Zobrazeno 1 - 10
of 129
pro vyhledávání: '"Fidelis M"'
Autor:
Pamella A. Osei, Fidelis M. Kpodo, Clement O. Tettey, Courage S. Dzah, Jacob K. Agbenorhevi, Gaston Hunkpe, Salifu Nanga
Publikováno v:
CyTA - Journal of Food, Vol 21, Iss 1, Pp 475-480 (2023)
ABSTRACTAnnona muricata L. (soursop fruit) is a seasonal plant with bio-geographical distribution in tropical and subtropical climates. This study evaluated the proximate, phenolic, and antioxidant properties of different parts of soursop fruit. The
Externí odkaz:
https://doaj.org/article/5864214a59db4cd39f0b85186b3eebf5
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 591-599 (2023)
ABSTRACTThis study aimed to evaluate the physicochemical properties of okra residue obtained after pectin extraction from three okra genotypes (Asha, Balabi, and Agbagoma). The okra residue was oven-dried. Proximate analysis and functional properties
Externí odkaz:
https://doaj.org/article/9f733c7f2c834584b97982d67f2fc394
Autor:
Fidelis M. Kpodo, Jonathan Jato, Clementina Naa Adjeley Adjei, Azi Walter, Jacob K. Agbenorhevi, Joyce Duah, Peter Nuro-Ameyaw
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100530- (2023)
Cucurbita pepo L., Citrullus lanatus T. and Cucumis melo L. belong to the family Cucurbitaceae and are cultivated for their seeds. The fruit pulp and peel are discarded as agro-waste after seed removal. This study evaluated the physicochemical and fu
Externí odkaz:
https://doaj.org/article/893c93200292421f9d129a0f5de5c011
Autor:
Benjamin Afotey, Jacob K. Agbenorhevi, Leonard D.K. De-Souza, John K. Logosu, Fidelis M. Kpodo, Kolawole O. Falade
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100339- (2023)
Pectin extractable from okra (Abelmoschus esculentus L.) is known to have various food and non-food applications. The objective of this work was to investigate the effect of particle size of milled samples on okra pectin yield using two different ext
Externí odkaz:
https://doaj.org/article/c9a7e2c06b6b46ebace61ed0b288187c
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 742-746 (2020)
The pasting properties of starch are influenced by the starch-hydrocolloid interaction in the mixed system. In this study, the effect of pectin extract from three okra genotypes (Agbagoma, Asontem, and Sengavi) at concentrations of 0%, 5%, 10%, and 1
Externí odkaz:
https://doaj.org/article/68fa54d9fdc442ce9867eedfedebfde6
Autor:
Vincent Abe-Inge, Esumaba Serwa Asaam, Jacob K. Agbenorhevi, Nadratu Musah Bawa, Fidelis M. Kpodo
Publikováno v:
Cogent Food & Agriculture, Vol 6, Iss 1 (2020)
Borassus aethiopum (African palmyra palm (APP)) fruit is an underutilized tropical fruit but has potential food applications. In the present work, the suitability of APP fruit–wheat composite flour in the development of noodles was investigated. Th
Externí odkaz:
https://doaj.org/article/95d48a411d0547499e599036bf3a6614
Autor:
Jacob K. Agbenorhevi, Fidelis M. Kpodo, Ben K. B. Banful, Ibok N. Oduro, Vincent Abe-Inge, Delight N. Datsomor, Juliana Atongo, Beatrice Obeng
Publikováno v:
Cogent Food & Agriculture, Vol 6, Iss 1 (2020)
Okra (Abelmoschus esculentus) is an economically important crop in sub-Saharan Africa. The vegetable is of major technological interest in food and medicinal applications. A survey was conducted by administering structured questionnaires (1560) in ma
Externí odkaz:
https://doaj.org/article/e537aa4367b04b70a7f2904a119db1f1
Autor:
Vincent Abe-Inge, Jacob K. Agbenorhevi, Grace D. Katamani, Samuella B. Ntim-Addae, Fidelis M. Kpodo
Publikováno v:
Cogent Food & Agriculture, Vol 6, Iss 1 (2020)
The objective of this study was to investigate the effect of okra pectin as a stabilizer and a texturizer on the quality and consumer acceptability of tigernut milk and fried yam, respectively. Okra pectin concentrations 0% (control), 0.2%, 0.4% and
Externí odkaz:
https://doaj.org/article/c3130c086d244e94b01dbf5d4d135ee8
Publikováno v:
Scientific African, Vol 3, Iss , Pp - (2019)
The effect of okra (Abelmoschus spp.) pectin as an emulsifier on the yield, textural properties, sensory and consumer acceptability of different chocolate formulations was investigated. Pectin was isolated from okra pods and incorporated into milk ch
Externí odkaz:
https://doaj.org/article/9eebf4f892fe4a978adc99d07248c3e0
Autor:
Kpodo, Fidelis M., Jato, Jonathan, Adjei, Clementina Naa Adjeley, Walter, Azi, Agbenorhevi, Jacob K., Duah, Joyce, Nuro-Ameyaw, Peter
Publikováno v:
In Food Chemistry Advances December 2023 3