Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Afam Israel Obiefuna Jideani"'
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
The study investigated the impact of malting and fermentation durations on the antioxidant activity, chemical, functional, and microstructural attributes of pearl millet cultivars (Agrigreen and Babala) and sorghum flour. Employing response surface m
Externí odkaz:
https://doaj.org/article/5133ff65ff514880958a268673e815f8
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 820-838 (2020)
The root and flour of South African Manihot esculenta Crantz landraces (red and white) were characterized for their morphological, physicochemical, metabolic, structural and elemental properties. The results of the colourimetric analysis of the root
Externí odkaz:
https://doaj.org/article/0bc490419c2b494e85706f103f58952d
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1692-1710 (2020)
The flours of finger millet (Eleusine coracana) from light brown and dark brown varieties fermented spontaneously for 96 h were evaluated for their bioactive compounds, antioxidant activity and physicochemical properties. The consumer acceptability o
Externí odkaz:
https://doaj.org/article/cfcf5083093143f290472cf531b448e1
Publikováno v:
Fermentation, Vol 7, Iss 3, p 158 (2021)
Maize, together with its fermented products, is fundamental for human nutrition and animal feed globally. Non-alcoholic fermentation of maize using lactic acid bacteria (LAB) is one of the food preservation methods that has been utilised throughout t
Externí odkaz:
https://doaj.org/article/64550d5d32534a829ebdcefac5dbddbc
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 1, Pp 7-17 (2017)
Finger millet is among minor cereal grains that are underutilised. However, over the years, research interest in the millet has increased owing to its abundance of bioactive compounds. These compounds which include, among others, ferulic acid-rich ar
Externí odkaz:
https://doaj.org/article/736d734fd5ed43ccb0d67e9b32c19831
Autor:
Oluwatoyin Oladayo Onipe, Daniso Beswa, Victoria Adaora Jideani, Afam Israel Obiefuna Jideani
Publikováno v:
Heliyon, Vol 5, Iss 3, Pp e01364- (2019)
The influence of fine and medium wheat bran (WB) particle sizes on process and quality parameters of a cereal fried dough (magwinya) was investigated. Magwinya is a snack that resembles, but different from doughnut and it is commonly consumed in most
Externí odkaz:
https://doaj.org/article/476342dd41bd4cb28979471133509b6a
Publikováno v:
Scientific Reports. 12
Globally, the occurrence of cyanobacteria in water currently remains an important subject as they produce cyanotoxins that pose threat to human health. Studies on the contamination of maize meals during mill grinding processes using cyanobacteria-con
Autor:
Afam Israel Obiefuna Jideani, Daniso Beswa, Oluwatoyin Oladayo Onipe, Wendy Maphefo Sekgota Nemphagane
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
This study investigated oil distribution in two types of deep-fried dough products with two moisture levels (65 and 100 wt. %), two bran types (oat and wheat bran), and five bran concentrations (5–20%). The total oil content of fried products was c
Publikováno v:
Processes. 10:2450
The development of flour from established native sources to alternative and sustainable sources is increasing as demands for flour products rise due to recent global conflicts [...]
Autor:
Afam Israel Obiefuna Jideani
Publikováno v:
Afam Israel Obiefuna Jideani
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::19d65886afe2a458f8f6c32f30163dce
https://www.novapublishers.com/catalog/product_info.php?products_id=59567&osCsid=b4f5168e24de531eafb9c4da8ea3f00a
https://www.novapublishers.com/catalog/product_info.php?products_id=59567&osCsid=b4f5168e24de531eafb9c4da8ea3f00a