Výsledky vyhledávání - "P. C. Obinna-Echem"

Physicochemical, Functional and Pasting Properties of Garri Fortified with Soybean Flour

Autor: P. A. Amgbeye, P. C. Obinna-Echem

Publikováno v: Asian Food Science Journal. :18-27

Aim: This study evaluated the physicochemical, functional and pasting properties of garri fortified with soybean flour. Methodology: Soybean flour was incorporated into the garri prior to garrification at a ratio of 10, 20, 30, 40 and 50% for samples

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d076da1b2247ffa18e2ddcab3c19bc83
https://doi.org/10.9734/afsj/2021/v20i1230388

Zobrazit plný text záznamu

Physicochemical, Functional and Pasting properties of Orange-Flesh Sweet Potato Starch, Soya bean and Groundnut Flour Complementary Food

Autor: J. Eke-Ejiofor, P. C. Obinna-Echem, G. O. Wordu, M. B. Vito

Publikováno v: American Journal of Food Science and Technology. 9:96-104

Complementary food from blends of orange flesh sweet potatoes (Ipomea batata) (OFSP) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour was formulated and evaluated for physicochemical, functional and pasting properties. The blends o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1d6e4a7d547aeafa26afcf336602fe5e
https://doi.org/10.12691/ajfst-9-3-5

Zobrazit plný text záznamu

Proximate Composition, Mineral and Sensory Properties of Orange-Flesh Sweet Potato Starch, Soybean and Groundnut Flour Complementary Food

Autor: P. C. Obinna-Echem, G. O. Wordu, J. Eke-Ejiofor, M. B. Vito

Publikováno v: Asian Food Science Journal. :118-130

Aims: This study was aimed at formulating and evaluating the proximate, mineral and sensory properties of complementary food from blends of orange flesh sweet potato (Ipomea batata) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::88597f74cca2a7f83ec21cc2ec5d254f
https://doi.org/10.9734/afsj/2021/v20i930347

Zobrazit plný text záznamu

Comparative Analysis of the Physicochemical Characteristics, Phytochemical Components and Fatty Acid Profile of Avocado Pear (Persea Americana L) Pulp and Seed Oil

Autor: O. M. Akusu, P. C. Obinna-Echem, P. C. C= Opurum, B. S. Chibor

Publikováno v: European Journal of Agriculture and Food Sciences. 3:11-17

The physiochemical properties, phytochemical content, and fatty acid profile of Avocado pear (Persea americana) pulp and seeds oils were investigated. The pulp oil was extracted using the hot water flotation method while the seed oil was extracted by

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d7fde2d966a1ecc09f41d632fe334974
https://doi.org/10.24018/ejfood.2021.3.1.212

Zobrazit plný text záznamu

Akademický článek

Fermentation and antimicrobial characteristics of Lactobacillus plantarum and Candida tropicalis from Nigerian fermented maize (akamu)

Autor: Patience C. Obinna-Echem, Victor Kuri, Jane Beal

Publikováno v: International Journal of Food Studies, Vol 3, Iss 2 (2014)

This study investigated the ability of Lactobacillus plantarum strains (NGL5 and NGL7) and Candida tropicalis (NGY1) previously identified from akamu-a Nigerian fermented maize food with probiotic L. plantarum LpTx and Saccharomyces boulardii SB20 to

Externí odkaz: https://doaj.org/article/f7d0bae6af1445c3a1cf04039debd759

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání