Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Athanasia O. Matemu"'
Publikováno v:
Heliyon, Vol 8, Iss 11, Pp e11646- (2022)
Lablab is a legume with multiple uses as food, feed, and organic fertilizer. However, it is underutilized, and its empirical contribution to farmers' livelihoods is limited. This study examined the Lablab value chain (LVC) relative to smallholder far
Externí odkaz:
https://doaj.org/article/c5c1f4faa1f348e99045e6bb3fe02900
Publikováno v:
Journal of Nutrition and Metabolism, Vol 2020 (2020)
A cross-sectional study was conducted to assess dietary practices, nutrient adequacy, and nutrition status among 164 adolescents aged between 16 and 19 years in boarding secondary schools in the Kilimanjaro region. In-depth interviews and a survey gu
Externí odkaz:
https://doaj.org/article/85d6d0b093db4a01ad2674ad5273616b
Autor:
Juliana Mandha, Habtu Shumoy, Jolien Devaere, Joachim J. Schouteten, Xavier Gellynck, Ann De Winne, Athanasia O. Matemu, Katleen Raes
Publikováno v:
Foods, Vol 11, Iss 3, p 383 (2022)
Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of Lactiplantibacillus plantarum subsp. plantarum (MLP), Lacticaseibacillus rhamnos
Externí odkaz:
https://doaj.org/article/39e22e9f1bce4a759695e39533abeb95
Publikováno v:
Foods, Vol 10, Iss 7, p 1635 (2021)
Mango by-products are disregarded as waste contributing to greenhouse gas emissions. This study used mango seed and kernel to enhance the nutritional content of maize complementary porridges. Composite maize-based porridges (MBP) were formulated by f
Externí odkaz:
https://doaj.org/article/f1ad9a4604624e259d847156fe85b046
Publikováno v:
Scientific African, Vol 6, Iss , Pp - (2019)
This study investigated the proximate composition, selected minerals potassium (K), calcium (Ca), iron (Fe) and zinc (Zn) and some quality attributes of fifteen Mchare cooking bananas mainly consumed in northern Tanzania. Analyses were conducted usin
Externí odkaz:
https://doaj.org/article/4e6f4427a84447348ead2044041058ff
Autor:
Difo Voukang Harouna, Pavithravani B. Venkataramana, Athanasia O. Matemu, Patrick Alois Ndakidemi
Publikováno v:
Agronomy, Vol 10, Iss 1, p 111 (2020)
The domestication of novel or hitherto wild food crops is quickly becoming one of the most popular approaches in tackling the challenges associated with sustainable food crop production, especially in this era, where producing more food with fewer re
Externí odkaz:
https://doaj.org/article/f414986d2b4f4e48a47b460a1e90131f
Autor:
Difo Voukang Harouna, Pavithravani B. Venkataramana, Athanasia O. Matemu, Patrick Alois Ndakidemi
Publikováno v:
Agronomy, Vol 9, Iss 9, p 509 (2019)
Some phenotypic traits from wild legumes are relatively less examined and exploited towards their domestication and improvement. Cooking time for instance, is one of the most central factors that direct a consumer’s choice for a food legume. Howeve
Externí odkaz:
https://doaj.org/article/85c0f3a681714a2d963a43b2cf85aa65
Autor:
Difo Voukang Harouna, Pavithravani B. Venkataramana, Athanasia O. Matemu, Patrick Alois Ndakidemi
Publikováno v:
Agronomy, Vol 9, Iss 6, p 284 (2019)
The insufficient food supply due to low agricultural productivity and quality standards is one of the major modern challenges of global agricultural food production. Advances in conventional breeding and crop domestication have begun to mitigate this
Externí odkaz:
https://doaj.org/article/724537f2afc34cdbb870e660153a9cc0
Publikováno v:
International Journal of Food Science & Technology. 57:5461-5471
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d8e525db2910e568734ad8e17248420
https://doi.org/10.1111/ijfs.15878
https://doi.org/10.1111/ijfs.15878
Publikováno v:
FOOD BIOSCIENCE
Characterization, pasteurization and storage are essential steps in fruit juice processing. Watermelon, pineapple, and mango juices were pasteurized at 80 +/- 2 degrees C and held at different treatment times (1, 2.5, 5, 10, and 15 min). Juice yield,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70ec89e3e437ab0208385c57bf3ec6bd
https://hdl.handle.net/1854/LU-01GPC5Y31CDQVXR9PYR9FVZTHQ
https://hdl.handle.net/1854/LU-01GPC5Y31CDQVXR9PYR9FVZTHQ
