Zobrazeno 1 - 3
of 3
pro vyhledávání: '"E. O. Alamu"'
Autor:
O. A. Osunbade, E. O. Alamu, W. Awoyale, M. Adesokan, B. A. Akinwande, J. A. Adejuyitan, B. Maziya-Dixon
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-6 (2024)
Abstract One of the major attributes of boiled cassava roots is its ability to soften within a short period, otherwise known as mealiness. This study aimed to establish and validate standard operating procedures for assessing the mealiness of boiled
Externí odkaz:
https://doaj.org/article/a8a5c61f222a4d7e8c09696c0d92fc2d
Publikováno v:
Cogent Food & Agriculture, Vol 7, Iss 1 (2021)
Biofortified maize has received increased attention from a nutraceutical perspective because of its bioactive phytochemical components, including carotenoids. However, biofortified maize is limiting in some amino acids which are present in soybeans;
Externí odkaz:
https://doaj.org/article/508ff8e2470b40d38f4197ef484a4f23
Publikováno v:
Cogent Food & Agriculture, Vol 5, Iss 1 (2019)
This study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:5
Externí odkaz:
https://doaj.org/article/c3e6bf6fc8f74333868d555d9a688a61