Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Daniel Mahuga Mbogo"'
Autor:
George Ooko Abong’, Tawanda Muzhingi, Michael Wandayi Okoth, Fredrick Ng’ang’a, Phillis E. Ochieng’, Daniel Mahuga Mbogo, Derick Malavi, Machael Akhwale, Sita Ghimire
Publikováno v:
International Journal of Food Science, Vol 2020 (2020)
This study reports the inherent phytochemical contents in leaves and roots of nine sweet potato varieties from Kenya. Results indicated that vitamin C content varied significantly (P
Externí odkaz:
https://doaj.org/article/d0773588b7f24f328fe1083ffb5b1862
Autor:
Joyce Ndunge Musyoka, George Ooko Abong', Daniel Mahuga Mbogo, Richard Fuchs, Jan Low, Simon Heck, Tawanda Muzhingi
Publikováno v:
International Journal of Food Science, Vol 2018 (2018)
Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to dete
Externí odkaz:
https://doaj.org/article/60c19a480c894efea3407962705e9f6f
Autor:
Daniel Mahuga Mbogo, Temesgen Bocher, George Ooko Abong, Cecilia Wanjuu, Simon Heck, Jan W. Low, Tawanda Muzhingi
Publikováno v:
Open Agriculture, Vol 4, Iss 1, Pp 616-622 (2019)
OFSP is being used as an ingredient of baked products and can be a source of pro-vitamin A. Information about OFSP puree bread consumer profile is limited. The current study investigates the consumer socio-demographics, knowledge, practices and attit
Autor:
Tawanda Muzhingi, Sita R. Ghimire, Machael Akhwale, Phillis Emelda Ochieng, Fredrick Nganga, Daniel Mahuga Mbogo, Derick Nyabera Malavi, Michael W. Okoth, George Ooko Abong
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 2, Pp 1070-1078 (2021)
FOOD SCIENCE & NUTRITION
Food Science & Nutrition, 9(2):1070-1078
Food Science & Nutrition, Vol 9, Iss 2, Pp 1070-1078 (2021)
FOOD SCIENCE & NUTRITION
Food Science & Nutrition, 9(2):1070-1078
Phytochemicals enhance human health by acting antagonistically on incidences of cancer and other chronic diseases. They are considered indispensable in a variety of nutraceutical, pharmaceuticals, and medicinal and cosmetic applications. This study e
Autor:
Fredrick Nganga, Machael Akhwale, George Ooko Abong, Phillis Emelda Ochieng, Daniel Mahuga Mbogo, Michael W. Okoth, Sita R. Ghimire, Derick Nyabera Malavi, Tawanda Muzhingi
Publikováno v:
International Journal of Food Science, Vol 2020 (2020)
International Journal of Food Science
International Journal of Food Science
This study reports the inherent phytochemical contents in leaves and roots of nine sweet potato varieties from Kenya. Results indicated that vitamin C content varied significantly (P<0.05) among the sweet potato varieties regardless of the plant part