American Journal of Food Science and Nutrition (AJFSN)—Open Access Journal

American Journal of Food Science and Nutrition (AJFSN) ISSN: (2212-7866) is an international, cross-disciplinary, scholarly, peer-reviewed, and open-access journal of Food Science and Nutrition. American Journal of Food Science and Nutrition (AJFSN) provides an advanced forum for Food Science and Nutritional development. American Journal of Food Science and Nutrition (AJFSN) publishes bi-monthly (2 months/publication or 6 times a year) online by SDIP PRESS.

  • Open Access free for readers, with article processing charges (APC) paid by authors or their institutions.
  • Rapid publication: manuscripts are peer-reviewed and a first decision provided to authors approximately 4-7 working days after submission; acceptance to publication is undertaken within 5 working days.

Impact Factor: 4.5 Gongcheng Kexue Yu Jishu/Advanced Engineering Science

American Journal of Food Science and Nutrition (AJFSN) - Latest Articles

Open Access Category: AJFSN Total View - 452
Nutritional quality of Solanum aethiopicum L. Shum berry as affected by agroecological zones of production Paper ID: AJFSN-06-03-2022-196
Abstract : Solanum aethiopicum L. Shum (SAS) berries are consumed either raw or as in the form of a tea. This work was performed to study the chemical composition and microbial load of SAS berry harvested from five agroecological zones in Cameroon. The results showed that, berries freshly harvested from all the five agroecological zones were highly contaminated by microorganisms. Berries from the highlands and bimodal rainfall forest zones had a higher rate of contamination, while they were less contaminated in the sudano-sahelian zone. The berries were cleaned with sodium hypochlorite eliminating them from pathogenic microorganisms. The agroecological zones influenced the chemical composition of the SAS berries (P < 0.05), with exception of proteins and lipids (P > 0.05). These berries were more concentrated in the Sudano-sahelian zone and more hydrated in the monomodal rainfall forest zone. However, carbohydrates were the most abundant macronutrient irrespective of the place of production, bitter taste of berries is probably determined by their phytonutrients. Mineral salts such as calcium, magnesium, potassium varied following the agroecological zones, as well as trace-elements like zinc and manganese (P < 0.05), Compared to the iron which reminded unchanged irrespective of the place of production (P > 0.05). These results suggested that the chemical composition and microbial load of SAS depended on the agroecological zones, while confirming their richness in important nutrients.
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Open Access Category: AJFSN Total View - 22
Antibacterial property of commonly used spices in Abuja, Nigeria Paper ID: AJFSN-08-08-2021-190
Abstract : Spices are additives to improve the flavor, taste, and colour of food. Spices are also known to extend shelf life by inhibiting growth or decreasing food borne pathogens. The study is aimed to evaluate seven spices for antibacterial properties on some bacteria. The local and botanic names of the seven spices are Ehuru (Monodora myristica), Uziza (Piper guineese), Turmeric (Curcuma longa), Garlic (Allium sativum), Ginger (Zingiber officinale), Cayenne pepper (Capsicum annum), cinnamon (Cinnamonum cassie) were purchased in the market in Abuja, Nigeria and identified in Herbarium Unit of National Institute for Pharmaceutical Research and Development, these spices were dried and pulverized into powder. These powders were extracted with 70% methanol into crude extracts. The crude extracts were screened for antibacterial property against Salmonella typhi, Escherichia coli, Staph. aureus and Bacillus subtilis at varied concentration of 80,40, 20 and 10 mg/mL using the agar. Curcuma longa and Piper guineese inhibited the growth of test bacteria at the concentration of 10 mg/mL while Cinnamonum cassie and Capsicum annuum inhibited the growth of three of the test bacteria. Zingiber officnale crude extract was found to be resistance against to E. coli and Salmonella typhi, while Allium sativum extract was also exhibit resistance to Sal. typhiand E. coli growth. Monodora myristica crude extract was found to have not inhibitory potential on the test bacteria. The concentration of 10 mg/mL
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Open Access Category: AJFSN Total View - 12
Effect of substitution of glucose syrup with date syrup on the nutritional quality of Granola bar Paper ID: AJFSN-08-08-2021-189
Abstract : Granola bar is a ready- to- eat snack food that is highly nutritious due to the presence of different ingredients such as oat, cashew nut and puffed rice. They are rich in protein, dietary fiber, vitamins and minerals. They consumed in place of breakfast or in between meal to temper hunger for people on the go. In order to make granola bar even more nutritious and healthy, the sugar content can be substituted with natural sweeteners. Therefore, the overall objective of this study was to produce 5 high energy nutritious granola bars by combining oat, puffed rice, corn flakes, cashew nut, chickpea, raisins and substituting the glucose with date syrups namely: (GBA 100% glucose syrup:0 % date syrup (Control); (GBB 75% glucose syrup: 25% date syrup); (GBC 50% glucose syrup: 50% date syrup); (GBD 25% glucose syrup: 75% date syrup); and (GBE 100% date syrup: 0 % glucose syrup). Microbial load, nutrient composition, sensory evaluations were performed. Flaxseed had the highest total viable count, fungal count and chickpea has the highest Salmonella Shigella count. On dry weight basis, moisture content ranged from (1.05±0.0 to 1.07±0.0); protein (8.5±0.02 to 12.6±0.05); fiber (0.53±0.04 to 1.1±0.02). GBC has the highest moisture content (1.07±0.0). GBE was scored higher in taste (4.05), chewiness (3.65), aftertaste (3.75) and overall acceptability (4.05). GBC scored (4.05) in color and crunchiness (4.25). In conclusion, date syrup can be substituted for glucose syrup in the production
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Open Access Category: AJFSN Total View - 377
Effect of groundnut cake flours supplementation on proximate composition, functional and sensory properties of pearl millet flour based complementary food Paper ID: AJFSN-24-06-2020-176
Abstract : In this study, effect of groundnut cake flours supplementation on proximate composition, functional and sensory properties of pearl millet flour based complementary food was evaluated. Ground nut cake obtained from different oil extraction methods (hot water and hexane) and pearl millet were processed into flours. The ground cake flours were sieved and mixed with the millet flour in the ratio of 90:10, 80:20, 70:30, 60:40 and 50:50, respectively The proximate composition, functional properties (swelling power, bulk density, wettability, dispersability) and acceptability were determined. Data obtained were statistically analyzed using analysis of variance and where differences exited, means were separated using Duncan Multiple Range Test. Result indicated that, moisture content of the complementary food decreased from 12.16 to 6.21%) with increase in protein (9.37 to 19.14%), fat (3.18 to 9.02%), crude fibre (2.19 to 2.70%), ash (1.00 to 2.35%) and carbohydrate (62.85 to 74.28%) contents, while the Water absorption capacity ranged from 3.15 to 4.75%, wettability from 68.00 to 126.5 %, bulk density from 0.08 to 0.77 g/ml and dispersability from 47.5 to 60.00% and decreased with increase in rate of substitution. The complementary foods from formulations of MGhx 60:40 (60% Pearl millet flour and 40% ground nut cake flour from hexane oil extracted) and MGhx50:50 (50% Pearl millet flour and 50% ground nut cake flour of hexane oil extracted) were the best formulations in terms of
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Open Access Category: AJFSN Total View - 391
Detoxification effect of Bifidobacterium bifidum against aflatoxin M1 in weaning baby food Paper ID: AJFSN-17-05-2020-174
Abstract : Aflatoxin M1 (AFM1) concerns potent hazard in baby food for infant and young children. Bacterial detoxification is a promising method to reduce mycotoxins in food matrix. Bifidobacterium bifidum investigate the binding capacity towards AFM1 in phosphate buffered saline (PBS) and prepared baby food. The binding ability was evaluated regarding to bacterial population (107, 108 and 109 cfu/g), incubation intervals (0, 6, 12 and 24 hrs), viable and heat treated cells against AFM1. The unbound AFM1 was quantitative analyzed by Competitive Direct ELISA method. The experimental use of several concentrations of B. bifidum showed gradual AFM1 decrease forming binding AFM1-bacteria complex by incubation time. The AFM1 reduction percent/24hrs of B. bifidum cells ranged from 34.15 to 56.66% in PBS and from 35.77 to 64.10% in baby food samples. High bacterial concentration, nonviable bacteria and increase storage intervals are factors had significant (p<0.05) AFM1-bacteria binding ability to reduce AFM1 in spiked baby food samples contained 1x109 cfu/g of nonviable bacterial cells to be 17.72±0.68 ng/kg. The high bacterial concentration of nonviable cells show significant high detoxification effect in spiked samples, when compared with PBS (p<0.05) and may comply with the acceptable limits in the Egyptian standards. It could be concluded that, the bacterial population, heat-treated cells and time of incubation have a positive binding effect toward AFM1 in baby food.
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