Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Anim Ekpo Ujong"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 4, Pp 651-656 (2023)
The aim of this study was to assess the nutrient composition and sensory properties of breakfast cereal made from yellow maize and enriched with soybean and groundnut flours. Yellow maize was replaced with groundnut (GF) (15–35%) and soybean flour
Externí odkaz:
https://doaj.org/article/6e081b1a94eb4affb5e2cfb04a14b442
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100267- (2023)
ABSTRACT: The presence of anti-nutrients gives sesame seeds a bitter taste which may further reduce their acceptance for culinary purposes. This study investigated the effect of boiling, parboiling and roasting in improving the nutritional quality an
Externí odkaz:
https://doaj.org/article/7489c034096b44108a7ce7c25b96ebdb
Publikováno v:
Heliyon, Vol 9, Iss 5, Pp e15941- (2023)
Refined wheat flour commonly used in making crackers biscuits is rich in starch but low in protein and fibre. This study investigated the effect of adding different levels of lemon basil (LBP) and scent leaf powders (SLP) and cashew kernel flour (CKF
Externí odkaz:
https://doaj.org/article/887ac2d709814499914f7f861ba22e8b
Publikováno v:
eFood, Vol 3, Iss 6, Pp n/a-n/a (2022)
Abstract The study was to determine the iodine status of preschool children in Rivers State, Nigeria. A cross‐sectional study design and an experimental design were employed in the study. The population comprised all preschool children in Rivers St
Externí odkaz:
https://doaj.org/article/b16d7cf882804fcc915406ef282c0361
Publikováno v:
The North African Journal of Food and Nutrition Research. 6:198-206
Background: Adequate nutrition during infancy is fundamental to ensuring children’s growth, health, and development of to their full potential. However, several national reports have indicated poor nutritional status and high prevalence of anemia a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3151d9832d91d48987d2aebde34263a
https://doi.org/10.51745/najfnr.6.14.198-206
https://doi.org/10.51745/najfnr.6.14.198-206
Publikováno v:
The North African Journal of Food and Nutrition Research. 6:178-185
Background and aim: Across the globe, the prevalence of diabetes mellitus is rapidly increasing, even in populations with significant undernutrition. In this study, the effect of the fermentation period and soybean flour (SBF) supplementation on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7f1570eafdaaf6fc456ea08e81addec
https://doi.org/10.51745/najfnr.6.14.178-185
https://doi.org/10.51745/najfnr.6.14.178-185