African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 816

Effect of coagulants on the physicochemical properties of fresh tofu

December 2019 - Vol 13 Num. 12

Soy flour from soybean was processed to produce fresh tofu using three coagulants namely lime, Epson salt and tamarind. The results obtained showed that the pH of the samples were 7.20 for Epson salt, 5.00 for lime and 5.50 for tamarind. There were significant differences (p< 0.05) in the weight increase of all the...

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December 2019

Effect of coagulants on the physicochemical properties of fresh tofu

Ezeama, C. F. and Dobson, G. N.

Abstract

November 2019

Risk factors associated with retail meat vendors in Lubumbashi, Democratic Republic of Congo

Rosette Kabwang, Mireille Kitwa, Pierrette Melin, Georges Daube, Patrick De Mol and Mukeng A. Kaut  

Abstract

November 2019

Effect of process treatments on the proximate composition of tigernut-soy milk blends

Bosede Adelola Orhevba and Oluwatobi Samuel Bankole

Abstract

November 2019

The nutritional values of two species of sea cucumbers (Holothuria scabra and Holothuria lessoni) from Madagascar

Valerie Lalao RAZAFINDRATOVO ANDRIAMANAMISATA and Antonio Fidinirina TELESPHORE

Abstract

October 2019

The tomato paste quality attributes along the industrial processing chain

Karla Ariane Silveira Munhoz and Flávio Luís Schmidt  

Abstract

October 2013

Sensory evaluation of wheat-cassava-soybean composite flour (WCS) bread by the mixture experiment design

Udofia P. G., Udoudo P. J. and Eyen N. O. 

Abstract

October 2013

Evaluation of fruit quality traits of traditional varieties of tomato (Solanum lycopersicum) grown in Tunisia

Amira Ben Aoun, Belgacem Lechiheb, Leila Benyahya and Ali Ferchichi

Abstract

November 2013

Preparation and physicochemical analysis of some Ethiopian traditional alcoholic beverages

Tadele Yohannes, Fekadu Melak and Khalid Siraj

Abstract

September 2014

Beverage quality and biochemical attributes of arabusta coffee (C. arabica L. x C. canephora Pierre) and their parental genotypes

J. M. Gimase, W. M. Thagana, D. T. Kirubi, E. K. Gichuru and C. W. Kathurima

Abstract

October 2013

Nutrients content and lipid characterization of seed pastes of four selected peanut (Arachis hypogaea) varieties from Ghana

Guy Eshun, Emmanuel Adu Amankwah and John Barimah

Abstract

January 2011

Effects of boiling solution (trona) concentration and time on the proximate composition and physico-chemical propterties of flour from three-leaved yam (Dioscorea dumetorum pax) tubers

Onuegbu, N. C., Iwuoha C. I., Owuamanam, C. l. and Ihediohanma, N. C.  

  • Article Number: 57C57852478
Abstract

January 2011

Antimicrobial activity of whey protein based edible film incorporated with organic acids

Manab, A., Sawitri, M. E., Al Awwaly, K. U. and Purnomo, H.

  • Article Number: FB3C4D62501
Abstract

January 2011

Functional interaction components of protein isolates and glucomannan in food bars by FTIR and SEM studies

Simon Bambang Widjanarko, Adi Nugroho and Teti Estiasih

  • Article Number: D7EB1E62520
Abstract

January 2011

Comparative studies on the protein and mineral composition of some selected Nigerian vegetables

Omale James and Ugwu Chidiebere Emmanuel

  • Article Number: 9A6F6DB2526
Abstract

January 2011

Formulation and sensory evaluation of complementary foods from local, cheap and readily available cereals and legumes in Iringa, Tanzania

Happiness S. Muhimbula, Abdulsudi Issa-Zacharia, and Joyce Kinabo  

  • Article Number: 1DD60242536
Abstract
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