Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Julian Chukwuemeka Anuonye"'
Autor:
Rhamatallah Adenike Alawode, Muhammed M. Ndamitso, Yahaya Ahmed Iyaka, Julian Chukwuemeka Anuonye
Publikováno v:
AROC in Food and Nutrition. :31-40
Background: Fermentation has been recognized as one of the oldest ways of food processing that increase food quality by increasing nutrient bio-availability through the reduction in anti-nutrient compositions. The present study evaluated the effects
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef69f2454751f988a1ed156466715259
https://doi.org/10.53858/arocfn01013140
https://doi.org/10.53858/arocfn01013140
Publikováno v:
Advanced Research in Life Sciences. 4:1-10
The increase search for easily available and cheaper alternative sources of proteins to meet up the increase protein demand necessitated the present study which was design to assess the effects of graded levels of jujube (Ziziphus mauritiana) seed in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8eb5f938df248ae4c487c575d68027a8
https://doi.org/10.2478/arls-2020-0011
https://doi.org/10.2478/arls-2020-0011
Autor:
Shola Oni, Shakirah Omotoke Azeez, Caleb Maina Yakubu, O. B. Ocheme, Chiemela Enyinnaya Chinma, Julian Chukwuemeka Anuonye, Salisu Abdullahi
Publikováno v:
LWT. 70:223-228
The effect of substituting wheat flour with acha and bambara nut sourdough flours on bread properties was investigated. Bread was prepared by replacing wheat flour with acha and bambara nut sourdough flour at different proportions (0, 5:5, 10:10 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cabae1406cb4bfccb8aa82e79dabef5
https://doi.org/10.1016/j.lwt.2016.02.050
https://doi.org/10.1016/j.lwt.2016.02.050
Autor:
Chiemela Enyinnaya Chinma, Raliat Ozavize Ohiare, Nahemiah Danbaba, Omotade Comfort Simon, Julian Chukwuemeka Anuonye
Publikováno v:
Food Chemistry. 185:454-458
This study determined the effect of germination (48 h) on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria. Local rice varieties (Jamila, Jeep and Kwandala) were evaluated and compared to an imp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7d4bb50163bd78790428e71e987f12d
https://doi.org/10.1016/j.foodchem.2015.04.010
https://doi.org/10.1016/j.foodchem.2015.04.010
Publikováno v:
Journal of Food Processing and Preservation. 34:680-691
The nutrient and antinutrient composition of raw and extruded blends of acha and soybean was evaluated. Acha and soybean grains were cleaned and milled into flour separately and sieved to pass 0.75‐1.00 mm mesh. The moisture content of the flours w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbfb7d435b2d867e2d16930efd585142
https://doi.org/10.1111/j.1745-4549.2009.00425.x
https://doi.org/10.1111/j.1745-4549.2009.00425.x
Autor:
Caleb Maina Yakubu, Samaila James, Julian Chukwuemeka Anuonye, Chiemela Enyinnaya Chinma, O. B. Ocheme, H Imam
Publikováno v:
Nigerian Journal of Nutritional Sciences. 32
Objective: The study explored the potential of tigernut and pigeon pea flour blends in the preparation of biscuits. Materials and methods: Tigernut and Pigeon pea seeds were processed into flour and formulated into blends. The chemical composition of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ec56e7baf738f781d1a555a36eab342
https://doi.org/10.4314/njns.v32i1.67816
https://doi.org/10.4314/njns.v32i1.67816
Autor:
Chinma, Chiemela Enyinnaya, Azeez, Shakirah Omotoke, Sulayman, Hudah Tahirah, Alhassan, Khadizat, Alozie, Sharon Nelson, Gbadamosi, Hammed Dada, Danbaba, Nahemiah, Oboh, Henrietta Ayodele, Anuonye, Julian Chukwuemeka, Adebo, Oluwafemi Ayodeji
Publikováno v:
Journal of Food Science (John Wiley & Sons, Inc.); Dec2020, Vol. 85 Issue 12, p4281-4289, 9p