African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 844

Table of Content: September 2017; 11(9)

September 2017

A review of main factors affecting palm oil acidity within the smallholder oil palm (Elaeis guineensis Jacq.) sector in Cameroon

Crude palm oil from the mesocarp of Elaeis guineensis Jacq fruits is one of the most consumed vegetable oil in the world. The quality of palm oil assessed mainly by its free fatty acids (FFA) content and impurities, varies between the artisanal and industrial extraction and supply systems. The objective of this paper is to highlight the main parameters that influence the acidity or FFA content of crude palm oil produced...

Author(s): Likeng-Li-Ngue Benoit Constant, Ntsomboh-Ntsefong Godswill, Ngando-Ebongue Georges Frank, Ngalle-Bille Hermine, Nyouma Achille and Bell Joseph Martin

September 2017

Evaluation of Impact of some extrusion process variables on chemical, functional and sensory properties of complimentary food from blends of finger millet, soybean and carrot

Complimentary food is other food in addition to breast milk. The objective of this work was to evaluate the impact of extrusion cooking screw speed (300, 350 and 400 rpm) and barrel temperature (150, 160, and 170°C) variation on chemical, functional and sensory values of complimentary food made of finger millet in soy bean ratio of 80, 85 and 90% and carrot juice. The incorporation of carrot juice was realized...

Author(s): Boru Asefa and Eneyew Tadese Melaku

September 2017

Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder

This research work aimed to study the sensory characteristics of corn-based breakfast cereal with whole peach palm fruit (Bactris gasipaes, Kunth) powder. Sensory analysis was performed after approval of the local ethics committee (26884014.9.0000.5020) and written consent of the panelists. The samples were offered to 70 untrained panelists in disposable bowls codified with three random digits. The panelists reported...

Author(s): Ivone Lima Santos, Caroline Joy Steel, Jaime Paiva Lopes Aguiar,    Marcio Schmiele, José Carlos de Sales Ferreira and Francisca das Chagas do Amaral Souza

September 2017

Development, quality evaluation and estimated contribution of composite flour snack foods to nutrient requirements of young children aged 2 to 6 years

Snack food consumption is an avenue for the young children of the world to meet their daily nutrient requirements. In recent times, biscuits and cakes prepared from a cocktail of grain and root crops have gained much popularity due to the versatile nature and nutritional quality of their composite flours. Flour samples prepared from broken rice fractions, soybeans, and orange-fleshed sweet potato (OFSP) were used to...

Author(s): Hannah Oduro-Obeng and Wisdom Annorsey Plahar