Zobrazeno 1 - 10
of 10
pro vyhledávání: '"J. C. Ibeabuchi"'
Publikováno v:
Research Journal of Food Science and Nutrition. 5:16-29
Evaluation of proximate compositions, functional properties and oil characterization of ‘kpaakpa’ (Hildegardia barteri) seed was studied. Defatted and undefatted ‘kpaakpa’ (Hildegardia barteri) seed flours were produced. The proximate and fun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f03fa623688e834f65959a22a7671cdf
https://doi.org/10.31248/rjfsn2019.079
https://doi.org/10.31248/rjfsn2019.079
Publikováno v:
Research Journal of Food Science and Nutrition. 5:1-8
The study investigates the micronutrient and anti-nutritional composition of ‘kpaakpa’ (Hildegardia barteri) seed flours. Defatted and undefatted samples of ‘kpaakpa’ (H. barteri) seed flours were produced. The mineral, vitamin and anti-nutri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7a5ae8256740e281bd3b91a32af822e
https://doi.org/10.31248/rjfsn2019.077
https://doi.org/10.31248/rjfsn2019.077
Publikováno v:
Food Quality and Safety. 3:273-278
Objective The study was conducted to ascertain the effect of tuber sections, heat treatment, and rehydration with process chemicals of varying concentrations on the physicochemical properties of sweet potato (Ipomoea batatas L. (Lam)) flour. Material
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbb7050f178a804bbf18afe9bb31ba40
https://doi.org/10.1093/fqsafe/fyz023
https://doi.org/10.1093/fqsafe/fyz023
Autor:
Serah O. Alagbaoso, J. C. Ibeabuchi, Anthonia E.Uzoukwu, Ijeoma M. Agunwah, Ijeoma A. Olawuni
Publikováno v:
Current Journal of Applied Science and Technology. :1-8
Aim: To create variety of flours through food product development by checking the proximate and functional properties of flours from brown variety of African yam bean (Sphenostylis stenocarpa) seeds. Study Design: This study was made to fit into a on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34256d04017f2767e04046b6151915b4
https://doi.org/10.9734/cjast/2019/v38i630388
https://doi.org/10.9734/cjast/2019/v38i630388
Autor:
M. C. Iheagwara, D. C. Okafor, Ngozika C. Onuegbu, Serah O. Alagbaoso, J. C. Ibeabuchi, N. N. Ahaotu
Publikováno v:
Research Journal of Food Science and Nutrition. 4:73-81
The effect of controlled temperature on the amino-acid profile and protease activity of bottle gourd seed (BGS) as well as melon seed (MES) was studied. De-hulled seeds were boiled for 6 hours and fermented at 28oC, 35oC and 42oC for 96 hours. The am
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::182e06087980262ecb624dfc7c2257d2
https://doi.org/10.31248/rjfsn2019.063
https://doi.org/10.31248/rjfsn2019.063
Autor:
Michael Chukwu, Ijeoma M. Agunwah, N O Kabuo, J. C. Izuakam, J. C. Ibeabuchi, N O Nweje, D. C. Okafor, Onuegbu Nc
Publikováno v:
Research Journal of Food Science and Nutrition. 4:12-21
Physio-chemical properties of sugar syrup produced from two varieties of yam (Dioscorea dumetorum and Dioscorea alata) using exogenous enzymes were studied. Starch and flour samples of two yam varieties (Dioscorea dumetorum and Dioscorea alata) were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a7ba9a6dea8abff26064f404e7a4da6
https://doi.org/10.31248/rjfsn2018.055
https://doi.org/10.31248/rjfsn2018.055
Publikováno v:
Journal of Food Technology Research. 6:28-36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07b9897192e3fd870eb6138dbeecc6ec
https://doi.org/10.18488/journal.58.2019.61.28.36
https://doi.org/10.18488/journal.58.2019.61.28.36
Autor:
N. C. Onuegbu, J. C. Ibeabuchi
Publikováno v:
Food Security and Safety ISBN: 9783030506711
Food Security entails the availability of sufficient, nutritious and affordable food at all times to the population. Every country and region always seek to attain the highest possible level of food security. However, this has been very difficult for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d9562f9db393abb014abaccf5dd8e40
https://doi.org/10.1007/978-3-030-50672-8_2
https://doi.org/10.1007/978-3-030-50672-8_2
Autor:
N. N. Ahaotu, C. C. Ogueke, J. C. Ibeabuchi, Alagbaso So, I M Agunwa, D. C. Okafor, Ngozika C. Onuegbu
Publikováno v:
Journal of Food Science and Nutrition.
Effect of controlled temperature on microflora of fermented Bottle Gourd Seeds (BGS) as well as Melon Seeds (MES) was studied. De-hulled seeds were boiled for 6 h and fermented at 28°C, 35°C and 42°C for 96 h. The microbial flora of the fermented
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1677c5685944ab26bc181465e7d111d6
https://doi.org/10.35841/food-science.2.1.8-14
https://doi.org/10.35841/food-science.2.1.8-14
Autor:
J. C. Ibeabuchi, Michael Chukwu, Ijeoma M. Agunwah, Chioma N. Eluchie, Chinyere Amandikwa, D. C. Okafor, N. N. Ahaotu
Publikováno v:
Journal of Food Research. 8:116
This physical properties, proximate composition and functional properties of Lima bean (Phaseolus lunatus) obtained from Enugu State were studied. The result obtained for dehulled and undehulled lima bean with respect to proximate composition gave th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14a41c1f3e586ac4331132ea40a43b5a
https://doi.org/10.5539/jfr.v8n2p116
https://doi.org/10.5539/jfr.v8n2p116