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 Asia Life Sciences Technology Reports of Kansai University

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

Open Access Category: AJFSN Total View - 362
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 - 383
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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Open Access Category: AJFSN Total View - 357
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 - 247
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 - 324
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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