African Journal of Food Science 

About: African Journal of Food Science is an academic journal published by Academic Journals. The journal publishes majorly in the area(s): Ascorbic acid & Wheat flour. It has an ISSN identifier of 1996-0794. It is also open access. Over the lifetime, 1146 publications have been published receiving 15973 citations. The journal is also known as: AJFS.

The importance of mineral elements for humans, domestic animals and plants: A review

Abstract: Minerals are inorganic nutrients, usually required in small amounts from less than 1 to 2500 mg per day, depending on the mineral. As with vitamins and other essential food nutrients, mineral requirements vary with animal species. For example, humans and other vertebrates need large amounts of calcium for construction and maintenance of bone and normal function of nerves and muscles. Phosphorus is an important constituent of adenosine triphosphate (ATP) and nucleic acid and is also essential for acid-base balance, bone and tooth formation. Red blood cells can not function properly without iron in haemoglobin, the oxygen-carrying pigment of red blood cells. Iron is also an important component of the cytochromes that function in cellular respiration. Magnesium, copper, selenium, zinc, iron, manganese and molybdenum are important co-factors found in the structure of certain enzymes and are indispensable in numerous biochemical pathways. Vertebrates need iodine to make thyroid hormones. Sodium, potassium and chlorine are important in the maintenance of osmotic balance between cells and the interstitial fluid. Magnesium is an important component of chlorophyll in plants. The interactions between nutrition and diseases, nutrition and drug metabolism have been reported. Excessive intake of some minerals can upset homeostatic balance and cause toxic side effects. For example, excess sodium intake is associated with high blood pressure and excess iron can cause liver damage. Also, severe shortages or self-prescribed minerals can alter the delicate balance in body functions that promotes health. The knowledge of the biochemistry of the mineral elements is also essential because individuals suffering from a chronic illness or taking medications that affect the body’s use of specific nutrients need to be enlightened. The aim of this paper is to review the biochemical functions and the importance of the mineral elements in health and disease conditions of humans, animals and plants as this will assist in the prevention of nutrition-related diseases and maintenance of good health for humans and animals that depend on plants for food. This paper could also serve as a ready source of literature review for researchers involved in nutritional sciences. Key words: Mineral elements, humans, animals, plants, nutrition.

The need for adequate processing to reduce the anti-nutritional factors inplants used as human foods and animal feeds: A review

Abstract: Anti-nutritional factors (ANF) are compounds which reduce the nutrient utilization and/or food intake of plants or plant products used as human foods or animal feeds and they play a vital role in determining the use of plants for humans and animals. Apart from cyanogenic glycosides, food poisoning arising from anti-nutritional factors, otherwise known as plants’ secondary metabolites has not been properly addressed in most parts of the developing world. People have died out of ignorance, poverty and inadequate nutrition information and education, especially within the African societies. There are reports from time to time of deaths after consumption of some type of beans despite cooking. Also, cases of renal and liver diseases are increasing and this calls for a need to properly address the issue of thorough and adequate processing of foods/feeds before consumption. The aim of this review is to emphasize on the adequate processing of foods/feeds and to educate the people on the dangers of consuming improperly processed foods especially legumes which are reported to contain very high concentrations of anti-nutritional factors. Key words: Processing methods, anti-nutritional factors, plants, human foods, animal feeds.

Physico-chemical assessment of natural sweeteners steviosides produced from Stevia rebaudiana bertoni plant

Abstract: Stevia plants are a good source of carbohydrates (61.93% d.w.), protein (11.41% d.w.), crude fiber (15.52% d.w.), minerals (K, 21.15; Ca, 17.7; Na, 14.93 and Mg, 3.26 mg/100 g d.w. and Cu, 0.73; Mn, 2.89; Fe, 5.89 and Zn, 1.26 mg/100 g d.w.) also essential amino acids were found in amounts higher than those recommended by FAO and WHO for adults as well as non- essential amino acids. Stevioside was extracted and purified from the dried Stevia leaves by three methods. The first one, extraction by hot water (65°C) at different ratios of leaves to water (1:15 - 1:75). The optimum ratio was 1:35 in which the maximum stevioside content was obtained (7.53%), recovery of stevioside was 80.21% and purity related to depigmentation was 97.56%. The second method, extraction by methanol at ratio 4:1 methanol/leaves and purification, recovery of stevioside was 94.90% and purity was 81.53%. The third method, extraction by mixture of methanol/water (4:1) and purification, recovery of stevioside and purity were 92.34 and 79.81%, respectively. Physical and chemical characteristics of the extracted stevioside were studied. Stevioside extractions were analyzed by HPLC in which the highest amount of stevioside (23.20%) was obtained in methanol extract. Also, organolyptic characteristics of extractions indicate that this sweetener has been applied as substitutes for sucrose in different drinks and baking products. Key words: Stevia, stevioside, physico-chemical properties, extraction, natural sweeteners.

Finger millet for food and nutritional security

Abstract: Finger millet is amongst the major crops of Uttaranchal. Over the years there has been rapid decline both in production and consumption of millets. Chemical composition of finger millet revealed that total carbohydrate content of finger millet has been reported to be in the range of 72 to 79.5%. Finger millet has nearly 7% protein but large variations in protein content from 5.6 to 12.70% have been reported by various studies. Total ash content is higher in finger millet than in commonly consumed cereal grains. The ash content has been found to be nearly 1.7 to 4.13% in finger millet. Calcium content of 36 genotypes of finger millet ranged from 162 to 487 mg %. Singh and Srivastava (2006) reported the iron content of 16 finger millet varieties ranged from 3.61 mg/100g to 5.42 mg%. Finger millet is the richest source of calcium and iron. Calcium deficiency leading to bone and teeth disorder, iron deficiency leading to anemia can be overcome by introducing finger millet in our daily diet. Maximum utilization of the nutrient potential of the millet is limited by the presence of phytates, phenols, tannins and enzyme inhibitors but their effect can be reduced by using processing techniques like popping, roasting, malting and fermentation. The use of these techniques not only decreases the content of antinutrients but increases the bioavailability of certain minerals like calcium and iron. Composite flours made by using finger millet can be used for preparation of various nutrient dense recepies which can be effectively used for supplementary feeding programs. Key words: Bioavailability, malting, chemical composition, composite flour, antinutrients.

Heavy metal levels of some fruits and leafy vegetables from selected markets in Lagos, Nigeria

Abstract: Heavy metal levels in sixteen different fruits and leafy vegetables from selected markets in Lagos, Nigeria were determined using atomic absorption spectrometry. The results showed that the levels of Lead, Cadmium, Copper, Zinc, Cobalt and Nickel ranged from 0.072±0.06 to 0.128±0.03; 0.003±0.01 to 0.005±0.01; 0.002±0.00 to 0.015±0.02; 0.039±0.01 to 0.082±0.01; 0.014±0.01 to 0.026±0.01 and 0.070±0.07 to 0.137±0.05 mg/kg, respectively, for the fruits. The levels of Lead, Cadmium, Copper, Zinc, Cobalt and Nickel for the leafy vegetables respectively ranged from 0.09±0.01 to 0.21±0.06; 0.03±0.01 to 0.09±0.00; 0.02±0.00 to 0.07±0.00; 0.01±0.00 to 0.10±0.00; 0.02±0.00 to 0.36±0.00 and 0.05±0.04 to 0.24±0.01 mg/kg. Values obtained are comparable with those available in the literature and within tolerable limits of some regulatory authorities. Key words: Fruits, leafy vegetables, heavy metals, atomic absorption spectrometry.