Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Eke 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
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
Autor:
Eke Ejiofor J
Publikováno v:
Journal of Nutritional Health & Food Science. 6:1-8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4dd0b391c34114fed7d63e330f068318
https://doi.org/10.15226/jnhfs.2018.001148
https://doi.org/10.15226/jnhfs.2018.001148
Publikováno v:
American Journal of Food Science and Technology. 5:256-264
Twelve breakfast cereals were formulated. Eight of them were baked with four samples having sugar and four with date fruit as sugar replacer, while the last four extruded. Yellow maize granola with sugar was used as control. The samples were subjecte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0919d910c74d71fbaddfae9c33417976
https://doi.org/10.12691/ajfst-5-6-6
https://doi.org/10.12691/ajfst-5-6-6
Autor:
Beleya E.A, Eke Ejiofor J
Publikováno v:
American Journal of Food Science and Technology. 5:204-209
Maize is the most abundant and available component of the locally prepared gruels for human consumption in Nigeria. It has been the basic source of meal for infants and breakfast for the average family. The compositional, mineral and sensory attribut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ef88b735d86213a3f624270c7d1b2c8
https://doi.org/10.12691/ajfst-5-5-6
https://doi.org/10.12691/ajfst-5-5-6