Zobrazeno 1 - 10
of 18
pro vyhledávání: '"G. B. Oguntimein"'
Publikováno v:
Journal of the Science of Food and Agriculture. 77:127-132
Ugba was prepared in the laboratory by the traditional method from the African oil bean seeds Pentaclethra macrophylla. Microorganisms were isolated from the fermenting slices of the beans at 24 h intervals for 5 days and characterised. The results s
Publikováno v:
Plant Foods for Human Nutrition. 51:245-255
This study investigated the emulsifying properties of okra (Hibiscus esculentus), dika nut (Irvingia gabonensis) and khan (Belschmiedia sp.), three African food hydrocolloids used to thicken and flavor soups. Results showed that khan has an emulsion
Publikováno v:
Plant Foods for Human Nutrition. 48:73-80
Yam flour was substituted 10, 20 and 40% with defatted and full fat soy flour. The effect of the substitution on the proximate composition, swelling power, solubility, water binding capacity and Brabender visco amylograph cooking properties of the ya
Publikováno v:
Biotechnology Letters. 17:77-82
Candida antarctica lipase was investigated for the synthesis of short chain fatty acid esters of geraniol in a solvent-free system. Maximal activity occurred at 60°C. High yields (about 100%) were obtained with propionate and butyrate, while acetate
Publikováno v:
Biotechnology Letters. 15:175-180
The synthesis of sugar esters catalysed by lipase in organic solvents was studied. Immobilized Candida and Mucor miehei lipase catalysed the synthesis of fructose and glucose esters of stearic acid in tertiary butyl alcohol with yields of 10 to 24 %.
Publikováno v:
Bioresource Technology. 39:277-283
Cellulases and β-glucosidase were produced by Neurospora sitophila cultured in media containing corn stover or sugar cane bagasse as carbon sources. The effects of initial medium pH, organic nitrogen source and Tween 80 on enzyme activity were inves
Autor:
G. B. Oguntimein, Murray Moo-Young
Publikováno v:
World Journal of Microbiology and Biotechnology. 7:4-11
Growth at 25°C and pH 5.50 favour the production ofβ-glucosidase. De-fatted oilseed flour and Tween 80 enhanced the production ofβ-glucosidase, Lactose, gentibiose, gentibiose-acetate, laminarabiose and xylobiose inducedβ-glucosidase activity. Pr
Publikováno v:
Journal of the Science of Food and Agriculture. 57:151-154
The effects of steeping whole and grated tubers and of periodic change of water during steeping on the quality and acceptability of fufu from low-cyanide cassava were evaluated. Steeping increased the acidity and reduced the pH and cyanide content of
Publikováno v:
Starch - Stärke. 43:62-66
Physicochemical and functional properties of low degree of substitution (DS) cassava starch citrates and acetates were compared with properties of native cassava starch. Substituted starches have lower ash content and pH, but the solubility in water
Publikováno v:
Starch - Stärke. 42:12-15
The processing of cassava (Manihot utilissima Pohl) root IITA variety TMS 50395 into starch by varying the steeping period and the effect of these processing methods on the suitability of cassava starch produced for adhesive formulation were investig