African Journal of
Food Science

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

AJFS Articles in press

Article in Press

Stability of concentrated extracts of Hibiscus sabdarifa L. calyx during storage at different temperatures

Hibiscus sabdariffa L. (Malvaceae) calyx is a valuable food resource in Africa. This herb is rich in phenolic compounds and a good source of natural antioxidants. Concentrated extracts prepared with Hibiscus sabdariffa L. calyx is commonly used in traditional African and Asian diets and medicines. However, the organoleptic properties of these extracts are degraded during storage. Therefore, the stability of these products...

Author(s):Moussa Ndong, Ndeye Seni Faye, Joseph Bassama, Mady Cissé

Article in Press

Orange flavedo incorporated functional lassi

Lassi, a sweet or savoury Indian beverage is a traditional dairy beverage, originally from Punjab, made by blending yoghurt with water, salt and spices. A number of novel fermented dairy products have been developed and marketed under the concept of innovative confectionary goods. Orange peel which is a waste by-product in juice industry can be utilized as it has a higher level of vitamin C than the pulp and also...

Author(s):Ananthakumar K. V. and Rita Narayanan

Article in Press

Mineral and vitamin contents of Monodora myristica (African nutmeg) seeds from Nsukka, Enugu State, Nigeria

The mineral and vitamin contents of Monodora myristica (African nutmeg) seeds from Nsukka, Enugu State, Nigeria were determined using standard and known methods. The result of mineral analyses showed that calcium has the highest concentration (333.33±1.4 mg/100 g). Other minerals found were magnesium (182.99±0.03 mg/100 g), manganese (10.35±0.13 mg/100 g), sodium (5.47±0.31 mg/100 g), lead (0.00 mg/100 g), nickel (1.43...

Author(s):Chinelo Chinenye Nkwocha, Nworah Florence Nkechi, Okagu Innocent Uzochukwu, Nneka Onwudiwe, and Nwagwe Onyinyechi Ruth

Article in Press

Traditional processing technology of faba bean into hilbet: Habesha vegan food from Tigray, Northern Ethiopia

A study of indigenous processing technique and the raw materials used for the processing of hilbet was carried out using open-ended questionnaire and on-the-spot observation as well as interview in four locations in Central Tigray, Northern Ethiopia. The aim of study was to conduct to document indigenous processing techniques, types of raw materials and proportion of ingredients, sources of energy and shelf-life,...

Author(s):Mulubrhan Haile,Trude Wicklund, Kebede Abegaz, Judith Narvhus,

Article in Press

Functional and pasting properties of complementary foods formulated from maize and African yam bean

Complementary foods were prepared from locally available raw materials; maize and African yam bean (AYB). Cattle bone, Moringa leaf powder, Brachystegia eurycoma (achi), potash and red palm oil were used as fortificant. The maize flour was fermented for three days, and the AYB seed was soaked in water for 8 h, then dehulled. The fermented maize and dehulled AYB were dried, milled into flour, respectively, and the flours...

Author(s):Anosike F. C, Ikegwu O. J. , Ifedozie C. V. S. and Nwode V. F.

Article in Press

Weaning food fortification and improvement of fermented cereal and legume by metabolic activities of probiotics Lactobacillus plantarum

The provision of adequate nutritional composition for growing infants is a major challenge in Africa. Most weaning foods are usually cereal-based gruels fermented by lactic acid bacteria (LAB). The major nutrient they supply being carbohydrate, excessive intake of which might cause malnutrition in growing children. Minimum dietary requirements of a child are met through fortification with protein-rich supplements. Soybeans...

Author(s):Adeyemo S. M. and Onilude A. A.

Article in Press

Fate of aflatoxins during traditional melon cake and sauce processing

Melon cake is a non-fermented, traditionally processed food product obtained from melon seeds, and it is consumed as a snack or added to soup. Melon sauce is obtained during the final step of melon cake processing and it is used with melon cake during soup making. This study focused on evaluating the fate of aflatoxin during traditional melon seed processing into melon cake and sauce as a combined product. Shelled melon...

Author(s):Chibundu N. Ezekiel, Yinka M. Somorin, Michael Sulyok and Rudolf Krska

Article in Press

Smallholder butter value chain analysis in selected areas of the Ethiopian central highlands

A study was conducted in eight selected areas of Ethiopian central highlands to analyze smallholder butter value chain, and identify the factors involved and their roles in butter production and marketing. A total of 320 smallholder farmers, 8 dairy cooperatives, 80 open market butter traders and 40 dairy product shops were interviewed using a semi-structured questionnaire. The key value chain actors involved in the butter...

Author(s):Abebe Bereda, Zelalem Yilma, Mitiku Eshetu, Mohammed Yousuf and Kefena Effa

Article in Press

Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread «KhobzEddar» using central composite design

In the present study, the effect of addition of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread Khobz Eddar was studied. The gluten-free breads were made from corn and rice/field bean formula in ratio 2/1 (w/w) and pregelatinized corn and rice flour were made by adding water to flour on the basis of 5/1 (w/w) and heated until 65°C. Response Surface Methodology (RSM) was used...

Author(s):Fairouz Djeghim, Hayat Bourekoua, Leila Benatallah and Mohammed Nesreddine Zidoune

Article in Press

Occurrence of drug-resistant thermotolerant coliforms in skin and muscle of fresh Oreochromis niloticus

The aim of this study was to evaluate the bacteriological contamination (thermo-tolerant coliform, TC) of fresh Oreochromis niloticus marketed in Sobral City (Ceará, Brazil). A total of 40 samples (skin=20 and muscle=20) obtained in 2015 were analyzed. The results indicated that 18 samples (90%) showed the same TC contamination index in the skin and muscle, and in two samples (10%), a significant difference was observed...

Author(s):Eline de Vasconcelos Barbalho, Antonia Jorgiane Rodrigues de Macêdo and Renata Albuquerque Costa

Article in Press

Assessment of phytochemical and mineral composition of unripe and ripe plantain (Musa paradisiaca) peels

Plantain (Musa paradisiaca) fruit constitutes a staple food widely consumed predominantly in Africa. The peel, a major by-product, of plantain fruit is largely viewed to be of little or no significance and consequently discarded, thereby constituting a threat to the environment. It is on account of the foregoing that this study was designed to investigate the phytochemical and mineral components of both the unripe and ripe...

Author(s):Sani Muhammad Uzairu and Muhammad Atiku Kano

Article in Press

Antioxidants activity of the cyanobacterium, Arthrospira (Spirulina) fusiformis cultivated in low-cost medium

Spirulina species are known to have a good nutritional profile and antioxidant properties against reactive oxygen species. However, little is known about the antioxidant contents and the scavenging ability of Arthrospira fusiformis, cultivated under various conditions. This study aimed at evaluating the content of antioxidants (total phenols, total flavonoids, β- carotene and lycopene) and their activity of Arthrospira...

Author(s):Angelina Michael, , Margareth S. Kyewalyanga, Matern S. Mtolera and Charles V. Lugomela

Article in Press

Temperature effects on cooked food in the tropics: A case study of local soups in Abraka, Delta State, Nigeria

This study examined the effects of temperature on cooked food in Abraka, Delta State, Nigeria. It utilized the survey research design. Primary data about cooked food conditions between hours of reheating were generated from women in the area using copies of checklist. Temperature data were collected for a period of one year from Department of Geography and Regional Planning, Delta State University, Abraka. The data were...

Author(s):Nwagbara M. O., Obisesan A. and Ozabor F.

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