April 2018

Mango doughnuts technology process for innovative prevention of post-harvest loss of mango fruits in Burkina Faso

The present study involved the processing and testing of two formulations of mango doughnuts. The mango pulp formulations were combined either with maize or rice flour. The dough from both formulations was fried in immersion oil using a gas-fueled fritter and a crepe maker in controlled conditions. Levels of moisture, titrable acidity, total ash, fat, proteins, total sugars and beta-carotene were determined for the...

Author(s): Hyacinthe KANTE-TRAORE, Hagrétou SAWADOGO-LINGANI, Charles PARKOUDA, Judith P. M. SAMADOULOUGOU–KAFANDO and Mamoudou H. DICKO  

April 2018

Nutritional and sensory evaluation of African breadfruit-corn yoghurt

Single extracts of African breadfruit (Treculia africana var africana) and sweet corn (Golden cob F1) were blended on 60:40 proportions to produce breadfruit-corn milk. The breadfruit-corn milk was fermented to obtain a yoghurt-like product (breadfruit-corn yoghurt), using inoculums drawn from activation batch of dried starter and previously made breadfruit-corn milk. The breadfruit-corn yoghurt was subjected to...

Author(s): Ifediba Donald I. and Nwafor Eucharia.C  

April 2018

Impact of electric voltages on the emulsification capabilities of okra seed protein-rich extract

A portion of okra seed protein-rich extract (PRE) prepared with NaCl solution (5 g/L) was hydrolyzed at 110°C for 5 h (1 atm. pressure). The PRE (sample A), hydrolyzed PRE-B, whole okra seed flour-C and gelatin-D were tested for emulsification capacity (EMC) and emulsion stability (ES). The emulsions were prepared and tested in (i) normal environmental condition (o/w and w/o), (ii) current carrying beaker-CB, (iii)...

Author(s): Uhiara N. S., Onwuka G. I., Nwabueze T. U. and Anosike M.  

April 2018

Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon - Part 1: Thick (stiff) porridge

The sensory attributes of thick porridges made from different composite flours in neutral, citric acid or sodium bicarbonate media was identified using instrumental methods and modified quantitative descriptive analysis. The results showed that composite flours with high cassava concentrations had lower pasting temperatures but higher peak, breakdown, final and setback viscosities than the cereal-rich flours. The onset...

Author(s): Calvin Onyango, George W. Wanjala