Zobrazeno 1 - 10
of 17
pro vyhledávání: '"J. Eke-Ejiofor"'
Publikováno v:
American Journal of Food Science and Technology. 9:96-104
Complementary food from blends of orange flesh sweet potatoes (Ipomea batata) (OFSP) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour was formulated and evaluated for physicochemical, functional and pasting properties. The blends o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d6e4a7d547aeafa26afcf336602fe5e
https://doi.org/10.12691/ajfst-9-3-5
https://doi.org/10.12691/ajfst-9-3-5
Publikováno v:
Asian Food Science Journal. :118-130
Aims: This study was aimed at formulating and evaluating the proximate, mineral and sensory properties of complementary food from blends of orange flesh sweet potato (Ipomea batata) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88597f74cca2a7f83ec21cc2ec5d254f
https://doi.org/10.9734/afsj/2021/v20i930347
https://doi.org/10.9734/afsj/2021/v20i930347
Publikováno v:
Asian Food Science Journal. :52-65
Breakfast meal was formulated from blends of sorghum and soya beans. The mixed blends of (ungerminated and germinated sorghum/soyabean flour blends) was produced into S-shaped granules using a cold extruder in the following formulation ratio of 100:0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa787db71746d5be58f91f6219126a54
https://doi.org/10.9734/afsj/2021/v20i830330
https://doi.org/10.9734/afsj/2021/v20i830330
Publikováno v:
American Journal of Food Sciences and Nutrition. 3:21-33
Purpose: The study was carried out to evaluate the physico-chemical properties of starches from four local varieties of millet in salad cream production. Methodology: Starches were extracted from four varieties of millet, two varieties of pearl mille
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebfee30a19583f06a83efdaea4dca775
https://doi.org/10.47672/ajfsn.739
https://doi.org/10.47672/ajfsn.739
Publikováno v:
Asian Food Science Journal. :11-16
The study assessed handling hygiene practices of food vendors in Rivers State University and its environment. A survey research design was adopted for the study while the population consisted of food vendors who prepare and sell ready-to-eat foods in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a03afd5be6bbe82de25c57d190b7291
https://doi.org/10.9734/afsj/2020/v14i130119
https://doi.org/10.9734/afsj/2020/v14i130119
Autor:
J. Eke-Ejiofor, C. U. Awajiogak
Publikováno v:
Asian Food Science Journal. :1-16
The effect of processing methods on the physicochemical, functional, anti-nutrient factors and pasting properties of Mucuna sloanei (ukpo), Brachystegia eurycoma (achi) and Daterium microcarpum (ofor) were assessed using standard methods. Flour from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3740df5537efefb6cbf3246759d6db82
https://doi.org/10.9734/afsj/2019/v13i430115
https://doi.org/10.9734/afsj/2019/v13i430115
Autor:
J. Eke-Ejiofor, Re. Moses
Publikováno v:
International Journal of Biotechnology and Food Sciences. 7:23-29
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de5803772e185369277683d21b9a8ea8
https://doi.org/10.33495/ijbfs_v7i2.19.103
https://doi.org/10.33495/ijbfs_v7i2.19.103
Autor:
Us. Maxwell, J. Eke-Ejiofor
Publikováno v:
International Journal of Biotechnology and Food Sciences. :9-13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f753408184e4ac446b9573469ce10728
https://doi.org/10.33495/ijbfs_v7i1.18.144
https://doi.org/10.33495/ijbfs_v7i1.18.144
Autor:
J. Eke-Ejiofor, B. U. Onyeso
Publikováno v:
Journal of Food Research. 8:50
The effect of processing methods on the physiochemical, mineral, vitamin C and carotenoid content of orange fleshed sweet potatoes were investigated. The processing methods used were boiling, steaming, roasting, frying and microwaving. The result of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35929ba90e284067b09476ea54204121
https://doi.org/10.5539/jfr.v8n3p50
https://doi.org/10.5539/jfr.v8n3p50
Publikováno v:
Journal of Food Research. 4:133
The effect of three leaf yam flour addition at 5%, 10% and 15% substitution level, dough properties, proximate analysis and sensory qualities of bread were investigated. The values for moisture content ranged from 25.2% to 29.5% with sample A (100%WF
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::976c6fe883eebe936a586e0b37627bbe
https://doi.org/10.5539/jfr.v4n6p133
https://doi.org/10.5539/jfr.v4n6p133