Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Emilymary Chima OKOLIE"'
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 15, Iss 1, Pp 28-36 (2023)
African yam bean seeds condiment is an unpopular nutritive local food seasoning compared to Iru and is mostly produced by natural fermentation. Production with a defined starter culture will give a novel functional condiment with enhanced nutritive v
Externí odkaz:
https://doaj.org/article/beecda0d826646cd9db38cdaf24ab5b9
Autor:
Pius Ifeanyi OKOLIE, Emilymary Chima OKOLIE, Sarah Abiola OGUNDIMU, Kudirat Aina AGBOOLA, Maureen Chinwe OJINNAKA
Publikováno v:
Food and Environment Safety, Vol 21, Iss 1, Pp 47-61 (2022)
African yam bean seeds (Sphenostylis sternocarpa) Iru-like condiment was produced with 0.005 and 0.0075 g broth/g seed different concentrations of Bacillus amyloliquefaciens culture. The sample fermentation was conducted at 35 °C for 5 days. Proxima
Externí odkaz:
https://doaj.org/article/8fd3c422a723413f980c6417408bd8a7
Autor:
Pius Ifeanyi Okolie, Coker Muibat Temitope, Emilymary Chima Okolie, Emmanuel Kehinde Oke, Kudirat Aina Agboola, Solomon Olutayo Abayomi
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100104- (2022)
Protein-Calories Malnutrition is a common paediatric disorder marked by a deficiency in calories, protein, and micronutrients. This study aimed to increase the nutritional quality of Kokoro by replacing white maize with yellow maize and supplementing
Externí odkaz:
https://doaj.org/article/7d3bb11125534ceb851d11f5dc2947fc