Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Masresha Minuye"'
Autor:
Masresha Minuye, Wabi Bajo
Publikováno v:
Cogent Food & Agriculture, Vol 7, Iss 1 (2021)
Common beans are nutrient-rich crops, an important source of protein, micro minerals (Fe and Zn), and vitamins. Varieties of beans have been releasing by the Ethiopian Institute of Agricultural Research, but for some varieties, a comprehensive nutrit
Externí odkaz:
https://doaj.org/article/de327e56d9674ca58d1712e6c13c9889
Publikováno v:
International Journal of Food Science, Vol 2020 (2020)
An experiment was carried out to characterize the proximate compositions and antinutritional and mineral contents of sorghum varieties released for production by the Ethiopian sorghum improvement programme. Sorghum is an extensively researched crop i
Externí odkaz:
https://doaj.org/article/3169856bfc364bc8ae50927d8accde9c
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 6, Pp 3346-3353 (2021)
Food Science & Nutrition, Vol 9, Iss 6, Pp 3346-3353 (2021)
Frequent consumption of fruits can prevent nutrient deficiencies and promote health. However, the perishability and unaffordability of fruits had led to very low levels of fruit consumption in low‐ and middle‐income countries (LMICs). The objecti
Autor:
Mulate Zerihune, Masresha Minuye
Publikováno v:
Journal of Food Science and Nutrition Therapy. :015-021
A study was carried out to investigate the physic-chemical, proximate, antioxidant, and sensorial qualities of the released papaya varieties namely, KK-103, MK-121, and CMF-078 which are widely grown in Ethiopia.
Background Sorghum is staple cereal crop in Ethiopia which is used as a food source and traditional beverage. Seven sorghum varieties were used, planted malted, and extracted under similar conditions to assess their quality for brewing. The experimen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8037dd491ddbd60ae0dcde0c64509ba4
https://doi.org/10.21203/rs.3.rs-145834/v1
https://doi.org/10.21203/rs.3.rs-145834/v1
Autor:
Masresha Minuye, Mulate Zerihun
Publikováno v:
Bioprocess Engineering. 3:12
Banana (Musa spp.) is an important ingredient of several dishes and its nutritional and other biochemical composition of released and improved desert and cooking types are yet to be scientifically studied fully. In the present study, the most popular
Publikováno v:
International Journal of Food Science; 3/11/2020, p1-11, 11p