Zobrazeno 1 - 10
of 43
pro vyhledávání: '"J. O. Akingbala"'
Autor:
E R Aminigo, J O Akingbala
Publikováno v:
Journal of Applied Sciences and Environmental Management, Vol 8, Iss 2 (2005)
Maize ogi was fortified with defatted and roasted okra seed meals at substitution levels of 0,10 and 20%. Dry matter recovery levels during production of ogi, raw and roasted okra seed meals were 98.9, 97.3 and 94.7%, respectively. Okra - fortificati
Externí odkaz:
https://doaj.org/article/e2fc7544f8ef462d9cd8c0a7ef16e299
Autor:
Gail S.H. Baccus-Taylor, Mark M. Dookeran, J. O. Akingbala, Anna M. Lammerding, Berhanu Tameru
Publikováno v:
The Open Conference Proceedings Journal. 3:12-19
Salmonella, zoonotic bacteria normally present in broiler chicken flocks, are a major cause of food-borne ill- ness of known aetiology in Trinidad and Tobago, and in the wider English speaking Caribbean. Although cooking is re- garded as an acceptabl
Publikováno v:
Food and Nutrition Sciences. :224-232
Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid V
Autor:
Kolawole O. Falade, J. O. Akingbala
Publikováno v:
Food Reviews International. 27:51-83
Cassava (Manihot esculenta Cranz and/or Manihot utillisima Phol) has been processed into food products worldwide for several hundred years. The traditional methods of processing cassava roots into food have been adapted to suit the attributes of the
Publikováno v:
Food and Bioprocess Technology. 5:576-583
The proximate compositions and physicochemical properties of 21 Caribbean sweet potato (Ipomoea batatas (L) Lam) starches were investigated. Proximate composition, amylose, reducing and non-reducing sugars were determined using standard methods. Swel
Publikováno v:
International Journal of Food Science & Technology. 44:1696-1704
Summary The physical, chemical and physicochemical properties of twenty-one Caribbean sweet potato cultivars were investigated. Hunter L a b colour parameters were measured, chroma, colour intensity and hue angle were calculated. Proximate compositio
Publikováno v:
Journal of Sensory Studies. 24:234-242
Akara (fried cowpea paste) and moinmoin (steamed cowpea paste) are foods traditionally prepared from dehulled and wet-milled seeds. These products were prepared using flour produced from five varieties of cowpea as starting ingredient. The sensory pr
Publikováno v:
Food and Bioprocess Technology. 4:451-457
Effect of root maturity (12 and 23 months) and flour storage on physical, chemical, and sensory attributes of cassava biscuits was evaluated. Pulp and flour of 12 months were higher than the 23 months mature roots. Moisture, crude protein, crude fat,
Publikováno v:
Acta Horticulturae. :293-300
The objective of this study was to develop pomerac (Syzygium malaccense), an underutilized, highly perishable fruit, into a candied fruit product. Ripe pomerac fruits were washed with chlorinated water (0.5% solution) and cut into 2 and 3 cm-thick sl
Publikováno v:
Journal of the Science of Food and Agriculture. 87:2068-2074
Guacamole was produced from ripe avocado (Persea americana) by blending the pulp with local herbs, spices and salt. The guacamole was stored at 5 °C for 2 weeks, during which physical, chemical and microbial analyses were conducted. Organoleptic eva