Physicochemical properties, anti-nutritional and bioactive constituents, in vitro digestibility, and techno-functional properties of bioprocessed whole wheat flour.

Autor: Chinma CE; Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria.; Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Johannesburg, Gauteng, South Africa.; Africa Center of Excellence for Mycotoxin and Food Safety, Federal University of Technology Minna, Minna, Nigeria., Ezeocha VC; Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria., Adebo OA; Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Johannesburg, Gauteng, South Africa., Adebo JA; Food Evolution Research Laboratory, Bunting Campus, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Johannesburg, South Africa., Sonibare AO; Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria., Abbah JN; Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria., Danbaba N; Food Technology and Value Addition Research Program, National Cereals Research Institute, Badeggi, Bida, Nigeria., Makinde FM; Food Science and Technology Programme, Bowen University, Iwo, Nigeria., Wilkin J; Division of Engineering and Food Science, School of Applied Sciences, Abertay University, Dundee, UK., Bamidele OP; Department of Food Science and Technology, University of Venda, Thohoyandou, Limpopo, South Africa.

Publikováno v: Journal of food science [J Food Sci] 2024 Apr; Vol. 89 (4), pp. 2202-2217. Date of Electronic Publication: 2024 Feb 23.

Nutritional and physicochemical changes in two varieties of fonio ( Digitaria exilis and Digitaria iburua ) during germination.

Autor: Bassey SO; Department of Human Nutrition and Dietetics, Faculty of Basic Medical Sciences, University of Calabar, Nigeria., Chinma CE; Department of Food Science and Technology, Federal University of Technology Minna, Nigeria.; Department of Biotechnology and Food Technology, University of Johannesburg, P. O. Box 17011, Doornfontein Campus, Gauteng, South Africa., Ezeocha VC; Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike, Nigeria., Adedeji OE; Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria., Jolayemi OS; Department of Food Science and Technology, Federal University of Technology Akure, Nigeria., Alozie-Uwa UC; Department of Food Science and Technology, Federal University of Technology Minna, Nigeria., Adie IE; Department of Human Nutrition and Dietetics, Faculty of Basic Medical Sciences, University of Calabar, Nigeria., Ofem SI; Department of Human Nutrition and Dietetics, Faculty of Basic Medical Sciences, University of Calabar, Nigeria., Adebo JA; Food Evolution Research Laboratory, Bunting Campus, School of Hospitality and Tourism, College of Business and Economics, University of Johannesburg, P.O. Box 17011, Johannesburg 2028, South Africa., Adebo OA; Food Innovation Research Group, Department of Biotechnology and Food Technology, University of Johannesburg, P. O. Box 17011, Doornfontein Campus, Gauteng, South Africa.

Publikováno v: Heliyon [Heliyon] 2023 Jun 19; Vol. 9 (6), pp. e17452. Date of Electronic Publication: 2023 Jun 19 (Print Publication: 2023).

Seasonal and Geographical Impact on the Mycotoxigenicity of Aspergillus and Fusarium Species Isolated from Smallholder Dairy Cattle Feeds and Feedstuffs in Free State and Limpopo Provinces of South Africa.

Autor: Adelusi OA; Department of Biotechnology and Food Technology, Faculty of Science, Doornfontein Campus, University of Johannesburg, P.O. Box 17011, Johannesburg 2028, South Africa., Gbashi S; Department of Biotechnology and Food Technology, Faculty of Science, Doornfontein Campus, University of Johannesburg, P.O. Box 17011, Johannesburg 2028, South Africa., Adebo JA; Food Evolution Research Laboratory, School of Hospitality and Tourism, College of Business and Economics, University of Johannesburg, P.O. Box 17011, Johannesburg 2028, South Africa., Aasa AO; Department of Biotechnology and Food Technology, Faculty of Science, Doornfontein Campus, University of Johannesburg, P.O. Box 17011, Johannesburg 2028, South Africa., Oladeji OM; Department of Biology and Environmental Science, Faculty of Science, Sefako Makgatho Health Sciences University, P.O. Box 139, Pretoria 0204, South Africa., Kah G; Department of Biotechnology and Food Technology, Faculty of Science, Doornfontein Campus, University of Johannesburg, P.O. Box 17011, Johannesburg 2028, South Africa., Adebo OA; Food Innovation Research Group, Department of Biotechnology and Food Technology, Doornfontein Campus, University of Johannesburg, P.O. Box 17011, Johannesburg 2028, South Africa., Changwa R; Department of Biotechnology and Food Technology, Faculty of Science, Doornfontein Campus, University of Johannesburg, P.O. Box 17011, Johannesburg 2028, South Africa., Njobeh PB; Department of Biotechnology and Food Technology, Faculty of Science, Doornfontein Campus, University of Johannesburg, P.O. Box 17011, Johannesburg 2028, South Africa.

Publikováno v: Toxins [Toxins (Basel)] 2023 Feb 04; Vol. 15 (2). Date of Electronic Publication: 2023 Feb 04.

Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends.

Autor: Chinma CE; Department of Food Science and Technology, Federal University of Technology Minna, Nigeria.; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, 2028, Gauteng, South Africa., Ibrahim PA; Department of Food Science and Technology, Federal University of Technology Minna, Nigeria.; Department of Administration, Catering Services Unit, Federal Medical Center, Keffi, Nigeria., Adedeji OE; Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria., Ezeocha VC; Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria., Ohuoba EU; Department of Food Science and Technology, Federal University of Technology Minna, Nigeria., Kolo SI; Department of Food Science and Technology, Ibrahim Badamasi Babangida University, Lapai, Nigeria., Abdulrahman R; Department of Food Science and Technology, Federal University of Technology Minna, Nigeria., Ogochukwu Anumba NL; Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria., Adebo JA; Food Evolution Research Laboratory, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Bunting Campus, Gauteng, South Africa., Adebo OA; Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, 2028, Gauteng, South Africa.

Publikováno v: Heliyon [Heliyon] 2022 Oct 01; Vol. 8 (10), pp. e10849. Date of Electronic Publication: 2022 Oct 01 (Print Publication: 2022).