Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Caleb Maina Yakubu"'
Publikováno v:
International Journal of Food Science & Technology. 57:753-762
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd8ca2271eb787858a1bc460ded813cf
https://doi.org/10.1111/ijfs.15288
https://doi.org/10.1111/ijfs.15288
Publikováno v:
Trends in Food Science & Technology. 113:54-65
Background Proteins are extremely versatile macromolecules responsible for variety of functions like catalytic activity, scaffolding, transportation and membrane functions and thus are considered as the vital building blocks of biological systems. Pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49252f38562892b823849e433fa1da28
https://doi.org/10.1016/j.tifs.2021.04.055
https://doi.org/10.1016/j.tifs.2021.04.055
Publikováno v:
LWT. 161:113295
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90cfcfc0362cad4ed8ced5ad794db9c6
https://doi.org/10.1016/j.lwt.2022.113295
https://doi.org/10.1016/j.lwt.2022.113295
Autor:
Chiemela Enyinnaya Chinma, Ugochukwu Happiness Ajibo, O. B. Ocheme, Olajide Emmanuel Adedeji, Caleb Maina Yakubu
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, 6(5):1173-1178
Food Science & Nutrition, 6(5):1173-1178
This study investigated the effect of groundnut protein concentrate inclusion on the quality of wheat flour. Wheat and groundnut concentrate flours were blended (%, w/w) at ratios 100:0, 95:5, 90:10, 85:15, and 80:20, with 100% wheat flour serving as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94146f6e64a81f425afecf564c79b10d
https://doi.org/10.1002/fsn3.670
https://doi.org/10.1002/fsn3.670
Autor:
Shola Oni, Shakirah Omotoke Azeez, Caleb Maina Yakubu, O. B. Ocheme, Chiemela Enyinnaya Chinma, Julian Chukwuemeka Anuonye, Salisu Abdullahi
Publikováno v:
LWT. 70:223-228
The effect of substituting wheat flour with acha and bambara nut sourdough flours on bread properties was investigated. Bread was prepared by replacing wheat flour with acha and bambara nut sourdough flour at different proportions (0, 5:5, 10:10 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cabae1406cb4bfccb8aa82e79dabef5
https://doi.org/10.1016/j.lwt.2016.02.050
https://doi.org/10.1016/j.lwt.2016.02.050
Autor:
Y. James, I.B. Ibrahim, Suleiman James Amuga, Samaila James, Caleb Maina Yakubu, L. Nwokocha, R.A. Abdulsalam
Publikováno v:
Agro-Science; Vol 16, No 1 (2017); 26-30
Pasta products were produced from partially gelatinized blends of wheat, cassava and bambaranut nut flours. The three flours from wheat, cassava and bambaranut nut were blended in the following ratios: 100% wheat flour, 64:10:26, 60:12:28, 56:14:30,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9876918aa5cd297ee5c4a7b34aad4c0
https://doi.org/10.4314/as.v16i1.5
https://doi.org/10.4314/as.v16i1.5
Autor:
Caleb Maina Yakubu, Samaila James, Julian Chukwuemeka Anuonye, Chiemela Enyinnaya Chinma, O. B. Ocheme, H Imam
Publikováno v:
Nigerian Journal of Nutritional Sciences. 32
Objective: The study explored the potential of tigernut and pigeon pea flour blends in the preparation of biscuits. Materials and methods: Tigernut and Pigeon pea seeds were processed into flour and formulated into blends. The chemical composition of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ec56e7baf738f781d1a555a36eab342
https://doi.org/10.4314/njns.v32i1.67816
https://doi.org/10.4314/njns.v32i1.67816