African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 837

Table of Content: October 2014; 8(10)

October 2014

Physico-chemical and pasting properties of starch from three plantain cultivars grown in Nigeria

Starch was extracted from three different plantain (Musa paradisiaca) cultivars: agbagba, cadaba and French horn, and the physico-chemical and pasting properties of the starch were investigated. The percentage starch yield ranges from 6.67 (cadaba) to 15.00% (French horn). pH values fall between 4.46 to 5.50 with the highest pH occurring in cadaba (5.50). A higher moisture content of 13.15% was observed in French horn...

Author(s): Kiin-Kabari, D. B., Sanipe, P. and Owuno, F.

October 2014

Antimicrobial activity of lactic acid bacteria isolated from fermented milk products

The bacteriocins produced by lactic acid bacteria (LAB) which acted as antimicrobial substances or preservative component on fermented food product (yoghurt, kunu and fufu) was investigated against selected indicator food spoilage causing bacteria and antibiotics. The agar-well diffusion assay was employed to investigate the antagonistic activity against indicator organisms (Staphylococcus aureus, Shigella spp.,...

Author(s): Adejumo T. O.

October 2014

Kinetin-serine regulation of photosynthetic pigments and some antioxidant enzymes during dark induced senescence in spinach leaf discs

Interesting observation of earlier investigation on regulation of leaf senescence in pigeon pea with serine prompted us to undertake studies on kinetin (Kn)-serine interaction in senescent leaf discs of Spinacia oleracea L., cv. S-23, over time, in the dark to determine their effectiveness individually, and in combination, on photosynthetic pigments, total soluble proteins, lipid peroxidation and activities of the...

Author(s): Somveer Jakhar and D. Mukherjee

October 2014

Impact of cooking time on the nutritional profile of sesame milk

The effect of cooking time on nutritional characteristics of sesame milk was determined. Sesame milk was cooked at the temperature of 100°C for various duration (0, 15, 30 and 45 min), to produce samples marked as A, B, C and D. The sesame milk products were subjected to physico-chemical and sensory analyses using standard analytical methods. The moisture, protein, crude fat and energy contents decreased...

Author(s): F. M. Makinde, A. O. Akande and O. F. Olagunju

October 2014

Effect of some extrusion parameters on the nutrient composition and quality of a snack developed from cocoyam (Xanthosoma sagittifolium) flour

There is increase in the use of cocoyam tubers for flour production which can be use for food and industrial purposes in Nigeria. Cocoyam (Xanthosoma sagittifolium) flour was cooked and extruded in a single screw extruder. A second order central composite response surface design was used in designing the experiment which generated 20 runs on selected process parameters including feed moisture (22, 24 and 26%), screw...

Author(s): Oluwaranti Abiodun Peluola-Adeyemi, Micheal Ayodele Idowu, Lateef Oladimeji Sanni and Goke Jacob Bodunde