Zobrazeno 1 - 10
of 60
pro vyhledávání: '"P.I. Akubor"'
Publikováno v:
Journal of Food Quality and Hazards Control, Vol 11, Iss 3, Pp 186-196 (2024)
Background: Chitosan due to biodegradable and non-toxic characteristics has versatile applications. Extraction and characterization of Chitosan from Snail Shells In January, 2023 Achatina fulica was performed. Methods: A chemical process involving de
Externí odkaz:
https://doaj.org/article/6fa4e794e63342daa1d87cc107a977f9
Publikováno v:
Asian Journal of Plant Sciences. 19:343-353
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9693f77cb2ea190da514fd090eee5106
https://doi.org/10.3923/ajps.2020.343.353
https://doi.org/10.3923/ajps.2020.343.353
Akademický článek
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Akademický článek
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Autor:
P.I. Akubor
Publikováno v:
International Journal of Agricultural and Veterinary Sciences. 2:125-136
This study assessed the chemical composition, physical and sensory properties of breads supplemented with raw and boiled African palm root flours. Flours were prepared from raw and boiled African fan palm roots and were used to substitute 10, 15,20,2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efe780ca5365db270333b602e1cd3438
https://doi.org/10.18819/ijavs.2016.1560
https://doi.org/10.18819/ijavs.2016.1560
Autor:
P.I. Akubor
Publikováno v:
International Journal of Agricultural and Veterinary Sciences. 2:28-37
The study investigated the quality of cashew pomace flour. Ripe cashew fruits were washed and the juice was extracted. The residue known as cashew pomace was cut into thin slices (2.3 mm thick) blanched in 1% (w/v) sodium metabisulphite solution (100
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c6797f52e9315cefdad06dd6e7d94ba
https://doi.org/10.18819/ijavs.2016.1549
https://doi.org/10.18819/ijavs.2016.1549
Publikováno v:
Advance Journal of Food Science and Technology. 5:1204-1208
The processing of boiled Prosopis africana endosperm for better utilization using ethanol-water mixtures was explored. Prosopis africana seeds were boiled for 5 h to softness and the endosperm fraction separated from the kernel (cotyledon) and the hu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55b700e0f5a056db939da7d7e9634b1f
https://doi.org/10.19026/ajfst.5.3083
https://doi.org/10.19026/ajfst.5.3083
Publikováno v:
African Journal of Food Science. 7:113-119
The effect of substituting granulated sugar with date palm fruit pulp meal (DPFPM) in bread production was evaluated. Date palm fruit pulp was oven dried (46°C, 8 h) and milled. Granulated sugar was substituted at 0, 25, 50, 75 and 100% with DPFPM i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a78bf5433e1cf3d0f0985427c5bf340c
https://doi.org/10.5897/ajfs2012.0605
https://doi.org/10.5897/ajfs2012.0605
Akademický článek
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Autor:
P.I. Akubor, Gabriel I. O. Badifu
Publikováno v:
International Journal of Food Science and Technology. 39:223-229
Summary The chemical composition and functional properties of African breadfruit kernel flour (ABKF), wheat flour (WF) and their blends were determined. Cookies prepared from the blends were evaluated for their protein contents, physical and sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7261243bae0fbbfc3c9e95999e7ae6ea
https://doi.org/10.1046/j.0950-5423.2003.00768.x
https://doi.org/10.1046/j.0950-5423.2003.00768.x