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

The Physical Properties and Chemical Compositions of Three Ethiopian Rice Varieties Compared to Tef Grain

Article in Press

This study was intended to investigate the physical properties and chemical compositions of the three rice varieties grown in Ethiopia. Evaluation included determination of moisture, ash, crude fiber, crude fat, crude protein, carbohydrate, Fe, Zn, Ca and phytic acid contents. The data analysis was conducted using SPSS Version-22. Duncan’s multiple range test was used for the mean comparison at P

Author(s):Sintayehu Legesse

Physico-chemical and Microbiological Evidence of Drinking Water Quality in Ugbowo, Benin City, Nigeria

Article in Press

Potable water is unarguably indispensable in the existence of Man. Adequate supply of safe drinking water is imperative as many dangerous diseases can be associated with unclean water used for consumption purposes. This study investigated the physico-chemical and microbiological qualities of portable water in Ugbowo, Benin City, Nigeria. A total of five different potable water sources were investigated and were selected...

Author(s):EZENWEANI Sunday Raymond and EZENWEANI Emmanuel Chidi

Antioxidant, Phytochemical and Nutritional properties of Underutilized Fruits of Dillenia indica and Annona squamosa

Article in Press

In the present study, the antioxidant, phytochemical and nutritional properties of two underutilized edible plants like Dillenia indica and Annona squamosa were evaluated. For this purpose, water extract of tested fruits were used for the determination of antioxidant potential through total antioxidant activity (TAA), DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging, hydroxyl radical scavenging and ferric ion...

Author(s):Anu Sharma Daizy R. Batish Kirti Negi, Harminder Pal Singh and Ravinder Kumar Kohli


Article in Press

Background:-The rise of malnutrition in children during the first two years of life is indicative of poor infant feeding practices. Breastfeeding for infants and young children provides the ideal food for healthy growth and development. Infants should be exclusively breastfed for the first six months and thereafter, the infants should receive nutritionally adequate and safe complementary foods while breastfeeding...

Author(s):Fikadu Bulcha, Asresang Wasihun, Melkamu Tamiru, Anwar Seid,Tariku Erena

Review on camel meat safety and its public health importance

Article in Press

Camel is a relatively new, emerging meat species that is gaining increasing popularity in the international meat markets all over the world. From nutrition perspective, the organic nature of camel meat, its high protein and minerals, and low fat and cholesterol level makes it suitable from nutritional outlook. The harmful pathogens contaminating camel meat and causing gastroenteritis include Salmonella spp., Listeria...

Author(s):Henok Ayalew

Evaluation of the toxicological effects of spiced groundnut cake on selected organs of albino rats (Ratius novergicus)

Article in Press

The current surge in search for functional foods has increased the use of bioactive compounds derived from medicinal plants in everyday diets. This study evaluates proximate composition and toxicological effects of spiced groundnut cake on albino rats (Rattus novergicus). Five groundnut cake (GNC) samples made from groundnut (Arachis hypogaea) with varying proportion of ginger (Zinginber officinale) and/or bell pepper...

Author(s):Samuel A. Akande, Beatrice O. T. Ifesan, Agatha E. Adebiyi and Risikat T. Olatoye

Nutritional composition and oil characterizationof some improved and elite varieties of sesame (Sesamum indicum L.) in Nigeria

Article in Press

The physico-chemical, nutritional composition and oil characteristics of three improved/released varieties and three elite/breeding lines of sesame seed (Beniseed) namely: NCRIBEN 01M, NCRIBEN 02M, E8, KENANA 4, EX-SUDAN and BOGORO LOCAL were evaluated. Significant differences (P≤0.05) were observed for nutritional components: moisture, ash, crude fiber and protein. Significant difference (P< 0.05) was noticed for all...

Author(s):A. Y. Mumeen, O. Shokalu, E. C. Egwim, A. Y. Kabir, A. Usman and O. Kester

Lipid oxidation and antioxidant assays in food products: A review

Article in Press

Autoxidation of unsaturated lipids is one of the major causes of quality deterioration in food products, which results in the changes in nutritional value, organoleptic characteristics, and may even reduce the shelf-life of food products. In order to prevent or inhibit this autoxidation, synthetic and natural antioxidants are used in the food industry, respectively and have attracted considerable attention as food...

Author(s):Vusi Vincent Mshayisa, Lusani Norah Vhangani and Jessy Van Wyk

Proximate Composition Based Enset Diversity Study Using Multivariate Analysis in Sheka Zone, Southwest Ethiopia

Article in Press

Survey study on enset diversity and its kocho and bulla proximate contents was done in major enset producing areas of Sheka zone in three agro-ecologies of the districts (Yaki (lowland), Andiracha (mid-land) and Masha (highland) Southwest (SW) Ethiopia with the objective to evaluate diversity study of enset based on its nutritional composition. The result of the analysis revealed that there were variations among all...


Evaluation of mono and co-cultural fermentation on the nutritional and antioxidant profile of kunu-a fermented millet based food

Article in Press

The study was designed to evaluate the mono and co-cultural fermentation on the nutritional and antioxidant profile of kunu-a fermented millet based food. Isolation of microorganisms from the kunu samples were carried by serial dilution and pour plate techniques. The pH and total titratable acidity (TTA) of the kunu were monitored for 48 hours. The proximate analysis and the antioxidant properties of the kunu were also...

Author(s):Agboola, S. A., Olaniyi, O. O., Adeleke, B. S. and Akinyele, B. J.


Article in Press

India’s Himalayan region is biodiversity rich with vast ecosystems. Inhabitant’s of this region make utmost benefit from the locally available flora and fauna. Fermentation of the local produce adds to this knowledge and ensures availability of the food throughout the year. Various mouth-watering delicacies are locally fermented, besides adding flavor to the plate they also are a source of income. Kalari is one such...

Author(s):Konika Razdan and Varshiesh Raina

Study of water absorption capacity and dimension change during soaking of peeled intack bulgur

Article in Press

Water absorption of peeled intack bulgur was studied at different temperatures (35, 50 and 70°C) by measuring the moisture content with respect to time. The effect of time and temperature during soaking operation on the three dimensions (length: “a (mm)”, crease side width: “b (mm)”; secondary width: “c (mm), weight, volume, and density of the peeled intack bulgur kernel was also carried out. The results...

Author(s):Sfayhi D. and Rebhi, I

A Geographical Analysis of Nutritional Status among the Population in District Anantnag, J&K, India

Article in Press

The main objective of this paper was to evaluate the nutritional status of population of altitudinal zone, based on chemical composition of food consumed by people in the region. The study area was divided into five altitudinal zones in GIS environment (Arc GIS 9.3 and ERDAS IMAGINE 9.1). Kendal’s ranking coefficient method, food surplus/deficit, nutrition intake were employed to show wide range of variations in terms of...

Author(s):Sheraz Ahmad Lone, Manzoor A. Wani, Bashir A. Lone and Ishtiaq A. Mayer

Compositional and some physicochemical characterization of cassava and pigeon pea starch blends for potential industrial applications

Article in Press

Isolated native cassava starch (100CS) and pigeon pea starch (100PPS) were blended at different ratios (70CS/30PPS, 50CS/50PPS and 30CS/70PPS) (%, w/w) and their physiochemical properties were investigated for potential industrial applications. The lowest apparent amylose (AAM) content was in 100CS (20.20%) and the highest in the 30CS/70PPS blend (37.31%). The AAM content of the starch blends was higher as compared to the...

Author(s):Adeleke Omodunbi Ashogbon

Omega 3 fatty acid fortified functional chocolate

Article in Press

This study was carried out to produce functional chocolate. Plain milk chocolate (PMC) was prepared as control sample and 2 sets of omega 3 enriched chocolate were prepared viz., 5% ALA – X - MC, 10% ALA - X – MC (alpha linolenic acid -xylitol -milk chocolate.) The omega 3 source for chocolate production was alpha linolenic acid (ALA oil) from flax seed. The chocolates were made with the above combinations following...

Author(s):Madhavi Baskaran and Rita Narayanan

Quality Attributes of Breakfast Sausage as Affected by Different Types of Animal Fats

Article in Press

Breakfast sausage is a type of ready to eat fresh sausage usually served at breakfast. It is traditionally produced from pork and lard, but there is insufficient knowledge on the yield and nutritive qualities of breakfast sausage prepared with other animal fats. A study was carried out in a completely randomized design to determine the yield and eating qualities of breakfast sausage prepared from lard, tallow and sheep...

Author(s):V. A Adetunji and S. B. Akinleye

Drying characteristics of horse chestnut (Aesculus indica) slices

Article in Press

The impact of temperature and relative humidity during hot-air drying on the drying kinetics and some quality attributes of Horse chestnut slices was studied. Experiments were conducted at 50, 60 and 70°C. Experimental drying curves showed that drying process took place in the falling rate period. The moisture transfer from slices was described using various mathematical models. In all the cases, models were evaluated for...

Author(s):Syed Insha Rafiq, Sukhcharn Singh and D.C. Saxena

Growth and nutritional value of Pleurotus sajor-caju cultivated on sawdust of different wood species in Nigeria

Article in Press

The potential of sawdust substrate of some tree species in the cultivation of the oyster mushroom, Pleurotus sajor-caju, was evaluated. Sawdust was collected from wood processors in various sawmills at Ibadan, southwest Nigeria and composted for mushroom cultivation. Biological efficiency (BE) of P. saju-caju on the various wood substrates and proximate analysis were carried out to determine rate of substrate utilization...

Author(s):Dania V. O. and Ekpo E. N.

Isolation, identification and antimicrobial resistance profile of Salmonella in abattoir and selected commercial dairy farms of Bishoftu town, Central Ethiopia

Article in Press

Across-sectional study was conducted on apparently healthy cattle, personnel and equipments at abattoir and commercial dairy farms in Bishoftu, Ethiopia from December 2013 to May 2014. The objectives were to isolate and identify Salmonella from slaughtered cattle, lactating cows, personnel and equipments at abattoir and farms; and to assess the in-vitro antimicrobials susceptibility of isolates. A total of 222 samples...

Author(s):Tilaye Shibbiru Mengistu, Ashenafi Feyisa Beyi

Quality evaluation and sensory acceptability of mixed fruit juice from cabbage and orange

Article in Press

To know through sensory evaluation the optimum formulation of cabbage (Oxylus variety) juice blended with juices from two cultivars of orange (Valencia late and blood) (nine blends) through Design Expert ( version) software. Each optimum from each orange variety was selected and with a control (100% late Valencia and blood orange), subjected to physicochemical and nutritional analyses (minerals, β-carotene and...

Author(s):Blends, fruit juice, orange, cabbage, acceptability.

Improving the nutritional value of fortified predigested soymilk for complementary feeding using response surface methodology

Article in Press

The purpose of this study is to maximize the nutritional status of predigested soymilk to prevent weaning deficiency and maximize growth among weaning infants. Nutritional value of fortified soymilk extracted from 12 h steeped and 72 h sprouted TGX 923-2E soybean variety was optimized using central composite design (CCD), a design for response surface methodology (RSM). Box-Wilson (1951) experimental design matrix was used...

Author(s):Okwunodulu N. I., Iwe M. O. and Akodundu E. N. T.

Mineral composition of oyster mushrooms grown on maize straw and rice bran

Article in Press

Fresh mushrooms contain a wide variety of minerals including copper, iron, magnesium, phosphorus, potassium and zinc which are essential for good health. The mineral composition of mushrooms largely depends on the type of nutrients available in their growth media. The objective of this study was to determine the mineral composition of oyster mushrooms, Pleurotus spp., grown on maize straw and rice bran substrates. In this...

Author(s):Kayira C. M., Kapito N. and Theu M.

Effect of probiotic bacteria from yoghurt on the growth performance of dual purpose chicken in Ethiopia

Article in Press

Probiotic bacteria have been used in poultry industries as supplementary feed thereby improving poultry growth and performance. In this study, potential probiotic bacteria was isolated from yoghurt, and characterized. The applications as probiotics were checked using twenty four (24) dual purpose chickens and the effect of supplementation of isolated probiotic on growth performance, feed intake and feed conversion...

Author(s):Feed conversion, dual purpose chickens, ‎Lactobacillus, probiotic

Assessment of the quality and the acceptability of sorghum and maize based couscous fortified by soybean (Glycine max) and Moringa leaves (Moringa oleifera)

Article in Press

The enrichment of cereals with other food groups has received considerable attention in recent years. The objective of this study is to determine the nutritional potential of local food for fortification. The control formula (FT) is composed of maize (Wari) and sorghum (Kapelga) flours. The other two formulas are on the basis of the control flour enriched by 10% respectively with soybean (FS) and moringa leaves powder...

Author(s):Fatoumata BA-HAMA, Pierre SILGA, Bréhima DIAWARA

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

Article in Press

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,

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

Article in Press

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

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

Article in Press

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

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