Zobrazeno 1 - 10
of 11
pro vyhledávání: '"F. M. Makinde"'
Impact of Processing on Physical, Chemical and Pasting Properties of Tamarind (T. indica) Seed Flour
Autor:
F. M. Makinde, T. I. Ayodele
Publikováno v:
Journal of Applied Sciences and Environmental Management, Vol 26, Iss 6 (2022)
Tamarind seed is a discarded waste material from the tamarind pulp industry. The seed contains plethora of nutrients, however its application as food ingredient in Nigeria is limited. This study investigated the impact of processing techniques on phy
Externí odkaz:
https://doaj.org/article/a9102dbbcaae44fdae08849f5c768578
Autor:
F. M. Makinde, D. Omolori
Publikováno v:
Croatian journal of food science and technology
Volume 12
Issue 2
Croatian Journal of Food Science and Technology, Vol 12, Iss 2, Pp 193-202 (2020)
Volume 12
Issue 2
Croatian Journal of Food Science and Technology, Vol 12, Iss 2, Pp 193-202 (2020)
Poor nutritive value of cereals results in the prevalence of disease and poor physical development among the vulnerable groups in developing African nations. Most importantly, germination of these edible seeds had been shown to increase nutrient cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a518d02aabdf2bf567a4189368fbccb
https://doi.org/10.17508/cjfst.2020.12.2.07
https://doi.org/10.17508/cjfst.2020.12.2.07
Autor:
O.O. Abolarin, F. M. Makinde
Publikováno v:
Journal of Applied Sciences and Environmental Management. 24:1641-1647
Recently, cowpea (Vigna unguiculata) has been cited for imparting specific positive health potentiating responses when properly positioned in the diet. However, inherent anti-nutritional factors in cowpea have long been recognized as concerns and req
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00a17dedf0b5861cea660ddaa01cfc47
https://doi.org/10.4314/jasem.v24i9.23
https://doi.org/10.4314/jasem.v24i9.23
Autor:
F. M. Makinde, D.S. Dauda
Publikováno v:
Sustainable Food Production. 8:17-28
Processing conditions and even the form of the food being processed as they affect nutrient availability is critical to develop structured foods to meet the nutritional needs of end users. The effect of heat treatments (roasting, boiling and autoclav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e73bb00d689bdf6d961a105dac89767f
https://doi.org/10.18052/www.scipress.com/sfp.8.17
https://doi.org/10.18052/www.scipress.com/sfp.8.17
Publikováno v:
Sustainable Food Production. 5:38-47
Eggs are characterized with other components such antioxidants, folic acid and other B vitamins, and unsaturated fats which might have beneficial effects on heart disease risk that counterbalance the small adverse effect of the eggs’ cholesterol co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f52d4945f02e0ffe4951aca00e431ff
https://doi.org/10.18052/www.scipress.com/sfp.5.38
https://doi.org/10.18052/www.scipress.com/sfp.5.38
Autor:
F. M. Makinde, Ayobami Opeyemi Eyitayo
Publikováno v:
Croatian journal of food science and technology
Volume 11
Issue 1
Croatian Journal of Food Science and Technology, Vol 11, Iss 1, Pp 21-29 (2019)
Volume 11
Issue 1
Croatian Journal of Food Science and Technology, Vol 11, Iss 1, Pp 21-29 (2019)
The feasibility of partially replacing wheat flour with coconut flour in baked products was investigated. Matured coconut (Cocos nucifera) endocarp was grated for the extraction of milk, dried, milled, and pulverized. Five blends of composite flour w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5ac7654a535f11ea42123d5395fe2da
https://hrcak.srce.hr/220680
https://hrcak.srce.hr/220680
Publikováno v:
African Journal of Food Science. 8:504-509
The effect of cooking time on nutritional characteristics of sesame milk was determined. Sesame milk was cooked at the temperature of 100°C for various duration (0, 15, 30 and 45 min), to produce samples marked as A, B, C and D. The sesame milk prod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4408167ffa9528f2fab35751458f00d
https://doi.org/10.5897/ajfs2014.1150
https://doi.org/10.5897/ajfs2014.1150
Autor:
F. M. Makinde, Rahman Akinoso
Publikováno v:
Acta Scientiarum Polonorum Technologia Alimentaria. 13:309-319
Background The most common form of utilization of sesame seed is its roasting, which supplies nutrients to the diet. Therefore, in view of the nutritional values of sesame seeds, the present study aimed at investigating the effect of roasting and fer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9d06729a65d9688734f12e2edf16b52
https://doi.org/10.17306/j.afs.2014.3.9
https://doi.org/10.17306/j.afs.2014.3.9
Publikováno v:
African Journal of Food, Agriculture, Nutrition and Development; Vol 13, No 1 (2013); 7122-7137
The importance of utilizing oilseeds as complementary nutrient sources for human consumption has received considerable attention in recent years. There exists wide varieties of oil crops including sesame seed (Sesamum indicum L.), which are reported
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a680839462acfd094aa45ae4d380249d
https://doi.org/10.18697/ajfand.56.11580
https://doi.org/10.18697/ajfand.56.11580
Publikováno v:
Journal of the South African Veterinary Association, Vol 79, Iss 4, Pp 205-207 (2008)
The influence of increasing the dosage of ketamine on anaesthesia induced by a combination of ketamine, xylazine and midazolam in pigs was determined by assessing the onset of action (OAN), duration of analgesia (DAN), anaesthesia time (ANT), and rec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a4c0ae36882e2366fc1ee4713839738
https://jsava.co.za/index.php/jsava/article/view/273
https://jsava.co.za/index.php/jsava/article/view/273