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 2018; 12(10)

October 2018

The effect of mechanical kneading and absit preparation on tef injera quality

The aim of this study was to investigate the effect of mechanical kneading and ‘absit’ preparation difference on the quality of tef injera, the staple food of Ethiopians. Standard methods were adopted to determine the starch fraction, total phenol, flavonoid, phytate and tannins of injera. Sensory injera quality was assessed using 9-point-hedonic scale. Change in kneading conditions (time/speed) did not...

Author(s): Yoseph Legesse Assefa, Shimelis Admassu Emire, Workineh Abebe, Marina Villanueva and Felicidad Ronda  

October 2018

Weaning food fortification and improvement of fermented cereal and legume by metabolic activities of probiotics Lactobacillus plantarum

The provision of cheap, balanced and adequate nutritional composition for growing infants is a major challenge in Africa. Most weaning foods are usually cereal-based gruels fermented by lactic acid bacteria (LAB). The major nutrient they supply being carbohydrate, uncontrolled or inappropriate intake might cause growth retardation and malnutrition in growing children. The nutritional requirement of weaning infants could...

Author(s): Adeyemo S. M. and Onilude A. A.

October 2018

Determinants of traders’ nutrition knowledge and intake of traditional African vegetables in Tanzania

Indigenous and traditional African vegetables are receiving increasing attention because of their potential to contribute to food and nutritional security as well as enhance livelihoods in sub-Saharan Africa. Traditional African vegetables are important sources of nutrients like iron and calcium and also vitamins A, B complex, C, and E. The consumption of vegetables in sub-Saharan Africa, however, falls way below the...

Author(s): Johnson J. K., Kavoi M. M. and John M.  

October 2018

Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread «KhobzEddar» using central composite design

In the present study, the effect of addition of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread Khobz Eddar was studied. The gluten-free breads were made from corn and rice/field bean formula in ratio 2/1 (w/w) and pregelatinized corn and rice flour were made by adding water to flour on the basis of 5/1 (w/w) and heated until 65°C. Response Surface Methodology (RSM)...

Author(s): Fairouz Djeghim, Hayat Bourekoua, Leila Benatallah and Mohammed Nesreddine Zidoune

October 2018

Fate of aflatoxins during traditional melon cake and sauce processing

Melon cake is a non-fermented, traditionally processed food product obtained from melon seeds, and it is consumed as a snack or added to soup. Melon sauce is obtained during the final step of melon cake processing and it is used with melon cake during soup making. This study focused on evaluating the fate of aflatoxin during traditional melon seed processing into melon cake and sauce as a combined product. Shelled melon...

Author(s): Chibundu N. Ezekiel, Yinka M. Somorin, Michael Sulyok and Rudolf Krska