African Evaluation Database

9120 records found

Source	Electronic ID	Title	Authors	Publication Year	Source Title	Volume	Issue	DOI	Affiliations	Authors with Affiliations	Abstract	Author Keywords	Index Keywords	Funding Details
Scopus	2-s2.0-84862976756	Impact of Okra (Abelmoschus esculentus) seed flour on nutrients, functional properties and zinc b...	Adetuyi F.O., Adelabu H.A.	2011	Malaysian Journal of Nutrition	17	3	None	Department of Food Science and Technology, Rufus Giwa Polytechnic, Owo, Nigeria	Adetuyi, F.O., Department of Food Science and Technology, Rufus Giwa Polytechnic, Owo, Nigeria; A...	Introduction: In Nigeria, nursing mothers are advised to give their infants plantain flour paste ...	Complimentary food; Okra seed flour; Phytate; Plantain flour; Zinc bioavailability	mineral; phytic acid; zinc; Abelmoschus; article; bioavailability; chemistry; diet supplementatio...	None	View
Scopus	2-s2.0-79960246794	Evaluation of powered charcoal stove by using different biomass	Alakali J.S., Kachataiya G.T., Kucha C.T.	2011	International Journal of Agricultural and Biological Engineering	4	2	None	Department of Food Science and Technology, University of Agriculture Makurdi, Nigeria	Alakali, J.S., Department of Food Science and Technology, University of Agriculture Makurdi, Nige...	A powered stove was designed to utilized biomass effectively, easy ignition and maintain uniform ...	Airflow rate; Biomass; Charcoal; Corncobs; Stove; Wood fuel	Dioscorea alata; Zea mays	None	View
Scopus	2-s2.0-77956638175	Development and performance evaluation of a motorized globulator for tapioca production	Soladoye O.P., Ola I.A., Adebowale A.A., Sanni L.	2010	International Food Research Journal	17	3	None	Department of Food Science and Technology, University of Agriculture, Abeokuta, Ogun State, Niger...	Soladoye, O.P., Department of Food Science and Technology, University of Agriculture, Abeokuta, O...	A research was conducted to improve the appearance of locally produced tapioca in Nigeria. A moto...	Efficiency; Globulator; Moinsture content; Tapioca	Corchorus capsularis; Manihot esculenta	None	View
Scopus	2-s2.0-84885848859	Design, fabrication and performance evaluation of an improved fish smoking kiln	Alakali J.S., Faasema J., Utongo N.	2013	Journal of Food Processing and Preservation	37	5	10.1111/j.1745-4549.2011.00665.x	Department of Food Science and Technology, University of Agriculture, Makurdi P.M.B. 2372, Nigeria	Alakali, J.S., Department of Food Science and Technology, University of Agriculture, Makurdi P.M....	An improved fish smoking kiln was designed and fabricated. Catfish samples were smoked using thre...	None	Carbohydrate content; Constant values; Constant weight; Phenol content; Proximate analysis; Proxi...	None	View
Scopus	2-s2.0-77949570369	Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed...	Alakali J.S., Irtwange S.V., Mzer M.T.	2010	Meat Science	85	2	10.1016/j.meatsci.2009.12.027	Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria; Departmen...	Alakali, J.S., Department of Food Science and Technology, University of Agriculture, Makurdi, Nig...	This study evaluated composite beef-bambara groundnut (Vigna subterranean L.) seed flour patties ...	Bambara groundnuts; Beef patties; Evaluation; Quality	animal; article; cattle; cooking; economics; food preservation; freezing; legume; male; meat; pH;...	None	View
Scopus	2-s2.0-84865190723	Physical and microbiological evaluation of food formulations from malted and fermented Maize (Zea...	Gernah D.I., Ariahu C.C., Umeh E.U.	2012	Advance Journal of Food Science and Technology	4	3	None	Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria; Departmen...	Gernah, D.I., Department of Food Science and Technology, University of Agriculture, Makurdi, Nige...	The effects of malting and fermentation on some physical properties and microbiological compositi...	Challenge tests; Functional properties; Gruel; Moulds; Viscosity; Yeast	Bulk density; Challenge tests; Enterobacteriaceae; Functional properties; G protein; Gruel; Inhib...	None	View
Scopus	2-s2.0-84877902770	Chemical and sensory evaluation of bread sold in benue and Nasarawa States of central nigeria	Eke M.O., Ariahu C.C., Gernah D.I.	2013	Advance Journal of Food Science and Technology	5	5	None	Department of Food Science and Technology, University of Agriculture, P.M.B 2373, Makurdi, Nigeria	Eke, M.O., Department of Food Science and Technology, University of Agriculture, P.M.B 2373, Maku...	The proximate composition, vitamin and mineral contents as well as sensory properties of some sel...	Bread; Compliance; Minerals; Proximate composition; Specifications; Vitamins	Bread; Carbohydrate content; Compliance; Methods of analysis; Proximate compositions; Sensory eva...	None	View
Scopus	2-s2.0-84887508077	Sensory and chemical evaluation of Beef Based Dambu-nama (BBDN)	Eke M.O., Ariahu C.C., Abu J.O.	2013	Advance Journal of Food Science and Technology	5	10	None	Department of Food Science and Technology, University of Agriculture, P.M.B. 2373, Makurdi, Benue...	Eke, M.O., Department of Food Science and Technology, University of Agriculture, P.M.B. 2373, Mak...	The bioavailabilty of the Beef Based Dambu-nama (BBDN) were evaluated by the analysis of the amin...	Amino acid; Beef based Dambu-nama; Mineral compositions; Proximate and sensory	Amino acid compositions; Chemical characteristic; Chemical evaluation; Mineral composition; Proxi...	None	View
Scopus	2-s2.0-84863985000	Quality evaluation of stiff porridges prepared from Irish potato (Solanum tuberosum) and pigeon p...	Abu J.O., Enyinnaya C.C., James S., Okeleke E.	2012	Journal of Food Science and Technology	49	3	10.1007/s13197-011-0287-2	Department of Food Science and Technology, University of Agriculture, P.M.B. 2373, Makurdi, Niger...	Abu, J.O., Department of Food Science and Technology, University of Agriculture, P.M.B. 2373, Mak...	Quality attributes of stiff porridges prepared from Irish potato and pigeon pea starch blends wer...	Chemical; Functional; Pasting and sensory properties; Pigeon pea; Potato; Starch; Stiff porridge	Functional; Pigeon pea; Potato; Sensory properties; Stiff porridge; Chemical analysis; Chemicals;...	None	View
Scopus	2-s2.0-84887532618	Nutritional evaluation of yoghurt-like product from baobab (adansonia digitata) fruit pulp emulsi...	Eke M.O., Olaitan N.I., Sule H.I.	2013	Advance Journal of Food Science and Technology	5	10	None	Department of Food Science and Technology, University of Agriculture, PMB 2373, Makurdi Benue Sta...	Eke, M.O., Department of Food Science and Technology, University of Agriculture, PMB 2373, Makurd...	Baobab fruit pulp is grossly underutilised and thus this research aims at increasing the utilizat...	Baobab fruit pulp and leaves; Developing countries (Nigeria); Malnutrition; Micronutrients; Yoghu...	Fruit pulps; Malnutrition; Micronutrients; Nigeria; Yoghurt like product; Arid regions; Developin...	None	View
Scopus	2-s2.0-68749089920	Formulation and evaluation of snack crackers made with peanut flour	Howard B.M., McWatters K.H., Saalia F., Hashim I.	2009	Cereal Foods World	54	4	10.1094/CFW-54-4-0166	Department of Food Science and Technology, University of Georgia, Griffin, GA, United States; Dep...	Howard, B.M., Department of Food Science and Technology, University of Georgia, Griffin, GA, Unit...	Baked snack crackers were successfully created with a flour mixture containing peanut, wheat, and...	None	Cheddar cheese; Color and textures; Color values; Consumer acceptability; Dietary fibers; Instrum...	None	View
Scopus	2-s2.0-33745685571	Production, acceptability and microbiological evaluation of weaning food formulations	Badau M.H., Jideani I.A., Nkama I.	2006	Journal of Tropical Pediatrics	52	3	10.1093/tropej/fmi079	Department of Food Science and Technology, University of Maiduguri, P.M.B. 1069, Maiduguri, Niger...	Badau, M.H., Department of Food Science and Technology, University of Maiduguri, P.M.B. 1069, Mai...	Weaning food formulations were produced from pearl millet cultivar (SOSAT C-88), cowpea and groun...	None	article; Aspergillus niger; baby food; controlled study; cowpea; cultivar; food processing; food ...	None	View
Scopus	2-s2.0-77954279038	Evaluation of oxidising disinfectants to control vibrio biofilms in treated seawater used for fis...	Shikongo-Nambabi M.N.N.N., Kachigunda B., Venter S.N.	2010	Water SA	36	3	None	Department of Food Science and Technology, University of Namibia, Windhoek, South Africa; Departm...	Shikongo-Nambabi, M.N.N.N., Department of Food Science and Technology, University of Namibia, Win...	Marine fish-processing plants often use seawater during their operations. Chlorination and UV are...	Biofilms; Disinfection; H2O2; Seawater; V. alginolyticus; V. parahaemolyticus	Biofilm formation; Consumer safety; Distribution network; Fish processing; Fish products; Marine ...	None	View
Scopus	2-s2.0-65249181565	Production and evaluation of porridge-type breakfast product from Treculia africana and sorghum b...	Onweluzo J.C., Nnamuchi O.M.	2009	Pakistan Journal of Nutrition	8	6	None	Department of Food Science and Technology, University of Nigeria, Naukka, Nigeria	Onweluzo, J.C., Department of Food Science and Technology, University of Nigeria, Naukka, Nigeria...	Porridge-type breakfast products were prepared by blending boiled and fermented (24 h) Treculia a...	"Ogi-dawa"; Cereal-legume composites; Fermentation; Functional properties; Nutrient density; Porr...	article; breadfruit; controlled study; energy metabolism; fermentation; flour; food analysis; foo...	None	View
Scopus	2-s2.0-56349099286	Development and evaluation of vegetable milk from Treculia africana (Decne) seeds	Onweluzo J.C., Nwakalor C.	2009	Pakistan Journal of Nutrition	8	3	10.3923/pjn.2009.233.238	Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria	Onweluzo, J.C., Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria...	Treculia africana seed milks (TRASMS) were developed using two blanching treatments (water and 0....	Blanching; Milk substitute; Treculia africana (Decne) seeds; Vegetable milk	calcium; iron; protein; acidity; article; artificial milk; biotechnological procedures; breadfrui...	None	View
Scopus	2-s2.0-65249164083	Development and evaluation of weaning foods from pigeon pea and millet	Onweluzo J.C., Nwabugwu C.C.	2009	Pakistan Journal of Nutrition	8	6	None	Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria	Onweluzo, J.C., Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria...	Weaning foods were formulated by complementing millet with pigeon-pea after sprouting and ferment...	Fermentation and sprouting; High energy density food; Protein-energy malnutrition; Unexploited le...	casein; animal experiment; article; cereal; controlled study; fermentation; food analysis; food c...	None	View
Scopus	2-s2.0-84885032473	Evaluation of phytochemical composition and antimicrobial activity of sweet potato (Ipomoea batat...	Mbaeyi-Nwaoha I.E., Emejulu V.N.	2013	Pakistan Journal of Nutrition	12	6	None	Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria	Mbaeyi-Nwaoha, I.E., Department of Food Science and Technology, University of Nigeria, Nsukka, Ni...	Sweet Potato Leave (SPL) powder and its peptone, ethanol and water extracts were subjected to pro...	Anti-nutrients; Antimicrobial activity; Bioactive compounds ethanol extract; Peptone extracts; Ph...	alcohol; alkaloid; antiinfective agent; carbohydrate; cyanide; flavonoid; glycoside; oxalic acid;...	None	View
Scopus	2-s2.0-84902363337	Production and evaluation of breakfast cereals from blends of african yam bean (Sphenostylis sten...	Okafor G.I., Usman G.O.	2014	Journal of Food Processing and Preservation	38	3	10.1111/jfpp.12060	Department of Food Science and Technology, University of Nigeria, University Road, Nsukka, Enugu,...	Okafor, G.I., Department of Food Science and Technology, University of Nigeria, University Road, ...	Ready-to-eat breakfast cereals were produced from blends of African yam bean (Sphenostylis stenoc...	None	Amino acids; Cereal products; Coliform bacteria; Food supply; Amino acid analysis; Aspartic acids...	None	View
Scopus	2-s2.0-84940187504	Preliminary evaluation of physical and chemical properties of Piper guineense and Xylopia aethiop...	Ogbonna A.C., Abuajah C.I., Hart E.B.	2015	International Food Research Journal	22	4	None	Department of Food Science and Technology, University of Uyo, P.M.B 1017, Uyo, Nigeria	Ogbonna, A.C., Department of Food Science and Technology, University of Uyo, P.M.B 1017, Uyo, Nig...	Piper guineense and Xylopia aethiopica are commonly used as spices and traditional medicine in So...	Antioxidant; Edible; Piper guineense; Xylopia aethiopica	Piper guineense; Xylopia aethiopica	None	View
Scopus	2-s2.0-84912553336	Novel in situ evaluation of the role minerals play in the development of the hard-to-cook (HTC) d...	Kruger J., Minnis-Ndimba R., Mtshali C., Minnaar A.	2015	Food Chemistry	174	None	10.1016/j.foodchem.2014.10.134	Department of Food Science, Institute for Food, Nutrition and Well-being, University of Pretoria,...	Kruger, J., Department of Food Science, Institute for Food, Nutrition and Well-being, University ...	Cowpea is a nutritionally important drought-resistant legume in sub-Saharan Africa. It is, howeve...	Calcium; Cowpea; Hard-to-cook; HTC; In situ; Iron; Magnesium; Mineral bioaccessibility; Phosphoru...	Calcium; Defects; Drought; Electromagnetic wave emission; Iron; Magnesium; Phosphorus; Protons; S...	None	View

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