Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Judith Uchenna Chima"'
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-19 (2021)
Abstract This study investigated the symbiotic and adverse consequence of hypogeal germination periods on nutrients and non-nutrient characteristics of brown rice (Oryza sativa). Brown rice paddy was subjected to hypogeal germination for 0–72 h usi
Externí odkaz:
https://doaj.org/article/7d5d8e224d7c4ffe8d1e26f86d1938d4
Autor:
Temitope Omolayo Fasuan, Kenneth Chigozie Asadu, Cynthia Chioma Anyiam, Linda Obianuju Ojokoh, Titilope Modupe Olagunju, Judith Uchenna Chima, Kingsley Osita Okpara
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-13 (2021)
Abstract Flake is consumed in many parts of the world. Flakes are majorly prepared from cereals. However, most flakes are deficient in protein and some other healthful substances. High-protein soymeal is rich in protein, mineral, amino acids, antioxi
Externí odkaz:
https://doaj.org/article/556066763e974c0391f07ac6716fab36
Publikováno v:
Asian Food Science Journal. :28-35
This study investigated the production of mixed fruit juices from pawpaw, watermelon and pineapple fruits, pawpaw and watermelon fruits. Fresh ripe fruits (pineapple, watermelon and pawpaw and watermelon) were washed, manually peeled, deseeded, slice
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7a4a5ead0b02f1376801fad8b558183
https://doi.org/10.9734/afsj/2022/v21i12603
https://doi.org/10.9734/afsj/2022/v21i12603
Publikováno v:
JSFA reports. 2:430-441
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a12337d06e2d91191f7fbd608d83724
https://doi.org/10.1002/jsf2.77
https://doi.org/10.1002/jsf2.77
Autor:
Linda Obianuju Ojokoh, Kenneth Chigozie Asadu, Kingsley Osita Okpara, Titilope Modupe Olagunju, Cynthia Chioma Anyiam, Temitope Omolayo Fasuan, Judith Uchenna Chima
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-13 (2021)
Flake is consumed in many parts of the world. Flakes are majorly prepared from cereals. However, most flakes are deficient in protein and some other healthful substances. High-protein soymeal is rich in protein, mineral, amino acids, antioxidants, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b20f808c6c3c8c73f0cc8c161e54f07
https://doaj.org/article/556066763e974c0391f07ac6716fab36
https://doaj.org/article/556066763e974c0391f07ac6716fab36
Publikováno v:
Nutrition & Food Science. 51:1029-1050
Purpose Black turtle bean has nutritional potentials in the human diet and could provide a significant amount of food in developing countries. Low consumption of black beans has been attributed partly to the hard-to-cook phenomenon which requires a l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1be6eca09dd9206b018a57a77ecaa979
https://doi.org/10.1108/nfs-09-2020-0356
https://doi.org/10.1108/nfs-09-2020-0356
Autor:
Kenneth Chigozie Asadu, Temitope Omolayo Fasuan, Titilope Modupe Olagunju, Kingsley Osita Okpara, Linda Obianuju Ojokoh, Cynthia Chioma Anyiam, Judith Uchenna Chima
Publikováno v:
Nutrition & Food Science. 51:974-988
Purpose Pasta is popularly consumed in developed and developing countries. Many low-income homes that could not afford protein-rich foods consumed pasta without further supplements as a meal. However, pasta is deficient in protein and some other heal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b66991182d22ebc6818ca71ca0c27df5
https://doi.org/10.1108/nfs-09-2020-0360
https://doi.org/10.1108/nfs-09-2020-0360