Zobrazeno 1 - 6
of 6
pro vyhledávání: '"L. A. Adebanjo"'
Publikováno v:
Cogent Food & Agriculture, Vol 7, Iss 1 (2021)
Biofortified maize has received increased attention from a nutraceutical perspective because of its bioactive phytochemical components, including carotenoids. However, biofortified maize is limiting in some amino acids which are present in soybeans;
Externí odkaz:
https://doaj.org/article/508ff8e2470b40d38f4197ef484a4f23
Publikováno v:
Cogent Food & Agriculture, Vol 6, Iss 1 (2020)
Millet flour (M) and carrot flour(C) were produced and blended in the ratios 100M:0C, 95M:5C, 90M:10C, 85M:15C and 80M:20C respectively to produce extruded flakes. The composite flours were subjected to analysis of the proximate and mineral compositi
Externí odkaz:
https://doaj.org/article/761c9f33f54944a99eeada3b99b9ab72
Publikováno v:
Cogent Food & Agriculture, Vol 5, Iss 1 (2019)
This study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:5
Externí odkaz:
https://doaj.org/article/c3e6bf6fc8f74333868d555d9a688a61
Autor:
Emmanuel Oladeji Alamu, O.C. Awoyinfa, Mojisola O. Adegunwa, G. O. Olatunde, L. A. Adebanjo, J. B. Soyoye
Publikováno v:
Cogent Food & Agriculture, Vol 7, Iss 1 (2021)
Biofortified maize has received increased attention from a nutraceutical perspective because of its bioactive phytochemical components, including carotenoids. However, biofortified maize is limiting in some amino acids which are present in soybeans;
Publikováno v:
Cogent Chemistry, Vol 6, Iss 1 (2020)
Recently, the extrusion process has been applied to the production of snacks, cereals, and pasta due to the advantages it offers but processing temperature is a critical factor that affects the retention of nutrients in biofortified crops. This study
Publikováno v:
Cogent Food & Agriculture, Vol 5, Iss 1 (2019)
This study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:5