Výsledky vyhledávání

Formulation of Weaning Food from Fermented Maize, Rice, Soybean and Fishmeal

Autor: Emmanuel Amankwah, A. K. M. Nuamah, JH Oldham, C. O. Nnaji, J. Barimah

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

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::47387a9ec24e36d7e16462054a8a6b3e
https://doi.org/10.3923/pjn.2009.1747.1752

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Development of syrup and 'malt-like' drink from Raphia hookeri sap

Autor: BK Mintah, J Barimah, AE Eliason, JH Oldham

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

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::931889dafda4d53fcb51daf46a4ffd1b
https://doi.org/10.4314/ajfand.v11i5.70446

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Nutritional and anthropometric studies on Wister rats by feeding them with corn dough enriched with fish and shrimps - a locally formulated weaning diet

Autor: Paul A. Boakye, A Kusi-Appiah, J. Barimah, Emmanuel Amankwah, JH Oldham

Publikováno v: Journal of the Ghana Science Association; Vol 11, No 1 (2009)

Previous work done on the formulation of weaning diet by enriching corn-dough with fish and shrimps proved suitable for consumption by babies. This study seeks to determine the bioavailability of the nutrients using Wistar rats. Four composite sample

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e89c2be0e4c07916fc2ea1327eb27f9
https://www.ajol.info/index.php/jgsa/article/view/46987

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Effect of acetylation and varietal differences on the pasting properties of some corn starches

Autor: J. Barimah, JH Oldham, S Pecku, Emmanuel Amankwah

Publikováno v: Journal of the Ghana Science Association; Vol 11, No 1 (2009)

The pasting properties of starch from eight varieties of corn; Okomasa, Obatanpa, Dodzi, Mamaba, Dadaba, Dorke, Golden crystal, and CIDA-ba were studied to establish the effects of acetylation and varietal differences on the pasting properties. Nativ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55500f3726bbf81a1a671b1656492836
https://www.ajol.info/index.php/jgsa/article/view/47000

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Effect of acetylation and carboxylation on some physicochemical properties of cassava starches

Autor: Francis Kweku Amagloh, JH Oldham, EA Barimah, J Barimah

Publikováno v: Journal of the Ghana Science Association; Vol 11, No 1 (2009)

Starch from five cassava varieties; 97/4414, 97/398 2, 97/4489, 97/4962, and Afisiafi was modified with acetic anhydride and sodium hypochlorite solutions. The study was carried out to determine the effect of acetylation and carboxylation on some phy

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8dba80350367fb6a7e7374160cf03a9
https://doi.org/10.4314/jgsa.v11i1.47001

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