Zobrazeno 1 - 10
of 18
pro vyhledávání: '"D. C. Okafor"'
Publikováno v:
African Journal of Food Science. 13:182-190
The growing occurrence of malnutrition in developing countries is gradually receiving the needed research attention. Plant protein products exhibited potential for protein supplementation of tapioca and was thus explored in this study. Cassava tubers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de1f1117a02d82671c93b3172275b7f1
https://doi.org/10.5897/ajfs2018.1739
https://doi.org/10.5897/ajfs2018.1739
Autor:
M. C. Iheagwara, D. C. Okafor, Ngozika C. Onuegbu, Serah O. Alagbaoso, J. C. Ibeabuchi, N. N. Ahaotu
Publikováno v:
Research Journal of Food Science and Nutrition. 4:73-81
The effect of controlled temperature on the amino-acid profile and protease activity of bottle gourd seed (BGS) as well as melon seed (MES) was studied. De-hulled seeds were boiled for 6 hours and fermented at 28oC, 35oC and 42oC for 96 hours. The am
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::182e06087980262ecb624dfc7c2257d2
https://doi.org/10.31248/rjfsn2019.063
https://doi.org/10.31248/rjfsn2019.063
Publikováno v:
Research Journal of Food Science and Nutrition. 4:1-11
Proximate composition and organoleptic properties of sausage rolls made from cocoyam and wheat flour enriched with soybean flour were studied. Cocoyam cormels and soybean were processed into flour, which was later used to formulate composite flour bl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79ae0c4e8312e904bc8c7f59b1e28332
https://doi.org/10.31248/rjfsn2018.057
https://doi.org/10.31248/rjfsn2018.057
Autor:
Michael Chukwu, Ijeoma M. Agunwah, N O Kabuo, J. C. Izuakam, J. C. Ibeabuchi, N O Nweje, D. C. Okafor, Onuegbu Nc
Publikováno v:
Research Journal of Food Science and Nutrition. 4:12-21
Physio-chemical properties of sugar syrup produced from two varieties of yam (Dioscorea dumetorum and Dioscorea alata) using exogenous enzymes were studied. Starch and flour samples of two yam varieties (Dioscorea dumetorum and Dioscorea alata) were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a7ba9a6dea8abff26064f404e7a4da6
https://doi.org/10.31248/rjfsn2018.055
https://doi.org/10.31248/rjfsn2018.055
Publikováno v:
American Journal of Food and Nutrition. 5:69-76
Jam products were prepared from mango and pineapple fruits separately. The pulp and peel of each fruit were used. The effect of the inclusion of fruit peel on consumer acceptability, dietary fiber and other chemical properties of jam products were in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6298a1c1919431bd153c4dc5d3b564b2
https://doi.org/10.12691/ajfn-5-2-4
https://doi.org/10.12691/ajfn-5-2-4
Publikováno v:
World Journal of Innovative Research. 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::361f0c9a2fd54344d3da7a654a62e927
https://doi.org/10.31871/wjir.6.3.10
https://doi.org/10.31871/wjir.6.3.10
Enzymes as additives in starch processing are reviewed. Properties and compositions of starch hydrolyzates from cereals and tubers, as well as the degree of hydrolysis of exogenous enzymes and crude enzymes produced from malted grains, where enzymes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46f7ced842770e26c91cc8f104697fe1
https://doi.org/10.1016/b978-0-12-813280-7.00010-4
https://doi.org/10.1016/b978-0-12-813280-7.00010-4
Autor:
N. N. Ahaotu, C. C. Ogueke, J. C. Ibeabuchi, Alagbaso So, I M Agunwa, D. C. Okafor, Ngozika C. Onuegbu
Publikováno v:
Journal of Food Science and Nutrition.
Effect of controlled temperature on microflora of fermented Bottle Gourd Seeds (BGS) as well as Melon Seeds (MES) was studied. De-hulled seeds were boiled for 6 h and fermented at 28°C, 35°C and 42°C for 96 h. The microbial flora of the fermented
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1677c5685944ab26bc181465e7d111d6
https://doi.org/10.35841/food-science.2.1.8-14
https://doi.org/10.35841/food-science.2.1.8-14