Zobrazeno 1 - 9
of 9
pro vyhledávání: '"A C Anuonye"'
Publikováno v:
Arid Zone Journal of Engineering, Technology and Environment, Vol 14, Iss SPi4, p 37 (2018)
Fermentation and sprouting have been shown to increase nutrient bioavailability and modify the functional properties of foods. Application of these methods in the preparation of infant foods and complementing cereals with legumes will address nutrien
Externí odkaz:
https://doaj.org/article/a3560f92837047739a9290c761bb355d
Publikováno v:
Journal of Animal Science and Veterinary Medicine. 3:58-64
Helminthes parasites are one of the major causes of economic loss in ruminants all over the world, leading to decrease in number of ruminants mainly in developing countries. This study was aimed at identifying parasitic helminthes and its prevalence
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1bb4763347f3495fefd2cb95c8f9ac1f
https://doi.org/10.31248/jasvm2018.095
https://doi.org/10.31248/jasvm2018.095
Publikováno v:
International Journal of Biological Research. 4:260
A 30-day experiment was conducted with 240 unsexed broiler starters to determine the effect of cocoyam tuber meal on growth and serum mineral profile. Four diets were formulated at 0%, 10%, 20% and 30% of cocoyam tuber meal. The birds were assigned t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e18f014ad33994d79d16daefeaf6eaeb
https://doi.org/10.14419/ijbr.v4i2.6695
https://doi.org/10.14419/ijbr.v4i2.6695
Autor:
J C Anuonye
Publikováno v:
African Journal of Food Science. 6
The feed, comprising of acha flour and raw full fat soybean flour were mixed in ratios of 0:100, 12.5:87.5, 25:75, 37.5:62.5 and 50:50 of soybean flour to acha flour. The feed moisture content was adjusted to 15, 20, 25, 30 and 35% levels. Extrusion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dceeec0636f0efe6252b3fb556ae7f85
https://doi.org/10.5897/ajfs12.001
https://doi.org/10.5897/ajfs12.001
Autor:
J C Anuonye
Publikováno v:
Journal of Applied Pharmaceutical Science.
The effects of extrusion cooking on the nutrient and anti-nutrient composition of raw and extruded blends of pigeon pea and unripe plantain flours were evaluated. Pigeon pea seeds were cleaned and processed into flour while unripe plantain was peeled
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fbe238e338cb901caa1d55c823c481b
https://doi.org/10.7324/japs.2012.2533
https://doi.org/10.7324/japs.2012.2533
Autor:
J. C. Anuonye
Publikováno v:
Soybean Physiology and Biochemistry
Food security remain an unfulfilled dream for more than 800 million people (Combes et al., 1996) who are unable to lead healthy and active lives because they lack assess to safe and nutritious food. More than 840 million people lack access to enough
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a813f642eb30715989691bf12fa23afd
https://doi.org/10.5772/19272
https://doi.org/10.5772/19272
Autor:
J C Anuonye, M O Alabi
Publikováno v:
Nigerian Food Journal; Vol 25, No 1 (2007); 100-110
Soy flour, cereal flour and starch were prepared with slight modifications of the traditional methods. Cereal starch and flour were then fortified with soy flour in a ratio of 3:1 (w/w) of cereal starch flour to soy flour and were used to prepare dum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad3c6849226720ceef332771b57dd616
https://www.ajol.info/index.php/nifoj/article/view/33658
https://www.ajol.info/index.php/nifoj/article/view/33658
Autor:
Taye F. Olaoye, Fortune A. Ekundayo, Abibat O. Babalola, Julian C. Anuonye, Gbenga J. Ogundahunsi, Olajide Emmanuel Adedeji
Publikováno v:
Journal of Food Research. 4:143
Tomato purees were produced from De Rica and Roma cultivars of tomato, packaged in high density polyethylene and stored at ambient temperature (32±2 ºC). The stored purees were analysed weekly for physicochemical composition, sensory attributes and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ece50ea47db0efdfb545364e9952cff
https://doi.org/10.5539/jfr.v4n2p143
https://doi.org/10.5539/jfr.v4n2p143
Autor:
K. Oteng-Gyang, C. C. Anuonye
Publikováno v:
Acta Biotechnologica. 7:289-292
Some original observations have been made on the process of cassava fermentation to produce “foofoo”, a local nigerian diet. During the period of fermentation the pH of the fermenting liquor decreases from 6.1 to 3.4 at the end of the 6th day. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7711ecda3ba5a4cdbf76932a7ff5f63f
https://doi.org/10.1002/abio.370070322
https://doi.org/10.1002/abio.370070322