Zobrazeno 1 - 10
of 12
pro vyhledávání: '"E U Onyeka"'
Publikováno v:
International Journal of Agriculture and Food Science. 4:4-11
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95bb70b3521d8772edefba68ad93079b
https://doi.org/10.33545/2664844x.2022.v4.i1a.58
https://doi.org/10.33545/2664844x.2022.v4.i1a.58
Publikováno v:
Asian Food Science Journal. :52-60
This work analyzed the nutritional composition of germinated brown rice (GBR) produced from FARRO 57 rice cultivar and compared it with that of ungerminated brown rice (UBR) and ungerminated parboiled milled/white rice (UWR) from the same cultivar wh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d86703d6ee4aa9566c2b096371eac881
https://doi.org/10.9734/afsj/2021/v20i330278
https://doi.org/10.9734/afsj/2021/v20i330278
Publikováno v:
African Journal of Plant Science. 12:141-147
The effect of substrate (medium) on growth, yield and nutritional composition of domestically-grown oyster mushroom (Pleurotus ostreatus) was investigated. Six different substrates namely sawdust only (SDO), sawdust + corn waste + CaCO3 (SDW), sawdus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8544726101e7dc659f3ee6a211081fdb
https://doi.org/10.5897/ajps2016.1445
https://doi.org/10.5897/ajps2016.1445
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
Autor:
J. C. Nwosu, D. C. Okafor, B. C. Ijioma, Chigozie E. Ofoedu, E. U. Onyeka, N. C. Ihediohanma, T. I. Okafor
Publikováno v:
Asian Journal of Agriculture and Food Sciences. 5
The effect of heat and chemical treatments on physico - chemical and sensory properties of coconut milk-orange beverage was studied. Coconut milk (CM) and single strength orange juice (OJ) were prepared from coconut and orange fruits respectively. Or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45f64e0358e961e03b08765d1e9080b9
https://doi.org/10.24203/ajafs.v5i2.4608
https://doi.org/10.24203/ajafs.v5i2.4608
Autor:
O S Obeleagu, E U Onyeka
Publikováno v:
African Journal of Food Science. 7:63-70
Specialty bread was made from sprouted mixed-grains using adaptable technology. The grains were sprouted at atmospheric conditions (30°C, 75% RH) over a period of 6, 12, 18 and 24 h. Paste obtained from the sprouts was mixed at different ratio toget
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7efc039a45077f45ed0988c1994ec319
https://doi.org/10.5897/ajfs12.122
https://doi.org/10.5897/ajfs12.122
Publikováno v:
Nigerian Food Journal; Vol 28, No 2 (2010)
No Abstract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b541f8b386b2cab7dbe57bc8c802790
https://doi.org/10.4314/nifoj.v28i2.62631
https://doi.org/10.4314/nifoj.v28i2.62631
Publikováno v:
Nigerian Food Journal; Vol 25, No 2 (2007)
Bakery fat is important ingrredient that affects the rheological properties of bread crumb. In this work, African black peer pulp and pulp oil were used as substitutions to commercial bakery fat 0%, 25%,50%,75% and 100% levels of substitution. The re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb555c547979e6b528df2df8aea91bd9
https://doi.org/10.4314/nifoj.v25i2.50857
https://doi.org/10.4314/nifoj.v25i2.50857
Fractionation and functional properties of carbohydrate from five common cowpea cultivars in Nigeria
Publikováno v:
Nigeria Agricultural Journal; Vol 38 (2007); 100-107
No Abstract.Nigeria Agricultural Journal Vol. 38 2007: pp. 100-107
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::352708913fc68c2c923d9875d1697ca7
https://doi.org/10.4314/naj.v38i1.3254
https://doi.org/10.4314/naj.v38i1.3254
Autor:
E. U. Onyeka
Publikováno v:
Nigeria Agricultural Journal; Vol 36 (2005); 59-70
No Abstract.Nigeria Agricultural Journal Vol. 36 2005: pp. 59-70
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d911c8487548c38f66f94f2b557874ad
https://doi.org/10.4314/naj.v36i1.3207
https://doi.org/10.4314/naj.v36i1.3207