Výsledky vyhledávání - "J.C. Onweluzo"

Evaluation of Water-soluble Vitamins and Optimum Cooking Time of Fresh Edible Portions of Elephant Grass (Pennisetum purpureum L. Schumach) Shoot

Autor: J.C. Onweluzo, N.P. Akah

Publikováno v: Nigerian Food Journal; Vol 32, No 2 (2014); 120–127

Fresh edible inner tender stem (matrix) and base of domesticated elephant grass shoot were evaluated for watersoluble vitamins B1, B2, B3, B6 and vitamin C. The B-vitamins were determined using high performance liquid chromatographic (HPLC) technique

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abc0acbff0c141cbb5d28f930a5089f9
https://doi.org/10.1016/s0189-7241(15)30127-2

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Assessment of Antioxidant Properties of Tamarind Fruit Pulp and its Effect on Storage Stability of African Bread Fruit Seed dhal and Flour

Autor: J.C. Onweluzo, F.U. Ugwuona

Publikováno v: Nigerian Food Journal; Vol 31, No 2 (2013)

This study evaluated the antioxidant activities of tamarind fruit pulp in scavenging 1, 1-diphenyl-2-picryl hydroxyl radical (DPPH) and in suppressing thiobarbituric acid reactive substances (TBARS) formation, as a marker of lipid oxidation, in Afric

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e990ebb217a45bfa5c19c2e303cdae52

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Fermentation of Millet (Pennisetum americanum) and Pigeon Pea (Cajanus cajan) Seeds for Flour Production: Effects on Composition and Selected Functional Properties

Autor: J.C. Onweluzo, C.C. Nwabugwu

Publikováno v: Pakistan Journal of Nutrition. 8:737-744

The effects of period of fermentation on the chemical composition and selected functional properties of millet (Pennisetum americanum) and Pigeon pea (Cajanus cajan) seed flours were examined. The fermentation time ranged from 24-96 h. Flours of the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6d85007aea0bceecc6ea4f26f2e067e7
https://doi.org/10.3923/pjn.2009.737.744

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Characterization of free sugars and xyloglucan-type polysaccharides of two tropical legumes

Autor: H.P. Ramesh, Rudrapatnam N. Tharanathan, J.C Onweluzo

Publikováno v: Carbohydrate Polymers. 47:253-257

Dehulled meals from the tropical legumes Detarium microcarpum and Mucuna flagellipes are used as food thickeners. Isolation and characterization of free sugars and viscogenic mucilaginous polysaccharides in the meals of these 2 legumes are reported.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::053831991980905462c4f4ff5bb009a2
https://doi.org/10.1016/s0144-8617(01)00188-6

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[Untitled]

Autor: J.C. Onweluzo, Philippa C. Ojimelukwe, E. Okechukwu

Publikováno v: Plant Foods for Human Nutrition. 53:321-332

Two cowpea varieties (Ife-brown and Kano-white varieties) were used for the study. The effects of insect infestation on the chemical composition and physicochemical properties of these cowpea seeds were studied. The proximate composition, mineral con

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f403752ad8ce0f97f3e531361d966c84
https://doi.org/10.1023/a:1008039411269

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Effect of sprouting and pre-gelatinization on the physicochemical properties of sorghum-pigeon pea composite blend used for the production of breakfast cereal

Autor: J.C Onweluzo, I.E Mbaeyi

Publikováno v: Agro-Science; Vol 9, No 1 (2010)

Sprouted (96-hour) and pregelatinized (780C) sorghum grains were milled and blended with graded proportion of pigeon-pea and used in formulating flaked breakfast cereal. A commercial ready-to-serve breakfast cereal served as product control. The flou

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5226d4eba557153283ba0d9fdf795a2
https://doi.org/10.4314/as.v9i1.57448

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Assessment of the hydrolytic performance of locally sourced crude amylases on root (cassava & potato) and cereal (maize) starches for syrup production

Autor: J.C Onweluzo, N.A obetta

Publikováno v: Global Journal of Agricultural Sciences; Vol 8, No 1 (2009)

Starches from cassava, potato and maize were hydrolysed by locally sourced crude amylases to assess and compare the performance of the enzymes in converting root and cereal starches to glucose syrup. Standard amylases (Sigma USA) served as the refere

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::609312e1d8c6379e0db21c3f7c436715
https://www.ajol.info/index.php/gjass/article/view/48532

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Effect of Fermentation Methods on Chemical and Microbial Properties of Mung Bean (Vigna radiata) Flour

Autor: E.U. Onwurafor, J.C. Onweluzo, A.M. Ezeoke

Publikováno v: Nigerian Food Journal; Vol 32, No 1 (2014); 89-96

Mung flours were fermented using spontaneous and backslopping methods for 72 h and microbial analysis over a period of 72 h fermentation was carried out. The samples were subjected to biochemical test, anti-nutrient and selected mineral and vitamin c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::249e0b8e51637bd032427807fbd4ee29

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