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

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

Open Access Category: AJFSN Total View - 5
Comparative Study of Hematological Parameters of Smoked and Oven-dried Cat fish (Clarias gariepinus) Paper ID: AJFSN-25-02-2020-160
Abstract : Catfishes are a diverse group of ray-finned fishes named for their prominent barbels, slender, whisker-like tactile organs near the mouth, which give the image of cat-like whiskers. Since catfish is not normally consumed raw, various processing methods are employed in preparing them for consumption; which have varying effects on their nutrient contents, texture and flavor. In this study, we assayed for the effects of drying (oven and smoked) catfish on the hematological parameters using Mind Ray Hematology Auto-analyzer. The results of this study showed a significant difference (P<0.05) in the red blood cells (TRBC) level in the various groups with the control group having the highest TRBC level while the oven-dried group had the least. However, no significant difference (P>0.05) was observed on thehemoglobin concentration between the oven-dried and smoked catfish, even though the later has the highest value. Similarly, no significant difference (P>0.05) was observed on the total white blood cells (TWBC) levels of the various groups; although oven-dried catfish group had the highest TWBC level while the smoked group had the least. From the results, it could be concluded that oven-dried catfish could be more beneficial for consumption than smoked catfish considering the adverse effect of smoking on the fish.
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Open Access Category: AJFSN Total View - 13
Production and optimization of physical and chemical properties of cookies from mixture of malted sorghum, whole wheat and tiger nut flours Paper ID: AJFSN-29-01-2020-158
Abstract : Cookies from the blends of malted sorghum flour, whole wheat flour and tiger nut flour were produced and evaluated. The experimental design used was a mixture design which was carried out using Design Expert. A total of 14 samples of the composite flour and one control (100% whole wheat flour) were obtained and used to bake the cookies. The functional properties were determined in the flours. Proximate composition, energy value, sensory evaluation and physical qualities of the cookies were also evaluated. The protein content of the baked cookies ranged from 7.63- 11.68%, the highest value was found in the control. There were also significant differences in fat (1.76-8.74%), fibre (0.98-2.57%), ash (0.95-5.56%) and calorie (346.68-396.54 kCal/100g) of the baked cookies. Cookie made from the blends of 50% malted sorghum, 35% whole wheat and 15% tigernut flours had the highest value of fibre which did not differ significantly from cookie made from the blends of 45% malted sorghum flour, 35% whole wheat flour and 20% tigernut flour which had the highest value of ash. The result of the physical properties showed that the diameter of the cookies ranged from 3.21-3.55 cm, the smallest value was found in the control. No significant differences existed in thickness but there were significant differences in spread ratio (3.18-4.12), breaking strength (400-850 g) and colour. All cookies baked with the composite flours were accepted by the judges and comparable with the control
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Open Access Category: AJFSN Total View - 9
Evaluation of Yam Paste (Amala) Produced from Composite Flour Blends of Yam (Dioscorea Rotundata) and African Yam Bean (Sphenostylis stenocarpa) Flour Paper ID: AJFSN-28-11-2019-156
Abstract : Yam flour was produced and fortified with African yam bean flour at different levels of 5, 10, 15 and 20% to form a composite flour. The flour blends were analyzed for their proximate, anti-nutritional and functional properties while sensory qualities were evaluated on the prepared yam paste (amala) using standard methods. The nutritional composition of the samples showed that the protein content of the formulations increased with increasing supplementation with African yam bean flour from 5.95% in 100% yam flour (control) to 18.95% in 80:20 (YF: AYBF) samples while carbohydrate decreased with increasing level of AYBF inclusion. Anti-nutrient content of the composite flour was observed to be very low. However, phytate, tannins and saponins were observed to increase with increase in the level of African yam bean flour. Addition of African yam bean flour does not significantly affect the gelation temperature of the blends while swelling capacity reduce significantly with increase in African yam bean flour. The sensory evaluation carried out on different samples after reconstitution into paste with boiling water showed that the formulation made from 100% yam flour (control) was the most acceptable by the panelists and was also significantly different (P < 0.05) in colour, texture, aroma, taste and mouldability. Consumption of Sphenostylis stenocarpa enriched yam flour could thus help combat the effect of protein – energy malnutrition experienced in the Northern part of Nigeria and developing countries across the world.
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Open Access Category: AJFSN Total View - 4
Abstract : Edible vegetable and soil samples were collected from Obanliku Urban Area of Cross River State, digested and analyzed for the cobalt (Co), Nickel (Ni), lead (Pb) and zinc (Zn) concentration in them, using Flame Atomic Absorption Spectrometer (AAS) in Chemistry Laboratory, University of Calabar. The eight vegetables considered in the study were Amaranthus spp., Corchorus olitorius, Murraya koenigii, Ocimum grattissimum, Solanum melongena, Talinum triangulare, Telfaira occidentalis and Vernonia amygdalina. The results showed that the average amount of the metals in the soil in mgkg-1 ranged from (0.027-1.075) and (0.029-1.070) in rainy and dry seasons respectively for Co, (0.009-0.018) and (0.010-0.016) in rainy and dry season respectively for Pb, and (0.320-1.077) and (0.319-1.079) in rainy and dry season respectively for Zn. Also, the average amount of the metals accumulated by the vegetables in mgkg-1 ranged from (0.015-0.127) and (0.008-0.072) in rainy and dry season for Co, (0.006-0.013) and (0.005-0.010) in rainy and dry season respectively for Pb, and (0.021-0.209) and (0.019-0.207) in rainy and dry season respectively for Zn. The amount of Ni was not detected in the soil or vegetables. The average concentration accumulated by the vegetables and that present in the soil was in the order: Zn > Co > Pb > Ni. These values revealed that there is no significant difference between the concentration of metals in the soil or that accumulated by the vegetables in rainy and dry seasons of the year. Also, the amount of metals accumulated by most of the vegetables varies directly as the amount present in the soil where they are planted. The Target Hazard Quotients (THQ) was all less than 1. These results suggest that the concentration of Co, Pb, Zn & Ni in the soil and vegetables were still low and within the allowable limits of WHO/FAO. Thus, the consumption of the vegetables in the area at the time of carrying out this study may not pose any health risk.
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Open Access Category: AJFSN Total View - 5
Comparison of the Proximate Composition of Avocado Pear Food Spread and Fatty Acid Profile of its Oil Extract with Margarine Paper ID: AJFSN-04-11-2019-153
Abstract : Avocado food spread was formulated using avocado pear fruit (Persea Americana) (Zutano variety). Proximate analysis was carried out on the food spread using standard AOAC methods. Oil from the avocado food spread was extracted using soxhlet extraction method and characterized using gas chromatograph-mass spectrometry (GC-MS). Its fatty acid profile was compared with blue band margarine as control. The margarine had a high concentration of Hexadecanoic acid methyl ester (palmitic acid) concentration of 50% which is a saturated fatty acid. It was rich in 9-Octadecenoic acid, methyl ester (32%) and 9, 12- Octadecenoic acid, methyl ester (5.69%) respectively. The avocado spread oil contained predominately 9-octadecenoic acid (z)-, methyl ester (oleic acid) a monounsaturated omega-9 fatty acids at the concentration of 45.69% and also 11 Octadecenoic acids, methyl ester (24.03%); Eicosanoic acid, methyl ester (13.17%), and 9,12-Octadecadienoic acid methyl ester (5.57%) respectively. Oil from Avocado pear has a healthy fat composition and should be commercially packaged for use as a food spread
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