Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Y., Aremu"'
Autor:
B. A., Mohammed, D., Abubakar, S. A., Muhammad, Y., Aremu, S. O., Onazi, F., Akeredolu, A. B., Abubakar, M., Yakubu
Publikováno v:
Science World Journal; 2022, Vol. 17 Issue 1, p124-129, 6p
Publikováno v:
Plant Foods for Human Nutrition. 51:231-243
Caffeine and theobromine are purine alkaloids widely consumed as stimulants and snacks in coffee and cocoa based foods and most often as part of ingredients in drugs. Man has enjoyed a long history of consumption of caffeine and theobromine. Recent i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::041eda85e784e6fe648511d32d98a139
https://doi.org/10.1023/a:1007976831684
https://doi.org/10.1023/a:1007976831684
Publikováno v:
Plant Foods for Human Nutrition. 48:287-295
This study has shown that the protein in bread may be quantitatively increased significantly by addition of full-fat or defatted cocoa powder to white flour. The recipe in which white flour is incorporated with up to 10 percent defatted cocoa powder
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e35443523b050b41292ef5e84a9cc0de
https://doi.org/10.1007/bf01088488
https://doi.org/10.1007/bf01088488
Publikováno v:
International Journal of Food Sciences and Nutrition. 44:55-58
The dry fruit of Tetrapleura tetraptera, which is used traditionally as a spice in flavouring pepper soups in Southern Nigeria, was assayed for toxic constituents in the fruit shell, fruit pulp and seed. Toxic constituents found included hydrogen cya
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45e3cbaa62144324f4e94ac89fbc838a
https://doi.org/10.3109/09637489309017423
https://doi.org/10.3109/09637489309017423
Akademický článek
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Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 48(3)
Freshly harvested cocoa bean was subjected to natural fermentation for 3, 6, 9 or 12 days. The proximate, mineral, hydrocyanate (HCN), oxalate and theobromine levels in the products were determined and compared with those of raw (unfermented) cocoa.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91e73648700942edcc69a23e12a39924
https://pubmed.ncbi.nlm.nih.gov/8833428
https://pubmed.ncbi.nlm.nih.gov/8833428
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 45(1)
The nutritional quality of the dry fruit of Tetrapleura tetraptera, a tropical deciduous forest tree with characteristic fruits, used as a spice, was assessed. The fruit shell, fruit pulp and seed contained varying amounts of nutrients such as protei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::163603a01fce895bffea2cb7eca4a511
https://pubmed.ncbi.nlm.nih.gov/8146103
https://pubmed.ncbi.nlm.nih.gov/8146103
Autor:
A. E. Abara, C. Y. Aremu
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 42(3)
Hydrocyanate, oxalate, phytate, calcium and zinc were determined in five brands of cocoa beverage which were coded NC, BT, PN, CT and CA. Hydrocyanate ranged from 5.40 to 9.64 mg/100 g dry matter (DM), oxalate 68 to 146 mg/100 g DM, phytate 590 to 75
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0497f428b45f141557e512193841401
https://pubmed.ncbi.nlm.nih.gov/1323827
https://pubmed.ncbi.nlm.nih.gov/1323827