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: October 2013; 7(10)

October 2013

Evaluation of fruit quality traits of traditional varieties of tomato (Solanum lycopersicum) grown in Tunisia

Physicochemical, nutritional, agronomic and sensorial parameters, which define fruit quality of tomato (Solanum lycopersicum), were evaluated in 13 traditional varieties collected from several localities in Tunisia, using three commercial varieties as controls. Several varieties were identified as better score for total solid, soluble solid, sugars/acid ratio and vitamin C concentration than the commercial...

Author(s): Amira Ben Aoun, Belgacem Lechiheb, Leila Benyahya and Ali Ferchichi

October 2013

Softening of dried Vangueria infausta (African medlar) using maltodextrin and sucrose

Softening of dried Vangueria infausta using maltodextrin and sucrose was investigated experimentally. The pulp of V. infausta was dried in a convective dryer, the influence of drying temperature as well as relationship between water content and water activity were examined. In this study, 48 samples of V. infausta pulp, with and without maltodextrin or sucrose, were dried at air...

Author(s):   E. Chiau, J. Da Cruz Francisco, B. Bergenståhl and I. Sjöholm  

October 2013

Nutrients content and lipid characterization of seed pastes of four selected peanut (Arachis hypogaea) varieties from Ghana

  The proximate nutrients, calorific value, mineral nutrients and lipid characteristics of the seed pastes of four (4) peanut (Arachis hypogaea) varieties namely: Sinkarzie, F-mix,JL 24 and Manipintar were investigated. Crude protein values ranged between 23.62% (±0.34) in Sinkarzie to 28.88% (±0.24) in JL 24. Crude fat ranged between 38.11% (±0.47)...

Author(s): Guy Eshun, Emmanuel Adu Amankwah and John Barimah

October 2013

Sensory evaluation of wheat-cassava-soybean composite flour (WCS) bread by the mixture experiment design

  Wheat flour is unique for bread baking, but due to high cost of wheat, its continuous use in a developing economy is no longer encouraged. Cassava is a high carbohydrate bearing crop while soybean has a good history of health-giving nutrients. Both plants are indigenous to the tropics, they are cheap and available, but are grossly underutilized in the bread industry. To study sensory effect of supplementation...

Author(s): Udofia P. G., Udoudo P. J. and Eyen N. O. 

October 2013

Studies on different drying, canning and value addition techniques for mushrooms (Calocybe Indica)

  Drying characteristics and the quality of dried mushrooms were analyzed. Calocybe indica slices (5 mm) were dried in cross flow dryer, open sun dryer, solar dryer, through flow dryer, vibro dryer, vacuum dryer in the respective drying chambers at 65, 36, 55, 60, 55  and 45°C. Mushrooms were dried from about 84 to 3% moisture content (w.b) in about 8 h. Solar drier was cost effective and...

Author(s): Gopinath Lakshmipathy, Arunkumar Jayakumar, Meera abhilash and Shantha Prema Raj.

October 2013

Towards food security and improved nutrition in Nigeria: Taro (Colocacia antiquorum) grit as carbohydrate supplement in energy food drink

Nigeria’s population growth rates (3.2% in the late 1980s, 2.83% in the early 1990s and 3% in the mid-2000s) have been high, while subsistence farming, characterised byinadequacies, low productivity and high post-harvest losses, dictates rising food insecurity and dwindling nutrition in the country. Taro (Colocasia antiquorum)- a widely cultivated cocoyam, has little demand as food...

Author(s): Onyenekenwa Cyprian Eneh

October 2013

Quantification of lactic acid bacteria and bifidobacteria in goat milk based yoghurts with added water-soluble soy extract

This work was carried out with the objective of evaluating the microbiological aspects, during 29 days of storage, through the quantification of viable cells and probiotic bacteria enumeration, of strawberry flavored yoghurts produced with goat milk with water-solublesoy extract and Bifidobacterium animalis ssp. lactis probiotic culture during processing. Determination of the viable cell count during...

Author(s):   Danielle Cristina Guimarães da Silva, Danilo Florisvaldo Brugnera and Luiz Ronaldo de Abreu