Zobrazeno 1 - 10
of 21
pro vyhledávání: '"O. R. Karim"'
Publikováno v:
Ceylon Journal of Science, Vol 49, Iss 4, Pp 423-431 (2020)
Production of yoghurt from Bambara groundnut (BGN) had been reported to have some limitations on its stability and quality. This work was designed to determine the effect of pre-treatment methods on the physicochemical and anti-nutritional properties
Externí odkaz:
https://doaj.org/article/48540b0718a24180b54d28f529db43e0
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 6, Iss 1, Pp 36-42 (2014)
The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blends were evaluated. Composite flours were formulated using wheat (white) and plantain flour in ratio 90/101, 80/201, 50/501, 100/0, 90/103, 80/203 and 50/503 at st
Externí odkaz:
https://doaj.org/article/89ccd884492744e6939aeaca69cffa65
Autor:
Adewumi T. Oyeyinka, Olaide A. Akintayo, O. R. Karim, Fausat L. Kolawole, E.E. Okereke, M. A. Balogun
Publikováno v:
Agrosearch. 20:23-33
Fried groundnut cake, popularly called kulikuli, is obtained by frying the cake obtained from groundnut oil extraction. Addition of potash during defatting of groundnut is believed to increase oil yield and improve kulikuli quality, but there is litt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ea806e42bcf34040eae7ec54ce4536c
https://doi.org/10.4314/agrosh.v20i1.3s
https://doi.org/10.4314/agrosh.v20i1.3s
Autor:
Fausat L. Kolawole, Samson A. Oyeyinka, John M. Obadu, O. R. Karim, M. A. Balogun, Olaide A. Akintayo
Publikováno v:
LWT. 111:513-519
This study investigated the effect of replacement of cassava starch (CS) by 20, 40, 60, 80 and 100% with sweet potato starch (SPS) on the physicochemical and sensory properties of tapioca (a meal made by roasting and partial gelatinization of CS). Am
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::696535fe3ffee69e12c52c1dacff3ce9
https://doi.org/10.1016/j.lwt.2019.05.022
https://doi.org/10.1016/j.lwt.2019.05.022
Autor:
O. R. Karim, A. A. Adeloye, R. M. O. Kayode, C. T. Gbadebo, Samson A. Oyeyinka, Olamilekan I. Ajayi
Publikováno v:
LWT. 99:594-599
Gari is a fermented cassava products widely consumed in many parts of Africa including Nigeria. Cassava has a low shelf-life due to physiological and microbiological changes that occur after harvest. In this study, the physicochemical properties of g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4593e0b5fa6035a153f6227ee7657ab
https://doi.org/10.1016/j.lwt.2018.10.004
https://doi.org/10.1016/j.lwt.2018.10.004
Publikováno v:
Food and Potential Industrial Applications of Bambara Groundnut ISBN: 9783030739195
The potentials of Bambara groundnut for food and industrial applications have been recognized. Considering its nutrient profile and agronomic traits, the crop is a good candidate to alleviate food and nutrition insecurity in Africa. Unfortunately, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a056022e4af3a002cea03ea12f099243
https://doi.org/10.1007/978-3-030-73920-1_5
https://doi.org/10.1007/978-3-030-73920-1_5
Autor:
Olaide A. Akintayo, O. R. Karim
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 11:e2879
Gari is the most popular cassava product in West Africa. Therefore, the suitability of any cassava root introduced into this region for gari production is important. This study determined some selected morphological and chemical characteristics of si
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf204e6a6b5ffc8587086bf6fd752d0d
https://doi.org/10.15414/jmbfs.2879
https://doi.org/10.15414/jmbfs.2879
Publikováno v:
Ukrainian Journal of Food Science. 5:239-248
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1c9fd8e8de50fdac6e8a25935b042d5
https://doi.org/10.24263/2310-1008-2017-5-2-8
https://doi.org/10.24263/2310-1008-2017-5-2-8
Autor:
Caesar Nwosu, O. A. Abiodun, O. R. Karim, R. M. O. Kayode, Bukola I. Kayode, Samson A. Oyeyinka
Publikováno v:
Journal of Stored Products Research. 92:101816
Cassava root spoils rapidly after harvest but can be well preserved by storing under freezing. This study investigated the functional, chemical and physicochemical properties of flour produced from frozen cassava roots. Freezing period did not signif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7b8604bcb3ce3dc3986e6bf8fce1fe7
https://doi.org/10.1016/j.jspr.2021.101816
https://doi.org/10.1016/j.jspr.2021.101816
Publikováno v:
Food Studies: An Interdisciplinary Journal. 3:1-8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42cfe143b69351a265b736493732206f
https://doi.org/10.18848/2160-1933/cgp/v03i01/40561
https://doi.org/10.18848/2160-1933/cgp/v03i01/40561