African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 899

Table of Content: November 2016; 10(11)

November 2016

Overview of dairy processing and marketing in East African dairy value chains: Opportunities and challenges

Worldwide, the dairy sector is one of the fastest growing productive sectors. The global sector growth in the decade 2011 to 2020 is projected to be higher than that experienced in 2000 to 2010, mainly due to expected robust growth in developing countries. Global milk production in 2014 stood at about 800 million metric tons. India is the global leader in milk production accounting for 16% of output, with the USA coming...

Author(s): Michael N.I. Lokuruka

November 2016

Acceptance and integration of biofortified vitamin A maize into common diets

Micronutrient deficiency ranks high as one of the public health challenges facing developing countries. Muti-faceted approaches have been put in place to reduce the impact of this problem, and among them is the promotion and dissemination of staple crops bred to deliberately have higher levels of selected micronutrients like vitamin A. In the Northen part of Zambia, HarvestPlus, working with other partners has been...

Author(s): Kelvin Mulungu

November 2016

Biochemical properties of three lactic acid bacteria strains isolated from traditional cassava starters used for attieke preparation

Variable sensorial quality of attieké (a fermented cassava product like couscous) is mainly due to different types of artisanal starters used for fermentation of cassava dough. Biochemical properties of eleven lactic acid bacteria identified as Lactobacillus plantarum strains isolated from these traditional cassava starters were evaluated in vitro. Three of these isolates (Lp 210, Lp 140 and Lp 19) presented...

Author(s): Krabi Ekoua Regina, Assamoi Allah Antoine, Ehon Ayawovi Fafadzi, Amani N’guessan Georges, Niamké Lamine Sébastien, Cnockaert Margo, Aerts Maarten and Vandamme Peter

November 2016

Determinants of seasonal food insecurity in the ‘green famine’ belt of Ethiopia: The case of households in Belo-jiganfoy District, Benishangul-gumuz region

Despite enormous body of literature on household food insecurity and its determinants in the non-green belt of Ethiopia, such a research is scanty or nonexistent in the ‘green famine’ belt.  The objective of this study was to examine factors determining household food insecurity in the ‘green famine’ belt of Ethiopia. Logistic regression model was employed to analyze the data collected...

Author(s): Guyu F. D. and Muluneh W.

November 2016

Quantification of inositols in Jatropha curcas L. of different provenances from Mexico

The plant, jatropha has attracted worldwide attention for its high oil content. The use of high performance liquid chromatography (HPLC) to separate and quantify, for the first time, the phytic acid (inositol hexaphosphate) and lower inositol phosphates (tri-, tetra- and penta-phosphates; IP6, IP5, IP4 and IP3) in toxic and non-toxic (NT) Jatropha curcas seeds from different locations in Mexico was proposed. There are...

Author(s): Jorge Martinez Herrera, Elizabeth Arguello García, Cristian Jimenez Martinez, Gloria Davila Ortiz, Mercedez Muzquiz Mercedez. Martin Pedrosa and Alejandro Varela Sandin

November 2016

Vitamin A losses in a commercial food supply chain of fortified vegetable cooking oil and maize flour: A case from Malawi

Vitamin A levels were analyzed in fortified vegetable cooking oil and maize flour through a commercial food supply chain, from the production line to selected retail outlets using standard procedures over different times of exposure to sunlight. Samples from the production line acted as controls. In all the cases, vitamin A levels decreased at various stages of the supply chain with the least retention in products sold...

Author(s): Ulemu K. Chimimba, Ishmael B. M. Kosamu and Lawrence Muhamba

November 2016

Analysis and identification of the volatile compounds in melon-bitter leaf soup

Melon-bitter leaf soup is one of the most widely consumed soup delicacies across West Africa, owing to its unique and distinct flavour. The aim of this study therefore was to identify volatile compounds in this soup, thus establishing a critical baseline for further work. Melon-bitter leaf soup was prepared according to standard method. Functional groups of chemical moieties in the soup were obtained using Fourier...

Author(s): Opeyemi Oyekunke Olabode and Gibson Lucky Arueya

November 2016

Chemical, functional, rheological and sensory properties of amaranth flour and amaranth flour based paste

Amaranth flour was prepared from amaranth grains, and the chemical, functional and rheological properties were investigated by standard methods, as well as the sensory attributes of the resulting amaranth flour based paste. The results of the proximate composition showed that amaranth flour has a protein content of 14.60%, crude fat content of 8.28%, ash content of 1.87%, total carbohydrate of 71.09% and a food...

Author(s): Tanimola A. R., Otegbayo B.and Akinoso R.

November 2016

Evaluation of dry matter, starch and beta-carotene content in orange-fleshed sweet potato (Ipomoea batatas L.) genotypes tested in three agro-ecological zones of Malawi

Evaluation of dry matter, starch, beta-carotene content and stability of eight orange-fleshed sweet potato genotypes was conducted at Bunda College in Malawi. Genotypes LU06/0527, LU06/0252, LU06/0428, LU06/0299, LU06/0258, BV/009, Kenya and Zondeni were evaluated. The genotypes were grown in three agro-ecological zones of Malawi namely Maseya in Chikhwawa District representing low altitude areas with hot climate; Bunda...

Author(s): D. M. Kathabwalika, E. H. C. Chilembwe and V. M. Mwale

November 2016

Volatile compound analysis of the leaves and seeds of Piper guineense using gas chromatography-mass spectrometry (GC-MS)

The volatile compounds in the leaves and seeds of Piper guineense plant from South East Nigeria, were investigated using gas chromatography-mass spectrometry (GC-MS). The analysis was carried out to identify the compounds responsible for the characteristic flavor of the flavouring spices. A total of thirty-three volatile constituents were identified in the leaves and seeds of Piper guineense using GC-MS. The major...

Author(s): Ojinnaka, M. C., Ubbor, S. C., Okudu, H. O. and Uga, U.

November 2016

Hygienic practices and critical control points along the milk collection chains in smallholder collection and bulking enterprises in Nakuru and Nyandarua Counties, Kenya

Dairy value chains link the actors and the activities involved in delivering milk and milk products from production to the final consumer. In every activity, the product increases in value from production, transportation, processing, packaging and storage. The study was designed to evaluate some hygienic practices along the value chain and develop the quality control system (CCPs) in the smallholder supply chain in...

Author(s): Teresiah W. Ndungu, Mary Omwamba, Patrick S. Muliro and Gerard Oosterwijk

November 2016

Nutritive values of some non-conventional leafy vegetables and scarcity food plants of north east India

Biochemical analysis was made for major nutritional components of eight non-conventional leafy vegetables and scarcity food plants of north east india, most of which occur in the wild. Crude protein content varied from 12.24 to 28.80%. Total carbohydrate varied from 5.35 to 18.80%. Lipid content was found to be low and varied from 2.06 to 6.16%. Total mineral content in the form of ash were found to be impressive and...

Author(s): Chandra K. S., Dimple Gogoi, Gautam K. H. and Handique A. K.