African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 816

Table of Content: October 2010; 4(10)

October 2010

Chemical characteristics and antioxidant activity of different sunflower hybrids and their utilization in bread

  The research work was conducted to characterize the sunflower hybrids and assess their suitability for the preparation of bread. These seeds were divided into two groups one used as such while other after dehulling. The data obtained for all the studied quality attributes were statistically analyzed. It was found that moisture, ash, fat, protein and all minerals contents increased after dehulling...

Author(s): M. Nadeem, F. M. Anjum, M. U. Arshad and  S. Hussain

  • Article Number: A91483D26048

October 2010

Evaluation of bioactive compounds of Stevia rebaudiana leaves and callus

  Stevia rebaudiana is considered natural as source of antioxidants, which contained phenolic compounds and flavonoides at levels 24.01 and 18.93 mg/g dry weight basis of leaves and 33.99 and 30.03 mg/g dry weight basis of callus, these substances have been suggested to play a preventive role for human health. Antioxidant activity of water and methanolic extracts of stevia leaves and callus equivalent to...

Author(s): Esmat A. Abou-Arab and Ferial M. Abu-Salem

  • Article Number: 706D64C26056

October 2010

Physico-chemical and functional properties of bâtchi or hypocotyle axes of Borassus aethiopum Mart.

  The seed of the palm tree (Borassus aethiopum Mart.) at the beginning of its germination gives a hypocotyle axis which is consumed boiled or roasted by the populations of the Sahelian part of Africa. This present work was carried out to study its physico-chemical and functional properties. To this effect, macronutrients, minerals, anti-nutritional factors as well as some functional properties were...

Author(s): Ahmed Ali, Bébbé Fadimatou, Clergé Tchiegang, Clément Saidou and Mohammadou Bouba Adji

  • Article Number: E1517E026070

October 2010

Prevalence of pica in pregnant women referred to health care centers in Zahedan, Iran (2002-2003)

  Some pregnant women crave for non-food items with no nutritional value such as dirt, clay, paint chips, chalk, ice, etc. This is called pica. Most frequently, pica occurs in children, persons with mental retardation and women during their pregnancies or while they are breast-feeding. Pica is considered to be a serious eating disorder, sometimes resulting in serious health problems such as lead poisoning,...

Author(s): Zinat Mortazavi and Mehdi Mohammadi

  • Article Number: 54412FC26078

October 2010

Comparative study on the microbial load of Gari, Elubo-isu and Iru in Nigeria

  Microbiological investigation was carried out on the safety of three locally fermented foods (gari, elubo-isu and iru). Twelve different samples each of three locally fermented food products- namely- gari, elubi-isu and iru were collected from the central markets at three different states in Nigeria (Ijebu-Igbo Central Market, Ogun State; Bodija Market, Ibadan, Oyo State and...

Author(s): Osho A., Mabekoje O. O. and Bello O. O.

  • Article Number: 43920BD26097

October 2010

Proximate composition, amino acid and mineral contents of five commercial Nile fishes in Sudan

  The objective of this study was to determine the meat quality of the Nile fishes:Lates niloticus, Bagrus bayad, Oreochromis niloticus, Synodontis schall andTetraodon lineatus, which represent different grades of preference to the Sudanese consumers. Lipid content was 1.8 to 17.3% and moisture was 73 to 80%. Protein content was 59.8% in S. schall and 77 to 79.1% in the remaining...

Author(s): H. A. Elagba Mohamed, Rabie Al-Maqbaly and H. Mohamed Mansour

  • Article Number: 535924A26108

October 2010

Assessing the level of chemical contaminant migration associated with cooking foods in polyethylene bags: A case study of Ugali

  The level of lead concentration profiles were assessed for maize meal (Posho) commonly known as Ugali cooked in black polyethene bags. The kinetics of degradation of color was employed assuming first-order color degradation to obtain the cook values during thermal treatment of white posho cubes at 25, 70, 80, 90 and 100°C. Posho cubes wrapped in black polyethylene bags were subjected to heat treatments...

Author(s): J. B. Kigozi, C. Mulwana, and N. Banadda

  • Article Number: 570A5C226120

October 2010

Physico-chemical and sensory properties of “Agidi” from pearl-millet (Pennisetum glaucum) and bambara groundnut (Vigna subterranean) flour blends

  Agidi was produced from different formulations of pearl millet ogi and Bambara groundnut flours. Six agidi products were produced at the laboratory scale with one as the control. The recipe formulations for the products were 100:0, 95:5, 90:10, 85:15, 80:20 and 75:25 pearl millet to bambara groundnut flours, respectively.  The six formulated products were subjected to proximate, physico chemical and...

Author(s): U. M. Zakari, A. Hassan and E. S. Abbo

  • Article Number: ECA4E8526128

October 2010

Consumption pattern of pulses, vegetables and nutrients among rural population in India

  In spite of several national nutritional intervention programmes, the prevalence of micronutrient malnutrition continues to be a major public health problem in India, and the economic cost of micronutrient malnutrition is 0.8 to 2.4% of the GDP. The most vulnerable segments of the population are children, adolescents, pregnant women and lactating mothers. The objective of this communication was to assess...

Author(s): N. Arlappa, A. Laxmaiah, N. Balakrishna and GNV Brahmam

  • Article Number: A5D45D026137

October 2010

Techniques in the improvement of consumers’ taste of Heterotis niloticus

  Improvement of the consumers’ taste of Heterotis niloticus was investigated by salting techniques. Table size fish were degutted, cut into uniform sizes, and soaked in salt solutions at concentrations that ranged from 0 - 100 g/l for 6 h. The salted pieces of H. niloticus were allowed to drain for an hour before been subjected to fire wood smoking in a kiln for 48 h. The taste...

Author(s): A. P. Ekanem, C. B. Ndome and M. N. Osuagwu

  • Article Number: FEE927626141