Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Victor Ndigwe Enujiugha"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 2, Pp 235-243 (2022)
Chrysophyllum albidum fruits are underutilized because they are seasonal and perishable in nature due to physiological, biochemical and microbial alteration. This study investigated the potency of calcium chloride (CaCl2) in suppressing postharvest d
Externí odkaz:
https://doaj.org/article/6811736cca754bfcaabe70b22a18dcf6
Autor:
Solomon Akinremi Makanjuola, Victor Ndigwe Enujiugha, Olufunmilayo Sade Omoba, David Morakinyo Sanni
Publikováno v:
Scientific African, Vol 8, Iss , Pp e00455- (2020)
The effects of extraction temperature, time and concentration (powder to solvent ratio) on extraction of flavonoids and polyphenols from tea using aqueous, aqueous ethanolic and absolute ethanolic solvents were investigated using response surface met
Externí odkaz:
https://doaj.org/article/70988d5f5dba46fd98e7e80a84c3cd07
Autor:
Taiwo Ayodele Aderinola, Tayo Nathaniel Fagbemi, Victor Ndigwe Enujiugha, Adeola Monisola Alashi, Rotimi Emmanuel Aluko
Publikováno v:
Heliyon, Vol 4, Iss 10, Pp e00877- (2018)
The aim of this work was to compare the antioxidant and angiotensin converting enzyme (ACE) inhibitory properties of Moringa oleifera seed protein isolate (ISO) and its enzymatic protein hydrolysates. ISO was subjected to enzymatic (alcalase, pepsin
Externí odkaz:
https://doaj.org/article/cf8ad9cda8cd4656b6b966a5fcac7caf
Autor:
Oladotun Olakanmi Oguntoyinbo, Ajibola Mitchell Oyinloye, Oluwaseun Adekemi Adesina, Funmilayo Seun Adekanmbi, Victor Ndigwe Enujiugha
Groundnut samples were irradiated at 2.5 and 10 kGy, using cobalt-60 gamma source; the control sample was not irradiated. The parameters determined were the proximate chemical composition, mineral composition, anti-nutritional factors and functional
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::743162259af505d504158e1451afe716
https://doi.org/10.21203/rs.3.rs-2778609/v1
https://doi.org/10.21203/rs.3.rs-2778609/v1
Autor:
Adrian Mark Abrahams, Janet Adeyinka Adebo, Oluwafemi Ayodeji Adebo, Folasade O. Adeboyejo, Olajide Emmanuel Adedeji, Oluwatoyin Motunrayo Ademola, Oluwaseun Hannah Ademuyiwa, Olalekan J. Adebowale, Adeyemi A. Adeyanju, Joy Ikedichi Agbawodike, Amina Ahmed El-Imam, Feyisola Fisayo Ajayi, Bisola Omawumi Akinmosin, Olaide Akinwunmi Akintayo, Esther Areo, Oluwaseun Mary Areo, Gabriela Beatriz Arias Palma, Wasiu Awoyale, Ava Nicole B. Azotea, Oluwaseun P. Bamidele, Nandika Bandara, Aastha Bhardwaj, Francisco Casa-López, Geodriane Zatta Cassol, Gabriela Alejandra Chacón Mayorga, Ana Carolina Chaves, Chiemela Enyinnaya Chinma, Oluwafemi Jeremiah Coker, Juliana Criollo-Feijoó, Edmar das Mercês Penha, Mariana Nobre Farias de Franca, Erika Fraga de Souza, André Gonçalves Dias, Antonio Silvio do Egito, Wesley Doorsamy, Karina Maria dos Santos, Flávia dos Santos Gomes, Olayemi Eyituoyo Dudu, Amina M.A. El-Imam, Victor Ndigwe Enujiugha, Vanessa Chinelo Ezeocha, Gbemisola Jamiu Fadimu, Janine Passos Lima, Beatrice Mofoluwaso Fasogbon, Xi Feng, Yetunde M. Feruke-Bello, Fabíola Helena dos Santos Fogaça, Otniel Freitas-Silva, Ren-You Gan, Gopalsamy Rajiv Gandhi, Sefater Gbashi, Abe Shegro Gerrano, Leda Maria Fortes Gottschalk, Ezekiel Green, Xiao-Qin He, Edwin Hlangwani, Mercy Doofan Igbashio, Comfort Ufot Inyang, Yemisi A. Jeff-Agboola, Subhrakantra Jena, Mary Damilola Jenfa, Hema Kesa, Yusuf Kewuyemi, Nasim Khorshidian, Maria Gabriela Bello Koblitz, Abiodun Olajumoke Kupoluyi, Edgar Fernando Landines-Vera, Oluranti Mopelola Lawal, Hang Li, Hua-Bin Li, Rhulani Makhuvele, José Guilherme Prado Martin, Itohan E. Martins, Victor Mlambo, Tumisi Beiri Jeremiah Molelekoa, Clement Owoicho Momoh, Monalisa Martins Montalvão, Amir M. Mortazavian, Siphosanele Mafa Moyo, Patrick Berka Njobeh, Adewale Olusegun Obadina, Henrietta Ayodele Oboh, Tunji Victor Odunlade, Atinuke Motunrayo Olajide, Afolake A. Olanbiwoninu, Olawale Paul Olatidoye, Kazeem K. Olatoye, Oladipupo Odunayo Olatunde, Sogo J. Olatunde, Agnelli Holanda Oliveira, Maria Elieidy Oliveira, Bunmi Olopade, Oladapo Oluwaseye Olukomaiya, Adebukola Tolulope Omidiran, Mary Omolola Omosebi, Adetola Olubanke Omoyajowo, Roberto Ordoñez-Araque, Jeffrey M. Ostonal, Iyiola Oluwakemi Owolabi, Ajibola Bamikole Oyedeji, Adewumi T. Oyeyinka, Samson Adeoye Oyeyinka, Sandeep Kumar Panda, Smita Hasini Panda, Tithi Parija, Awanwee Petchkongkaew, Soumya Purohit, Ma. Janesa A. Reyes, Jonatã Henrique Rezende-de-Souza, Pei-Xiu Rong, Ginalyn Anora Rustria, Sradhanjali Sahu, Gustavo Sandoval-Cañas, Luciana Kimie Savay-da-Silva, Vasudha Sharma, Antonio Gomes Soares, Sunday Samuel Sobowale, Shandry Mmasetshaba Tebele, Alan Bruno Silva Vasconcelos, Jonathan D. Wilkin, Obiro C. Wokadala, Mojtaba Yousefi
Publikováno v:
Indigenous Fermented Foods for the Tropics ISBN: 9780323983419
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18cea86b463f98efd9fa3b05b71ef6dd
https://doi.org/10.1016/b978-0-323-98341-9.00040-2
https://doi.org/10.1016/b978-0-323-98341-9.00040-2
Autor:
Chiemela Enyinnaya Chinma, Vanessa Chinelo Ezeocha, Olajide Emmanuel Adedeji, Comfort Ufot Inyang, Victor Ndigwe Enujiugha, Oluwafemi Ayodeji Adebo
Publikováno v:
Indigenous Fermented Foods for the Tropics ISBN: 9780323983419
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9af6dab83402d0ac9456ae90aead1573
https://doi.org/10.1016/b978-0-323-98341-9.00012-8
https://doi.org/10.1016/b978-0-323-98341-9.00012-8
Autor:
Taiwo Ayodele, Aderinola, Tayo Nathaniel, Fagbemi, Victor Ndigwe, Enujiugha, Adeola Monisola, Alashi, Rotimi Emmanuel, Aluko
Publikováno v:
Food Science & Nutrition
Moringa oleifera seed globulin was hydrolyzed with trypsin and fractionated to produce
Autor:
Aderonke Ibidunni, Olagunju, Olufunmilayo Sade, Omoba, Victor Ndigwe, Enujiugha, Rotimi Emmanuel, Aluko
Publikováno v:
Food Science & Nutrition
Pigeon pea was treated by blanching and used to supplement acha flour for the development of functional cracker biscuits. The flour ratios for acha and pigeon pea were 100:0 (ACC), 80:20 (APC1), and 70:30 (APC2), respectively. The developed cracker b