root parenchyma with a picrate kit and organoleptic properties after boiling. Quantitative estimation of cyanogenic potential for cassava varieties was carried out by comparing the colour of...

Author(s): S. Bakayoko, D. Soro, C. Nindjin, D. Dao, A. Tschannen, O. Girardin and A. Assa

  • Article Number: 41FB72820587

November 2009

Microbial characterization of fermented meat products in some selected markets in the Kumasi metropolis, Ghana

       Fermented meat products are defined as meat that is inoculated with a microbial starter culture during processing under controlled condition, or meat allowed to ferment by natural fermentation meat microbial flora to give desirable characteristics. Fermentation of meat is mainly by lactic acid bacteria (LAB). Their biochemical characteristics project them as sugar fermentative, catalase...

Author(s): H. D. Zakpaa, C. M. Imbeah and E. E. Mak-Mensah

  • Article Number: 062AEE520592

November 2009

Population growth of Cathartus quadricollis (Guerin-Meneville) (Coleoptera: Silvanidae) in products stored at different temperatures

  This study aims to assess the influence of temperature and food type on the instantaneous population growth rate of Cathartus quadricollis (Guerin-Meneville). ri was evaluated at 20, 25, 30 and 35°C in association with broken maize, wheat, sorghum and rice, maize flour and wheat bran. The optimum development temperature was also estimated for each food. The instantaneous growth rate of C. quadricollis ...

Author(s): Adalberto Hipólito Sousa, Lêda Rita D’Antonino Faroni, Fernanda Rezende, Marco Aurélio Guerra Pimentel and Gutierres Nelson Silva

  • Article Number: 4F947FE20598

November 2009

Clustering acceptance and hedonic responses to cassava noodles extruded from cassava mosaic disease-resistant varieties

       Flours processed from eight cassava roots were selected from recently developed Cassava Mosaic Disease resistant varieties (92b/00061, 95/0289, 92/0057, 96/1632, 98/0505, 97/2205, TME419 and 92/0326). They were processed into noodles adapting a locally fabricated cold extruder as a single –screw extruder. The extruded cassava noodles were cooked and subjected to expansion ratio...

Author(s): Nwabueze, U. Titus and Anoruoh, A. Glory

  • Article Number: 205962B20602

November 2009

Effect of the addition of cassava flour and beetroot juice on the quality of fettuccine

  The goal of the study was to investigate the effects of the addition of cassava (Manihot esculenta C.) flour, and beetroot juice on fettuccine quality. The proximate composition, physical and rheological parameters of semolina, cassava flour, and the blend (wheat: cassava) were evaluated. Also,  the solid soluble content, titratable acidity and pH of the beetroot juice were evaluated. Additionally, the...

Author(s): Elevina Pérez and Liz Pérez

  • Article Number: 96AEEFB20608

November 2009

The effect of package types and storage period on characteristics of Tinca tinca

  The aim of this study was the effect of storage periods and package types on chemical changes in kadife fish (Tinca tinca). T. tinca living in rivers and lakes in inlands of Turkey could be source of human nutrition whether it is processed by suitable methods. T. tinca fumigated and vacuum packaged could be definitely proposed as a healthy processed fish product for human consumption. Increases in TBA and...

Author(s): Ramazan Şevik and S. Oğuz Korkut

  • Article Number: BA7D18820610

November 2009

Evaluation of beverage quality and green bean physical characteristics of selected Arabica coffee genotypes in Kenya

       Physical characteristics of green coffee bean have been reported to affect beverage quality to some extent. The objective of this study was to assess the beverage quality and green bean physical characteristics of forty two arabica coffee genotypes and to determine the relationship between the two attributes. Green bean physical characteristics were assesed through actual measurements,...

Author(s): C. W. Kathurima, B. M. Gichimu, G. M. Kenji, S. M. Muhoho and R. Boulanger

  • Article Number: 7019FFF20614

November 2009

Functional, anti-nutritional and sensory acceptability of taro and soybean based weaning food

  Functional, anti-nutritional and sensory acceptability of taro-and soybean based weaning food were investigated. Three weaning diets (A,B,C) each differing in the ratio of taro and soybean seed flours were formulated and fortified with vitamin mixture and sucrose. The diets were assayed for functional, anti-nutritional and organoleptic properties. Results showed that the levels of the anti-nutrients were...

Author(s): C. A. Ikpeme-Emmanuel, J. Okoi and N. C. Osuchukwu

  • Article Number: B686A2120621

November 2009

Microbiological quality of high-pressure (HP) treated fresh cheese of bovine milk

  High pressure (HP) treatment at ambient temperature (25°C) was applied to freshly-prepared rennet-coagulated cheese of bovine (pasteurized) milk and the microbiological quality was examined for up to Day 31 using a Central Composite Design (CCD) of experiment. Bacterial counts were significantly (p < 0.05) reduced at the highest applied pressure. Estimated shelf life was 17 days for control samples but...

Author(s): Charles O. R. Okpala, John R. Piggott, Carl J. Schaschke and Brian McNeil

  • Article Number: AE8966720625