Výsledky vyhledávání - "E F Okpalanma"

Microbial Lactic Acid Fermentation Improves Nutritional and Organoleptic Profile of Non-Dairy Milk Made from Bambara Groundnut

Autor: C O Chude, C C Nwagbo, N A Dibua, E C S Okoye, E F Okpalanma, C F Okoyeuzu

Publikováno v: American Journal of Food Science and Technology. 2:5-15

Non-dairy milk was produced from bioprocessed Bambara groundnut using submerged fermentation with bacterial strains of Lactobacillus plantarum [NRRL B-4306] and Lactobacillus fermentum [NRRL B-1932] obtained from the United States Department of Agric

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8e82a19c2adf69d8d4b6b1757e38b5be
https://doi.org/10.54536/ajfst.v2i1.1025

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Functional and Rheological Profile of LAB-fermented Bambara Groundnut (Vigna subterranean (L)) Flour

Autor: B. O. Uba, E. F. Okpalanma, C. C. Nwagbo, C. O. Chude

Publikováno v: Journal of Advances in Microbiology. :1-9

Lactic fermentation is commonly employed to improve protein digestibility and overall nutritional quality of grains foods. This study evaluated the functional and rheological properties of flour samples from Bambara groundnut fermented with Lactobaci

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1875643bbc4fdafb2eaabec9ae2b963f
https://doi.org/10.9734/jamb/2021/v21i1030387

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A Comparative Study on the Viscoelastic Properties of Wheat, Maize and Cassava Flours as Affected by Some Leguminous Seed Flours

Autor: E. S. Ukpong, E. F. Okpalanma, R. N. Attaugwu

Publikováno v: Asian Food Science Journal. :100-109

The effects of some leguminous seed flour (LSF) on the viscoelastic properties of wheat, maize and cassava flours were investigated. The aim of the work was to evaluate the effect of the LSF on the pasting characteristics of the flours. There were si

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6375fafc8f60370e6074be1946998cb8
https://doi.org/10.9734/afsj/2021/v20i630313

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Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

Autor: C. R. Abah, C. S. Anarado, C. N. Ishiwu, J. E. Obiegbuna, E. F. Okpalanma

Publikováno v: Asian Food Science Journal. :10-24

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0904a353de7adf388a4f677d9bbf3572
https://doi.org/10.9734/afsj/2021/v20i630305

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