Zobrazeno 1 - 10
of 12
pro vyhledávání: '"V. F. Abioye"'
Publikováno v:
Asian Food Science Journal. :1-12
Aim: The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread. Methodology: Finger millet grains were cleaned, washed and fermented in deionized water fo
Publikováno v:
Potravinarstvo, Vol 15, Pp 776-783 (2021)
The potentials of underutilized African yam bean (AYB) and pro-vitamin A cassava in the development of nutritious food products with acceptable sensory properties were studied. Grits were produced from freshly harvested yellow root pro-vitamin A cass
Publikováno v:
European Journal of Nutrition & Food Safety. :74-82
Aims: This study determined the changes in the chemical and nutritional composition of naturally fermented finger millet studied at ambient temperature (28±2°C) for 72 h. Study Designs: Finger millet seeds were cleaned and fermented (72 h; 28±2°C
Publikováno v:
Agrosearch. 20:94-105
Complementary Food (CF) was developed using locally available food raw materials (millet, soybean and sweetpotato) to tackle infant malnutrition especially in rural areas. Four different samples of CF were formulated using different ratios of millet
Publikováno v:
Agrosearch. 20:13-22
Composite flour was produced from germinated finger millet and wheat and its potentials in producing nutritious chinchin, a traditional Nigerian snack was investigated. Finger millet was sorted, germinated, dried and milled into flour. Simplex Lattic
Publikováno v:
Asian Food Science Journal. 4:1-7
Publikováno v:
Food Research, Vol 2, Iss 5, Pp 468-473 (2018)
Publikováno v:
Journal of Food Processing & Technology.
Finger millet (Eleusina coracana) is a minor cereal, nutritionally important as a good source of minerals. It also contains polyphenols which are phytochemicals with anti-oxidant activity. Some of the health benefits of millet foods include hypochole
Publikováno v:
Cogent Food & Agriculture, Vol 3, Iss 1 (2017)
In this study, resistant starch (RS), type 3, was prepared by debranching, steam cooking and storage of cassava native starch obtained from two Nigeria varieties (TMS 30572 and 98/0581). The native starch samples were debranched with isoamylase enzym
Publikováno v:
African Journal of Biotechnology; Vol 13, No 38 (2014)
Composite flour was produced with wheat and other crops like rice, plantain and cassava at 20% substitution. The flour mixes were evaluated for proximate, physico-chemical properties and sensory evaluation was carried out on bread samples produced fr