August 2016

Functional properties of weaning food blends from selected sorghum (Sorghum bicolor (L.) Moench) varieties and soybean (Glycine max)

Weaning food was produced from the blends of sorghum flour, malted sorghum flour and soybean flour. The physicochemical properties of the formulated weaning food were investigated. Flours from three sorghum varieties (local, improved and hybrid sorghum grains) were, respectively, combined with the sorghum malt and soybean flour at different graded levels. The water holding capacity of the weaning food blends ranged...

Author(s): Mohammed A. Usman, Mathew K. Bolade and Samaila James  

August 2016

Beef consumption and consumer’s knowledge on meat quality in Maroua in the Far North of Cameroon

The objective of this study was to determine beef consumption and evaluate the knowledge of consumers on meat quality in Maroua city in the Far North Region of Cameroon. To achieve this, 202 households selected using a gripped map and random selection method were surveyed. The cookers or cooks were surveyed and observed in each household. During this survey, the pieces of beef, as cuts before cooking, were weighted and...

Author(s): Ronald Romuald Bebey Ngom Vougat, Steven Chouto, Harquin Simplice Foyet, Rebecca Garabed, Roland Ziebe and André Pagnah Zoli

August 2016

Crop ash filtrate influence on cooking time and sensory preferences for dried black beans (Phaseolus vulgaris L.)

Filtrate made from the burnt ash of crop plant residue is used in cooking in Northern Uganda. This practice is believed to decrease the cooking time of hard-to-cook legumes and provide a culturally preferred taste. The objectives of this study were to: (1) compare cooking times and sensory preferences for dried black beans (Phaseolus vulgaris L.) among four treatments: plain water (control), table salt, crude ground...

Author(s): Tara L. Bergeson, Christopher Opio and Peter D. MacMillan