Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Janet Adeyinka Adebo"'
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100729- (2024)
This study investigated the effect of fermentation at different times (24 and 48 h) on the proximate composition, physicochemical, antinutritional, and functional properties of fermented Bambara groundnut and sorghum flours. The results showed that f
Externí odkaz:
https://doaj.org/article/96123954d93443d5a85bb825c9c65b52
Autor:
Temesgen Laelago Ersedo, Tilahun A. Teka, Sirawdink Fikreyesus Forsido, Engida Dessalegn, Janet Adeyinka Adebo, Metekia Tamiru, Tess Astatkie
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 928-951 (2023)
ABSTRACTGinger (Zingiber officinale) is a spice widely used across the world due to its nutritional and bio-functional properties. This review presents the various uses of ginger for maintaining food quality and the roles of its bioactive compounds i
Externí odkaz:
https://doaj.org/article/ed4c133caccf46bf87635d252ff2b328
Autor:
Stella Oyom Bassey, Chiemela Enyinnaya Chinma, Vanessa Chinelo Ezeocha, Olajide Emmanuel Adedeji, Olusola Samuel Jolayemi, Uzoamaka Christa Alozie-Uwa, Irene Eneyi Adie, Salvation Isang Ofem, Janet Adeyinka Adebo, Oluwafemi Ayodeji Adebo
Publikováno v:
Heliyon, Vol 9, Iss 6, Pp e17452- (2023)
Germination is a cheap and effective bioprocessing technique used for improvement of the nutritional, physicochemical and health-promoting properties of seeds. The benefits of germination on two fonio varieties (Digitaria exilis and Digitaria iburua)
Externí odkaz:
https://doaj.org/article/bff8f3841fc04b37a6e6cbdd53bf9b27
Autor:
Janet Adeyinka Adebo, Hema Kesa
Publikováno v:
Heliyon, Vol 9, Iss 6, Pp e17296- (2023)
Compositional differences exist among grain varieties as well as in the content of respective fractions. The proximate composition, amino acids, mineral contents, and functional properties of white and brown sorghum and its anatomical parts (dehulled
Externí odkaz:
https://doaj.org/article/a7c831ab25eb41929a5fa34258172928
Autor:
Chiemela Enyinnaya Chinma, Patricia Ayuba Ibrahim, Olajide Emmanuel Adedeji, Vanessa Chinelo Ezeocha, Elizabeth Ugbede Ohuoba, Salamatu Ibrahim Kolo, Ruhaimat Abdulrahman, Nonyelum Laurentia Ogochukwu Anumba, Janet Adeyinka Adebo, Oluwafemi Ayodeji Adebo
Publikováno v:
Heliyon, Vol 8, Iss 10, Pp e10849- (2022)
The formulation of new food products with high nutritional quality and functionality is gaining global attention. The physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits produced from germin
Externí odkaz:
https://doaj.org/article/ebbffbbe5e904a5684a9a992e0a28758
Autor:
Oluwasola Abayomi Adelusi, Sefater Gbashi, Janet Adeyinka Adebo, Adeola Oluwakemi Aasa, Oluwaseun Mary Oladeji, Glory Kah, Oluwafemi Ayodeji Adebo, Rumbidzai Changwa, Patrick Berka Njobeh
Publikováno v:
Toxins, Vol 15, Iss 2, p 128 (2023)
This study evaluated the impact of seasonal and geographical variations on the toxigenicity of Aspergillus and Fusarium strains previously isolated from smallholder dairy cattle feeds and feedstuffs sampled during summer and winter in the Free State
Externí odkaz:
https://doaj.org/article/800b589c98bf4640b6f5ce8c43587279
Autor:
Janet Adeyinka Adebo
Publikováno v:
Applied Sciences, Vol 13, Iss 3, p 1996 (2023)
The world is facing the global challenges of insecurity, poverty and climate change, which can impede food availability, production and nutritional security. Due to these factors, the production and availability of crop species such as legumes, pulse
Externí odkaz:
https://doaj.org/article/3161fe070e484946a5fc2597a7821c6e
Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability
Autor:
Janet Adeyinka Adebo, Patrick Berka Njobeh, Sefater Gbashi, Ajibola Bamikole Oyedeji, Opeoluwa Mayowa Ogundele, Samson Adeoye Oyeyinka, Oluwafemi Ayodeji Adebo
Publikováno v:
Fermentation, Vol 8, Iss 2, p 63 (2022)
Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These food items are vital to food security and significantly contribute to nutrition. Fermentation is a process that de
Externí odkaz:
https://doaj.org/article/a2395c196b654bd38526b5e294452df0
Autor:
Chiemela Enyinnaya Chinma, Joseph Oneh Abu, Funmilayo Hannah Afolabi, Peace Nwankwo, Janet Adeyinka Adebo, Samson Adeoye Oyeyinka, Patrick Berka Njobeh, Oluwafemi Ayodeji Adebo
Publikováno v:
Journal of Food Science and Technology. 60:190-199
This study investigated the effect of germination time (0, 24, 48 and 72 h) on the physicochemical characteristics, in vitro starch digestibility and microstructural changes in Bambara groundnut starch. The starch yield, lightness (L*) value, amylose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2452b152c66e789b5127a6b9dcae7ed3
https://doi.org/10.1007/s13197-022-05604-z
https://doi.org/10.1007/s13197-022-05604-z
Autor:
Adrian Mark Abrahams, Janet Adeyinka Adebo, Oluwafemi Ayodeji Adebo, Folasade O. Adeboyejo, Olajide Emmanuel Adedeji, Oluwatoyin Motunrayo Ademola, Oluwaseun Hannah Ademuyiwa, Olalekan J. Adebowale, Adeyemi A. Adeyanju, Joy Ikedichi Agbawodike, Amina Ahmed El-Imam, Feyisola Fisayo Ajayi, Bisola Omawumi Akinmosin, Olaide Akinwunmi Akintayo, Esther Areo, Oluwaseun Mary Areo, Gabriela Beatriz Arias Palma, Wasiu Awoyale, Ava Nicole B. Azotea, Oluwaseun P. Bamidele, Nandika Bandara, Aastha Bhardwaj, Francisco Casa-López, Geodriane Zatta Cassol, Gabriela Alejandra Chacón Mayorga, Ana Carolina Chaves, Chiemela Enyinnaya Chinma, Oluwafemi Jeremiah Coker, Juliana Criollo-Feijoó, Edmar das Mercês Penha, Mariana Nobre Farias de Franca, Erika Fraga de Souza, André Gonçalves Dias, Antonio Silvio do Egito, Wesley Doorsamy, Karina Maria dos Santos, Flávia dos Santos Gomes, Olayemi Eyituoyo Dudu, Amina M.A. El-Imam, Victor Ndigwe Enujiugha, Vanessa Chinelo Ezeocha, Gbemisola Jamiu Fadimu, Janine Passos Lima, Beatrice Mofoluwaso Fasogbon, Xi Feng, Yetunde M. Feruke-Bello, Fabíola Helena dos Santos Fogaça, Otniel Freitas-Silva, Ren-You Gan, Gopalsamy Rajiv Gandhi, Sefater Gbashi, Abe Shegro Gerrano, Leda Maria Fortes Gottschalk, Ezekiel Green, Xiao-Qin He, Edwin Hlangwani, Mercy Doofan Igbashio, Comfort Ufot Inyang, Yemisi A. Jeff-Agboola, Subhrakantra Jena, Mary Damilola Jenfa, Hema Kesa, Yusuf Kewuyemi, Nasim Khorshidian, Maria Gabriela Bello Koblitz, Abiodun Olajumoke Kupoluyi, Edgar Fernando Landines-Vera, Oluranti Mopelola Lawal, Hang Li, Hua-Bin Li, Rhulani Makhuvele, José Guilherme Prado Martin, Itohan E. Martins, Victor Mlambo, Tumisi Beiri Jeremiah Molelekoa, Clement Owoicho Momoh, Monalisa Martins Montalvão, Amir M. Mortazavian, Siphosanele Mafa Moyo, Patrick Berka Njobeh, Adewale Olusegun Obadina, Henrietta Ayodele Oboh, Tunji Victor Odunlade, Atinuke Motunrayo Olajide, Afolake A. Olanbiwoninu, Olawale Paul Olatidoye, Kazeem K. Olatoye, Oladipupo Odunayo Olatunde, Sogo J. Olatunde, Agnelli Holanda Oliveira, Maria Elieidy Oliveira, Bunmi Olopade, Oladapo Oluwaseye Olukomaiya, Adebukola Tolulope Omidiran, Mary Omolola Omosebi, Adetola Olubanke Omoyajowo, Roberto Ordoñez-Araque, Jeffrey M. Ostonal, Iyiola Oluwakemi Owolabi, Ajibola Bamikole Oyedeji, Adewumi T. Oyeyinka, Samson Adeoye Oyeyinka, Sandeep Kumar Panda, Smita Hasini Panda, Tithi Parija, Awanwee Petchkongkaew, Soumya Purohit, Ma. Janesa A. Reyes, Jonatã Henrique Rezende-de-Souza, Pei-Xiu Rong, Ginalyn Anora Rustria, Sradhanjali Sahu, Gustavo Sandoval-Cañas, Luciana Kimie Savay-da-Silva, Vasudha Sharma, Antonio Gomes Soares, Sunday Samuel Sobowale, Shandry Mmasetshaba Tebele, Alan Bruno Silva Vasconcelos, Jonathan D. Wilkin, Obiro C. Wokadala, Mojtaba Yousefi
Publikováno v:
Indigenous Fermented Foods for the Tropics ISBN: 9780323983419
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18cea86b463f98efd9fa3b05b71ef6dd
https://doi.org/10.1016/b978-0-323-98341-9.00040-2
https://doi.org/10.1016/b978-0-323-98341-9.00040-2
