African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 962

Table of Content: December 2013; 7(12)

December 2013

Review on food safety system: Ethiopian perspective

Ensuring food safety to protect public health remains a significant challenge in both developing and developed countries. In the last decade, large efforts have been made on the global level towards development and implementation of food safety management systems to assure food safety in the agri‐food chain. Current and new challenges to food safety include changes in animal husbandry, food or agricultural technology,...

Author(s): Henok Ayalew, Amare Birhanu, Biruhtesfa Asrade

December 2013

Assessment of bacteriological quality of cooked pork meat sold along the commercial streets of Nkwen through Bambili Metropolis, Cameroon

This study aimed to analyze the bacteriological profile of commercially prepared pork sold along commercial streets of Nkwen through Bambili in Cameroon. A total of 11 duplicate randomly collected pork samples were analyzed microbiologically for bacteria. All the pork meat samples analyzed confirmed the presence of bacterial pathogens, indicating the need for strict implementation of food sanitation practices to reduce...

Author(s): Nana Yannick, Niba Rawlings and Akwah Emmanuela

December 2013

Proximate composition, nutritive and sensory properties of fermented maize, and full fat soy flour blends for “agidi” production

Composite flours containing 100:0, 85:15, 80:20 and 70:30 fermented maize and full fat soy flours, respectively were prepared. The effect of the soy flour supplementation on the proximate composition and nutritive values of the blends were evaluated. “Agidi”, a maize based fermented food product produced from the blends were subjected to sensory evaluation. The result shows higher protein contents (16:55,...

Author(s): Ikya, J. K., Gernah, D. I. and Sengev, I. A.

December 2013

Spirulina platensis biomass cultivated in Southern Brazil as a source of essential minerals and other nutrients

The aim of this study was to determine elemental constituent of microalgal biomass Spirulina platensis LEB-18 grown on the shores of Mangueira Lagoon, South of Brazil. The spread of inoculum was performed in standard Zarrouk medium. When the microalgae concentration reached 0.50 g L-1, the biomass was separated by filtration and dried in a tray dryer at 50°C for 5 h. The harvested biomass was then ground in a ball...

Author(s): Lidiane Muniz Moreira, Anelise Christ Ribeiro, Fábio Andrei Duarte, Michele Greque de Morais and Leonor Almeida de Souza Soares

December 2013

Comparison between gamma irradiation and plasma technology to improve the safety of cold sliced chicken

The aim of this study was to determine the impact of gamma irradiation and plasma treatment on quality (appearance, odor and texture) and safety (total bacteria count, psychrophilic bacteria, spore forming bacteria, total molds and yeasts) of cold sliced chicken. Pulsed atmospheric-pressure plasma jet (PAPPJ) device is used for the treatment of fresh sliced chicken with different exposure time. Also, another sliced...

Author(s): Ahmed A. Aly and G.M.El-Aragi

December 2013

Determination of cyanogenic glucosides in cassava products sold in Okada, Edo State, Nigeria

Cyanogenic glucosides in some cassava products (cassava flour, fufu and garri) obtained from the market in Okada town, Edo State, Nigeria were determined. The cyanide content of the samples determined ranged from 5 to 10 ppm and falls within the acceptable limit of 10 mg HCN equivalent/kg dry weight recommended by FAO. Fufu product has the highest cyanide concentration of 10 ppm while garri has the lowest value of 5...

Author(s): Orjiekwe CL, Solola A., Iyen E and Imade S.

December 2013

Some quality parameters of crude palm oil from major markets of Douala, Cameroon

Palm oil is the major cooking oil in Cameroon, and crude palm oil (CPO) is an essential ingredient of many local recipes. However, the quality of this foodstuff is subject to doubt, considering the very often inadequate conditions of its extraction and storage in the fast growing small holder sector. In order to assess the quality of (CPO) available to Cameroonian consumers, 40 samples of this product were randomly...

Author(s): Ngando-Ebongue Georges Frank, Mpondo-Mpondo Emmanuel Albert and Ewane Marcelle Astride

December 2013

Comparative evaluation of the nutritional and sensory quality of different brands of orange-juice in Nigerian market

The physico-chemical properties, vitamins, minerals, microbial and sensory qualities of four different brands of orange-juice (samples A, B, C and E) in the Nigerian market were evaluated to determine their overall quality. Results of the physico-chemical properties obtained show the following range of values for acidity (0.40 - 1.06%), total solids (5.50 - 11.80%), total sugar (9.15 - 13.39%) and fruit juice content...

Author(s): Joel Ndife, Dehinde Awogbenja and Umaru Zakari

December 2013

Microbial, biochemical and sensorial quality assessment of Algerian farmed tilapia (Oreochromis niloticus) stored at 4 and 30°C

The quality of Nile tilapia (Oreochromis niloticus) produced in Algeria was assessed after refrigerated (4°C) storage as well as ambient temperature (30°C) keeping, corresponding to usual fish selling conditions in Algeria. Sensorial, microbial and biochemical analyzes were conducted in parallel. Moreover, the nutritional quality of fresh tilapia was also assessed by determining the proximate composition and the...

Author(s): Dergal N. B., Abi-Ayad S. M. E. A., Degand G., Douny C., Brose F., Daube G., Rodrigues A. and Scippo M. L.

December 2013

A study on evaluation and characterization of extruded product by using various by-products

Broken rice flour was added in proportions (75%) to equal amount of dehydrated pineapple waste pulp powder and red gram powder (12.5%) were extruded in a twin-screw extruder. The formulation was extruded at different moisture content (17-21%), screw speed (260-340 rpm) and die temperature (120-140°C). The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory...

Author(s): Anjineyulu Kothakota, Navdeep Jindal and Thimmaiah B.

December 2013

Traditionally fermented alcoholic beverages of high altitude Bhotiya tribal community in Kumaun Himalaya, India

Bhotiya is a tribal community in the high altitude hills of Uttarakhand state. Bhotiya community is known for its ethnic knowledge globally. The Bhotiya have old age tradition of preparing fermented beverages like Jaan and Kacchi with traditionally prepared starter culture called Balam. These beverages play an important role in the socio-economic and cultural life of Bhotiya tribe of Munsyari region in Johar valley....

Author(s): Kamal Kishor, Lalit M. Tewari, Ashish Tewari and Brij M. Upreti