Abbreviation: Afr. J. Food Sci.
Start Year: 2007
Page 1 of 37, showing 20 records out of 726 total, starting on record 1, ending on 20
DOI: 10.5897/AJFS2016.1527[Article Number: 92CEBDD65179]
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... Read more.
DOI: 10.5897/AJFS2017.1596[Article Number: AC2C21E65183]
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... Read more.
DOI: 10.5897/AJFS2017.1610[Article Number: 4A39B6165185]
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... Read more.
DOI: 10.5897/AJFS2017.1564[Article Number: 984BD7864771]
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... Read more.
DOI: 10.5897/AJFS2015.1371[Article Number: CBBC53364774]
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... Read more.
DOI: 10.5897/AJFS2016.1522[Article Number: 5E7044E64777]
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.... Read more.
DOI: 10.5897/AJFS2016.1557[Article Number: 03C452264782]
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... Read more.
DOI: 10.5897/AJFS2016.1514[Article Number: 88DE2E964962]
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... Read more.
DOI: 10.5897/AJFS2016.1541[Article Number: 28E954864964]
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... Read more.
DOI: 10.5897/AJFS2017.1597[Article Number: CE1F96B64968]
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... Read more.
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.
Page 1 of 37, showing 20 records out of 726 total, starting on record 1, ending on 20