Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Titus Ugochukwu Nwabueze"'
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:
Asian Food Science Journal. 22:1-9
Aims: To model and optimize complementary foods based on their mixture ingredients viz. African breadfruit, soybean and maize, and their depending quality characteristics namely, energy, carbohydrate, fat, ash, protein, flavor, taste, general accepta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4883cfa9eb3cf96491c25518b46a92d4
https://doi.org/10.9734/afsj/2023/v22i4626
https://doi.org/10.9734/afsj/2023/v22i4626
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
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::5dec14e1755927f9c563e4e9e64ec4b0
https://doi.org/10.1016/j.jafr.2020.100086
https://doi.org/10.1016/j.jafr.2020.100086
Autor:
Mohammed A. Usman, Yusuf James, Samaila James, Nwokocha Lilian, Ibrahim Baba, Ojo Samuel, Titus Ugochukwu Nwabueze
Publikováno v:
Journal of Scientific Research and Reports. 9:1-9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22e02c4829ebbee992fdb5464b6f4dd0
https://doi.org/10.9734/jsrr/2016/21130
https://doi.org/10.9734/jsrr/2016/21130
Autor:
Titus Ugochukwu Nwabueze
Publikováno v:
Journal of Food Process Engineering. 35:687-694
The traditional practice of using sharp sand grains as abrasives to de-slime African breadfruit (Treculia africana) seeds leaves their kernels with traces of these contaminants. Some physical dimensions of the seed, its kernel and hull were determine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec4a4ca970d5444fd531564de77831d6
https://doi.org/10.1111/j.1745-4530.2010.00614.x
https://doi.org/10.1111/j.1745-4530.2010.00614.x
Publikováno v:
Journal of Food Processing and Preservation. 33:436-453
Five levels of African breadfruit (Treculia africana), corn and soybean mixtures (fc) in ratios of 40:5:55, 55:5:40, 70:5:25, 85:5:10 and 100:0:0, respectively, were hydrated to 15, 18, 21, 24 and 27% (fm) and extruded at 100, 120, 140, 160 and 180 r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ade01fd9b4f70da0329486ba93c1fa6e
https://doi.org/10.1111/j.1745-4549.2008.00250.x
https://doi.org/10.1111/j.1745-4549.2008.00250.x
Evaluation of Flour and Extruded Noodles from Eight Cassava Mosaic Disease (CMD)-Resistant Varieties
Publikováno v:
Food and Bioprocess Technology. 4:80-91
Flours processed from eight cassava roots were selected from recently developed Cassava Mosaic Disease resistant varieties (92b/00061, 95/0289, 92/0057, 96/1632, 98/0505, 97/2205, TME419 and 92/0326). They were evaluated for proximate composition, hy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e00187f3bcec18f421db3d1eea903dd
https://doi.org/10.1007/s11947-009-0200-4
https://doi.org/10.1007/s11947-009-0200-4