Zobrazeno 1 - 10
of 278
pro vyhledávání: '"orange-fleshed sweet potato"'
Publikováno v:
International Journal of Agricultural Research, Innovation and Technology, Vol 14, Iss 1, Pp 53-61 (2024)
This study assesses the factors that influence consumers’ preference and willingness to pay (WTP) for orange-fleshed sweet potato (OFSP), emphasizing the effects of information on its health benefits. A multi-stage sampling technique was employed t
Externí odkaz:
https://doaj.org/article/225a9010c1d04725947b60cc2d757fbf
Autor:
Pamela Owusu Osei, Bennett Dzandu, Nicole Sharon Affrifah, Paa Toah Akonor, Agnes Simpson Budu, Firibu Kwesi Saalia
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
ABSTRACTThis study investigated the use of local root and tuber crops to partially replace corn as the sole carbohydrate source in the production of a ready-to-eat (RTE) breakfast food. Extreme vertices mixture design was used to formulate composites
Externí odkaz:
https://doaj.org/article/6d9fd8afa0504555ac90e6883effdd7d
Autor:
Abiola Folakemi Olaniran, Clinton Emeka Okonkwo, Omorefosa Osarenkhoe Osemwegie, Yetunde Mary Iranloye, Adejoke Deborah Adewumi, Abiola Ezekiel Taiwo, Oluwakemi Christianah Erinle, Iyanuoluwa Esther Ajayi, Oluwafemi Adeleke Ojo
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-11 (2024)
Abstract Promoting the intake of foods rich in vitamin A is key to combating the increase in vitamin A deficiency. This research focused on the utilization of orange-fleshed sweet potatoes (a tuber-based food), cowpea (a pulse), and ripe bananas (a f
Externí odkaz:
https://doaj.org/article/ef91fa55c57043c5b6a45dd83724d4a9
Autor:
Helen H Habib, PhD, William E S Donkor, Maxwell Konlan, Priscilla Babae, Salome Agordoh, Richmond Nii Okai Aryeetey
Publikováno v:
World Nutrition, Vol 15, Iss 1 (2024)
Background Nutrition-related exposures during the first 1,000 days of life are a predictor of health outcomes later in life. World Vision Ghana’s ‘Improved Feeding practices for the 1,000 days’ (IFP) project aimed to improve dietary practices o
Externí odkaz:
https://doaj.org/article/e0fdf263cfd74ecdb1cdb53c1aa78e9b
Publikováno v:
Open Agriculture, Vol 8, Iss 1, Pp 1-8 (2023)
Orange-fleshed sweet potato (OFSP), a promising crop for alleviating vitamin A deficiency (VAD), can be utilized at home and in commercial food processing as a basic and functional ingredient. The root can be processed into puree that is incorporated
Externí odkaz:
https://doaj.org/article/bd082edcabf043a0ab1b79f6981dfcb8
Publikováno v:
Cogent Food & Agriculture, Vol 9, Iss 1 (2023)
AbstractMalnutrition is a major challenge in Ethiopia. On the other hand, there is high production of banana and orange-fleshed sweet potatoes in the northern part of Ethiopia. However, it is exposed to postharvest loss without value addition to them
Externí odkaz:
https://doaj.org/article/f35b6e6a2f974a86a7942d27581ac1f7
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 5, Iss 2, Pp 130-137 (2022)
Orange-fleshed sweet potato (Ipomoea batatas) carotenoids were encapsulated in maltodextrin and whey protein concentrates by spray-drying to promote dispersibility in water and looked for the best encapsulant concentration in both encapsulants. The m
Externí odkaz:
https://doaj.org/article/d770d3263bf643fc865f153b24e5bcd3
Autor:
Omobolanle Omowunmi OLORODE, Emmanuel Kehinde OKE, Pius Alaba AGBEBI, Adebola Atinuke ALABI, Femi Fidelis AKINWANDE
Publikováno v:
Food and Environment Safety, Vol 21, Iss 4, Pp 273-291 (2022)
This study investigated the functional, pasting and sensory properties of complementary food from blends of orange fleshed sweet potato, roasted African yam bean and tigernut composite flour using response surface methodology. Orange fleshed sweetpot
Externí odkaz:
https://doaj.org/article/d5f5d6a4dbfb4a85b93da98de1c654ee
Autor:
Newlove A. Afoakwah, Francis K. Amagloh, Gustav K. Mahunu, Shaheeda Wireduaa Ayyub, William Tchabo, Patrick Owusu-Ansah
Publikováno v:
Journal of Agriculture and Food Research, Vol 12, Iss , Pp 100540- (2023)
This research aimed to develop a jam using orange-fleshed sweet potato puree (OFSPP) and pineapple pulp (PP) and to assess nutritional, gelling, sensory, and microbiological qualities. Four jam formulations of OFSPP: PP (70%:30, 50%:50%, and 30%:70)
Externí odkaz:
https://doaj.org/article/b41df590746a4c56b2cbb997210427e6
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