Zobrazeno 1 - 6
of 6
pro vyhledávání: '"S. M. Adeyemo"'
Publikováno v:
Journal of Advances in Biology & Biotechnology. 19:1-11
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b16d5c1a39bd11de49b4eb3fa824c78
https://doi.org/10.9734/jabb/2018/42971
https://doi.org/10.9734/jabb/2018/42971
Autor:
Abiodun A. Onilude, S. M. Adeyemo
Publikováno v:
African Journal of Food Science. 12:254-262
The provision of cheap, balanced and adequate nutritional composition for growing infants is a major challenge in Africa. Most weaning foods are usually cereal-based gruels fermented by lactic acid bacteria (LAB). The major nutrient they supply being
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3d382cce50da6d0d3eb4b4064aad76a
https://doi.org/10.5897/ajfs2017.1586
https://doi.org/10.5897/ajfs2017.1586
Publikováno v:
Journal of Advances in Biology & Biotechnology. 16:1-10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c62493483fd7bc62d07b35a59a8a812b
https://doi.org/10.9734/jabb/2017/35014
https://doi.org/10.9734/jabb/2017/35014
Autor:
O M Popoola, S M Adeyemo
Publikováno v:
Journal of Microbiology Research. 5:157-160
Determination of food colour by sensory means could be subjective without instrumental assistance. This paper discusses a field comparator that can be constructed cheaply with local skills and materials for assisting sensory analysts in assessing foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72d4eb028628502fe695bf61bbdbbbe8
https://doi.org/10.5923/j.microbiology.20150505.03
https://doi.org/10.5923/j.microbiology.20150505.03
Autor:
Abiodun A. Onilude, S. M. Adeyemo
Publikováno v:
African Journal of Biotechnology; Vol 13, No 37 (2014)
Most African foods used in weaning are usually fermented cereals which supplies mainly carbohydrate. Unless these are supplemented with other nutrient sources, they may lead to excessive intake of carbohydrate which might cause malnutrition in growin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::137a54fdb07cd7a495759913e598171f
https://www.ajol.info/index.php/ajb/article/view/122852
https://www.ajol.info/index.php/ajb/article/view/122852
Autor:
Abiodun A. Onilude, S. M. Adeyemo
Publikováno v:
Nigerian Food Journal; Vol 31, No 2 (2013)
Soybean is rich in dietary protein but contains some anti-nutritional factors (ANFs), including phytates, tannins, trypsin inhibitors and oligosaccharides. It is used with cereals in weaning foods to improve the protein contentand supply essential am
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a6d60c3681e8a1e43f13f5d4440cfee
https://www.ajol.info/index.php/nifoj/article/view/97764
https://www.ajol.info/index.php/nifoj/article/view/97764