Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Girma Akalu"'
Publikováno v:
Food and Nutrition Bulletin. 28:391-398
Background Iodine-deficiency disorders are a major public health problem in Ethiopia. In conjunction with implementing control programs, baseline information needs to be established. Objective To investigate the distribution and degree of severity of
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:1163-1169
Fermentation of pure teff (Eragrostis teff), pure grass-pea (Lathyrus sativus), and their mixtures, 9:1 and 8:2 (teff/grass-pea) has been done at two temperatures (room temperature and 35 degrees C) in duplicate using the strains of Lactobacillus pla
Autor:
Lo Gorton, Girma Akalu, Baboo M. Nair, Abebaw Belay, Ghirma Moges, Yirgalem Yigzaw, Kurt Kalcher, Theodros Solomon, Negussie Wodajo
Publikováno v:
Pure and Applied Chemistry. 76:765-775
The search for an enzyme as a reagent for selective bioanalytical detection of the neurotoxic amino acid, β-N-oxalyl L-alpha, β-diaminopropionic acid, β-ODAP (found in grass pea, Lathyrus sativus) led to its redox catalytic reaction by glutamate o
Autor:
Karla Schlosser, Takele Gebre, Thomas Henle, Habtamu Fufa, Asrat Wondimu, Horst Noetzold, Girma Akalu, Samson Taffesse
Publikováno v:
Nahrung/Food. 47:269-273
The present study was designed to quantitatively measure and compare the levels and variations of total protein, individual amino acids, and computed protein efficiency ratio (C-PER) in raw and traditionally processed products of one recently release
Publikováno v:
Starch - Stärke. 50:374-382
Physico-chemical and functional properties of starch and fibre in raw and processed grass pea seeds were evaluated. Whole grass pea seeds were found to contain 41 % starch and 17 % total dietary fibre (2 % soluble and 15 % insoluble) on dry matter ba
Publikováno v:
Food Chemistry. 62:233-237
The effect of cooking, roasting, autoclaving and fermentation on the content of β-ODAP in the whole seeds and flour of grass pea (Lathyrus sativus) were studied at different levels of temperature, time, pH, degree of soaking and moisture content. Th
Publikováno v:
Food and nutrition bulletin. 31(3)
BackgroundUndernutrition is a persistent problem in Africa, especially in rural areas where the poor largely depend on staples and have limited access to a diverse diet. Quality protein maize (QPM) consists of maize varieties biofortified with increa