Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Samaila James"'
Autor:
Samaila James, Suleiman Yusuf Bagirei, Suleiman Amuga James, Caleb Yakubu Maina, Amina Ibrahim-Baba, Adobu Ilemona, Abdullazeez Ozovehe
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 14, Iss 2, Pp 272-281 (2022)
This study assessed the effects of sprouting and fermentation on total phenolic content, total flavonoid content and antioxidant property of pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor). Pearl millet and sorghum were subjected to t
Externí odkaz:
https://doaj.org/article/7c36f377bcbd4f4cacae10b466d41d4f
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 13, Iss 1, Pp 36-42 (2021)
Food formulations that incorporate soy ingredients are being exploited as veritable alternatives. Cheese analogues are healthy alternatives to obtain the benefits of consuming functional foods. There is a need to enhance the production and quality of
Externí odkaz:
https://doaj.org/article/a5f0cbbd143e4a05b9e1e57199a3c739
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 12, Iss 1, Pp 1-10 (2020)
There are increasing research efforts on the possibilities of the utilization of natural sources of bioactive compounds for the dietary management of certain degenerative diseases due to their deleterious health effects associated with the the use of
Externí odkaz:
https://doaj.org/article/bdf0e9ce47e345bcad91656c8cd5f1c9
Autor:
Samaila James, Titus Ugochukwu Nwabueze, Joel Ndife, Gregory I. Onwuka, Mohammed Ata’Anda Usman
Publikováno v:
Journal of Agriculture and Food Research, Vol 2, Iss , Pp 100086- (2020)
This study assessed the effects of fermentation time (2, 3 and 4 days) and germination time (2, 3 and 4 days) on total phenolics, tannin, anthocyanin, carotenoids and flavonoids contents of lesser legumes: cowpea (Vigna unguiculata L.), bambaranut (V
Externí odkaz:
https://doaj.org/article/c3da9e014f2e49c9b56f4ae7b9f01318
Autor:
Samaila James, Titus Ugochukwu Nwabueze, Gregory I. Onwuka, Joel Ndife, Mohammed Ata'anda Usman
Publikováno v:
Heliyon, Vol 6, Iss 11, Pp e05497- (2020)
This study evaluated the nutritional composition of Nigeria's lesser known legumes namely African breadfruit (Treculia africana), African yam bean (Sphenostylis stenocarpa) seed, bambaranut (Vigna subterranean L.), red bean (Phaseolus vulgaris), grou
Externí odkaz:
https://doaj.org/article/76dde953f55d4c8ead33ee222c2c6ebd
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 9:298-301
The addition of probiotics in the fermentation of soy milk products will enhance the health and commercial values of soy milk and create more alternative soy products to the delight of consumers. The survival of Lactobacillus acidophilus and Bifidoba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef2d8f3f294ff4edaa6d232d158c4696
https://doi.org/10.15414/jmbfs.2019.9.2.298-301
https://doi.org/10.15414/jmbfs.2019.9.2.298-301
Publikováno v:
Croatian journal of food science and technology
Volume 12
Issue 1
Croatian Journal of Food Science and Technology, Vol 12, Iss 1, Pp 1-10 (2020)
Volume 12
Issue 1
Croatian Journal of Food Science and Technology, Vol 12, Iss 1, Pp 1-10 (2020)
There are increasing research efforts on the possibilities of the utilization of natural sources of bioactive compounds for the dietary management of certain degenerative diseases due to their deleterious health effects associated with the the use of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe2f18ce7fdc311a308107e3060dfeee
https://hrcak.srce.hr/238564
https://hrcak.srce.hr/238564
Autor:
Ngozi Iwanger Akosu, Samaila James, Suleiman James Amuga, Yohanna Audu, Maxwell Yemmy Mitchel Omeiza, Lilian Nwokocha, Amina Ibrahim Baba, Yakubu Caleb Maina
Publikováno v:
Food Science & Nutrition, 6(4):783-790
Food Science & Nutrition
Food Science & Nutrition
Fermentation and sprouting have been shown to increase nutrient bioavailability and modify the functional properties of foods. Application of these methods in the preparation of infant foods and complementing cereals with legumes will address nutrien
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::533b60574777cb6ceb5b65a448d17e29
https://doi.org/10.1002/fsn3.618
https://doi.org/10.1002/fsn3.618
Publikováno v:
Advances in Research. 13:1-8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5e3a1b8f6ccbe7eacce2b1fa513dd60
https://doi.org/10.9734/air/2018/37181
https://doi.org/10.9734/air/2018/37181
Publikováno v:
Journal of Food Research. 10:11
Canned African giant snails (brine, egusi and sauce) of low acidity (pH 4.5) were produced using Thermal Death Time (TDT) techniques. Sixty cans of each product were stored for 6 months at normal temperature (30oC). The physicochemical and sensory pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14b1cdabf5c2d4e3ff52974ad1332521
https://doi.org/10.5539/jfr.v10n2p11
https://doi.org/10.5539/jfr.v10n2p11