African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 857

Table of Content: November 2020; 14(10)

November 2020

Pesticide residues in locally produced grape wine in Tanzania: a case study of Dodoma urban and Bahi districts

The aim of this study was to assess the level of pesticide residues in locally produced grape wine in Tanzania. Fifty samples of grape wine from different locations in Dodoma urban and Bahi district were analyzed to determine the presence of 49 pesticides using the quick, easy, cheap, effective, rugged and safe (QuEChERS) multi-residue extraction, followed by gas chromatography-tandem mass spectrometry (GC-MS/MS)....

Author(s): Sifa S. Chamgenzi and Jovin K. Mugula  

November 2020

Biochemical composition of Saba senegalensis fruits from Burkina Faso

The aim of this study was to determine the biochemical characteristics of the fresh pulp and the dried hulls of Saba senegalensis fruits collected in seven localities of Burkina Faso. The biochemical composition of the samples was determined using standards methods. Results showed that the pulp presented mean values of 83.23%, 18.74%, 2.83 and 4.48 for moisture, Brix, pH and titratable acidity, respectively. Based on...

Author(s): Salamata TIENDREBEOGO, Leguet GANOU, Clarisse S. COMPAORE, Fidèle W. TAPSOBA and Mamoudou H. DICKO

November 2020

Changes in physicochemical properties and bioactive compounds of tomato pulp submitted to different processing techniques

Tomato is a vegetable/fruit highly consumed all other the world. This study was to assess the effect of some postharvest processing such as thermal treatment, microwave, ultrasound and ultrasound combined with heat treatment on some physicochemical characteristics as well as nutrients content of tomato pulp during storage at room temperature. Results showed that the pulp samples submitted to ultrasonic and microwave...

Author(s): Edwige Bahanla Oboulbiga, Charles Parkouda, Boubacar Savadogo, Aimée W. D. B. Guissou, Korotimi Traore, Alfred S. Traore, Hagrétou Sawadogo-Lingani and Mamoudou H. Dicko

November 2020

Conceptualization and designing of a beef quality determination framework based on beef supply chain in Tanzania

A framework for determining the quality of beef was developed based on the assessment of Beef Supply Chain (BSC) between the slaughter and retail points. In this respect, slaughtering, distribution, retailing and consumer preferences models were developed for assessing the beef processing designed features (BPDFs) across the BSC specifically in Slaughtering Facilities (SFs), Beef Distributing Facilities (BDFs), and Beef...

Author(s): J. T. Mwashiuya, G. Mwaluko and S. V. Manyele