Abbreviation: Afr. J. Food Sci.
Start Year: 2007
Page 1 of 35, showing 20 records out of 686 total, starting on record 1, ending on 20
DOI: 10.5897/AJFS2016.1465[Article Number: 4FC488060687]
Worldwide, the dairy sector is one of the fastest growing productive sectors. The global sector growth in the decade 2011 to 2020 is projected to be higher than that experienced in 2000 to 2010, mainly due to expected robust growth in developing countries. Global milk production in 2014 stood at about 800 million metric tons. India is the global leader in milk production accounting for 16% of output, with the USA coming... Read more.
DOI: 10.5897/AJFS2016.1458[Article Number: E189D7760689]
Micronutrient deficiency ranks high as one of the public health challenges facing developing countries. Muti-faceted approaches have been put in place to reduce the impact of this problem, and among them is the promotion and dissemination of staple crops bred to deliberately have higher levels of selected micronutrients like vitamin A. In the Northen part of Zambia, HarvestPlus, working with other partners has been... Read more.
DOI: 10.5897/AJFS2016.1430[Article Number: 219DD4460694]
Variable sensorial quality of attieké (a fermented cassava product like couscous) is mainly due to different types of artisanal starters used for fermentation of cassava dough. Biochemical properties of eleven lactic acid bacteria identified as Lactobacillus plantarum strains isolated from these traditional cassava starters were evaluated in vitro. Three of these isolates (Lp 210, Lp 140 and Lp 19) presented... Read more.
DOI: 10.5897/AJFS2016.1434[Article Number: 8E1D34D60698]
Despite enormous body of literature on household food insecurity and its determinants in the non-green belt of Ethiopia, such a research is scanty or nonexistent in the ‘green famine’ belt. The objective of this study was to examine factors determining household food insecurity in the ‘green famine’ belt of Ethiopia. Logistic regression model was employed to analyze the data collected... Read more.
DOI: 10.5897/AJFS2016.1440[Article Number: B10320C60701]
The plant, jatropha has attracted worldwide attention for its high oil content. The use of high performance liquid chromatography (HPLC) to separate and quantify, for the first time, the phytic acid (inositol hexaphosphate) and lower inositol phosphates (tri-, tetra- and penta-phosphates; IP6, IP5, IP4 and IP3) in toxic and non-toxic (NT) Jatropha curcas seeds from different locations in Mexico was proposed. There are... Read more.
DOI: 10.5897/AJFS2016.1468[Article Number: 777265860703]
Vitamin A levels were analyzed in fortified vegetable cooking oil and maize flour through a commercial food supply chain, from the production line to selected retail outlets using standard procedures over different times of exposure to sunlight. Samples from the production line acted as controls. In all the cases, vitamin A levels decreased at various stages of the supply chain with the least retention in products sold... Read more.
DOI: 10.5897/AJFS2016.1460[Article Number: 59A8F0360705]
Melon-bitter leaf soup is one of the most widely consumed soup delicacies across West Africa, owing to its unique and distinct flavour. The aim of this study therefore was to identify volatile compounds in this soup, thus establishing a critical baseline for further work. Melon-bitter leaf soup was prepared according to standard method. Functional groups of chemical moieties in the soup were obtained using Fourier... Read more.
DOI: 10.5897/AJFS2016.1422[Article Number: 8498B9660707]
Amaranth flour was prepared from amaranth grains, and the chemical, functional and rheological properties were investigated by standard methods, as well as the sensory attributes of the resulting amaranth flour based paste. The results of the proximate composition showed that amaranth flour has a protein content of 14.60%, crude fat content of 8.28%, ash content of 1.87%, total carbohydrate of 71.09% and a food... Read more.
DOI: 10.5897/AJFS2016.1471[Article Number: 5CAB0F260709]
Evaluation of dry matter, starch, beta-carotene content and stability of eight orange-fleshed sweet potato genotypes was conducted at Bunda College in Malawi. Genotypes LU06/0527, LU06/0252, LU06/0428, LU06/0299, LU06/0258, BV/009, Kenya and Zondeni were evaluated. The genotypes were grown in three agro-ecological zones of Malawi namely Maseya in Chikhwawa District representing low altitude areas with hot climate; Bunda... Read more.
DOI: 10.5897/AJFS2016.1472[Article Number: F30F4C160711]
The volatile compounds in the leaves and seeds of Piper guineense plant from South East Nigeria, were investigated using gas chromatography-mass spectrometry (GC-MS). The analysis was carried out to identify the compounds responsible for the characteristic flavor of the flavouring spices. A total of thirty-three volatile constituents were identified in the leaves and seeds of Piper guineense using GC-MS. The major... Read more.
DOI: 10.5897/AJFS2016.1485[Article Number: 5CC7E9560924]
Dairy value chains link the actors and the activities involved in delivering milk and milk products from production to the final consumer. In every activity, the product increases in value from production, transportation, processing, packaging and storage. The study was designed to evaluate some hygienic practices along the value chain and develop the quality control system (CCPs) in the smallholder supply chain in... Read more.
DOI: 10.5897/AJFS2016.1427[Article Number: 606CF5360926]
Biochemical analysis was made for major nutritional components of eight non-conventional leafy vegetables and scarcity food plants of north east india, most of which occur in the wild. Crude protein content varied from 12.24 to 28.80%. Total carbohydrate varied from 5.35 to 18.80%. Lipid content was found to be low and varied from 2.06 to 6.16%. Total mineral content in the form of ash were found to be impressive and... Read more.
DOI: 10.5897/AJFS2015.1402[Article Number: 317EEBA59892]
The interest in phytochemicals found in plant foods as bioactive components of the diet has expanded in the last few years. This is because they have been linked with the prevention or reduced progression of many chronic diseases, such as cardiovascular disease, cancer and degenerative diseases. Oxidative stress, which could bring about oxidative damage to DNA, protein and lipids has been found to be a major factor in... Read more.
DOI: 10.5897/AJFS2016.1451[Article Number: DA967C959894]
The objective of this study was to evaluate the place of Salacia pynaertii in the consumption of vegetables in Congo-Brazzaville, like its nutritional quality. With this intention, an investigation of consumption based on a card was carried out near 117 consumers of S. pynaertii. The data collected carried on the sociodemographic data of the consumers, on the knowledge of this vegetable, and on their consumption like on... Read more.
DOI: 10.5897/AJFS2016.1439[Article Number: 8B8A92E59901]
Nutrition may be defined as the process, act, or study of how living things use nutrients for energy, growth, and maintenance. Contrary to widely held notions, malnutrition may be caused by people choosing to eat the wrong types of food, rather than a lack of what to eat. The objectives of the study were to describe the dietary pattern of primary school pupils in an urban and rural local government area of Lagos State,... Read more.
DOI: 10.5897/AJFS2016.1467[Article Number: BDAC94459904]
Tomato paste is consumed in many homes. It is a good source of lycopene and vitamin C. These are antioxidants which fight against free radicals and oxidative stress. It had been reported that tomato pastes imported into Nigeria were often substandard and adulterated with starch, but these claims have not been supported using evidence based study. The aim of the study was to assess the quality of different tomato brands... Read more.
DOI: 10.5897/AJFS2016.1443[Article Number: 6735A6259908]
Sixty samples of a traditional flavouring agent and taste enhancer (FATE) locally referred to as Lanhouin obtained by spontaneous fermentation of cassava fish (Pseudotolithus sp.) and king fish (Scomberomorus tritor), used as traditional condiment to enhance the flavour of many dishes were purchased from processing sites and markets, for physico-chemical and microbiological characterization using standard methods. FATE... Read more.
DOI: 10.5897/AJFS2016.1469[Article Number: 15EF53760314]
A sensory evaluation study was carried out to answer the question: "Are pond raised fish inferior to wild fish?" Lake Malawi Chambo - Tilapia (Oreochromis karongae) and Shire River Tilapia (Oreochromis shiranus) were processed into various products. Panelists evaluated preferences of the fish based on four sensory attributes namely: flavour, smell, taste and texture using a blind sample scoring. Results... Read more.
DOI: 10.5897/AJFS2016.1457[Article Number: 6B152C860316]
Population increase is forcing mankind to look for alternative food sources from underutilized plants. Jack bean has been earmarked as one of these food sources. The only barrier for its utilization is the presence of inherent toxic compounds that should be removed, to make it edible to humans. A number of researchers have tried various ways in an effort to reach that goal. This study has also tried to perform a number... Read more.
DOI: 10.5897/AJFS2015.1393[Article Number: 45BE89F59653]
Millet (M) and pigeon pea (P) were fermented (12, 24, 36 and 48 h) and milled into flours used in formulation of complementary foods. The 0 h sample served as the control. These flours and their blends were analysed for functional properties, chemical composition and microbiological count using standard methods. The flours were blended as B55 (M+P flours + breadfruit leaf powder (A) blends, 55:30:15), C60 (M+P flours +... Read more.
Page 1 of 35, showing 20 records out of 686 total, starting on record 1, ending on 20