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

Storage study on colour retention in zobo concentrates by increasing concentration of ginger (Zingiber officinale)

June 2014

The effects of three concentration of ginger (Zingiber officinale) on some storage characteristics of zobo concentrate were investigated. Zobo drink was prepared using the traditional methods. The drinks were then concentrated by dehydration to 67%. Increasing concentration of ginger, 10, 5 and 0% were added to produce sample A, B and C, respectively and stored in opaque packaging materials for 28 days. The results...

Author(s): Onuoha, O. G., Haruna, U. S., Yelmi, B.M., Samuel, E., Uhiara, N.S. and Ngwu, P. C.

Prevention of konzo in the Democratic Republic of Congo (DRC) using the wetting method and correlation between konzo incidence and percentage of children with high urinary thiocyanate level

June 2014

There were 68 konzo cases in three villages in Boko Health Zone, Bandundu Province, Democratic Republic of Congo (DRC), where yearly incidence had increased greatly since 2009. The nine months long intervention to prevent konzo started in the wet season. Village women were taught the wetting method, after which there were no new konzo cases and urinary thiocyanate levels were low. Using data from four different...

Author(s): Jean Pierre Banea, J. Howard Bradbury, Chretienne Mandombi, Damien Nahimana, Ian C. Denton, Matthew P. Foster, N’landa Kuwa and Desire Tshala Katumbay

Dietary fibre, ascorbic acid and proximate composition of tropical underutilised fruits

June 2014

The current surge in the prevalence of chronic diseases has necessitated the call for the increased consumption of fruits to curtail the phenomenon. The dietary fibre fractions, ascorbic acid and proximate composition of edible portions of four underutilised fruits namely; Annona muricata (soursop), Irvingia gabonensis (African mango), Artocarpus altilis (breadfruit) and Annona squamosa (sweetsop) were studied. Dietary...

Author(s): Abena A. Boakye, Faustina D. Wireko-Manu, Jacob K. Agbenorhevi and Ibok Oduro

Development and quality evaluation of defatted groundnut and melon kernel flour based ethnic product “Robo”

June 2014

This study was carried out to develop a pepper-spiced flour based ethnic product “Robo” from melon and groundnut kernel with the aim of determining its nutritional quality and acceptability. Functional properties of defatted flours of groundnut and melon kernels were also determined. Crude protein (39.17 - 39.93%) and crude fat (16.80 - 17.53%) were found in groundnut “Robo” while crude protein...

Author(s): Jimoh Kazeem Osuolale and Adedokun Simeon Olayiwoola

Effect of lemon juice treatment and sun drying on vitamin C retention in three steam and water blanched indigenous vegetables over six weeks storage period

June 2014

Vitamin C is very important for human nutrition and any method that reduces its degradation in foods like vegetables needs to be advocated and utilized. In this current study, the effect of using lemon juice and sun drying on vitamin C retention of steam and water blanched Amaranthus hybridus, Bidens pilosa and Cleome gynandra indigenous vegetables stored for a period of six weeks was investigated. Results showed that...

Author(s): Khumbo Tricia Mkandawire and Kingsley George Masamba

Physicochemical properties of bambarra groundnut starch and cassava starch blends

June 2014

The physicochemical properties of bambarra groundnut starch (BBS) and cassava starch (CS) were blended at different ratios (70BBS/30CS, 50BBS/50CS and 30BBS/70CS) and investigated. The minor components (lipids and proteins) of the starch granules were lowest for CS and highest for the blended starches. Apparent amylose (AAM) content of the starch blends was additive of their individual components. CS had the lowest AAM...

Author(s): Adeleke Omodunbi Ashogbon

Effect of drying conditions and solvent type on the physicochemical composition of African breadfruit (Treculia africana)

June 2014

The effects of drying conditions (sun and oven drying) and solvent type (petroleum ether, acetone and hexane) on the physiochemical, proximate and multivitamin composition of Treculia africana were investigated. Breadfruit samples were collected from Ogwu area of Enugu State, processed and subjected to physiochemical, proximate and multivitamin screening using standard methods of analysis. Percentage yields of...

Author(s): Okereke Theodore O., Ben Abikoye O., Ifeanyi Offor F. and Nwaji Njemuwa N.

Nutritional composition of Detarium microcarpum fruit

June 2014

The pulp of Detarium microcarpum fruit was extracted and samples were analyzed for the proximate, vitamin, mineral and anti-nutrient composition using standard methods. Crude protein content obtained in D. microcarpum fruit was 4.68% while the crude fat content was 2.23%. The fruit also contained 4.47% moisture, 4.47% ash, 11.06% crude fibre and 65.38% total carbohydrates. The mineral composition of the fruit pulp...

Author(s): Florence Inje Oibiokpa, Godwin Ichekanu Adoga, Abubakar Ndaman Saidu and Kudirat Oluwatosin Shittu

Physical characteristics and sensory quality of bread produced from wheat/African oil bean flour blends

June 2014

The use of wheat flour and African oil bean flour blends in the production of bread was studied. The wheat flour was substituted with African oil bean flour at the following levels: 10, 20, 30 and 40% while wheat flour bread (sample WHF) served as control. The bread loaves were produced using the straight - dough procedure and subsequently evaluated for physical characteristics and sensory attributes. Results show a...

Author(s): Nwosu, U. L., Elochukwu, C. U. Onwurah, C. O.

Rheological properties and oxidative stability during storage of dough fried made from corn oil with medium-chain triacylglycerols (MCT)

June 2014

The rheological properties, oxidative stability, and water contents of the fried dough made from corn oil with medium-chain triacylglycerols (MCT), which is a mixture of MCT and corn oil at a volume ratio of 0% (0:100), 10% (10:90), 20% (20:80) and 30% (30:70) were studied. Flour dough was fried at 140°C for 6 min in fried dough and stored in a glass bottle at 50°C in the dark for 20 days. The water contents and...

Author(s): Toshiyuki Toyosaki

Development of cookies and bread from cooked and fermented pearl millet flour

June 2014

The probiotic bacteria are found to be developed in the spontaneously fermented pearl millet. Bakery products are used as a vehicle for incorporation of different nutritionally rich ingredients. Fortification of wheat flour with non wheat proteins increases protein quality by improving its amino acid profiles. The anti nutrients phytic acid was reduced from 858.4 mg/100 g in the raw pearl millet to 380.3 mg/100 g in the...

Author(s): Ranasalva N. and  Visvanathan R.

Effect of three processing methods on some nutrient and anti-nutritional factor constituent of Colocasia esculenta (Amadumbe)

May 2014

Colocasia esculenta L. Schott (Amadumbe) is a major starchy food crop used in the rural areas in Kwazulu-Natal province, South Africa. Like most root crops, Amadumbe is rich in carbohydrate content with low protein and lipids. Preliminary screening of Amadumbe revealed the presence of some anti-nutrients (amylase inhibitor, trypsin inhibitor, oxalate, alkaloids, saponin, phytate and total phenols). The effect of...

Author(s): R. McEwan, F. N. Shangase, T. Djarova and A. R. Opoku

Quality assessment of acha-based biscuit improved with bambara nut and unripe plantain

May 2014

Five value added biscuit products were produced from three different raw materials, namely acha (Digitaria exilis Staph), bambara nut and unripe plantain, at different proportions: 100:0:0% (ACH105), 80:10:10% (ACH801), 70:20:10% (ACH702), 60:30:10% (ACH603) and 50:40:10% (ACH504), respectively. The raw materials were cleaned, sorted, dried and milled into flour and used to produce biscuits. Sensory parameters...

Author(s): Agu H. O., Ezeh G. C. and Jideani A. I. O.

Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing

May 2014

Sweet potato flour and tomato pomace blend were used for the development of extruded products. The response surface methodology was adopted in the experimental design to investigate the effect of feed proportion (5-25% tomato waste powder), moisture content (13-17%), screw speed (275-325 rpm) and barrel temperature (120-140°C) on the quality of the extruded products. Regression equation describing the effect of each...

Author(s): Pramesh Kr. Dhungana, Arti Chauhan and Sukhcharn Singh

Analysis of quality attributes of banana drinks blended with aqueous extracts of ginger

May 2014

This study aimed to investigate the effect of ginger (Zingiber officinale) on the microbiological, physicochemical and sensory quality of banana (Musa spp .) drink. Production of banana juice was achieved with hot and unheated water extraction. The various juices obtained were supplemented with aqueous extracts of ginger in concentrations of 2.5 and 10%, stored and analyzed periodically for microbiological and...

Author(s): Yéo Mohamed Anderson, Chatigre O.,  Elleingand  E., Koni  Pascal and Koffi  Ernest

Effect of pretreatment on physicochemical quality characteristics of a dried tomato (Lycopersicon esculentum)

May 2014

Tomato is highly perishable and drying is a convenient method of extending its shelf life and minimizing postharvest loses. During drying, some nutrients may degrade and thus affect general quality characteristics of the dried tomato. The effect of pretreatment in enhancing drying and product quality of dried tomato was investigated in this study. Slices of tomato were treated by dipping in (a) A solution containing...

Author(s): Mavis Owureku-Asare, Joyce Agyei-Amponsah, Firibu Saalia, Luis Alfaro, Luis A. Espinoza-Rodezno and Subramaniam Sathivel

Enzyme profiles of potential starter cultures for the fermentation of baobab seeds

May 2014

The extracellular enzymatic activity of ten (10) strains of predominant bacteria involved in Maari process has been investigated using the APIZYM (BioMérieux, France) commercial system, with the objective of determining the differences in the enzymatic profiles of the various species. Variable enzymatic activity was recorded showing the specific activity of each species during the fermentation of baobab seeds....

Author(s): Charles Parkouda, BréhimaDiawaraa and KwakuTano-Debrahb

Evolution of biochemical and physical parameters of two fresh-cut fruits over storage at 4°C

May 2014

Biochemical and physical changes of two types of fresh-cut fruits packaged in plastic containers and stocked at 4°C were studied over a period of six days. The first type of container was film-lidded and contained orange juice, pomelo, kiwifruit and orange slices. The second type was plastic-lidded and contained orange juice, apple, kiwifruit and orange slices. Color, vitamin C and carbohydrates changes were...

Author(s): Guy-Joseph Lemamy, Marc Lebrun, Serge Thierry Omouessi, Bénédicte Ndeboko and Justine Mouecoucou

Optimization of taste and texture of biscuit produced from blend of plantain, sweet potato and malted sorghum flour

May 2014

Biscuits were produced from blends of plantain, sweet potato and malted sorghum flour. This study was carried out to evaluate the effect of varying the proportions of these flour mixtures on the taste and texture of the produced biscuits. Mixture response surface methodology was used to model the taste and texture of the biscuits with single, binary and ternary combinations of the three flours. The optimum taste and...

Author(s): Ishiwu C. N., Nkwo V. O., Iwouno, J. O. Obiegbuna J. E. and Uchegbu, N. N. 

Evaluation of antioxidant and hypolipidaemic effects of fermented Parkia biglobosa (Jacq) seeds in tyloxapol-induced hyperlipidaemic rats

May 2014

Globally, fermented foods form an intricate part of the staple diet of people. This study investigated the hypolipidaemic potential of fermented seeds of Parkia biglobosa (African locust bean/iru), a popular condiment by supplementing (20% w/w) in animal feed. Animals (n=5) in six treatment groups received; standard rat diet (control); iru-supplemented feed; standard rat feed with tyloxapol administered...

Author(s): Ayo-Lawal, Rachael Aderonke, Osoniyi, Omolaja, Famurewa, Akindele Joshua and Lawal, Olukayode Adeayo

Retention of nutrients of pearl millet using conventional and solar cooking

May 2014

Comparative estimation of nutrients of pearl millet was studied by adopting two methods of cooking, that is, conventional cooking on liquefied petroleum gas (LPG) stoves and solar cooking. Starch, total soluble carbohydrate, protein, calcium and iron were determined for raw, conventional and solar cooked pearl millet. It was found that retention of starch was 98.58% for solar cooked and 74.51% for conventional cooked...

Author(s): Raka Srivastava and Aakanksha Nahar

Bael (Aegle marmelos Correa) products processing: A review

May 2014

Bael (Aegle marmelos Correa) being an indigenous fruit occupies an important place from medicinal point of view. The different varieties of Bael such as Mirzapuri, Kagzi Gonda, Kagzi Banarsi, Kagzi Etawah, Narendra Bael-1, Narendra Bael-2, Narendra Bael-5, Narendra Bael-9, Pant Shivani, Pant Sujata, etc are popular. Its nutritional and medicinal properties make this fruit one of the most valuable and a good source of...

Author(s): Anurag Singh, H. K. Sharma, Pragati Kaushal and Ashutosh Upadhyay

Antioxidative and flavouring effects of Aframomum danielli on biscuits

April 2014

Antioxidative and flavouring effects of Aframomum danielli seed crude ethanolic extract on biscuits were studied. The degree of oxidation during storage was monitored by determining the acidity of the extracted fat from the biscuit samples using the standard method. Biscuits were baked with A. danielli seed extract at the following levels of addition: 100, 200, 300, 400, 500 ppm and a sample using butylated...

Author(s): Afolabi M. O. and Adegoke G. O.

Lactic acid fermentation of potato pulp by Rhizopus oryzae IFO 5740

April 2014

Thirty-eight strains of the fungus Rhizopus oryzae were grown on potato pulp, an agricultural by-product of the starch industry. Either lactic acid or fumaric acid and ethanol were formed, and the ratio differed among the strains tested. The highest amount of L(+)-lactic acid (11.2 mg/g fresh matter) was observed in the pulp fermented for six days by R. oryzae IFO 5740. The IFO 5740 strain rapidly reduced the hardness...

Author(s): Peng Wang and Feng Ying Zhang

Household food processing methods to enhance iron and zinc bioavailability in formulated haricot bean and maize complementary food

April 2014

This study aimed to test the nutritional quality of white haricot bean-maize porridge, a potential complementary food made using household food processing. Focus group discussions were conducted with mothers and revealed that traditional processing practices were soaking, germination and roasting. Although few used pulses in complementary foods (only maize), they expressed preference for white haricot bean to...

Author(s): Getenesh Berhanu, Addisalem Mesfin, Afework Kebebu, Susan J Whiting and Carol J Henry

Physico chemical and organoleptic characteristics of Muscovy drake meat as influenced by cooking methods

April 2014

The study was conducted to determine the effect of various cooking methods - grilling, deep frying, pan frying and roasting on quality attributes of Muscovy drake meat. A total of one hundred and eighty (180) Muscovy drakes fillets weighing between 118-130 g were used in a completely randomized design. Cooked samples were analyzed for proximate composition and physical characteristics. Organoleptic characteristics were...

Author(s): Omojola A. B., Hammed S., Attoh-Kotoku V., Wogar G. S. I., Iyanda O. D. and Aremo J. O.

Importance of lecithin for encapsulation processes

April 2014

The crude soy and rice lecithin are used in studies of liposome formulation. They have been used as flavor encapsulators, flavor masking, antioxidants, and nutrient protective against degradations in the gastro intestinal tract. This study aimed to show the importance of rice and soy lecithin in its varied uses as liposomes in different areas. The paper indicates the importance of soy and rice lecithin, both crude and...

Author(s): Adriana Rodrigues Machado, Leticia Marques de Assis, Maria Inês Rodrigues Machado, Leonor Almeida de Souza-Soares

Food expenditure and household welfare in Ghana

March 2014

The main objective of this study was to investigate the determinants of household food expenditure and its effects on welfare. As a result of potential simultaneity between food expenditure and welfare, a simultaneous equations model was estimated using the two-stage least squares method. The findings confirm the theoretical and empirical evidences that households reduce the percentage share of their food expenditure as...

Author(s): Samuel A. Donkoh, Hamdiyah Alhassan and Paul K. Nkegbe

Biological control of apple gray mold by mixtures of Bacillus Subtilis and yeast isolates

March 2014

In this study the effect of biocontrol agents Candida membraniciens (isolates A4, A5), Pichia guilliermondii (isolate A6) and Bacillus subtilis (isolates B2, B6) were evaluated individually and in combination on gray mold of apple. Our results show that the antagonists were compatible when they were tested in vitro. Also, results show the spore germination of Botrytis cinerea decreased significantly by the combination...

Author(s): E. Zangoei, H. R. Etebarian and N.Sahebani

Antioxidant peptides from freshwater clam extract using enzymatic hydrolysis

March 2014

The enzymatic hydrolysate of freshwater clam (Corbicula fluminea) extract was prepared using commercially available proteases. The antioxidant activity of the hydrolysate was evaluated by reducing power and 2,2’-azinobis-3-ethylbenzothiazoline-6-sulfonic acid free radical decolorization assays. The hydrolysate, especially its fraction purified by gel filtration, had a good antioxidant activity. The Trolox...

Author(s): Yan Zeng, Yuping Guan, Wenjia Han and Yuanxia Sun

Assessment of bacterial and fungal spoilage of some Nigerian fermented and unfermented foods

March 2014

The study was aimed at evaluating the microbial spoilage of selected Nigerian fermented and unfermented foods. A total of four fermented and unfermented food samples were used for this investigation. Microbial and sensory evaluations of the food products during storage were carried out using standard procedures. During storage, the bacteria counts were observed to range from 2.2 × 105 to 4.8 × 105 CFU/mL and...

Author(s): Adebayo C. O., Aderiye, B. I. and Akpor O. B

Biogenic amines and microbiological profile of egyptian cheeses

March 2014

Cheeses are among those high-protein-containing foodstuffs in which enzymatic and microbial activities cause the formation of biogenic amines (BAs) from amino acids decarboxylation. Most of the methods for amine determination in these products involve acid extraction followed by a liquid-liquid purification step to selectively separate amines and amino acids. This study aimed to describe the development of biogenic...

Author(s): Khaled Meghawry El-Zahar

Cyanide and selected nutrients content of different preparations of leaves from three cassava species

March 2014

Cassava leaves are largely consumed as vegetable in African, but contain a toxic compound, cyanide. To ascertain their safety and contribution to human nutrition, after a number of pre-treatments preceding their boiling in water, cyanide, vitamin C, β-carotene, crude protein, iron, calcium, phosphorus, potassium and zinc contents were assessed in leaves from bitter, sweet and wild cassava species, boiled for 15 and...

Author(s): Umuhozariho M. G., Shayo N. B., Msuya J. M.,and Sallah P. Y. K

Thermal oxidative alteration of sunflower oil

March 2014

Sunflower oil is extensively used in frying in Algeria as an alternative to olive oil due to its low cost. However, the high level of unsaturated fatty acids (FA) contained in sunflower oil enhances its susceptibility to oxidation. In our study, the sunflower oil was heated at 99±2°C with incorporation of 9 L of oxygen/second for 52 h continuously in the absence of foodstuff. Heating polyunsaturated fatty...

Author(s): Sadoudi R., Ammouche A., and Ali Ahmed D

The effect of Withania coagulans as a coagulant on the quality and sensorial properties of Tofu

March 2014

Tofu is a nutritional, gel-like soy food. The present study was carried out to investigate the effects of Withania coagulans extract on the soymilk coagulation for producing tofu. For this purpose, soymilk was coagulated by W. coagulans extract, and the properties of the prepared tofu were analyzed. The results indicate that the extract of W. coagulans as a coagulant significantly (p<0.05) reduced yield and moisture...

Author(s): Reyhaneh Sarani, Javad MohtadiNia and Mohammad Asghari Jafarabadi

Effect of wheat flour substitution, maize variety and fermentation time on the characteristics of Akara, a deep oil fried dough product

March 2014

An investigation into the possibility of using local cereal resources (maize) to develop composite flour suitable for the production of Akara (a deep fried fermented dough) was undertaken. The experimental design was a 4 x 5 x 5 factorial experiment. Factor one was the maize variety (CMS 8806, CMS 8501, CMS 9015 and CMS 8704), factor two the substitution level (0, 10, 20, 30 and 40%) of wheat for maize flour and factor...

Author(s): Kameni A., Kouebou C., Aboubakar D. A. K. and C. The

Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant

February 2014

This study was conducted to analyze the quality attributes of soft unripened cheese (SUC) made using ginger (Zingiber officinale) crude extract (GCE) by comparing it with cheese made using camel chymosin (CC). SUC made using GCE had higher acidity and ash but lower fat, total solids and protein as compared to cheese made using CC. The camel chymosin resulted in higher cheese yield as compared to cheese made using GCE....

Author(s): Yonas Hailu, Eyassu Seifu and Zelalem Yilma

Ethno-culture disparity in food insecurity status: The case of Bullen District, Benishangul-Gumuz Regional State, Ethiopia

February 2014

In Ethiopia, a number of studies on food insecurity could be found although they did not explicitly consider ethno-cultural variables while they are very important determinants. The aim of this article was therefore to show the disparity between the Gumuz, Non-gumuz, and the Mixed ethno-cultures in their food insecurity status in Bullen district. Data were collected from 150 sample households and analyzed in an...

Author(s): Guyu Ferede Daie

A two –year seasonal survey of the quality of shea butter produced in Niger state of Nigeria

February 2014

Low quality of shea butter has continued to be a major challenge in the shea tree value chain. The quality and identity characteristics of market-ready shea butter produced by family-based processors, the highest contributors to the butter output in Nigeria were studied using standard methods of analysis for two consecutive fruiting years to ascertain the consistency in quality status. This was with the view to...

Author(s): Jude U. Obibuzor, Roland D. Abigor, Ibiso Omamor, Vivien Omoriyekemwen, Emmanuel A. Okogbenin and Tonbra Okunwaye

Effect of heat treatments on sensory characteristics and shelf-life of skimmed milk

February 2014

The present study was conducted to observe the effect of various heat treatments on sensory characteristics and shelf-life of skimmed milk at the Department of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, during year 2012-2013. The skimmed milk was produced from buffalo milk through cream separator and then divided into four groups viz. A, B, C...

Author(s): Israr ul Haq, Muhammad Khaskheli, Muhammad Salman, Muhammad Yaseen Marri, Iftikhar Ali Khan, Majeed Ahmed Marri, Ghulam Murtaza Lochi , Faisal Ayub Kiani and Faiza Habib

Effect of boiling and frying on nutritional value and in vitro digestibility of rabbit meat

February 2014

Effect of boiling and frying on nutritional value and in vitro digestibility of rabbit meat were investigated. It was observed that boiling for 15 min increased the digestibility and nutritional value of rabbit meat, while boiling for 5 and 40 min led to their loss. Although, frying for 2 and 4 min produced an acceptable digestibility and nutritional value, the values were lower than those of the boiled rabbit meats....

Author(s): Yin Zhang, Xinhui Wang, Wei Wang and Jiaming Zhang

Detection of proteolysis in high temperatures treated milk by Reverse phase high performance liquid chromatography (RP-HPLC)

February 2014

Proteolysis of UHT milk during storage is one of the problems affecting the dairy industry worldwide. Native enzymes have been implicated as being the main cause of spoilage of such milk. In the current study, reverse phase high pressure chromatography (RP-HPLC) method was used to detect proteolysis by native enzymes in high temperature heated milk. The aim of this research was to assess susceptibility of milk to...

Author(s): Lucy M. CHOVE, Alistair S. Grandison, Michael J. Lewis and Abdulsudi Issa- Zacharia

Studies on physical, chemical and rheological characteristics of pasta dough influenced by inulin

January 2014

The objective of this research was to evaluate the effects of different amounts (0, 1, 2.5 and 5%) of inulin on the physical, chemical and rheological properties of pasta dough. The results show that increasing the percentage of inulin, caused decrease in dough development time, dough stability, farinograph quality number, energy, resistance to extension as well as dough elasticity, while water absorption increased. The...

Author(s): Reza Afshinpajouh, Soodabeh Heydarian, Mehdi Amini, Ehsan Saadatmand and Matin Yahyavi

Visual defects among consumers of processed cassava (gari)

January 2014

This Article is Retracted.

Author(s): Yusuf A. Z., Zakir A., Shemau Z., Abdullahi M., Halima S. A., and SANI K.

Some traditional Algerian products from durum wheat

January 2014

Foods derived from durum wheat play an important role in the diet of the Algerian people, this is attributed to the semiarid climate favourable for the cultivation of this staple cereal crop. Flat bread, pasta, couscous and frik are the most common products made from durum wheat in Algeria. It is also used to produce various kinds of traditional cakes. All these products are the major products made from durum wheat in...

Author(s): R. Kezih, F. Bekhouche and  A. Merazka

Protective effects of garlic (Allium sativum) and ginger (Zingiber officinale) on physicochemical and microbial attributes of liquid smoked silver carp (Hypophthalmichthys molitrix) wrapped in aluminium foil during chilled storage

January 2014

The antioxidant and antimicrobial effects of equivalent concentrations of both garlic and ginger separately in fresh and powder form on quality attributes of liquid smoked silver carp (Hypophthalmichthys molitrix) during chilled storage were investigated for a period of 24 days. The control and the treated fish samples were analysed periodically for microbiological (total viable count) and physicochemical (pH, colour,...

Author(s): Fijelu Frank, Yanshun Xu, Qixing jiang and Wenshui Xia

Effect of moisture content on selected physical properties of shea kernel of varying slice thickness

January 2014

Bulk density, kernel density, particle porosity and shrinkage of sheanut krnel slices were determined as a function of moisture content and slice thickness in order to establish preliminary design parameters for drying in an indirect solar dryer. Solid density increased linearly while bulk density decreased non-linearly during drying as the moisture content decreased from 150 to 5 %d.b. The porosities of the kernels...

Author(s): Divine N. BUP, Charles F. ABI, Dzudie TENIN Cesar KAPSEU and Clergé TCHIEGANG

Screening, identification and antagonistic activity of halo stable Bacillus sp. Mk22 used as probiotic in Penaeus monodon Fabricius, 1798

January 2014

The research of probiotics for aquatic animals is increasing with the demand for environmental friendly aquaculture. Most attempts to propose probiotic have been undertaken by isolating and selecting strains from saltpan environment. 16S rRNA gene sequencing showed that strain Bacillus sp. Mk22 (accession number: JF794553) was gram positive, had rod shape and was 937 nm in size. The isolated strain that was applied to...

Author(s): Sekar Ashokkumar and Packyam Mayavu

Hygienic and sanitary evaluation of minimally processed vegetables sold in public fairs in the Western Region of Paraná State, Brazil

January 2014

The microbiological quality of minimally processed vegetables sold in the public fairs of the numerous towns in the Western Region of Paraná State, Brazil, was studied. Lettuce, salad rocket, cabbage and chicory randomly collected were sent to the Food Analysis Laboratory (Lanali) in Cascavel, Brazil. The vegetables were analyzed for total and thermotolerant coliforms, aerobic mesophilic bacteria and Salmonella...

Author(s): Alexandre Carvalho de MOURA, Fabiana Gisele da Silva PINTO, Eliana Almeida Mira de BONA, Luciana Pagliosa Carvalho GUEDES and Izabel Aparecida SOARES

Heavy metal content in mixed and unmixed seasonings on the Ghanaian market

January 2014

Human exposure to some heavy metals through consumption of various seasonings in some Ghanaian markets was evaluated. The heavy metals considered were iron (Fe), zinc (Zn), copper (Cu), cadmium (Cd), lead (Pb) and mercury (Hg).  The levels of iron (Fe) , zinc (Zn), copper (Cu), cadmium (Cd) and lead (Pb) in a total of twenty two (22) mixed and unmixed seasonings were determined using flame atomic absorption...

Author(s): B. Darko, I. Ayim and R. B. Voegborlo  

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