Výsledky vyhledávání

Production and quality evaluation of cake from wheat and red banana flour blends

Autor: Ubbor , S.C., Ezeocha , V.C., Arukwe , D.C., Ekeh , J.I., Iguh , B.N., Jackson , A.S.

Publikováno v: Science World Journal; Vol. 17 No. 3 (2022); 413-420

Cakes are convenient food products prepared from flour basically wheat and other principal ingredients and often baked. This study investigated the quality of cake produced from flour blends of wheat and red banana. Cakes were produced from eight for

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::9adf289aa19c83d115a2950738fc0982
https://www.ajol.info/index.php/swj/article/view/236036

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Effects of curing methods on quality of hot smoked fish (Sardina pilchardus)

Autor: Ndife, J., Onyeiwu, S.C., Ubbor, S.C., Ukor , I.C.

Publikováno v: Science World Journal; Vol. 17 No. 2 (2022); 281-285

Fish are often prone to spoilage because of its high nutrient content which supports the growth of pathogens. Processing methods could influence the quality of smoked fish. This study examined the effect of using different pretreatments on the qualit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::d3b0f63b426bedf0bd60baf0a2b81ee1
https://www.ajol.info/index.php/swj/article/view/231335

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Development and comparative evaluation of juices from selected functional ingredients

Autor: Ndife , J., Onyeiwu, S.C., Ubbor, S.C., Ukor, I.C.

Publikováno v: Science World Journal; Vol. 17 No. 2 (2022); 315-320

Immune boosting foods will ensure protection from diseases by reducing risk of infection and ensuring fast healing. The research was aimed at development and comparative evaluation of juices from extracts of functional ingredients. Samples were label

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::bdf2fc400ad8243739265c7bfac5290a
https://www.ajol.info/index.php/swj/article/view/231353

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Effects of fermentation and boiling on nutrient composition and functional properties of flour and protein isolates from Bambara groundnut (Vigna subterranean)

Autor: Ojinnaka, M.C., Ubbor, S.C., Ibezim, A.C.

Publikováno v: Nigerian Journal of Nutritional Sciences; Vol 39, No 2 (2018); 59-65

Background: Protein isolates are refined forms of protein containing greater amount of protein with greater digestibility and as such are needed in large quantities in food formulations to help in alleviating protein energy malnutrition. Objective: T

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::ac904b6a7caa00ccac5c6d042076fd44
https://www.ajol.info/index.php/njns/article/view/186280

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Impact of varying thickness in the size of meat cuts on volatile compounds and sensory attributes of Tsire, a Nigerian grilled stick meat product

Autor: Olaoye, O.A., Onilude, A.A., Ubbor, S.C., Linforth, R.S.T., Dodd, C.E.R.

Publikováno v: Nigerian Food Journal; Vol 34, No 1 (2016); 15-26

Tsire is a popular Nigerian stick meat commonly produced by grilling of sliced and spiced beef meat that have been hanged on tips of sharpened sticks. In this study, tsire was produced with thickness of meat cuts of 0.5, 0.75, 1.0, 1.25 and 1.5 mm, w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::0c691682369304a9f05f4a5d0b609d4d
https://www.ajol.info/index.php/nifoj/article/view/157759

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