Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Mpoko Bokanga"'
Publikováno v:
Journal of Food Processing and Preservation. 36:438-445
The effects of storage (4 months) on the chemical composition of yam tubers and its relation to textural quality of a major yam food product (pounded yam) were studied using six varieties of Dioscorea rotundata and D. alata. Chemical compositionof bo
Publikováno v:
Journal of Food Processing and Preservation. 32:486-502
Leaves of two varieties of cassava (Manihot esculenta Crantz) – TME1 (local) and TMS30572 (improved) – were subjected to African household processing (heat-treated, pounded and cooked and crushed, ground and cooked) and compared for proximate com
Autor:
Esther Sakyi-Dawson, Mpoko Bokanga, Johnson Aina, Bolanle Otegbayo, Lawrence Abbey, Robert Asiedu
Publikováno v:
Journal of Texture Studies. 38:355-372
Textural quality of pounded yam made from tubers of Dioscorea rotundata Poir. and Dioscorea alata L. that were freshly harvested or stored for 4 months were evaluated using texture profile analysis. Significant correlations were obtained between the
Autor:
Simon Ogutu, Kysha Alphonse, Martha Verghese, Yvonne Chukwumah, Mpoko Bokanga, Lloyd T Walker
Publikováno v:
Journal of Agricultural and Food Chemistry. 55:285-290
Peanuts have been reported to contain bioactive phytochemicals, particularly isoflavones (genistein, daidzein, and biochanin A) and trans-resveratrol. Currently, limited data are available regarding the levels of these bioactive compounds in peanuts
Publikováno v:
Food Chemistry. 99:663-669
Low efficiency of available screening procedures constrains breeding and selection of yams (Dioscorea spp.) towards high textural quality of food products made from their tubers. This study was undertaken to determine the potential usefulness of past
Publikováno v:
Journal of Texture Studies. 36:478-488
This study evaluated sensory texture profile analysis (STPA) as an objective method for characterizing the texture attributes of "pounded yam," a popular dish in West Africa made by peeling yam, boiling, pounding and kneading it into a glutinous doug
Publikováno v:
Ecology of Food and Nutrition. 44:423-435
The rate of cassava leaf consumption in Africa was assessed by a combination of informal interviews, the use of questionnaires and information from the literature. Countries were rated to have high, average, low, or no consumption of cassava leaves.
MICROSTRUCTURE OF BOILED YAM (DIOSCOREA SPP.) AND ITS IMPLICATION FOR ASSESSMENT OF TEXTURAL QUALITY
Publikováno v:
Journal of Texture Studies. 36:324-332
The effects of boiling on the microstructure of yams and their association with the textural quality of “boiled yam,” arguably the most common food product from yams, were studied using six varieties with variable cooking qualities from each of t
Autor:
John D.K. Saka, N.M. Mahungu, Hans Rosling, Albert R K Mhone, Lisbeth Johansson, Mpoko Bokanga, Jonathan Mkumbira, L. Brimer, Linley Chiwona-Karltun
Publikováno v:
Journal of the Science of Food and Agriculture. 84:581-590
Cassava roots contain cyanogenic glucosides. Malawian farmers classify cultivars into two groups based on the perceived danger of eating raw roots that they associate with bitterness. In the vernacular, cultivars that produce roots with bitter taste
Publikováno v:
Journal of the Science of Food and Agriculture. 83:858-865
Improving the food quality of yams (Dioscorea spp) is an ongoing challenge to yam breeders and researchers. Forty accessions of D alata were evaluated for the suitability of their tubers for the preparation of two dominant food forms (boiled and poun