African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 809

Table of Content: November 2010; 4(11)

November 2010

Persistent child malnutrition in Tanzania: Risks associated with traditional complementary foods (A review)

  Despite numerous nutritional interventions that have taken place in Tanzania, the Country still experiences a high rate of child malnutrition. Millions of children suffer from one or more forms of malnutrition resulting in stunting, underweight, wasting and anemia. The growth of children often declines with the introduction of complementary foods around the age of 6 months and continues to decline up to...

Author(s): Happiness S. Muhimbula and Abdulsudi Issa-Zacharia,

  • Article Number: 3001DDC26158

November 2010

Physico-chemical characteristics and sensory quality of Singhara (Trapa natans L.): An Indian water chestnut under commercial and industrial storage conditions

  The physicochemical properties of water chestnut (Trapa natans L. var. bispinosaRoxburgh.) were investigated. Contents of moisture, crude lipid, crude fibre, crude ash, and crude protein were 81.12, 0.36, 0.72, 1.33, 1.87%, respectively. Total soluble solids and titrable acidity determined was 7.2 and 0.142%, respectively. The shelf life of whole water chestnut at ambient, refrigerated, frozen and...

Author(s): Gagan Deep Singh, Sukhcharn Siingh, Navdeep Jindal, Amrinder S. Bawaand  Dharmesh C. Saxena

  • Article Number: FCB17F326177

November 2010

Development and characterization of extruded product of carrot pomace, rice flour and pulse powder

  Rice flour was added in different proportions (10 - 30%) to dehydrated carrot pomace and pulse powder (CPPP) mixture having equal ratio. The formulation was extruded at different moisture content (17 - 21%), screw speed (270 - 310 rpm) and die temperature (110 - 130°C). The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory characteristics were measured...

Author(s): Navneet Kumar, B. C. Sarkar and H. K. Sharma

  • Article Number: AA6306426186

November 2010

Design and development of manually operated fruit bar/candy sizer machine

  In view of the importance of proper sized candies having sharp edged sides for high quality standards and in various capacities, a manual operated fruit bar/candy sizer machine based on the principle of dye and punch system was designed and developed. The main components of the sizer machine are base table, cutter blade assembly and manual operating system consisting of flywheel, flywheel shaft and flange...

Author(s): Ranjeet Singh and D. Banshi Shukla

  • Article Number: 9C5A5C626193

November 2010

Water and fertilizer influence on sorghum grain quality for traditional beer (dolo) production in Burkina Faso

  In the Central Plateau of Burkina Faso, grain sorghum [Sorghum bicolor (L.) Moench] is the major cereal crop used to produce the traditional beer called dolo. Grain sorghum grain samples collected in 2004 and 2005 from experiments combining five water management techniques and four fertilizer treatments in a randomized complete block design with a split plot arrangement of treatments were analyzed...

Author(s): S. Palé, S. J. B. Taonda, B. Bougouma and S. C. Mason

  • Article Number: 5341F3326202