Zobrazeno 1 - 10
of 543
pro vyhledávání: '"Gari"'
Autor:
O.G. Sobarasua, I.F. Onuche, A.O. Kuye, E.O. Diemuodeke, I.K. Muritala, E.G. Saturday, K.E. Okedu, A. Kalam
Publikováno v:
Heliyon, Vol 10, Iss 20, Pp e39627- (2024)
Fermented cassava roasting is an energy-intensive process that is commonly used to produce gari, a popular food in Nigeria made from cassava. Traditional roasting methods use firewood as an energy source, which is inefficient and harmful to the healt
Externí odkaz:
https://doaj.org/article/f6069fb0eb0a435ab7924d98e701d4a7
Publikováno v:
CyTA - Journal of Food, Vol 21, Iss 1, Pp 20-30 (2023)
ABSTRACTThis study investigated the proximate, cyanide, and glycemic indices of roots and eba (gari dough) made from improved cassava cultivars. Twenty cassava cultivars were obtained from the IITA research farms and analyzed for proximate and carboh
Externí odkaz:
https://doaj.org/article/d8911b405b964f958531f62938eaa68d
Publikováno v:
Apstract: Applied Studies in Agribusiness and Commerce, Vol 17, Iss 1 (2024)
Packaging does not only protect a product but also provides directions for using the product, as well as relevant information about its content and nutritional value. This study was undertaken to assess Granulated Cassava (Gari) sellers’ perception
Externí odkaz:
https://doaj.org/article/edb40134422541d098d745440f2622fb
Publikováno v:
Food Bioengineering, Vol 2, Iss 1, Pp 42-52 (2023)
Abstract Gari was produced using the traditional method and enriched with freshly produced cowpea hull in wet form to improve the nutritional composition. The objective of this study was to examine the effect of stages of inclusion of cowpea hull on
Externí odkaz:
https://doaj.org/article/b2509bbcbb82493ea7347c088c2a9f92
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXIX, Iss 3, Pp 59-69 (2022)
The research was conducted in the field of publishing data to preserve confidentiality. Several educational datasets have been used to address privacy and utility. The sample questionnaires served to investigate the level of privacy awareness and enf
Externí odkaz:
https://doaj.org/article/e2ef8a3ab1ef46c1b70dee6dbb040003
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Frontiers in Chemistry, Vol 11 (2023)
Gari is a creamy, granular flour obtained from roasting fermented cassava mash. Its preparation involves several unit operations, including fermentation, which is essential in gari production. Fermentation brings about specific biochemical changes in
Externí odkaz:
https://doaj.org/article/cf0f17dc4eb447579d4ced28190b350d
Publikováno v:
Academy Journal of Science and Engineering, Vol 14, Iss `1, Pp 1-17 (2022)
This study assessed pedestrian safety in Sabon Gari L.G.A. Kaduna at the micro scale: street level via direct observation. 18 street locations with high pedestrian traffic across the 3 districts in the study area were purposively selected. Data was c
Externí odkaz:
https://doaj.org/article/6dcaa2c73265497fab6434774266dd87
Publikováno v:
Apstract: Applied Studies in Agribusiness and Commerce, Vol 16, Iss 1 (2022)
Packaging does not only protect a product but also provides directions for using the product, as well as relevant information about its content and nutritional value. This study was undertaken to assess Granulated Cassava (Gari) sellers’ perception
Externí odkaz:
https://doaj.org/article/30eaa0a8988e4b0fa28c86b4f8e65fe8
Autor:
Cynthia Idhigu Aghogho, Saviour J. Y. Eleblu, Moshood A. Bakare, Ismail Siraj Kayondo, Isaac Asante, Elizabeth Y. Parkes, Peter Kulakow, Samuel Kwame Offei, Ismail Rabbi
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Conversion of cassava (Manihot esculenta) roots to processed products such as gari and fufu before consumption is a common practice worldwide by cassava end-user for detoxification, prolonged shelf life or profitability. Fresh root and processed prod
Externí odkaz:
https://doaj.org/article/deb31e27b2f14ba1919e502980900038