Society of African Journal Editors

African Journal of Food Science

African Journal of Food Science

Effect of traditional and hermetic bag storage structures on fungus contamination of stored maize Grain (Zea mays L.) in Bako, Western Shoa, Ethiopia

Status of commercial maize milling industry and flour fortification in Kenya

Effect of storage temperature on the physicochemical, nutritional and microbiological quality of pasteurised soursop (Annona muricata L.) Juice

Biochemical composition of Ethiopian coffees (Coffea arabica L.) as influenced by variety and postharvest processing methods

Effect of particle size of selected composite spices on storability of fried meat

Assessment of exposure to staphylococcal enterotoxins genes by consumption of ready to consume milk products in milk shop outlets in Mbeya, Tanzania

Effect of drying on the nutrient and anti- nutrient composition of Bombax buonopozense sepals

Evaluation of nutritional composition, bioactive compounds and antimicrobial activity of Elaeocarpus serratus fruit extract

Stability of concentrated extracts of Hibiscus sabdarifa L. calyx during storage at different temperatures

Effect of pretreatments on the microbial and sensory quality of weaning food produced from blends of sorghum and soybean

Production and functional property of maize-millet based complementary food blended with soybean

Freeze and spray drying of Scaptotrigona bipunctata (Lepeletier, 1836) pollen - development and physicochemical characterization

Enhancement of eritadenine production using three carbon sources, immobilization and surfactants in submerged culture with shiitake mushroom (Lentinula edodes) (Berk.) Singer)

Sensory evaluation and consumer acceptability of orange-fleshed sweet potato by lactating women and their children (<2 years old) in Kaffrine, Central Groundnut Basin, Senegal

Sensory evaluation of improved and local recipes for children aged 6 to 23 months in Bukoba, Tanzania

Effects of germination and defatting of the soybean and sesame on the mineral bioavailability and absorption of sweet potato based complementary diets

Oxalate, phytate and nitrate content in African nightshade, spider plant and amaranths at different stages of maturity

Dietary practices, habits and physical activity levels of the Swahili community, Kenya in relation to obesity and chronic diseases of lifestyle

Microbiology, heterocyclic amines and polycyclic aromatic hydrocarbons profiles of some grilled, roasted and smoked foods in Lagos and Ogun States, Nigeria

The effect of mechanical kneading and absit preparation on tef injera quality

Weaning food fortification and improvement of fermented cereal and legume by metabolic activities of probiotics Lactobacillus plantarum

Determinants of traders’ nutrition knowledge and intake of traditional African vegetables in Tanzania

Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread «KhobzEddar» using central composite design

Fate of aflatoxins during traditional melon cake and sauce processing

Temperature effects on cooked food in the tropics: A case study of local soups in Abraka, Delta State, Nigeria

A comparative study on stability of different types of coconut (Cocos nucifera) oil against autoxidation and photo-oxidation

Isolation and identification of probiotic Lactobacillus species from traditional drink kunun-zaki fortified with paddy rice and sweet potatoes

Proximate composition, physical characteristics and mineral content of fruit, pulp and seeds of Parinari curatellifolia (Maula) from Central Malawi

Antioxidants activity of the cyanobacterium, Arthrospira (Spirulina) fusiformis cultivated in a low-cost medium

Nutritional potential of underutilized gum arabic tree seeds (acacia nilotica) and locust bean seeds (Parkia biglobosa)

Physicochemical, microbiological and sensory characteristics of cashew milk formulated yoghurt

Biochemical changes in superchilled storage of salmon (Salmo salar) fillets

Physicochemical properties of starches extracted from local cassava varieties with the aid of crude pectolytic enzymes from Saccharomyces cerevisiae (ATCC 52712)

Enhancing the retention of β-carotene and vitamin C in dried mango using alternative blanching processes

Evaluation of thigh muscles of 3 breeds of cattle (White Fulani, Sokoto Gudali and Red Bororo)

Chemical composition, functional and organoleptic properties of complementary foods formulated from millet, soybean and African locust bean fruit pulp flour blends

Meat quality analysis of Djallonke lambs co-infected with Teladorsagia circumcincta and Trichostrongylus colubrifromis (Trichostrongyloidae) and treated with two medicinal plants

Comparison of traditional butter preservation techniques using microbial and organoleptic properties, West Shewa, Ethiopia

Quality attributes of homemade tomato sauce stored at different temperatures

Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: Thin porridge

Two withanolides from Withania somnifera (solanaceae) and activity of methanolic extracts against fungal and bacterial pathogens that affects food crops

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

Nutritional and sensory evaluation of African breadfruit-corn yoghurt

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

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

Effect of traditional and modified grain-soaking methods on physicochemical characteristics and consumers’ acceptability of sorghum ogi

Impact of the storage conditions and duration on some nutritional parameters of three flours of mass consumption in Cameroon

Preparation and analysis of goat milk mozzarella cheese containing soluble fiber from Acacia senegal var. kerensis

Food insecurity in the green famine belt of Ethiopia: Extent and severity in Belo-jiganfoy District, Benishangul-gumuz region

Validation of the use of spectrophotometer (WYD iodine checker) for the determination of iodine in food salt

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