Výsledky vyhledávání

Nutritional and sensory evaluation of food formulations from malted and fermented maize (Zea mays L.) fortified with defatted sesame (Sesamun indicum L.) flour

Autor: EK Ingbian, DI Gernah, CC Ariahu

Publikováno v: African Journal of Food, Agriculture, Nutrition and Development. 12:6614-6631

Malting and fermentation were investigated as simple technologies for improving the nutritional and organoleptic properties of maize/sesame food formulations. Various maize flour samples were blended with defatted sesame flour, by material balancing,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::270398cacee485fdcaf517ccdc2e0996
https://doi.org/10.18697/ajfand.54.11175

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Effects of Malting and Lactic Fermentation on Some Chemical and Functional Properties of Maize (Zea mays)

Autor: EK Ingbian, DI Gernah, CC Ariahu

Publikováno v: American Journal of Food Technology. 6:404-412

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::505fb60b9c7948710f35b6cfc2ca6f1e
https://doi.org/10.3923/ajft.2011.404.412

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Storage Stability and Shelf Life Prediction of Food Formulations from Malted and Fermented Maize (Zea mays l.) Fortified with Defatted Sesame (Sesamun indicum l.) Flour

Autor: AI Sengev, CC Ariahu, DI Gernah, EK Ingbian

Publikováno v: Nigerian Journal of Nutritional Sciences. 32

Objective: The effect of malting and fermentation on the storage stability and shelf life of maize/sesame food formulations was investigated. Subjects/ Materials and Methods: Various composite flours of malted and fermented maize and defatted sesame

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::724adc3c8986e2a237e34ca29dff78fe
https://doi.org/10.4314/njns.v32i1.67814

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Quality Evaluation of Cookies Produced from Composite Blends of Wheat Flour and African LocustBean (Parkia biglobosa) Fruit Pulp Flour

Autor: AM Akogwu, AI Sengev, DI Gernah

Publikováno v: Nigerian Journal of Nutritional Sciences; Vol 31, No 2 (2010); 20-24

Objective: The physico–chemical and sensory quality of cookies produced from composite blends of wheat flour (WF) and African locust bean fruit pulp flour (LBFPF) were evaluated in order to determine their nutritional value and acceptability. Mater

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d10e053384f6db31398b5a42d7f5bd5
https://doi.org/10.4314/njns.v31i2.63910

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Effect of incubation materials on fermantation of African locust beans (Parkia biglobosa) in the production of ‘dawadawa\'

Autor: C.U. Inyang, N.L. Ezeora, DI Gernah

Publikováno v: Nigerian Food Journal. 23

Effect of incubation materials: gmelina ( Gmelina arborea ) leaves, banana ( Musa sapeinta ) leaves, jute bag and polythene bag on the fermentation rate and acceptability of fermented African locust beans dawadawa\' was investigated. Fermentation was

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cae85576c2f6e8586c16ad1bbc95f22a
https://doi.org/10.4314/nifoj.v23i1.33614

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The Food Potential Of Potato Yam (Dioscorea bulbifera)

Autor: SM Ikyo, DI Gernah, MA Igyor

Publikováno v: Nigerian Food Journal. 22

A study was undertaken to determine the Food potential of “Potato yam,” ( Discorea bulbifera ) an underexploited tuber by determining the proximate analysis of the fresh tuber, functional properties of the flour and sensory evaluation of it's “

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fbd85cd3a2a6e04855d4241ddee55910
https://doi.org/10.4314/nifoj.v22i1.33590

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