Zobrazeno 1 - 6
of 6
pro vyhledávání: '"C. O. Jayeola"'
Publikováno v:
Food Processing & Nutritional Science. 1:86-92
Dairy free milk alternative was produced from tree nuts and legumes with high nutritional value, lactose free, cholesterol free and unsaturated fats unlike the mammalian milk. Dairy free milk alternative was obtained from cashew nut, coconut while sk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::933883045481dd5bb4975ce9dc084bc8
https://doi.org/10.46619/fpns.2020.1-1007
https://doi.org/10.46619/fpns.2020.1-1007
Publikováno v:
American Journal of Economics. 2:45-49
Three methods of expressing cashew (Anacardium occidentale L) oil from kernel were investigated. The physicochemical characteristics of the resulting oils were assayed. Parameters characterized included refractive index, melting point, viscosity rati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac62956852f63b4f41c69a0a3651cd39
https://doi.org/10.5923/j.economics.20120203.04
https://doi.org/10.5923/j.economics.20120203.04
Publikováno v:
American Journal of Economics. 2:16-19
Soy- chocolate beverage drink is a nutritional health drink was obtained from soya bean and cocoa powder. The study was conducted to evaluate the economic analyses of soy- chocolate beverage drink production with a view to estab- lishing the profitab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5ac2c6e572f72d6a99b676411c9c26f
https://doi.org/10.5923/j.economics.20120202.03
https://doi.org/10.5923/j.economics.20120202.03
Publikováno v:
American Journal of Chemistry. 2:7-10
Four agricultural by-products namely Cocoa pod husk (CPH), Kola pod husk (KPH), Plantain peel (PP), and Orange peel (OP) were examined for their potential as alternative source of potash for soap production. These materials were ashed and the samples
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de01be9cc85bc144aa6ca1e5249f7ffe
https://doi.org/10.5923/j.chemistry.20120201.02
https://doi.org/10.5923/j.chemistry.20120201.02
Publikováno v:
Journal of Food Technology. 8:82-85
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d222be42fba37ae7b446d73726be63ea
https://doi.org/10.3923/jftech.2010.82.85
https://doi.org/10.3923/jftech.2010.82.85
Autor:
C. O. Jayeola
Publikováno v:
Journal of Food Technology in Africa; Vol 6, No 1 (2001); 25-26
The fresh nuts (seeds) of kola (Cola nitida) were used in the preparation of kola soft drink. Proximate analysis of the nut was carried out to determine its moisture, ash, protein, carbohydrate, fat and caffeine contents. The pH, total solids, specif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7509fd97e39623a992265148d1a619a6
https://www.ajol.info/index.php/jfta/article/view/19280
https://www.ajol.info/index.php/jfta/article/view/19280