Physical, nutritional, and sensory quality of rice‐based biscuits fortified with safou (Dacryodes edulis) fruit powder

Autor: Erasmus N. Tang, Eliane Flore Eyenga, Sali Atanga Ndindeng, Mercy Bih Loh Achu, Renaud Boulanger, Wilfred Fon Mbacham

Publikováno v: Food Science & Nutrition
Food Science & Nutrition, Vol 8, Iss 7, Pp 3413-3424 (2020)
Food Science & Nutrition, 8(7):3413-3424
Food Science and Nutrition

The reduction of postharvest losses in rice and safou is imperative to increase productivity in their respective value chains. In this study, fine broken rice grains were used to produce rice flour and subsequently rice‐based biscuits. The biscuits

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e903622ce40818b2e1d1d292f21370d1
http://europepmc.org/articles/PMC7382197

Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties

Autor: Sidi Sanyang, Erasmus N. Tang, Koichi Futakuchi, Jude D. Bigoga, John Manful, Mohamed M. Soumanou, Elvire V. Zohoun, Noël H. Akissoé, Sali Atanga Ndindeng

Publikováno v: Food Science & Nutrition
Food Science & Nutrition, 6(4):757-764

Consumers with diabetes mellitus have shown interest in products with low postprandial glucose. To produce rice for this group of consumers, the effect of parboiling steaming time (0, 5, 15, 25, 35, and 45 min) and variety (NERICA1, NERICA7, WITA4, a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67cb89e28686bc50e01fa1a750326c35
http://europepmc.org/articles/PMC6021733

Upgrading the quality of Africa's rice: a novel artisanal parboiling technology for rice processors in sub‐Saharan Africa

Autor: Jude D. Bigoga, Seth Graham-Acquaah, Sali Atanga Ndindeng, Jean Moreira, John Manful, Delphine Mapiemfu-Lamare, Erasmus N. Tang, Koichi Futakuchi, Joséphine M. Akoa‐Etoa

Publikováno v: Food Science & Nutrition

In order to increase the quality of locally produced rice, the artisanal parboiling process in West and Central Africa was reconceptualized. A novel parboiling unit was constructed using stainless steel (Inox 304) and fitted directly on an improved s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4b760e5db9566ba0f2bd20021ac1454
https://doi.org/10.1002/fsn3.242