Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Nahemiah DANBABA"'
Autor:
Shina SALIHU, Clement Gboyega AFOLABI, Mariam Olugbemileke OTUSANYA, David Kolawole OJO, Nahemiah DANBABA, Shakiru Adewale KAZEEM
Publikováno v:
Journal of Plant Development, Vol 29, Pp 159-170 (2022)
Nigeria is the largest producer and consumer of soybean in Sub-Saharan Africa with a low yield of less than 1 ton per hectare. Plant diseases play a major role in yield reduction for the crop. The study was to investigate the incidence and severity o
Externí odkaz:
https://doaj.org/article/0514ea159aca49cb886c40e794951c0a
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 2, Pp 174-186 (2019)
The broken fractions of rice cultivars improved for yield, grain quality, amylose content and tolerance to common production constraints consisting of FARO 44, FARO 52, NERICA L-34, NERICA L-19 and LOCAL RICE. The rice cultivars, Sorghum malt and soy
Externí odkaz:
https://doaj.org/article/9c45ebacf46b48a5990eb3ae0e4e0e41
Publikováno v:
International Journal of Food Studies, Vol 9, Iss 2 (2020)
Imported rice is perceived to have better cooking properties than locally grown rice in Nigeria and it has increased its market share while reducing patronage for local rice. Rice in Nigeria has many applications, including consumption as whole cooke
Externí odkaz:
https://doaj.org/article/e5f2f41fdd694ce990810dc6b9e171f9
Publikováno v:
International Journal of Food Studies, Vol 8, Iss 1 (2019)
In this study, seventeen (17) composite blends of broken rice fractions and full-fat soybean, formulated using response surface methodology and central composite design within a range of barrel temperatures (100-140 °C), initial feed moisture conten
Externí odkaz:
https://doaj.org/article/5b5eaf022bbc4569845bdbb4452c23ac
Publikováno v:
International Journal of Food Studies, Vol 6, Iss 2 (2017)
This comparative study investigated some physical, milling and cooking properties of four new rice varieties (FARO 44, FARO 52, FARO 60 and FARO 61) in Nigeria. The varieties were processed into white rice and their properties analyzed separately usi
Externí odkaz:
https://doaj.org/article/d3337a78c37d4b948a40adfa815cd057
Autor:
Delphine Lamare Mapiemfu, Elvis A. Baidoo, Sali Atanga Ndindeng, Jean Moreira, Alphonse Candia, Vohangisoa Rakotomalala, Kurahisha Kulwa, Sow Mohammed, Paul Houssou, Ousman M. Jarju, Nahemiah Danbaba, Koichi Futakuchi, Salimata S. Coulibaly
Publikováno v:
Rice Science. 28:212-216
Data on rice harvest and postharvest loss in Sub-Sahara Africa (SSA) is scanty making it difficult for stakeholders to appreciate the loss and set priority areas for loss reduction along the value chain. To address this problem, a protocol was develo
Publikováno v:
African Journal of Food Science. 13:120-128
Rice imported into Nigeria is generally perceived to be of higher quality nutritionally than local rice which has caused low patronage and low market share for local rice. It is therefore essential to compare the nutritional composition and sensory q
Autor:
A Mohammed, A. L. Kassum, U. Aliyu, P. Y. Idakwo, M. E. Abo, Iro Nkama, Mamudu Halidu Badau, H. Shehu, Charles Bristone, M. A. Kabaraini, Nahemiah Danbaba, M. K. Danbaba, S. O. Bakare, I N Kolo, A N Abdulkadir, A. O. Abosede
Publikováno v:
OALib. :1-23
In 2016, the total estimated paddy production in Nigeria was 17.5 million metric tons (MMT) which is equivalent to 5.7 MMT milled rice. This is 1.3 MMT lower than the projected 7.0 MMT national consumption demands. This implies that Nigeria is progre
Autor:
Ayodamola Folake Makinde, Chiemela Enyinnaya Chinma, Sewuese S. Okubanjo, Nahemiah Danbaba, Stella Oyom Bassey, Ukamaka Roseline Eze, Oluwafemi Ayodeji Adebo, Aisha Aderonke Sakariyah, Shakirah Omotoke Azeez
Publikováno v:
LWT. 154:112734
The impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional, and thermal characteristics of brown finger millet were evaluated. Germination and fermentation i
Publikováno v:
International Journal of Food Studies, Vol 8, Iss 1 (2019)
In this study, seventeen (17) composite blends of broken rice fractions and full-fat soybean, formulated using response surface methodology and central composite design within a range of barrel temperatures (100-140 °C), initial feed moisture conten