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American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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Content: Volume 5, Issue 5

Open AccessArticle
The Optimization of Operational Parameters of a Biomass Fire-in-tube Boiler Using Taguchi Design Method
by T. Afolabi Morakinyo and A. Isaac Bamgboye
American Journal of Food Science and Technology. 2017, 5(5), 167-175. DOI: 10.12691/ajfst-5-5-1
Pub. Date: August 19, 2017Views: 6655Downloads: 4906
Taguchi design optimization biomass composite vertical boiler operation parameters
Abstract Full Text PDF (384 KB) Full Text HTML Full Text ePUB (1641 KB)
Figure of 5
Open AccessArticle
Evaluation of the Nutritional, Phytochemical and Antioxidant Properties of the Peels of Some Selected Mango Varieties
by John O. Onuh, Gideon Momoh, Simeon Egwujeh and Felicia Onuh
American Journal of Food Science and Technology. 2017, 5(5), 176-181. DOI: 10.12691/ajfst-5-5-2
Pub. Date: September 21, 2017Views: 6157Downloads: 3857
mango peels varieties nutritional phytochemicals antioxidant bioactive
Abstract Full Text PDF (152 KB) Full Text HTML Full Text ePUB (72 KB)
Open AccessArticle
Proximate, Antinutritional and Mineral Estimation of Some Selected Consumed Green Vegetables in Afaha Eket, Akwa-Ibom State, Nigeria
by Emmanuel Okezie, Ugbogu Amadike E., Odungide Aggie A. and Atani Chinedu S.
American Journal of Food Science and Technology. 2017, 5(5), 182-191. DOI: 10.12691/ajfst-5-5-3
Pub. Date: September 25, 2017Views: 8147Downloads: 5852
nutrition proximate composition antinutrients and leafy vegetable
Abstract Full Text PDF (717 KB) Full Text HTML Full Text ePUB (1123 KB)
Open AccessArticle
Comparative Study of Physicochemical and Bacteriological Characteristics of Banana Wines Produced by Conventional and Modern Techniques in Southern province of Rwanda
by Habimana Jean de Dieu, Ituze Kubana Marie Claudine, Ineza Claire and Karangwa Eric
American Journal of Food Science and Technology. 2017, 5(5), 192-198. DOI: 10.12691/ajfst-5-5-4
Pub. Date: September 25, 2017Views: 6057Downloads: 4175
banana wine physicochemical analysis safety processing techniques
Abstract Full Text PDF (581 KB) Full Text HTML Full Text ePUB (708 KB)
Open AccessArticle
Thermal Degradation of Anthocyanins in Butterfly Pea (Clitoria ternatea L.) Flower Extract at pH 7
by Abdullah Muzi Marpaung, Nuri Andarwulan, Purwiyatno Hariyadi and Didah Nur Faridah
American Journal of Food Science and Technology. 2017, 5(5), 199-203. DOI: 10.12691/ajfst-5-5-5
Pub. Date: September 26, 2017Views: 7335Downloads: 4883
anthocyanins butterfly pea degradation heat headspace
Abstract Full Text PDF (173 KB) Full Text HTML Full Text ePUB (151 KB)
Open AccessArticle
Chemical, Mineral, Pasting and Sensory Properties of Spiced Ogi (Gruel)
by Eke- Ejiofor J and Beleya E.A
American Journal of Food Science and Technology. 2017, 5(5), 204-209. DOI: 10.12691/ajfst-5-5-6
Pub. Date: October 11, 2017Views: 6808Downloads: 5054
ogi spices chemical composition pasting mineral sensory properties
Abstract Full Text PDF (162 KB) Full Text HTML Full Text ePUB (98 KB)
Open AccessArticle
Effect of Drum Drying on the Colour, Functional and Pasting Properties of Sweetpotato-based Complementary Food
by Damian Laryea, Faustina D. Wireko-Manu and Ibok Oduro
American Journal of Food Science and Technology. 2017, 5(5), 210-219. DOI: 10.12691/ajfst-5-5-7
Pub. Date: October 19, 2017Views: 6330Downloads: 4525
orange-fleshed sweetpotato bulk density water absorption capacity colour swelling power solubility
Abstract Full Text PDF (468 KB) Full Text HTML Full Text ePUB (208 KB)
Open AccessArticle
Impact of Soaking Period and Drying Temperature on the Pasting Properties of Ogi Produced from Some Selected Maize Varieties
by Bolaji O.T., Abegunde T.A, Praise-Ofuani-Oyinloye O.C, Fashakin J.F and Apotiola Z.O.
American Journal of Food Science and Technology. 2017, 5(5), 220-227. DOI: 10.12691/ajfst-5-5-8
Pub. Date: October 26, 2017Views: 5645Downloads: 3900
ogi soaking period drying pasting viscosity
Abstract Full Text PDF (619 KB) Full Text HTML Full Text ePUB (631 KB)
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