Zobrazeno 1 - 10
of 132
pro vyhledávání: '"Ejiofor J"'
Publikováno v:
American Journal of Food Science and Technology. 11:28-33
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db85e21b9ad5902bc03c77f771457c19
https://doi.org/10.12691/ajfst-11-1-5
https://doi.org/10.12691/ajfst-11-1-5
Autor:
Eke Ejiofor J
Publikováno v:
Food Science & Nutrition Technology. 5:1-12
The study investigated the effect of jackfruit pulp flour on wheat based cake. Cakes were prepared from different blends of wheat and jackfruit pulp flour blends in the ratios of 100:0 (A), 90:10 (B), 80:20 (C), 70:30 (D), 60:40 (E), 50:50(F) and 0:1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f38e7bef22d4bb85f7cc03ed2a0ea52f
https://doi.org/10.23880/fsnt-16000212
https://doi.org/10.23880/fsnt-16000212
Akademický článek
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Publikováno v:
In Continuing Education in Anaesthesia Critical Care & Pain June 2013 13(3):93-97
Publikováno v:
In Continuing Education in Anaesthesia Critical Care & Pain June 2013 13(3):87-92
Autor:
Eke-Ejiofor J, Nnodim L. C
Publikováno v:
American Journal of Food Science and Technology. 7:113-121
Tigernut drink is faced with the challenge of short shelf-life, which has affected its use for different nutritious drinks, therefore fermentation process which is a form of food preservation technology for limiting or reducing post-harvest wastage a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5cf5a0aa50cd0f78d8356d8a10ff0cd
https://doi.org/10.12691/ajfst-7-4-2
https://doi.org/10.12691/ajfst-7-4-2
Autor:
Eke-Ejiofor J
Publikováno v:
Food Science & Nutrition Technology. 4:1-7
Squash fruit (Cucurbita) jam was prepared from varying compositions of squash fruit and sugar with pineapple jam used as control. The blends were 300:300, 300:360; 300: 420, 300: 480 grams of squash fruit and sugar respectively and 300:300grams of pi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdd5f2dee7063322c14475e518d75f3f
https://doi.org/10.23880/fsnt-16000187
https://doi.org/10.23880/fsnt-16000187
Autor:
Eke-Ejiofor J
Publikováno v:
Food Science & Nutrition Technology. 4:1-7
Composite flour blends (acha, defatted soybean and groundnut flour) in the ratio of 100:0, 90:10, 90:5:5, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 respectively were produced and analyzed for chemical properties. Biscuits and cakes were produced from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c42f49278f87194a201538584b7515f
https://doi.org/10.23880/fsnt-16000170
https://doi.org/10.23880/fsnt-16000170
Autor:
Eke-Ejiofor J
Publikováno v:
Food Science & Nutrition Technology. 4:1-11
Cowpea is an important food crop that is widely consumed as a protein and energy source despite its limitation and high cost when compared to other grains, with the use of acha gaining popularity. The present study was conducted to highlight the dive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11c8b4c95d595e5f43223b562b61143a
https://doi.org/10.23880/fsnt-16000174
https://doi.org/10.23880/fsnt-16000174
Publikováno v:
Nigerian Food Journal; Vol 36, No 2 (2018); 49-56
The study assessed households’ consumption pattern of leafy vegetables in selected communities in Andoni Local Government Area of Rivers State, Nigeria. The study adopted a survey research design, while the population of the study consisted of moth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::a8e25c8509282ea22805f9a0d36820a5
https://www.ajol.info/index.php/nifoj/article/view/192729
https://www.ajol.info/index.php/nifoj/article/view/192729