Výsledky vyhledávání - "Bernard RWUBATSE"

Akademický článek

The effect of wheat variety, fermentation and incorporation of ingredients on the texture profile, colour and sensory attributes of whole wheat bread

Autor: Bernard Rwubatse, Michael W. Okoth, Angela A. Andago, Sophia Ngala, Anastase Kimonyo, Clement Bitwayiki

Publikováno v: Croatian Journal of Food Science and Technology, Vol 13, Iss 2, Pp 227-235 (2021)

Whole grain flour is gaining an increase in demand for its nutritive and health promotion values in different food products for human consumption worldwide. Whole flour from wheat grain varieties (Gihundo, Kibatsi, Nyaruka and Reberaho), spent coffee

Externí odkaz: https://doaj.org/article/ade733bdc0884fafb666d5e468032d34

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Akademický článek

Effect of selected Rwandan wheat varieties on the physicochemical characteristics of whole wheat flour

Autor: Bernard RWUBATSE, Michael Wandayi OKOTH, Angela Adhiambo ANDAGO, Sophia NGALA, Anastase KIMONYO, Clement BITWAYIKI

Publikováno v: Acta Agriculturae Slovenica, Vol 117, Iss 1 (2021)

The present study aimed to evaluate the effect of the wheat varieties newly introduced in Rwanda on the physicochemical characteristics of their whole wheat grains in order to know their potentials for processing. Gihundo wheat grain variety had the

Externí odkaz: https://doaj.org/article/1531d99875b04a69b1584586eec53c66

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Akademický článek

Effect of pretreatments and processing conditions on anti-nutritional factors in climbing bean flours

Autor: Emmanuel Mugabo, Emmanuel Ohene Afoakwa, George Annor, Bernard Rwubatse

Publikováno v: International Journal of Food Studies, Vol 6, Iss 1 (2017)

It is difficult for many Rwandans to utilize climbing bean seeds (Phaseolus vulgaris L.) mainly because of longer cooking time (2 hours) and the high consumption of basic fuel. Climbing beans also contain anti-nutritional factors such tannins, phytat

Externí odkaz: https://doaj.org/article/ebd9edb282d84872820fa74554a95221

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Effect of Drying Methods on Functional and Pasting Properties of Orange Fruit (Citrus sinensis, L.) Peel Flour and Wheat Flour Blends

Autor: Bernard Rwubatse

Publikováno v: IOSR Journal of Environmental Science, Toxicology and Food Technology. 8:52-56

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5c468da13f7169cdb4a081dfb74a543a
https://doi.org/10.9790/2402-081035256

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Effect of Drying Methods on Phytochemical Composition of Orange Fruit (Citrus sinensis, L.) Peel Flour in Biscuit Making

Autor: Bernard Rwubatse, Emmanuel Mugabo, Peter Issah Akubor

Publikováno v: IOSR Journal of Environmental Science, Toxicology and Food Technology. 8:72-75

Sweet orange fruit (Citrus sinensis,L.) peels were dried to constant weight using oven, box solar and sun drying methods. The dried orange fruit peels were processed into flours and used to substitute 10, 20 and 30 % wheat flour (WF) in biscuits. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b08536a5b5565e5999c422789ff4f783
https://doi.org/10.9790/2402-081017275

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