Zobrazeno 1 - 10
of 16
pro vyhledávání: '"O. B. Ocheme"'
Publikováno v:
AROC in Food and Nutrition. :22-30
Background: Watermelon (Citrullus lanatus) seed is one of the underutilized crops in Africa. It is a valuable food resource but its usage is limited due to the presence of anti-nutritional factors and its poor storage properties. In this study, the c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d7d33becd4f7f5c5fea56abd9effce5
https://doi.org/10.53858/arocfn01012230
https://doi.org/10.53858/arocfn01012230
Publikováno v:
BIOMED natural and applied science. 1:31-38
Fluted pumpkin (Telfairia occidentalis) seed is a perennial plant that belongs to the family of Cucurbitaceae. Several nutritional values of the seeds have been reported. In this present study, thirty rats (average weight= 133 g ± 1.25 g) were rando
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c3b5ec49de7df93a77ba1519d6947a7
https://doi.org/10.53858/bnas01023138
https://doi.org/10.53858/bnas01023138
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8788eb413dbfd81da369d72a3254f897
https://doi.org/10.1111/jfpp.16052
https://doi.org/10.1111/jfpp.16052
Autor:
Chiemela Enyinnaya Chinma, Ugochukwu Happiness Ajibo, O. B. Ocheme, Olajide Emmanuel Adedeji, Caleb Maina Yakubu
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, 6(5):1173-1178
Food Science & Nutrition, 6(5):1173-1178
This study investigated the effect of groundnut protein concentrate inclusion on the quality of wheat flour. Wheat and groundnut concentrate flours were blended (%, w/w) at ratios 100:0, 95:5, 90:10, 85:15, and 80:20, with 100% wheat flour serving as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94146f6e64a81f425afecf564c79b10d
https://doi.org/10.1002/fsn3.670
https://doi.org/10.1002/fsn3.670
Publikováno v:
Biotehnologija u stocarstvu. 34:443-453
An experiment was conducted using twenty four red Sokoto bucks to evaluate effect of singeing methods on the carcass quality and sensory properties of red Sokoto buck (Chevon) meat. The study was carried out at the Animal Production Teaching and Rese
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdd7986c9bd5d62415b97834af2bee9e
https://doi.org/10.2298/bah1804443u
https://doi.org/10.2298/bah1804443u
Autor:
Shola Oni, Shakirah Omotoke Azeez, Caleb Maina Yakubu, O. B. Ocheme, Chiemela Enyinnaya Chinma, Julian Chukwuemeka Anuonye, Salisu Abdullahi
Publikováno v:
LWT. 70:223-228
The effect of substituting wheat flour with acha and bambara nut sourdough flours on bread properties was investigated. Bread was prepared by replacing wheat flour with acha and bambara nut sourdough flour at different proportions (0, 5:5, 10:10 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cabae1406cb4bfccb8aa82e79dabef5
https://doi.org/10.1016/j.lwt.2016.02.050
https://doi.org/10.1016/j.lwt.2016.02.050
Autor:
V. Eleojo Akpa, Omobolanle O. Oloyede, Samaila James, O. B. Ocheme, Chiemela Enyinnaya Chinma
Publikováno v:
Food Science & Nutrition
Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour was examined. Moringa seeds were fermented naturally at 0, 12, 24, 48 and 72 h; oven dried at 60°C for 12 h; milled into five different flo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e814b87c516c9f5411df2d88a5c45eb5
https://doi.org/10.1002/fsn3.262
https://doi.org/10.1002/fsn3.262
Autor:
Samaila James, Chiemela Enyinnaya Chinma, O. B. Ocheme, A. Y. Agbejule, Omobolanle O. Oloyede
Publikováno v:
African Journal of Food Science. 9:136-141
The proximate, anti-nutrient and sensory properties of millet ogi supplemented with treated African oil bean flour were evaluated. Millet ogi was produced using traditional method which involved soaking, wet milling, fermentation and drying. African
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed9df6469446e3bb1d39c7e6cd807896
https://doi.org/10.5897/ajfs2014.1249
https://doi.org/10.5897/ajfs2014.1249
Publikováno v:
African Journal of Food Science. 8:42-47
Flour was produced from germinated and ungerminated maize grains, and cookies were subsequently produced from the flours. Functional properties of the flours and degree of gelatinization of the cookies were determined. The pH decreased significantly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46010815997e0384d0ed86ce9455a739
https://doi.org/10.5897/ajfs2013.1106
https://doi.org/10.5897/ajfs2013.1106
Publikováno v:
International Journal of Food Engineering. 9:499-504
The moisture sorption characteristics of dakuwa at 10, 20, 30 and 400°C were studied. The experimental sorption data obtained were applied to BET, GAB, Oswin and Henderson equations to test fitness of the equations to moisture sorption of dakuwa. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd45a396da518fcf15a5b4c93c95a96c
https://doi.org/10.1515/ijfe-2012-0242
https://doi.org/10.1515/ijfe-2012-0242