Výsledky vyhledávání - "Tonna Ashim Anyasi"

Akademický článek

Optimisation of the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch using response surface methodology

Autor: Vhulenda Melinda Mathobo, Oluwatoyin Oladayo Onipe, Henry Silungwe, Shonisani Eugenia Ramashia, Tonna Ashim Anyasi

Publikováno v: Scientific Reports, Vol 13, Iss 1, Pp 1-19 (2023)

Abstract This work optimised the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch (BGS). A central composite rotatable design (Design-Expert software v8.0.1.0) comprising two independent factors of temperatur

Externí odkaz: https://doaj.org/article/90d2a7b0dcfa45b89c7485ca63219f1f

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Akademický článek

Characterization of the root and flour of South African Manihot esculenta Crantz landraces and their potential end-use properties

Autor: Elohor Oghenechavwuko Udoro, Tonna Ashim Anyasi, Afam Israel Obiefuna Jideani

Publikováno v: International Journal of Food Properties, Vol 23, Iss 1, Pp 820-838 (2020)

The root and flour of South African Manihot esculenta Crantz landraces (red and white) were characterized for their morphological, physicochemical, metabolic, structural and elemental properties. The results of the colourimetric analysis of the root

Externí odkaz: https://doaj.org/article/0bc490419c2b494e85706f103f58952d

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Akademický článek

Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology

Autor: Elohor Oghenechavwuko Udoro, Tonna Ashim Anyasi, Afam I. O. Jideani

Publikováno v: International Journal of Food Science, Vol 2020 (2020)

Calcium chloride and citric acid (0.6–3.4%w/v) were separately applied in the pretreatment of two South African cassava landraces (white and red) processed into flour at drying temperatures of 45–74°C. Optimisation using the response surface met

Externí odkaz: https://doaj.org/article/1d25e71afd5a4686a116af0eb8420516

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