African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 975

Table of Content: September 2009; 3(9)

September 2009

The need for adequate processing to reduce the anti-nutritional factors in plants used as human foods and animal feeds: A review

  Anti-nutritional factors (ANF) are compounds which reduce the nutrient utilization and/or food intake of plants or plant products used as human foods or animal feeds and they play a vital role in determining the use of plants for humans and animals. Apart from cyanogenic glycosides, food poisoning arising from anti-nutritional factors, otherwise known as plants’ secondary metabolites has not been...

Author(s): K. O. Soetan and O. E. Oyewole

September 2009

Proximate composition and amino acid profile of two non-conventional leafy vegetables (Hibiscus cannabinus and Haematostaphis barteri)

  Two non-conventional leafy vegetables namely Hibiscus cannabinus and Haematostaphis barteri consumed largely by the rural dwellers in Adamawa State of Nigeria were subjected to standard chemical analysis to determine proximate nutrient content, amino acid composition and anti-nutritional factors. The results of the proximate analysis showed high crude fibre in H. barteri (33.04%), H....

Author(s): D. Kubmarawa, I. F. H. Andenyang  and A. M. Magomya

September 2009

Rheological characteristics of food gum (Cissus populnea)

  The rheological characteristics (consistency and flow behavior indices) of food gum (Cissus populnea) exudates obtained from the fresh leaves and stem as well as dried leaves and stem were determined at 20, 30, 40, 50 and 60°C using a rotational viscometer at shear rates of 0.1, 0.2, 0.5, 1.0 and 1.5 rpm for effective design and simulation of its momentum transfer process and system. The experimental...

Author(s): Joseph Shi-an Alakali, Simon Verlumun Irtwange and Moses Mkavga

September 2009

Essential elements content in core vegetables grown and consumed in Ghana by instrumental neutron activation analysis

  Food is the primary source of essential nutrients for man. Vegetables are essential part of the Ghanaian diet; therefore the nutritional status of vegetables is of importance. Vegetables that constitute an esse-ntial part of the Ghanaian diet have been analyzed for essential elements content (Ca, Mg, K, Co, Br, Mn, and Na) using Instrumental Neutron Activation Analysis (INAA). The purpose of the study...

Author(s): D. K. Adotey, Y. Serfor-Armah, J. R. Fianko, and P.O. Yeboah 

September 2009

Health implications of toxigenic fungi found in two Nigerian staples: guinea corn and rice

  A total of one hundred and forty eight fungi isolated from both guinea corn (67) and rice (81) in a previous fungal and mycotoxin survey in Niger State, Nigeria, were tested for toxicity potential in white albino mice. Of all these, 64.2% were found to produce toxic metabolites that were lethal to mice and were mainly species ofAspergillus spp, Fusarium spp, Penicillium spp and Trichoderma...

Author(s): Makun Hussaini Anthony, Gbodi Timothy Ayinla, Akanya Olufunmilayo Helmina, Salako A. Ezekiel and Ogbadu Godwin Haruna

September 2009

Response surface optimization of D(-)-lactic acid production from Lactobacillus SMI8 using corn steep liquor and yeast autolysate as nitrogen sources

  The production of D (-)-lactic acid from Lactobacillus LMI8 sp. was optimizated by central composite design, using two low-cost nitrogen sources: corn steep liquor (CSL) and yeast autolysate (YA). The fermentation were performed in 250 mL Erlenmeyer flasks containing 100 mL of production medium, maintained at 200 rpm and 37±1°C for 48 h. After data analysis by surface response method, it...

Author(s): C. J. B. de Lima, L. F. Coelho, K. C. Blanco and J. Contiero

September 2009

Obtention of enzymatically hydrolyzed flour from epiphytes cactus phyllocladia (Epiphyllum hookeri (Link and Otto) Kimn.)

  The purpose of this work was to obtain an enzymatically hydrolyzed flour from phyllocladia of Epiphyllum hookeri. The phyllocladia flour was subjected to the action of the commercial enzymatic prepara-tions using Rapidase® TF and Rapidase® LIQ Plus. Enzymes at the ratio of 1:1 under fixed conditions of temperature 35º±1ºC; pH 5.7 ± 0.1, and continuous agitation...

Author(s): Padrón-Pereira, Carlos Alberto , Moreno-Álvarez, Mario José , Montes-Hernández, Adriana Isabel, Oropeza-González and Rafael Antonio

September 2009

The microbial quality of pre-packed mixed vegetable salad in some retail outlets in Lagos, Nigeria

  Pre-packed mixed vegetable salad and salad ingredients- carrots, cucumber, cabbage, and lettuce were analyzed for their microbial quality. The salads were obtained from fast food outlets (well packaged at 4oC) and open markets (exposed at 35oC) within Lagos metropolis. The analysis was both qualitative and quantitative. Microorganisms isolated from salad samples from fast food outlets include Aspergillus...

Author(s): R. E. Uzeh, F. A. Alade,  and M. Bankole