Acceptability and Nutritional Attributes of Moringa Oleifera-enriched Maize Flour

Autor: Agboola, HA, Arise, AK, Arise, RO, Joseph, JK, Akiode, SO

Publikováno v: Journal of Agricultural Research and Development; Vol 11, No 2 (2012); 355-361

study was carried out to investigate the effect of fortification on the general acceptability and nutritional characteristics of Moringa oleifera flower–enriched fermented maize flour (Ogi). The fermented maize flour was grouped into five based on

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::514752a1f8b7025c8b9ad80d295618fc
https://www.ajol.info/index.php/jard/article/view/84807

Inhibitory properties of bambara groundnut protein hydrolysate and peptide fractions against angiotensin-converting enzymes, renin and free radicals.

Autor: Arise AK; Department of Biotechnology and Food Technology, Faculty of Applied Sciences, Durban University of Technology, PO Box 1334, Durban 4001, South Africa.; Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2 N2, Canada., Alashi AM; Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2 N2, Canada., Nwachukwu ID; Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2 N2, Canada., Malomo SA; Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2 N2, Canada., Aluko RE; Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2 N2, Canada., Amonsou EO; Department of Biotechnology and Food Technology, Faculty of Applied Sciences, Durban University of Technology, PO Box 1334, Durban 4001, South Africa.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2017 Jul; Vol. 97 (9), pp. 2834-2841. Date of Electronic Publication: 2016 Dec 21.