Legumes and oil bean seeds used for the production of condiments in Africa are inedible in
their natural state; they contain some anti-nutritional factors especially undigestible …

The hot air convective drying characteristics of blanched tomato (Lycopersicon esculantum
L.) slices have been investigated. Drying experiments were carried out at four different …

Probiotics are live cultures of beneficial microorganisms that confer health benefits to
humans and animals when administered in adequate amount contributing to both intestinal …

Roselle is one of the valuable plants grown in some regions of Egypt, which is used to make
juices or as natural food color additive. Roselle seeds are waste, which can be used as a …

Abstract Effect of boiling on the physicochemical composition of Roselle seeds (Hibiscus
sabdariffa) grown in Mali was shown. Proximate analysis indicated that boiled whole …

Ugba is the Ibo name of the fermented African Oilbean seeds (Pentaclethra macrophylla,
Benth). It is a traditional food condiment generally produced by natural (local) fermentation …

The aim of this research was to extract phenolic compounds from defatted Roselle (Hibiscus
sabdariffa L.) seed and assess their antioxidant potential. Water, ethanol (30%), methanol …

A major problem in the storage and marketing of processed African oil bean seeds is its high
deterioration rates due to the undesirable activity of peroxidases. The effect of heat treatment …

The use of wheat flour and African oil bean flour blends in the production of bread was
studied. The wheat flour was substituted with African oil bean flour at the following levels: 10 …

The underutilization of African oil bean seed necessitated the study of its post-harvest
operations. This work reviews the status of research on postharvest processes of African Oil …