Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Bibiana Igbabul"'
Publikováno v:
European Journal of Agriculture and Food Sciences. 2
Any Weaning food offered to infants should be rich in micronutrients and high in protein quality. The study assessed the Mineral, Vitamin A and C, Amino acids and Antinutritional profile of weaning food blends from millet flour (MLF), soya beans flou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0488eb9516bec4c27f3e6d8776ef85e6
https://doi.org/10.24018/ejfood.2020.2.5.88
https://doi.org/10.24018/ejfood.2020.2.5.88
Publikováno v:
Current Research in Nutrition and Food Science Journal. 6:690-699
Cookies were produced from fermented sweet detar, Moringa leaf and wheat composite flours. The proximate composition of the cookies were determined as well as the physical properties, micronutrient composition (mineral and vitamins) and sensory attri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c67df8ae46bb0cce16d8aaa3c2844c0d
https://doi.org/10.12944/crnfsj.6.3.11
https://doi.org/10.12944/crnfsj.6.3.11
Publikováno v:
American Journal of Food Science and Technology. 6:247-252
This study was carried out to evaluate the quality characteristics and acceptability of cookies produced from wheat flour and fermented Afzelia africana flour blends in various proportions (100:0 (sample A and control), 90:10 (sample B), 80:20 (sampl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d9b62fef52ef4decb5c694482f0109a
https://doi.org/10.12691/ajfst-6-6-3
https://doi.org/10.12691/ajfst-6-6-3
Publikováno v:
Current Research in Nutrition and Food Science Journal. 2:01-07
The mahogany bean (Afzelia africana) seeds were fermented naturally at 0, 24, 48 and 72 hr, oven dried at 60°C, then milled using attrition mill into four different flour samples. The proximate composition and functional properties of each sample wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc8d66c0714e45e9f3a52138c404f462
https://doi.org/10.12944/crnfsj.2.1.01
https://doi.org/10.12944/crnfsj.2.1.01
Publikováno v:
World Journal of Food Science and Technology. 3:32
Drying kinetics, of pumpkin fruit slices as influenced by sulphiting, was investigated. Pumpkin fruits, were sulphited at 0, 1.0, 1.5, 2.0 and 2.5% to obtain 4 mm thick (P0, 4; P1, 4; P1.5 4; P2, 4; P2.5, 4 - and 5 mm samples (P0, 5; P1, 5; P1.5, 5;
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48be45fe6cfdbd8cdb3289b3dfd8039f
https://doi.org/10.11648/j.wjfst.20190303.11
https://doi.org/10.11648/j.wjfst.20190303.11
Publikováno v:
Current Research in Nutrition and Food Science Journal. 1:147-155
Bambara nut (Voandzeia substerranean L.), cassava (Manihot esculenta) and soybean (Glycine max) flour blends were used in producing “akpekpa” which is similar to “okpa” wrapped in Thaumatococcus daniellii leaves (Ikya-kon). The blends at diff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9000f1e98456d3cfbd48ecf9b5cbf6cc
https://doi.org/10.12944/crnfsj.1.2.06
https://doi.org/10.12944/crnfsj.1.2.06
Publikováno v:
Food and Nutrition Sciences. :43-48
The effect of rice bran supplementation on some physico-chemical and sensory properties of wheat bread was determined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% wheat flour as control. Thereafter, p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2cac25679f9880536c1ff325fff1b2df
https://doi.org/10.4236/fns.2013.49a2007
https://doi.org/10.4236/fns.2013.49a2007
Publikováno v:
American Journal of Food Technology. 7:398-408
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0301ba6fcb2ef8f51214201ec3d125b
https://doi.org/10.3923/ajft.2012.398.408
https://doi.org/10.3923/ajft.2012.398.408
Publikováno v:
Nigerian Food Journal. 27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9b946a4cdd61bde5c77b16ee67f2451
https://doi.org/10.4314/nifoj.v27i2.47495
https://doi.org/10.4314/nifoj.v27i2.47495
Publikováno v:
Journal of Food Research. 4:150
Cookies were produced from wheat, African yam bean and fermented cocoyam flour blends and their physicochemical and sensory properties were determined. Five flour formulations designated as samples A, B, C, D, E were produced. Sample A consisted of 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afcae1f5693bfe14d76d9cde29821367
https://doi.org/10.5539/jfr.v4n2p150
https://doi.org/10.5539/jfr.v4n2p150