African Journal of
Food Science

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

AJFS Articles

June 2018

Chemical composition, functional and organoleptic properties of complementary foods formulated from millet, soybean and African locust bean fruit pulp flour blends

This study was aimed at producing and evaluating the quality of complementary foods from millet, soybean and African locust bean fruit pulp. The millet, soybean and African locust bean fruits were obtained locally in Kaduna, Nigeria. These materials were separately cleaned, dried, milled and sieved into flours. The flours were mixed as follows: Sample A (60% millet, 10% soybean, 30% African locust bean fruit pulp),...

Author(s): Zakari U. M., Hassan A. and Fatima Kida  

June 2018

Meat quality analysis of Djallonke lambs co-infected with Teladorsagia circumcincta and Trichostrongylus colubrifromis (Trichostrongyloidae) and treated with two medicinal plants

Gastrointestinal nematode infection adversely affects small ruminant productivity all over the world, especially in tropical countries. A study was carried out to evaluate the extent to which concurrent infection with these nematodes may influence lamb meat quality, and how phytotherapy might improve these parameters. During the trial, 24 male Djallonke lambs (Age: 3 to 5 months) were experimentally infected with...

Author(s): Ndah Germaine, Fonteh A. Florence, Tedonkeng Fernand, Mpoame Mbida, Lumofoet Jules, Temgoua I. F. Kengne , Kenmogne A.Tayou , Nzonang N. Douglas, Vemo B. Narcisse and Wabo J. Poné  

June 2018

Comparison of traditional butter preservation techniques using microbial and organoleptic properties, West Shewa, Ethiopia

The study was conducted in Dire Inchini and Ambo districts of West Shewa, Oromia, Ethiopia to assess traditional butter preservation methods and compare their efficiency. Semi-structured questionnaire was prepared, pretested and used to interview 120 women respondents having experience in butter making. Butter preservation methods identified were ghee making (100%), spicing (98.33%), melted butter (29.17%) and salting...

Author(s): Alganesh Tola, Debela Bayu, Lemma Fita, Bilatu Agza and Sara Birkie  

May 2018

Quality attributes of homemade tomato sauce stored at different temperatures

Tomato (Lycopersicon esculentum) is processed into different products including tomato sauce. The aim of this study was to determine the quality attributes of homemade tomato sauce during storage at 6 and 30°C for 8 weeks. At 4 weeks, there were no significant changes in sensory attributes during storage at both 6 and 30°C. There were significant differences (P˂0.05) of sensory attributes after 6 weeks. Sauce...

Author(s): Smith Gilliard Nkhata and Emmanuel Owino Ayua

May 2018

Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: Thin porridge

Thin porridge is a popular nourishment drink for adults and complementary food for children in sub-Saharan Africa. It is made from straight (unblended) or composite flours of maize, sorghum, finger millet and cassava in neutral or chemically-acidified media, or after spontaneous fermentation of the flours. The objective of this study was to determine the impact of type of composite flour and pH on the sensory quality of...

Author(s): Calvin Onyango and George W. Wanjala

May 2018

Two withanolides from Withania somnifera (solanaceae) and activity of methanolic extracts against fungal and bacterial pathogens that affects food crops

Methanolic extract obtained from the dried leaves of Withania Somnifera was subjected to column chromatography leading to the isolation of two withanolides. Their structures were elucidated using 1D and 2D NMR spectroscopy. The isolated withanolides were determined to be 5α, 17β-dihydroxy-6α, 7β-epoxy-1-oxo-witha-2, 24-dienolide (1) and 4, 5, 6, 15-tetrahydroxy-1-oxo-witha-7-enolide (2). The...

Author(s): Regina Chepkorir, Josphat Clement Matasyoh and Isabel N. Wagara

April 2018

Mango doughnuts technology process for innovative prevention of post-harvest loss of mango fruits in Burkina Faso

The present study involved the processing and testing of two formulations of mango doughnuts. The mango pulp formulations were combined either with maize or rice flour. The dough from both formulations was fried in immersion oil using a gas-fueled fritter and a crepe maker in controlled conditions. Levels of moisture, titrable acidity, total ash, fat, proteins, total sugars and beta-carotene were determined for the...

Author(s): Hyacinthe KANTE-TRAORE, Hagrétou SAWADOGO-LINGANI, Charles PARKOUDA, Judith P. M. SAMADOULOUGOU–KAFANDO and Mamoudou H. DICKO  

April 2018

Nutritional and sensory evaluation of African breadfruit-corn yoghurt

Single extracts of African breadfruit (Treculia africana var africana) and sweet corn (Golden cob F1) were blended on 60:40 proportions to produce breadfruit-corn milk. The breadfruit-corn milk was fermented to obtain a yoghurt-like product (breadfruit-corn yoghurt), using inoculums drawn from activation batch of dried starter and previously made breadfruit-corn milk. The breadfruit-corn yoghurt was subjected to...

Author(s): Ifediba Donald I. and Nwafor Eucharia.C  

April 2018

Impact of electric voltages on the emulsification capabilities of okra seed protein-rich extract

A portion of okra seed protein-rich extract (PRE) prepared with NaCl solution (5 g/L) was hydrolyzed at 110°C for 5 h (1 atm. pressure). The PRE (sample A), hydrolyzed PRE-B, whole okra seed flour-C and gelatin-D were tested for emulsification capacity (EMC) and emulsion stability (ES). The emulsions were prepared and tested in (i) normal environmental condition (o/w and w/o), (ii) current carrying beaker-CB, (iii)...

Author(s): Uhiara N. S., Onwuka G. I., Nwabueze T. U. and Anosike M.  

April 2018

Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon - Part 1: Thick (stiff) porridge

The sensory attributes of thick porridges made from different composite flours in neutral, citric acid or sodium bicarbonate media was identified using instrumental methods and modified quantitative descriptive analysis. The results showed that composite flours with high cassava concentrations had lower pasting temperatures but higher peak, breakdown, final and setback viscosities than the cereal-rich flours. The onset...

Author(s): Calvin Onyango, George W. Wanjala

March 2018

Effect of traditional and modified grain-soaking methods on physicochemical characteristics and consumers’ acceptability of sorghum ogi

The influence of traditional and modified soaking methods and varietal difference of sorghum [Sorghum bicolor (Linn.) Moench] grains on the physicochemical properties and consumers’ acceptability of ogi was investigated. Three sorghum varieties (SAMSORG-14, SAMSORG-41 and SAMSORG-42) were used for the study, and each was subjected to three grain-soaking methods (SGW-72, PBW-24 and IBG5-24) after which ogi was...

Author(s): Bolade K. Mathew, Anota O. Adebowale and Bolade O. Oladayo  

March 2018

Impact of the storage conditions and duration on some nutritional parameters of three flours of mass consumption in Cameroon

Wheat, maize and cassava flours are of mass consumption in Cameroonian households. Depending on the frequency of consumption and the size of households, these flours can take several months before complete exhaustion. The present work assessed the impact of three common storage conditions (aerobic, partial aerobic and anaerobic) on the evolution of some nutritional parameters of these flours. The results showed that...

Author(s): SONTSA-DONHOUNG Alain-Martial, BONGSE ANDOSEH Patience Kari, MABOUNE TETMOUN Abeline,  BOUGNON Blaise and MOUNJOUENPOU Pauline  

March 2018

Preparation and analysis of goat milk mozzarella cheese containing soluble fiber from Acacia senegal var. kerensis

Mozzarella cheese is one of the preferred ingredients for use in pizza. Goat milk is a good source of protein and calcium, possessing unique characteristics with a high proportion of small milk fat globules that contain a higher concentration of short chain, medium chain and polyunsaturated fatty acids than cow’s milk. Its use in mozzarella cheese can therefore impart significant health benefits to consumers....

Author(s): Samuel N. Kiiru, Symon M. Mahungu and Mary Omwamba  

March 2018

Food insecurity in the green famine belt of Ethiopia: Extent and severity in Belo-jiganfoy District, Benishangul-gumuz region

The green famine belt of Ethiopia is customarily viewed as food secure area only due to relatively adequate rainfall and green vegetation cover. In contrast, this paper argues and shows that the food insecurity condition termed as “green famine” has always existed in the belt. Accordingly, the paper examined the extent and severity of food insecurity based on a cross-sectional survey of 220 households in...

Author(s): Guyu Ferede and Muluneh Wolde-Tsadik  

February 2018

Validation of the use of spectrophotometer (WYD iodine checker) for the determination of iodine in food salt

The iodine content in food salt is generally determined qualitatively using rapid test kits or quantitatively by iodometric titration (reference method). Spectrophotometric analysis is one of the recent developed quantitative methods, which has the advantage of being simple, robust and more convenient for the laboratory technician. However, there are few comparative studies between this method and the reference method....

Author(s): Carmelle Mizehoun-Adissoda,, Victoire Agueh, Achille Yemoa, Boris Segla, Florence Alihonou, Roger Gérard Jossè, Dismand Houinato, Jean-Claude Desport, and André Bigot

February 2018

Shelf life and quality of tomato (Lycopersicon esculentum Mill.) fruits as affected by different Packaging Materials

Tomato (Lycopersicon esculentum Mill.) is one of the most widely cultivated and extensively consumed horticultural crops in Ethiopia. Tomato has a limited shelf life at ambient conditions, is highly perishable fruit and it changes continuously after harvesting. There are many postharvest technologies that extend the marketable life of fruits and vegetables. The study was to evaluate the effect of packing materials on...

Author(s): Ashenafi Haile,

January 2018

Assessment of entomophagy in Abidjan (Cote D’ivoire, West Africa)

In order to assess the contribution of edible insects to the efforts for combatting food insecurity and poverty in Côte d’Ivoire, a survey aimed at identifying edible insects in Côte d’Ivoire was conducted from August 2014 to August 2015 in three communes in the city of Abidjan (Abobo, Adjamé and Yopougon). Four hundred and seventy-two people were interviewed at random. The results...

Author(s): G. P. EHOUNOU, S. W. M. OUALI-N’GORAN and S. NIASSY

January 2018

Comparative assessment of some physico-chemical properties of seed oils of Parkia biglobosa and Monodora myristica with some commercial oils

The demand for oils has increased in recent times as a result of industrial and nutritional processes. There is therefore the need to search for oils from different types of seeds. As part of an on-going work to search for alternate sources of oils, seed oils from Monodora myristica and Parkia biglobosa were extracted, analysed and some of their physicochemical properties were compared with those of vegetable and palm...

Author(s): Adolf Oti-Boakye, Akwasi Acheampong, Gyang Nathan Ohene, Amoah Charles Agyei, Akorfa Akosua Agbosu

December 2017

Rheological characteristics and baking quality of flours from Nigerian grown wheat

This study evaluated the rheological characteristics and baking qualities of flours from five different Nigerian grown wheat grains namely Atilla (ATL), Cettia (CET), Reyna 28 (REY), Seri MSH (SER) and Norman (NOR) along with a market brand of imported wheat flour which served as the control (CON). Rheological characteristics of the improved flour samples were studied using the Mixolab and a standard Chopin + protocol....

Author(s): Gloria Nwakaegho Elemo, Adetokunbo Adetola Osibanjo, Olubunmi Phebean Ibidapo, Akinyele Oluwatosin Ogunji, Wahab Bolanle Asiru, Turaki Zakari and Oluwasina Gbenga Olabanji

December 2017

Promotion of orange flesh sweet potato by demonstration of acceptance and food product development

Orange flesh sweet potato (OFSP) is a globally important staple crop. Health benefits of OFSP are substantial, especially for nutrition-endangered populations. Compared to the Irish potato (IP), OFSP is a richer source of nutrients and fiber. In some parts of the world, OFSP is unfortunately regarded as a poor farmer’s crop. This negative reputation has resulted in reduced acceptance of OFSP by populations that...

Author(s): Timothy J. Bowser, Frank Ojwang, Roger Sahs and Lynn Brandenberger

December 2017

Assessment of loss of carbohydrate through fermentation process of yeast (Saccharomyces cerevisiae) from small sample of maize flour dough

The time used for fermentation should be limited by bakers, because if fermentation takes long time, the major nutrients in food, especially cereals can be reduced. The aim of this study is to assess the amount of carbohydrate nutrients transformed by yeast cells (Sacharomyces cerevisiae) through the fermentation of maize flour dough. Lane-Eynon and iodine-thiosulfate titration methods were used to quantify the...

Author(s): Kasahun Gudeta and Messele Admassu

November 2017

Bromatological analysis, phytochemical and antioxidant potential of carnauba (Copernicia prunifera (Mill.) H.E. Moore) fruit

Chemical composition as well as phytochemicals and antioxidant activity of underutilized plants, such as carnauba palm (Copernicia prunifera), provide an informed decision on how to maximize their benefits. This study aimed to evaluate the chemical composition and antioxidant activity of the fruit of carnauba. The total phenolic content (gallic acid equivalents, GAE) of the ethanol extract of the whole fruit, pulp and...

Author(s): Aline Maia Silva, Cláudio Henrique de Almeida Oliveira, César Carneiro Linhares Fernandes, Marcos Vinícios de Oliveira Costa, Francisco Felipe Maia da Silva, Maria Izabel Florindo Guedes and Davide Rondina

November 2017

Effects of post-harvest handling on hydrogen cyanide content of cassava products obtained from Ilorin-West urban markets, Nigeria

Cyanide contents of locally processed cassava based products (CBP) in Ilorin-West urban markets, Nigeria was estimated and compared to established safety levels. Hence, 29 locally processed cassava products samples were randomly collected from retail outlets and tested for hydrogen cyanide content, pH, titratable acidity (TTA), water absorption capacity (WAC) and least gelation capacity (LGC) following standard...

Author(s): Samuel A. Akande, Akudo F. Onyegbula, Rukayat A. Salawu, Anuoluwapo K. Oladipo and Charles O. Adetunji

November 2017

Acute toxicity evaluation of mixture of neem (Azadirachta indica) and moringa (Moringa oleifera) seed oils in rats

The toxicity of the mixture of neem and moringa seed oils in the ratio of 1:3 was evaluated based on some biomarkers of liver and kidney functions of Wistar Albino rats. Thirty male Wistar albino rats were randomly divided into six groups of five rats each. Group A served as control. Groups B, C, D, E and F received doses of 100, 1000, 1600, 2900 and 5000 mg/kg body weight of ratio 1:3 neem-moringa seed oil,...

Author(s): Ilesanmi J. O. Y., Gungula D. T. and Nadro M. S.

October 2017

Influence of moisture content on some physical properties of pineapple pomace based mash

The physical properties of pineapple pomace are important in designing and fabricating equipment and structures for handling, transporting, processing and storage. The study was conducted to investigate some physical properties of pineapple pomace at various moisture levels. The experiment was used to evaluate the physical properties at different pineapple pomace/cassava flour ratio mash (5:1, 6:1 and 7:1) and the...

Author(s): O. B. Oduntan and A. I. Bamgboye

October 2017

In vitro characterization of a vancomycin-resistant strain of Leuconostoc lactis isolated from chicken carcasses and its activity against some foodborne pathogens

Recently, increasing attention has been paid on Leuconostoc lactis as a promising bioactive organism against food-borne and spoilage bacteria. A total of nine strains, including six different species of the genus Lactobacillus and three species of the genus Leuconostoc, were isolated from chicken carcasses (n=60) collected from wholesale poultry markets located at Al-Riyadh city, Saudi Arabia in 2016 and identified by...

Author(s): Hany M. Yehia, Samah Ghanem, Tahra Elobeid, Sameh Hassan Mosilhey and Ioannis N. Savvaidis,

October 2017

Microbiological assessment and hazardous effect of ready-to-eat foods presented for sale in Lucknow City, India

Street foods play an important role in people’s daily food options and their regular nutritional requirements are dependent on these foods, as their ever-growing busy schedule take away the opportunity to eat homemade food. Over the years, many food-borne diseases were reported due to contaminated non-homemade food consumption. This study was conducted to analyze the microbiological quality of foods which are sold...

Author(s): Suman Upadhyaya, Purnima Srivastava, Ram Chandra and Naveen Arora

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

August 2017

Risk of exposures of pesticide residues from tomato in Tanzania

Tomato contributes the highest percent to the fruit and vegetables consumed in Tanzania. Its high consumption is attributed to the presence of bioactive compounds and vitamins known to prevent non-communicable diseases. Pesticides used to control pests and diseases cause direct accumulation of pesticide residues in food. Consumption of pesticide contaminated tomato increases the risk of pesticide exposure. This review...

Author(s): Victoria Kariathi, Neema Kassim and Martin Kimanya

August 2017

Effect of blending ginger starch (Zingiber officinale) on the dynamic rheological, pasting and textural properties of rice flour

Rice flour (RF) was blended with ginger starch (GS) (Zingiber officinale) at various concentration levels (0, 20, 40, 60, 80 and 100%) and compared with that of cassava starch (CaS). The dynamic rheological, pasting and textural property effects of these starches on RF were studied. CaS and GS and their blends with RF all exhibited a weak gel behavior as shown by their dynamic moduli (G’ and G”) values. The...

Author(s): Janet Quaisie, Luyan Liao and Weiguo Wu

August 2017

Effects of blanching time and dehydration condition on moisture and ascorbic acid retention in tender pumpkin (Cucurbita moschata) leaves

A study was conducted to assess retention of moisture and ascorbic acid in tender pumpkin (Cucurbita moschata) leaves subjected to different blanching times and dehydration conditions. Equal portions of the leaves were blanched at 5, 10 and 15 min. A half of each portion was dehydrated under a shade and the other under direct sunlight. All the samples were then analysed for moisture and ascorbic acid contents in...

Author(s): Moses Vernonxious Madalitso Chamba, Daud Ishmael and Gertrude Cynthia Sitolo-Banda

August 2017

Multi-response optimization of the energy value and rheological parameters in the formulation of a complementary infant-gruel flour

The objective of this study is to present the formulation of complementary infant-gruel flour by applying the multi-response optimization with responses centered on physico-chemical properties, energy value and rheological parameters. A Scheffé simplex network-derived mixture design was adopted to determine the optimal proportions of malted sorghum, malted sesame and dried banana flours, which were the factors...

Author(s): Yvette JIOKAP NONO, Cybèle MAKA TAGA, Fabrice ABUNDE NEBA and César KAPSEU

August 2017

Process improvement for mechanical extraction of low-viscosity clear banana juice

Low-viscosity clear banana juice is traditionally produced using a rudimentary mechanical process of kneading a mixture of ripe high-tannin banana and grass. The aim of this study was to come up with a new efficient and hygienic process that does not require use of grass.  According to a new process, peeled ripe high-tannin Pisang Awak banana fingers were mashed in a blender, without addition of grass, until pulp...

Author(s): Oscar Kibazohi, William Kyamuhangire, Damson Leonard Kaunga and Christopher Rokoni

July 2017

Consumer acceptability of modified and traditionally produced amala from fermented orange-fleshed sweet potato

Amala is a food made out of sweet potato, yam and/or cassava flour product that is traditionally consumed in Nigeria. The aim of the study was to evaluate the acceptability of amala produced from orange-fleshed sweet potato using traditional and modified methods of fermentation. Consumer acceptability studies provided information on the sensory attributes of traditional and modified amala samples. It was found that the...

Author(s): Abbas Bazata Yusuf, Richard Fuchs and Linda Nicolaides

July 2017

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

Physico-chemical analyses and sensory evaluation were carried out on commercially and freshly prepared orange juice (100%) in the laboratory and its shelf-life after the storage period of 90 days using various storage methods. At the end of the study, the result showed that the laboratory processed orange juice in terms of the nutritional composition when compared with the commercially processed orange juice had a...

Author(s): Obasi B. C., Whong C. M. Z. and Ameh J. B.

July 2017

Microbiological performance of Hazard Analysis Critical Control Point (HACCP)-based food safety management systems: A case of Nile perch processing company

This study aimed at giving insight into microbiological safety output of a Hazard Analysis Critical Control Point (HACCP)-based Food Safety Management System (FSMS) of a Nile perch exporting company by using a combined assessment, FSMS-diagnosis and actual microbiological assessment. The FSMS diagnosis indicated FSMS activities at an average level operating in moderate-risk context level but with good system output....

Author(s): Kussaga, J. B.,. Luning, P. A., Tiisekwa, B. P. M. and Jacxsens, L.

July 2017

Orange-fleshed sweet potato based complementary food provides sufficient vitamin A for infants aged 6-12 months

Vitamin A deficiency is a major public health problem in developing countries, specifically Ghana. The high beta-carotene content of orange-fleshed sweetpotato (OFSP) may help alleviate vitamin A deficiency because beta-carotene is converted to vitamin A when consumed. It is hypothesized that complementary food formulated with OFSP, rice, soybean and cowpea or peanut would contain >50% of the estimated average...

Author(s): Pobee Ruth Adisetu,  Akonor Paa Toah and Bonsi Eunice

July 2017

Effect of storage methods on the nutritional qualities of African Catfish Clarias gariepinus (Burchell, 1822)

The aim of this study was to evaluate the effect of storage methods on the nutritional qualities of African Catfish (Clarias gariepinus). Fresh fish samples were obtained from Johnybeth Farm, Ilesa, Nigeria. Fish specimens were divided into two equal parts. One part was stored fresh in a freezer at -6°C the other was smoked at 65 ± 5°C until equilibrium moisture content was attained, and was further...

Author(s): John Alaba Victor Famurewa, Ogheneughwe Godwin Akise and Temitope Ogunbodede

July 2017

Chemical compositions of traditional alcoholic beverages and consumers’ characteristics, Ethiopia

Commercially available home brewed alcoholic beverages of Areki and Tej from Addis Ababa and other regional cities of Ethiopia were analysed for alcohol concentration, methanol level and other additives. Surveys were also carried out on the rate of alcoholism and the socio-demographic characteristics of the consumers. The chemical properties of the sampled beverages showed that home distilled Areki and fermented Tej...

Author(s): Dersehilign Awegichew Teshome, Matthias Rainer, Jean-Christophe Noel Gerhard Schüßler Dietmar Fuchs, Harald R. Bliem and Bonn K. Günther

July 2017

Effect of Mucuna species (Mucuna pruriens var. pruriens) flour and protein concentrate on quality of beef sausages

This study aimed at substituting animal proteins by Mucuna flour and protein concentrate in beef sausage. Mucuna pruriens var pruriens grains were first transformed into flour (500 µm) from which the protein concentrate was obtained. The extraction process was done in an aqueous medium at pH 4.5. Following the characterization of the flour and protein concentrate, 5 sausages samples (3 units per sample) with...

Author(s): P. Djodjio Djouka, P. D. Mbougueng and N. Njintang Yanou

June 2017

Evaluation of the storage stability of pineapple products processed by small and medium scale processing enterprises in Rwanda

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....

Author(s): Christine Mukantwali,Henry Laswai, Bendantunguka Tiisekwa, Simeon Wiehler, Daphrose Gahakwa and Bellancile Uzayisenga

June 2017

Bacterial contamination of ready-to-eat meats vended in highway markets in Uganda

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...

Author(s): Ananias Bagumire and Roland Karumuna

June 2017

Nutritional value of a dietary supplement of Moringa oleifera and Pleurotus ostreatus

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...

Author(s): F. Corka Kane,, L. Souk Tounkara,  D. Kimassoum,, M. Guewo-Fokeng, A. Tahir Diop and Wilfred F. Mbacham,

June 2017

Effect of storage on lutein levels of smooth cayenne (Ananas comosus) grown in different counties of Kenya

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...

Author(s): Obumba M. O., Nawiri M. P. and Nyambaka H. N.

May 2017

Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit

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...

Author(s): Maria Luiza Grigio, Edvan Alves Chagas, Bala Rathinasabapathi, Pollyana Cardoso Chagas, Antonia Raniely Vieira da Silva, Sara Thiely Moreira Sobral and Railin Rodrigues de Oliveira

May 2017

Quality assessment of oil from Parkia filicoidea (Mkundi) seeds

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...

Author(s): Davies Emmanuel Mweta and Peter Unique Magombo

May 2017

Effect of aging on the physico-chemical and functional characteristics of maize (Zea mays L.) flour produced by a Company at Maroua (Far North of Cameroon), during storage

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...

Author(s): Kagouanbe Palouma Benjamin, Goudoum Augustin, Aboubakar, Abdou Bouba Armand and Mbofung Carl Moses

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