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Microbiological Quality of High Quality Cassava Flour Produced from Selected Varieties of Low Postharvest Physiological Deterioration Cassava (Manihot esculenta Crantz)

Autor: D. A. Balogun, J. O. Alimi, N. B. Yepshak, K. O. Zaka, S. A. Ahemen, J. P. Alimi

Publikováno v: South Asian Journal of Research in Microbiology. :27-35

The microbial properties of food are important quality characteristics of food materials as it relates directly with the health of the consumer. This study examined the microbiological properties of high quality cassava flours produced from low posth

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1c9c6632ca529e43eb411a12654c12f1
https://doi.org/10.9734/sajrm/2021/v11i230248

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Evaluation of the Nutritional Value and Acceptability of Powdered Reconstituted Kunu-zaki Drink; an Index of Increasing Shelf Life of the Drink

Autor: O. A. Oke, T. A. Odeniyi, A. O. Alejo, K. O. Zaka, E. E. Ugama, Ogungbemi Kunle, C. N. Ajanwachuku, A. O. Ilori, D. T. Ishola

Publikováno v: Asian Food Science Journal. 6:1-7

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ccd52f89523e828c5cea63146d66647a
https://doi.org/10.9734/afsj/2019/43087

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Storability of Sliced Dehydrated Tomato

Autor: S. B. Fasoyiro, F. F. Ilesanmi, I. O. Ikotun, A. O. Ajani, O. A. Ogundare-Akanmu, T. M. Awoite, K. A. Arowora, K. O. Zaka

Publikováno v: American Journal of Experimental Agriculture. 7:178-181

Three different varieties of tomatoes, Alawusa (TX1), a local variety with four lobes (TX2) and another local variety with two lobes (TX3) were sliced and dried in an oven at 55oC for a period of four hours. The dried samples were packaged in polythe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3c3e87eb8af60c31310db6cdc8083c56
https://doi.org/10.9734/ajea/2015/15772

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Household processing and dissemination of tomato paste technology

Autor: K. O. Zaka

Publikováno v: WIT Transactions on Ecology and the Environment.

Three varieties of local tomatoes were processed into paste using a simple household processing technique to preserve the product. The chemical and proximate composition and sensory acceptability of the product were determined with storage period. Pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fb8d65e5d10df4da8a057517309eaf68
https://doi.org/10.2495/fenv110161

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