Nutritional, biochemical and organoleptic properties of high protein-fibre functional foods developed from plantain, defatted soybean, rice-bran and oat-bran flour
Purpose This study was aimed to develop and evaluate nutritional efficacy and bio-efficacy
of food products from plantain, soycake, rice-bran and oat-bran flour. Design/methodology …
of food products from plantain, soycake, rice-bran and oat-bran flour. Design/methodology …
[HTML][HTML] Chitosan Nanogel with Mixed Food Plants and Its Relation to Blood Glucose in Type 2 Diabetes: A Systematic and Meta-Analysis Review of Observational …
This systematic review with metanalysis evaluated and analyzed the beneficial effects of
certain plants food in type 2 diabetes (T2D) when consumed alone or in combination with …
certain plants food in type 2 diabetes (T2D) when consumed alone or in combination with …
[HTML][HTML] Biochemical ameliorating potential of optimized dough meal from plantain (Musa AAB), soycake (Glycine max) and rice bran (Oryza sativa) flour blends in …
Research is gradually drifting towards the adoption of food as therapy for the management
of diseases that result from metabolic derangement, in extension genetic diseases can as …
of diseases that result from metabolic derangement, in extension genetic diseases can as …
Amino Acids Profile,Glyceamic Index/load, In-vitro Antioxidant and Sensory Attributes of Optimized Dough Meal from the Blends of Plantain, Soycake and Rice-bran …
Nutritional therapy is being embraced in the control of metabolic disorders such as diabetes
mellitus instead of orthodox drugs. This research was aimed at ascertaining the physico …
mellitus instead of orthodox drugs. This research was aimed at ascertaining the physico …
Chemical and sensory quality of sorghum-based extruded product supplemented with defatted soy meal flour
SA Tadesse, GB Beri, S Abera - Cogent Food & Agriculture, 2019 - Taylor & Francis
Abstract Effects of defatted soy meal flour (0, 10 and 20%), barrel temperature (135, 150 and
165° C) and feed moisture content (15, 18 and 21%) on proximate composition, minerals …
165° C) and feed moisture content (15, 18 and 21%) on proximate composition, minerals …
Endogenous modulation of oxidative stress and inflammation in rats fed with optimized plantain based flour and dough blends
Researches are gradually drifting towards adoption of food as therapies for the management
of diseases that result from metabolic derangement, in extension genetical diseases can as …
of diseases that result from metabolic derangement, in extension genetical diseases can as …
[HTML][HTML] Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours
AR Adesanmi, SA Malomo, TN Fagbemi - Food Production, Processing …, 2020 - Springer
Traditional complementary foods are mainly starchy foods with limiting nutrient quality and
can be fortified using protein rich crops like almond seed. This research thus aimed at …
can be fortified using protein rich crops like almond seed. This research thus aimed at …
[HTML][HTML] Nutritional quality, functional property and acceptability of maize (Zea mays) based complementary foods enriched with defatted groundnut (Arachis hypogea L.) and …
OS Ijarotimi - Food Production, Processing and Nutrition, 2022 - Springer
Traditional complementary foods in Africa are cereal-based, low in nutrient-density; hence,
causing severe-acute-malnutrition. This study was aimed to formulate and evaluate …
causing severe-acute-malnutrition. This study was aimed to formulate and evaluate …
Functional and physical properties of sorghum-based extruded product supplemented with soy meal flour
SA Tadesse, G Bultosa, S Abera - Cogent Food & Agriculture, 2019 - Taylor & Francis
Abstract Effects of soy meal flour (0, 10, and 20%), barrel temperature (135, 150, and 165°
C) and feed moisture content (15, 18, and 21%) on functional properties [water absorption …
C) and feed moisture content (15, 18, and 21%) on functional properties [water absorption …
Physicochemical Composition and Invitro Antioxidative Properties of Flour Blends from Pro-Vitamin A Cassava, Quality Protein Maize and Soybean Cake for Dough …
AA Badejo, T Oduola, JA Falarunu… - Journal of Culinary …, 2023 - Taylor & Francis
The search for alternative flour for dough meal in the face of policy summersault on wheat
importation is highly imperative. Quality Protein Maize (QPM), cassava and soybean cake …
importation is highly imperative. Quality Protein Maize (QPM), cassava and soybean cake …