African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 942

Table of Content: September 2020; 14(8)

September 2020

Comparative analysis of nutritional contents in the leaf, pulp and seed of Adansonia digitata L. consumed in Adamawa State, Nigeria

Adansonia digitata L. is a tree commonly called Baoba tree which is a native of African savannah widely distributed in arid zones of Sahara. This study was carried out to investigate the native uses and nutritional content (peoximate composition and minerals profile) of the leaf, pulp and seed of A. digitata L. (Baoba).  The methods adopted for data collection included well-structured questionnaire, field and...

Author(s): Enoch B. B. Abubakar I. M. Sakiyo D. C. and Bashiloni N.

September 2020

Quality assessment of Borassus aethiopum Mart fruit pulp pectin precipitated with various solvents

Borassus aethiopum Mart fruits are underutilized in Africa and most of them are left to rot in the field. These fruits have great potential as an alternative and commercially viable pectin source for the pectin industry. Physicochemical and rheological characteristics of B. aethiopum pectins are significantly affected by the extraction process which permits the isolation of tailored pectin of specific applications in...

Author(s): Sylvie Assoi and Louise Wicker  

September 2020

Nutritional physico-chemical composition of pumpkin pulp for value addition: Case of selected cultivars grown in Uganda

Pumpkin is one of the underutilized fruit-vegetables in Uganda although it is one of the crops believed to have carotenoids with pro-vitamin A activity that are not common to many other crops. While other crops are being bred or fortified to increase their nutritional benefits of β-carotene and other micro nutrients required for healthy growth and care for immunosuppressed people, the value of pumpkins in this...

Author(s): Immaculate Nakazibwe, Eunice Apio Olet and Grace Kagoro-Rugunda  

September 2020

Consumer acceptability and nutrient content of Westwood (Cirina forda) larva-enriched Amaranthus hybridus vegetable soups

Insects account for the greatest amount of biodiversity in forests with over 1,400 species reportedly eaten as human food, but are the least studied of all fauna. Studies have shown that they may contribute significantly to livelihoods in both rural and urban areas. This study was carried out to assess the consumer acceptability and nutrient content of Cirina forda larva-enriched vegetable soups. Dry C. forda (CF) larva...

Author(s): Adepoju Oladejo Thomas and Daboh Oladele Olatunji

September 2020

Effect of heat treatment on yeast inactivation, vitamin C and physicochemical quality of fresh pineapple juice

The effect of pasteurization-range heat treatment on yeast inactivation, vitamin C and the physicochemical characteristics of fresh pineapple juice were assessed. Yeast inactivation could be described by the Weibull model. The desired 6 log reduction was achieved at 63 and 65°C for 8 and 2 min, respectively. The pH, degree brix and organic acids did not change from 55 to 95°C. A significant change in fructose...

Author(s): Mênouwesso H. Hounhouigan, Anita R. Linnemann, Mohamed M. Soumanou and Martinus A. J. S. Van Boekel