African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 945

AJFS Articles

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

February 2018

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,

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

February 2018

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

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

January 2018

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

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

January 2018

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

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

December 2017

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

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

December 2017

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

Rheological characteristics and baking quality of flours from Nigerian grown wheat

December 2017

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

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

November 2017

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.

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

November 2017

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

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

November 2017

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

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

October 2017

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

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

October 2017

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,

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

October 2017

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

Development, quality evaluation and estimated contribution of composite flour snack foods to nutrient requirements of young children aged 2 to 6 years

September 2017

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

Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder

September 2017

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

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

September 2017

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

A review of main factors affecting palm oil acidity within the smallholder oil palm (Elaeis guineensis Jacq.) sector in Cameroon

September 2017

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

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

August 2017

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

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

August 2017

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

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

August 2017

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

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

August 2017

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

Risk of exposures of pesticide residues from tomato in Tanzania

August 2017

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

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

July 2017

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

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

July 2017

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

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

July 2017

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

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

July 2017

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

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

July 2017

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.

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

July 2017

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.

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

July 2017

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

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

June 2017

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.

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

June 2017

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,

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

June 2017

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

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

June 2017

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

Quality assessment of oil from Parkia filicoidea (Mkundi) seeds

May 2017

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

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

May 2017

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

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

May 2017

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

Enrichment of traditional maize snack (Kokoro) with moringa (Moringa oliefera) leaf and soybean

May 2017

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...

Author(s): Ewulo T. O., Oluwalana I. B., Ewulo B. S. and Awolu O. O.

Fortification of kununzaki drink with cocoa powder

April 2017

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...

Author(s): Abidoye Olawumi Abidemi, Taiwo Kehinde and Adeniran Hezekiah  

Traditional butter and ghee production, processing and handling in Ethiopia: A review

April 2017

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....

Author(s): Alganesh Tola Gemechu and Yetenayet Bekele Tola

Fortification of hotcakes from edible flour of non-toxic Mexican Jatropha curcas L.

April 2017

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...

Author(s): Jorge Martinez Herrera, Elizabeth Arguello García, Odilón Sanchez Sanchez and Ofelia Andrea Valdés-Rodríguez

Prevention and treatment of different health problems by common people’s diet (Haleem)

April 2017

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...

Author(s): Ghazala H. Rizwani, Khizar Abbas, and Hina Zahid

Antioxidant potential use of bioactive peptides derived from mung bean hydrolysates (Vigna Radiata)

March 2017

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)...

Author(s): Carlos M. Guerra A., Walter Murillo and  Jonh J. Méndez A.

Factors associated with poor food safety compliance among street food vendors in the Techiman Municipality of Ghana

March 2017

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....

Author(s): Akuu Joshua Amaami, Danyi Dominic and Dapaah Collins

Effect of extraction techniques on the quality of coconut oil

March 2017

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...

Author(s): Nurah Tijani Oseni, WMADB Fernando, Ranil Coorey, Isona Gold and Vijay Jayasena

Effect of processing on proximate and mineral composition of black climbing (P. coccineus L.) bean flour

March 2017

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...

Author(s): Mengistu Tadesse Mosisa

Oxytetracycline residue levels in beef in Dodoma region, Tanzania

February 2017

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...

Author(s): Frida Mgonja, Resto Mosha, Faith Mabiki and Kennedy Choongo

Process development, sensory and nutritional evaluation of honey spread enriched with edible insects flour

February 2017

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...

Author(s): Jolly Akullo, Jacob Godfrey Agea, Bernard Bonton Obaa, James Okwee Acai and Dorothy Nakimbugwe

Nutritional, functional and sensory attributes of jam from velvet tamarind pulp

February 2017

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...

Author(s): Okudu, H.O., Umoh, E. J. , Ojinnaka, M.C and Chianakwalam, O. F.

Nutritional composition of Meristotheca senegalense (Rhodophyta): A new nutrient source

January 2017

Macroalgae are used in diverse global regions. Meristotheca senegalense J. Feldmann, a macroalga species found in a Senegalese bay, was the subject of this study focusing on the chemical and mineral composition. The present study was done in order to evaluate the potential of this macroalgal resource for biomass development and contribution to the economy in Senegal. The results of this study showed that M. senegalense...

Author(s): Bodian Moussa Yagame, Ayessou Nicolas Cyrille Mensah, Cissé Mady, Ndiaye Cheikh and Kandioura Noba

Sensory quality of orange-fleshed sweetpotato cultivars as affected by curing and household-level storage methods

January 2017

A 2×2×3 factorial design was used to investigate the effect of two orange-fleshed sweetpotato cultivars, three curing treatments and two homestead storage methods on the general appearance, finger-feel firmness, sweetness and overall acceptability of boiled roots. The cultivars were Apomuden and Nane, and the two homestead storage methods were the sand box and the heap storage. In-ground curing (dehaulming)...

Author(s): Richard A. Atuna, Francis K. Amagloh, Edward E. Carey and Jan W. Low

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