Hydration properties of extruded fura from millet and legumes

Autor: Filli, K.B., Nkama, I.

Publikováno v: British Food Journal, 2007, Vol. 109, Issue 1, pp. 68-80.

Externí odkaz: http://www.emeraldinsight.com/doi/10.1108/00070700710718516

Influence of Extrusion Conditions on Nutritional Composition of Rice-Bambara Groundnut Complimentary Foods

Autor: Danbaba, N., Nkama, I., Badau, M. H., Idakwo, P. Y.

Publikováno v: Arid Zone Journal of Engineering, Technology and Environment, Vol 14, Iss 4, Pp 559-582 (2018)
Arid Zone Journal of Engineering, Technology and Environment; Vol 14 No 4 (2018); 559-582

In this study, multivariate analysis of the relationship between extruder barrel temperatures (100-140oC), initial feed moisture level (15-25%) and bambara groundnut flour (8-24%) content during twin-screw extrusion of rice-bambara groundnut blends f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5bb78cb47d3ae2ef4278781216c667db
http://azojete.com.ng/index.php/azojete/article/view/490

Physical properties of parboiled milled local rice varieties marketed in South-East Nigeria.

Autor: Azuka, C. E., Nkama, I., Asoiro, F. U.

Publikováno v: Journal of Food Science & Technology; May2021, Vol. 58 Issue 5, p1788-1796, 9p

Malian Thick Porridges (tô) of Pearl Millet Are Made Thinner in Urban Than Rural Areas and Decrease Satiety.

Autor: Diarra M; Institut d'Economie Rurale (IER), Food Technology Laboratory, Sotuba, Bamako, Mali., Torres-Aguilar P; Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA., Hayes AMR; Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA., Cisse F; Institut d'Economie Rurale (IER), Food Technology Laboratory, Sotuba, Bamako, Mali.; Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA., Nkama I; Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria., Hamaker BR; Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA.

Publikováno v: Food and nutrition bulletin [Food Nutr Bull] 2022 Mar; Vol. 43 (1), pp. 35-43. Date of Electronic Publication: 2021 Oct 20.

Sensory Properties of ‘Akara’ and ‘Moimoi’ Prepared from Cowpea Grains Preserved with Mixtures of Neem and Moringa Seed Oils

Autor: Ilesanmi, JOY, Nkama, I

Publikováno v: Nigerian Food Journal; Vol 35, No 1 (2017); 8-14

The effect of preserving cowpea grains with various mixtures and concentrations of neem and moringa seed oils on the sensory properties of ‘akara’ and ‘moimoi’ prepared from the stored cowpea was investigated. The results indicate that ‘aka

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::7b0c5effffd8ed336d7a201b936520ee
https://www.ajol.info/index.php/nifoj/article/view/162702