American Journal of Food Science and Technology

ISSN (Print): 2333-4827

ISSN (Online): 2333-4835

Editor-in-Chief: Hyo Choi




Preparation of Ghanaian Dish ‘Fufu’ With Evaporated Milk

1Department of Hotel Catering and Institutional Management, Faculty of Applied Science, Kumasi Polytechnic, Kumasi, Ghana

2Department of Pharmaceutical Sciences, Faculty of Health Sciences, Kumasi Polytechnic, Kumasi, Ghana

American Journal of Food Science and Technology. 2016, 4(2), 48-51
doi: 10.12691/ajfst-4-2-4
Copyright © 2016 Science and Education Publishing

Cite this paper:
Samuel N. Osei-Djarbeng, Priscilla Osae-Akonnor, Ruth Boateng, Victoria A. Boakye-Kessie, Mary Offe-Edusei, Esther Ocran, Cecilia Fynn, Joyce Adu-Amankwah. Preparation of Ghanaian Dish ‘Fufu’ With Evaporated Milk. American Journal of Food Science and Technology. 2016; 4(2):48-51. doi: 10.12691/ajfst-4-2-4.

Correspondence to: Samuel  N. Osei-Djarbeng, Department of Hotel Catering and Institutional Management, Faculty of Applied Science, Kumasi Polytechnic, Kumasi, Ghana. Email:,


Fufu is a staple and well patronised traditional Ghanaian dish. It is mainly made from cassava or yam, mostly with added unripe plantain or cocoyam. The food is almost always eaten with soup. In the current study, evaporated milk has been used in preparation of the dish as well as the soup that mainly goes with the food. A ratio of 2:1 evaporated milk and water was used to prepare the food; and the soup was also prepared by using the same milk and ground-nut paste to obtain a creamy soup that had chicken as the accompaniment. Eighty percent (80%) of the five food evaluation experts who assessed the food indicated that they extremely liked the product of the new recipe; the remaining 20% also liked the food very much. The food was generally accepted by all the experts who recommended incorporation of milk into preparation of the meal from time to time. Preparation of the food with milk adds the rich nutrient components of the milk to the cassava which principally contains carbohydrate to make up for some nutrients that may be lacking in the food. Adding milk to the mainly carbohydrate-rich fufu is therefore highly recommended as this will make the food richer in nutrients required by the body. Furthermore, the study has shown that milk can be used in the preparation of main course meals apart from the normal beverages and light food in which the product is mainly used.



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Evaluation of Some Chemical Composition, Minerals Fatty Acid Profiles, antioxidant and Antimicrobial Activities of Tulsi (Ocimum sanctum) from India

1Elemental Cell, Food Testing Laboratory, Department of Biotechnology, Junagadh Agricultural University, Junagadh. India

2Scientific Research Center, Biotechnology and Genetic engineering Unit, Taif University, KSA

American Journal of Food Science and Technology. 2016, 4(2), 52-57
doi: 10.12691/ajfst-4-2-5
Copyright © 2016 Science and Education Publishing

Cite this paper:
Sandip I. Vidhani, Vijay G.Vyas, Heena J. Parmar, Viren M. Bhalani, Mohammad M. Hassan, Ahmed Gaber, Baljibhai A.Golakiya. Evaluation of Some Chemical Composition, Minerals Fatty Acid Profiles, antioxidant and Antimicrobial Activities of Tulsi (Ocimum sanctum) from India. American Journal of Food Science and Technology. 2016; 4(2):52-57. doi: 10.12691/ajfst-4-2-5.

Correspondence to: Mohammad  M. Hassan, Scientific Research Center, Biotechnology and Genetic engineering Unit, Taif University, KSA. Email:


The holy Tulsi, also known as the “queen of herbs” is the most sacred of all the herbs found in India. This sacred plant was found in almost every Indian household. The proximate, minerals and preliminary phytochemical analysis of Ocimum sanctum leaves were studied. The nutritional analysis of Ocimum sanctum shown high level of ascorbic acid and total carbohydrate i.e., 65.41 mg/100g and 39.58% in their leaves, Whereas the total phenol was found to be maximum (1.88 mg/g) in leaves. Leaves in present investigation, contains major nutrient like N (3.30 %), P (1.10%), K (6.62 %), S (1.55 %) and Na (0.74%). Dry weight basis contains 20.64% total protein and 3.60% total fat. The oil of leaves also contains comparable amount of antioxidant as ascorbic acid, flavonoid and total phenol as well as linolenic acid, polyunsaturated fatty acid which was very good for health. According to our results, most of the identified compounds were biologically important. Further the Oscimum sanctum leaf possesses certain characteristics that can be ascribed to cultivation on a domestic plantation. Antimicrobial activity of Tulsi leaves extract was evaluated and the results shown that E. coli, E. faecalis were mostly susceptible to methanol extract than S. aureus and A. hydrophila. It can be suggested that S. aureus was the most resistant organisms to the concentrations of 20 and 40 mg/ml of the methanol extract of Ocimum. The results of this study indicated the possibility of using the leave extract of Tulsi (Ocimum sanctum) as a source of antibacterial compounds for treatment of infections caused by multi-drug resistant bacterial pathogens.



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Adoptive Trials on the Yam Pounding Machine for Cowpea Dehulling

1Department of Agricultural and Environmental Engineering, Obafemi Awolowo University, Nigeria

2Department of Bioresource Engineering, McGill University Montréal, Quebec, Canada

American Journal of Food Science and Technology. 2016, 4(3), 58-63
doi: 10.12691/ajfst-4-3-1
Copyright © 2016 Science and Education Publishing

Cite this paper:
Sanni L. A., Ogunsina B. S., Adegbenjo A. O., Ajayi M. O.. Adoptive Trials on the Yam Pounding Machine for Cowpea Dehulling. American Journal of Food Science and Technology. 2016; 4(3):58-63. doi: 10.12691/ajfst-4-3-1.

Correspondence to: Ogunsina  B. S., Department of Agricultural and Environmental Engineering, Obafemi Awolowo University, Nigeria. Email:


The yam pounding machine developed by Makanjuola (1975) was adopted for dehulling steeped cowpea grains. The machine simulates traditional method of dehulling steeped cowpea grains which involves rubbing the steeped grains between two abrasive surfaces until the seed coat becomes loose and gets detached from the endosperm. The main components include the dehulling chamber, the lid, beaters (inclined or vertical) and spline coupling. Performance evaluation of the machine was carried out considering three local varieties of cowpea (red drum, white drum and Ife brown), three steeping time (3, 5 and 10 mins) and two beater orientation (inclined and vertical). The results show that ‘Ife brown’ for which coefficients of dehulling and yield were 0.9902 and 0.9727, respectively indicated the highest dehulling efficiency (96.3%). With the inclined beaters, the coefficient of dehulling increased as steeping time increased; whereas, a decreasing trend was observed for other performance indices. With the vertical beaters, coefficient of dehulling and dehulling efficiency increased as steeping time increased; whereas, coefficient of wholeness decreased as steeping time increased. For the three varieties of cowpea, coefficients of dehulling and yield increased with steeping time; while a decrease was observed for coefficient of wholeness as steeping time increased. A machine of this nature is a significant development over existing methods of dehulling cowpea and will minimize the drudgery associated with small scale dehulling of cowpea. In addition, it presents opportunities for the manufacture of a dual purpose kitchen appliance with accessories suitable for yam pounding and cowpea dehulling.



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