Zobrazeno 1 - 10
of 27
pro vyhledávání: '"J. Barimah"'
Publikováno v:
African Journal of Food Science. 13:21-29
Bombax buonopozense is one of the underutilized plants in West African. Most of the parts of this plant are used by some populace in West Africa for medicinal and nutritional purposes while the sepals mostly go waste. The objective of this study is t
Publikováno v:
African Journal of Food Science. 7:375-381
The proximate nutrients, calorific value, mineral nutrients and lipid characteristics of the seed pastes of four (4) peanut (Arachis hypogaea) varieties namely: Sinkarzie, F-mix,JL 24 and Manipintar were investigated. Crude protein values ranged betw
Publikováno v:
American Journal of Food Technology. 6:322-328
Publikováno v:
Asian Journal of Clinical Nutrition. 2:200-207
Publikováno v:
Pakistan Journal of Nutrition. 8:1747-1752
The use of fermented maize flour, soybean flour, rice flour and fish meal in weaning food formulation was investigated. Two blends, A and B, were formulated with and without fishmeal respectively. Blend A had soybean (20.09%), maize flour (43.96%), r
Publikováno v:
Pakistan Journal of Nutrition. 8:1671-1675
Weaning foods made from cereals and legumes are used in solving the problem of malnutrition in infants; however, the bulky nature of the porridge discourages many infants from consuming it. In order to improve the dietary bulk of weaning foods, the e
Publikováno v:
Tropical Science. 45:86-89
Gum exudates from the cashew tree had similar viscosity characteristics to gum arabic, and there were no significant effects of pH, temperature changes or storage time on the viscosity. Copyright © 2005 Whurr Publishers Ltd.
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Autor:
A. K. Bal, J. Barimah-Asare
Publikováno v:
Plant, Cell and Environment. 17:115-119
Lathyrus maritimus (L.) Bigel, commonly known as beach pea, grows along the shorelines of Newfoundland, Canada. Rhizobia have been isolated from the subterranean root nodules and the cultures were induced to nodulate seedlings raised in the laborator
Publikováno v:
African Journal of Food, Agriculture, Nutrition and Development. 11
Natural microflora fermentation causes changes in freshly tapped palm sap and therefore makes its storage, transport, and large scale use difficult. This study was aimed at developing stable and value added products, including syrup and non-alcoholic