Abbreviation: Afr. J. Food Sci.
Start Year: 2007
Page 1 of 36, showing 20 records out of 716 total, starting on record 1, ending on 20
DOI: 10.5897/AJFS2016.1547[Article Number: 30FDE9264273]
This study aimed at evaluating the effect of storage time on the stability of pineapple products processed by small and medium scale processing enterprises (SMEs) in Rwanda stored at ambient (21 to 25°C) temperatures. Physico-chemical quality characteristics (pH, moisture, fibre, ash, total soluble solids, titratable acidity, sucrose, reducing sugars, total sugars and ethanol) of the sample products were analysed.... Read more.
DOI: 10.5897/AJFS2016.1550[Article Number: FAB4CA364281]
Ready-to-eat (RTE) meats are products sold to consumers which do not require significant further processing except re-heating or completion of cooking process. These meats may constitute a likely potential hazard to human health due to non-compliance with food safety regulations by food handlers. This study was aimed at evaluating the bacteriological safety of RTE roasted meats sold by selected food vendors in Lukaya... Read more.
DOI: 10.5897/AJFS2016.1545[Article Number: BB993F264289]
Moringa oleifera and Pleurotus ostreatus are widely used as food or food supplements. They are demonstrated to have many beneficial effects on nutritional status and human health. The aim of the present study was to evaluate the nutritional value of M. oleifera and P. ostreatus mixture in specific proportions. The mushroom species was cultivated at the Mushroom Biotechnology Laboratory and M. oleifera at the botanical... Read more.
DOI: 10.5897/AJFS2016.1546[Article Number: B4CC6E364387]
Epidemiological studies have repeatedly shown the apparent association between high fruit intake and lower incidence of chronic degenerative diseases. The chemo protective properties of fruits have been partly attributed to the antioxidants including phenolic compounds and carotenoids. With respect to the latter, no information is available for the smooth cayenne; a common variety of Ananas comosus grown in various... Read more.
DOI: 10.5897/AJFS2016.1574[Article Number: 9F03FE563925]
Camu-camu fruits have high functional importance and great potential as food. Knowing and determining the nutrients present in its fruitsis crucial, in order to understand the relationship between consumption and human health. For this reason, the objective of this work was to evaluate qualitative attributes, such as organic acids content, antioxidant capacity and functional potential of different parts of camu-camu... Read more.
DOI: 10.5897/AJFS2016.1543[Article Number: 1D7F40F63927]
Oil was extracted from Parkia filicoidea seed, an African locust bean seed locally known as Mkundi and its quality was determined in order to unravel its potential as source of edible oils in Malawi. The quality of the oil was determined by analysis of the iodine value, peroxide, saponification value, acid value, impurity percentage, colour and cloud point. The result showed that Mkundi seeds contain about 12.06... Read more.
DOI: 10.5897/AJFS2017.1584[Article Number: 967FC9D64031]
The effect of aging on the physicochemical and functional properties of maize (Zea mays L) flour produced in Maroua (Far North-Cameroon) during storage, were investigated using standard analytical methods. The samples underwent natural (37°C) and accelerated (50°C) aging and packed in aluminum sachets. The results show that dry matter, starch and protein varied significantly (p<0.05) with the storage time and... Read more.
DOI: 10.5897/AJFS2017.1490[Article Number: AABAC9A64251]
Kokoro, a local maize snack was made from white maize (W) flour and supplemented with Moringa oliefera leaf (M) and defatted soybean (S). WMS0 (100:0:0%), WMS1 (90:10:0%), WMS2 (90:0:10%), WMS3 (90:5:5%), WMS4 (90:7.5:2.5%), and WMS5 (90:2.5:7.5%) were carried out in triplicates. Kokoro was produced by deep frying in hot refined vegetable oil. The proximate composition, vitamin content and phytochemicals composition... Read more.
DOI: 10.5897/AJFS2016.1438[Article Number: 9E28D6963342]
Malnutrition is the major problem in many countries of the world including Pakistan. Due to inadequate macro and micro nutrients, prevalence of diseases is increasing day by day. Haleem is a common diet that can be used by people of all age group. It is prepared by different methods and consists of Lens culinaris L., Hordeum vulgare L., Phaseolus vulgaris L., Vigna mungo L., Vigna radiate L., Cicer arietinum L., Oryza... Read more.
DOI: 10.5897/AJFS2016.1551[Article Number: 80387CC63344]
The Jatropha flour is a promising source of protein in the fortification of various foodstuffs made from wheat and corn. The objective was to evaluate the use of non-toxic or edible J. curcas flour at different percentages (5, 10, 15 and 20%) in combination with wheat flour to make hotcakes. Whole and defatted J. curcas flour presented values of moisture between 4.5 and 6.8%, nutritional protein 23.5 and 54.0%, lipids... Read more.
DOI: 10.5897/AJFS2016.1544[Article Number: 2B0B62663349]
In this review, traditional methods of processing, handling and indigenous preservation techniques of butter and ghee were assessed. In Ethiopia, butter and ghee processing are the responsibility of women. Traditional butter and ghee making in Ethiopia are based on indigenous knowledge using local materials and methods. Butter is made by churning naturally fermented milk. Butter is a raw material for ghee making.... Read more.
DOI: 10.5897/AJFS2016.1523[Article Number: 591752763530]
The aim of this work is to improve the nutritional properties of kununzaki drink with the addition of cocoa powder and also increasing the utilization of cocoa powder because of its antioxidants activities (anti-ageing). Kununzaki was prepared using sorghum as the base and supplemented with cocoa powder as varied levels. The most preferred sample (80/20%) was chosen following sensory evaluation for further analysis. The... Read more.
DOI: 10.5897/AJFS2016.1510[Article Number: 766D58462887]
This study assessed various factors associated with poor compliance of street food vendors to safety measures in the Techiman Municipality with emphasis on the World Health Organization’s five keys to safer food policy. Two sets of questionnaires were designed to collect data from 150 respondents (140 food vendors and 10 officials of the Environmental Health and Sanitation Agency) in the Techiman Municipality.... Read more.
DOI: 10.5897/AJFS2016.1493[Article Number: C9ABA7762892]
Coconut oil (Cocos nucifera L.) has a unique role in the diet as an important physiologically functional food. The health and nutritional benefits that can be derived from consuming coconut oil have been recognized in many parts of the world for centuries. The aim of this study was to compare the quality parameters of coconut oil under different common extraction techniques. Six different techniques of coconut oil... Read more.
DOI: 10.5897/AJFS2016.1511[Article Number: 2B07C0963120]
The antioxidant activity of bioactive peptides obtained from hydrolyzed mung bean (Vidna radiata) grown in Espinal Tolima was evaluated. Alkaline hydrolysis was performed with 1 N NaOH. Mung bean protein concentrate obtained was 82%. The enzymatic hydrolysis was performed using a randomized block design, with commercial enzymes: Alcalase®, trypsin® and Flavourzyme®. The kinetics of the hydrolysis degree (DH)... Read more.
DOI: 10.5897/AJFS2016.1475[Article Number: BD6079163122]
The objective of this study was to determine the effect processing on proximate and mineral compositions of raw and processed seeds of black climbing bean “hepho” (Phaseolus coccineus L.). The experiment was conducted on raw, dehulled and undehulled black climbing bean flour. The processing techniques employed were traditional (TC) and pressure cooking (PC), while the raw sample served as control. The... Read more.
DOI: 10.5897/AJFS2016.1463[Article Number: 025972562580]
The study was aimed at improving existing methods of processing of, commonly consumed insects in Lango sub region of Northern Uganda to enhance consumption and improve the nutrition of the people. Insects (crickets, soldier and winged termites) flour processed by either pan frying or boiling followed by sun drying was substituted into honey. The resulting spreads were evaluated by fifty panelists to screen for... Read more.
DOI: 10.5897/AJFS2016.1532[Article Number: F4520D462598]
Antibiotic residues in food of animal origin pose a threat to both human and animal’s health due to an increasing level of resistant strains of pathogenic bacteria to a wide range of antibiotic drugs. A cross-sectional study was conducted to assess the levels of oxytetracycline (OTC) residues in raw beef in Dodoma region, Tanzania. The OTC levels were determined by using liquid chromatography-mass spectrometry... Read more.
DOI: 10.5897/AJFS2016.1496[Article Number: B205CD062600]
Velvet tamarind pulp of Dialium guineense have been used as medicinal remedies, as source of vitamin C and as flavour in snacks and non-alcoholic beverages. The nutritional, functional and sensory attributes of velvet tamarind pulp jam was assessed. Proximate, mineral profiles, beta-carotene, riboflavin, niacin, thiamin, ascorbic acid and phytochemical profiles in jam samples were determined. Sensory evaluation of the... Read more.
DOI: 10.5897/AJFS2016.1516[Article Number: E3C45B662071]
Many spontaneously fermented milk products are produced in Kenya, where they are integral to human diet and play a central role in enhancing food security and income generation. Some of these products have demonstrated therapeutic and probiotic effects although recent reports have linked some to death, biotoxin infections, and esophageal cancer. These products are mostly processed from poor quality raw materials under... Read more.
Page 1 of 36, showing 20 records out of 716 total, starting on record 1, ending on 20