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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: 11318Downloads: 9322
Taguchi design optimization biomass composite vertical boiler operation parameters
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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: 10149Downloads: 7581
mango peels varieties nutritional phytochemicals antioxidant bioactive
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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: 13630Downloads: 11051
nutrition proximate composition antinutrients and leafy vegetable
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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: 11066Downloads: 9593
banana wine physicochemical analysis safety processing techniques
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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: 10855Downloads: 8289
anthocyanins butterfly pea degradation heat headspace
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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: 11233Downloads: 9983
ogi spices chemical composition pasting mineral sensory properties
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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: 11673Downloads: 10764
orange-fleshed sweetpotato bulk density water absorption capacity colour swelling power solubility
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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: 9934Downloads: 8255
ogi soaking period drying pasting viscosity
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