Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Burukutu"'
Publikováno v:
Apstract: Applied Studies in Agribusiness and Commerce, Vol 17, Iss 2 (2024)
The value addition to alcoholic beverages through packaging in small nylon and increase in the introduction of new brands has led to its high demand and many Nigerians earning their means of livelihood through the sales. The study showed that the ave
Externí odkaz:
https://doaj.org/article/e0ba9610199e4c9187ba1103c0db6042
Publikováno v:
Journal of Applied Sciences and Environmental Management, Vol 27, Iss 6 (2023)
High fiber content, increased presence of carbohydrates, anti-nutritional factors can have adverse effects on the digestive system of fish and therefore on fitness, health and production capacity. A 70-day study was conducted to evaluate the histolog
Externí odkaz:
https://doaj.org/article/5d1eed6681b94232923f85faf0de8a76
Publikováno v:
Journal of Applied Sciences and Environmental Management, Vol 25, Iss 9 (2021)
Brewer’s waste is one of the promising carbohydrate and protein source by-products for fish diets. A 10-wk feeding trial experiment involving 10 different diets (10 diets for Spent millet, from locally fermented drink (Burukutu) with increasing lev
Externí odkaz:
https://doaj.org/article/3077f2423c3c4921b9beb9ea9760b80c
Publikováno v:
Journal of Applied Sciences and Environmental Management; Vol. 27 No. 6 (2023); 1251-1254
High fiber content, increased presence of carbohydrates, anti-nutritional factors can have adverse effects on the digestive system of fish and therefore on fitness, health and production capacity. A 70-day study was conducted to evaluate the histolog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::33b18292fcfc9536065e6d853d050c71
https://www.ajol.info/index.php/jasem/article/view/250266
https://www.ajol.info/index.php/jasem/article/view/250266
Autor:
F. C. Ogbo, I. O Igwilo
Publikováno v:
The Bioscientist, Vol 6, Iss 1 (2018)
Common food preservation methods such as pasteurization or the use chemical preservatives render burukutu, a Nigerian alcoholic beverage unacceptable because they further gelatinize starch or eliminate the beer’s characteristic effervescence throug
Externí odkaz:
https://doaj.org/article/ea443de1316144b7aa59c4e2efba4e47
Publikováno v:
Journal of Applied Sciences and Environmental Management; Vol. 25 No. 9 (2021); 1699-1705
Brewer’s waste is one of the promising carbohydrate and protein source by-products for fish diets. A 10-wk feeding trial experiment involving 10 different diets (10 diets for Spent millet, from locally fermented drink (Burukutu) with increasing lev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d959bc32ea241a890da82a9d343a512d
https://doi.org/10.4314/jasem.v25i9.23
https://doi.org/10.4314/jasem.v25i9.23
— Baker’s yeast has been employed in the manufacturing of bread for at least 6,000 years ago. They are responsible for dough leavening and without them sugar in the dough will not be reduced and the substrate will be left unleavened. They have be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41e9dc7c3ee492c0a518f2ad39017e38
Autor:
David Oyebode, Timothy Olugbenga Ogundeko, James Bitrus, Olufunmilayo Ibiyemi Abobarin, Olusayo Moritiwon
Publikováno v:
GSC Biological and Pharmaceutical Sciences. 14:027-036
Alcohol related health challenges have lingered over the years. Such associated with locally brewed alcoholic beverages have received little attention. The urgency to explore this becomes imperative. This study aimed at evaluating the effect of regul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1199a4a9d0858336521236b2b78601d
https://doi.org/10.30574/gscbps.2021.14.1.0001
https://doi.org/10.30574/gscbps.2021.14.1.0001
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Publikováno v:
International Journal of Trend in Scientific Research and Development. 3:827-832
Mega biodiversity of Nigerian's flora and fauna which include microorganism could be conserved and served as alternative source for baker's yeast, the leavening agent in bread making. This study was conducted in attempt to exploit the potential of Sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::132209e4e6fe9d28dae6d83e2a97bf07
https://doi.org/10.31142/ijtsrd21526
https://doi.org/10.31142/ijtsrd21526