Výsledky vyhledávání - "Makumba Chewe Temba"

Nutritional quality of maize–groundnut composite flours and resultant porridges

Autor: Patrick Berka Njobeh, Derek Tantoh Ndinteh, Makumba Chewe Temba, Eugenie Kayitesi

Publikováno v: Nutrition & Food Science. 47:318-331

Purpose The purpose of this study was to composite maize, a cereal grain with low protein and lysine content, with groundnut a rich source of protein, to improve the nutritional quality of maize–groundnut composite flours and their resultant porrid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a3289ff919dc9cb57ce7c06b67c94388
https://doi.org/10.1108/nfs-07-2016-0100

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Storage stability of maize-groundnut composite flours and an assessment of aflatoxin B1 and ochratoxin A contamination in flours and porridges

Autor: Makumba Chewe Temba, Eugenie Kayitesi, Patrick Berka Njobeh

Publikováno v: Food Control. 71:178-186

Defatting of groundnut flour used for composite development can not only improve nutritional quality of its products but also the storage stability. Maize, groundnut and their composite (full fat and defatted) flours were prepared and stored at room

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7d29c57956ada638a2ceadc2d1762319
https://doi.org/10.1016/j.foodcont.2016.06.033

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The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa

Autor: Adetola O. Olugbile, Eugenie Kayitesi, Makumba Chewe Temba, Patrick Berka Njobeh, Oluwafemi Ayodeji Adebo

Publikováno v: International Journal of Food Science & Technology. 51:543-554

Summary Protein-energy malnutrition (PEM) is a problem in Africa and other developing nations of the world. Food Agriculture Organization's statistics reveal that in Africa, more than one in four people are undernourished. Cereals are a major staple

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4131b5017acdae0caf783814910175a6
https://doi.org/10.1111/ijfs.13035

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Mitigation of Acrylamide in Foods: An African Perspective

Autor: Makumba Chewe Temba, Sefater Gbashi, Judith Zanele Phoku, AdeseyeLasekan, Oluwafemi Ayodeji Adebo, Patrick Berka Njobeh, Eugenie Kayitesi, Janet AdeyinkaAdebiyi

Publikováno v: Acrylic Polymers in Healthcare

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c31336ca895fa42160d0e48e8bba7e0
https://doi.org/10.5772/intechopen.68982

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