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: October 2016; 10(10)

October 2016

The role of nutraceuticals, functional foods and value added food products in the prevention and treatment of chronic diseases

The interest in phytochemicals found in plant foods as bioactive components of the diet has expanded in the last few years. This is because they have been linked with the prevention or reduced progression of many chronic diseases, such as cardiovascular disease, cancer and degenerative diseases. Oxidative stress, which could bring about oxidative damage to DNA, protein and lipids has been found to be a major factor in...

Author(s): Olaiya C. O., Soetan K. O. and Esan A. M.

October 2016

Evaluation of the consumption and physicochemical characteristics of the leaves of Salacia pynaertii in the food practices of populations of Brazzaville (Congo)

The objective of this study was to evaluate the place of Salacia pynaertii in the consumption of vegetables in Congo-Brazzaville, like its nutritional quality. With this intention, an investigation of consumption based on a card was carried out near 117 consumers of S. pynaertii. The data collected carried on the sociodemographic data of the consumers, on the knowledge of this vegetable, and on their consumption like on...

Author(s): Elenga M.,, Itoua Okouango Y. S.,, Loubelo Ongnangué L. U., and Mananga V.,

October 2016

Dietary pattern and nutritional status of primary school pupils in a South Western Nigerian state: A rural urban Comparison

Nutrition may be defined as the process, act, or study of how living things use nutrients for energy, growth, and maintenance. Contrary to widely held notions, malnutrition may be caused by people choosing to eat the wrong types of food, rather than a lack of what to eat. The objectives of the study were to describe the dietary pattern of primary school pupils in an urban and rural local government area of Lagos State,...

Author(s): Bamidele Bello, Oyenike Ekekezie and Olusegun Temitope Afolabi

October 2016

Comparative and quality analyses of different tomato brands sold in major markets in Ibadan, Nigeria

Tomato paste is consumed in many homes. It is a good source of lycopene and vitamin C. These are antioxidants which fight against free radicals and oxidative stress. It had been reported that tomato pastes imported into Nigeria were often substandard and adulterated with starch, but these claims have not been supported using evidence based study. The aim of the study was to assess the quality of different tomato brands...

Author(s): Onyeaghala A. A., Ijagbone I. F. and Kalu O. Chima

October 2016

Microbial population and physico-chemical composition of an African Fish based flavouring agent and taste enhancer

Sixty samples of a traditional flavouring agent and taste enhancer (FATE) locally referred to as Lanhouin obtained by spontaneous fermentation of cassava fish (Pseudotolithus sp.) and king fish (Scomberomorus tritor), used as traditional condiment to enhance the flavour of many dishes were purchased from processing sites and markets, for physico-chemical and microbiological characterization using standard methods. FATE...

Author(s): Janvier Mêlégnonfan Kindossi, Victor Bienvenu Anihouvi, Opportune O. D. Akpo-Djenontin, Générose Vieira-Dalodé, Mathias Hounsou, Noël Houédougbé Akissoé and Djidjoho Joseph Hounhouigan

October 2016

Sensory evaluation of wild-captured and pond-raised Tilapias in Malawi

A sensory evaluation study was carried out to answer the question: "Are pond raised fish inferior to wild fish?" Lake Malawi Chambo - Tilapia (Oreochromis karongae) and Shire River Tilapia (Oreochromis shiranus) were processed into various products. Panelists evaluated preferences of the fish based on four sensory attributes namely: flavour, smell, taste and texture using a blind sample scoring. Results...

Author(s): Allain S. Joram and Fanuel Kapute

October 2016

Options for enhancing utilization of Jack beans (Canavalia ensiformis) in Tanzania

Population increase is forcing mankind to look for alternative food sources from underutilized plants. Jack bean has been earmarked as one of these food sources. The only barrier for its utilization is the presence of inherent toxic compounds that should be removed, to make it edible to humans. A number of researchers have tried various ways in an effort to reach that goal. This study has also tried to perform a number...

Author(s): Bernadette M. Ndabikunze, Peter S. Mamiro, George J. Ley and Stewart J. Mwanyika