Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Emmanuel Kongo Ingbian"'
Publikováno v:
International Journal of Food Engineering. 9:499-504
The moisture sorption characteristics of dakuwa at 10, 20, 30 and 400°C were studied. The experimental sorption data obtained were applied to BET, GAB, Oswin and Henderson equations to test fitness of the equations to moisture sorption of dakuwa. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd45a396da518fcf15a5b4c93c95a96c
https://doi.org/10.1515/ijfe-2012-0242
https://doi.org/10.1515/ijfe-2012-0242
Autor:
Okwudiri Agwu, Emmanuel Kongo Ingbian
Publikováno v:
Journal of Food Processing and Preservation. 34:426-439
Physical properties and proximate compositions of genetically improved maize grains (TZRS-White) and local Tiv maize grain variety were characterized. The grains were steeped in water (1:4, w/v) for 0 h, 12 h, 24 h, 48 h and 72 h at 30 ± 2C. The ste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0ef01095eee23ef903eca6f15b54d8d
https://doi.org/10.1111/j.1745-4549.2008.00286.x
https://doi.org/10.1111/j.1745-4549.2008.00286.x
Publikováno v:
Journal of Food Processing and Preservation. 34:265-274
The storage stability of “Akara-akpu” (a deep-fried product from sweet cassava), supplemented with soyabean and melon flour during ambient storage (29 ± 1C), was investigated. “Akara-akpu” balls were produced and packaged in polyethylene bag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34dc622458d9247bf791472b00ced83a
https://doi.org/10.1111/j.1745-4549.2009.00444.x
https://doi.org/10.1111/j.1745-4549.2009.00444.x
Publikováno v:
International Journal of Food Science & Technology. 42:762-767
Summary Genetically improved maize variety (TZRS-W) grains were used to produce mumu– a roasted maize meal. The grains were divided into six treatment groups namely: non-soaked, non-cooked (NSNC); non-soaked, cooked (NSC); soaked, non-cooked (SNC);
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a8ee3984e1475ee5d25c5a5021210ff
https://doi.org/10.1111/j.1365-2621.2007.01563.x
https://doi.org/10.1111/j.1365-2621.2007.01563.x
Publikováno v:
Journal of Food Processing and Preservation. 31:143-156
The processing and acceptability of fried cassava balls ("Akara-akpu") supplemented with melon and soybean flours were studied. Cassava flour, defatted soybean flour and cassava mash were produced. Some functional and chemical properties of the flour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::186a5f417637cc1a371f149d5d73d1eb
https://doi.org/10.1111/j.1745-4549.2007.00117.x
https://doi.org/10.1111/j.1745-4549.2007.00117.x
Publikováno v:
International Journal of Food Science & Technology. 42:476-481
Summary Protein-enriched mumu was produced using maize supplemented with soybeans or groundnut. Supplementation of maize with groundnut or soybeans at the ratios of 85:15, 80:20, 75:25 and 70:30, respectively to produce maize:groundnut or maize:soybe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09cd3cc299108d5a5f6a3d451427031b
https://doi.org/10.1111/j.1365-2621.2007.01229.x
https://doi.org/10.1111/j.1365-2621.2007.01229.x