Impact of Solid‐State Fermentation (Aspergillus oryzae) on Functional Properties and Mineral Bioavailability of Black‐Eyed Pea (Vigna unguiculata) Seed Flour
Solid‐state fermentation (SSF) represents a technological alternative feature for a great
variety of legumes and cereals to improve their functional and nutritional properties. Iron and …
variety of legumes and cereals to improve their functional and nutritional properties. Iron and …
Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour
Abstract Effects of fermentation time on the functional and pasting properties of defatted
Moringa oleifera seed flour was examined. Moringa seeds were fermented naturally at 0, 12 …
Moringa oleifera seed flour was examined. Moringa seeds were fermented naturally at 0, 12 …
[PDF][PDF] Sifat fisikokimia, dan fungsional pati dari mocaf (modified cassava flour) varietas kaspro dan cimanggu
Singkong varietas manis (Cimanggu) dan pahit (Kaspro) dapat digunakan sebagai bahan
baku dalam pembuatan MOCAF. Ekstraksi pati MOCAF dapat dipengaruhi oleh lama …
baku dalam pembuatan MOCAF. Ekstraksi pati MOCAF dapat dipengaruhi oleh lama …
Effect of addition of processed bambara nut on the functional and sensory acceptability of millet‐based infant formula
Fermentation and sprouting have been shown to increase nutrient bioavailability and modify
the functional properties of foods. Application of these methods in the preparation of infant …
the functional properties of foods. Application of these methods in the preparation of infant …
Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability
SS Sobowale, BO Omotoso, JI Agbawodike - npj Science of Food, 2025 - nature.com
This study investigated the effect of fermentation durations (24, 48 and 72 h) on the
microstructure and nutritional quality of acha flour and resultant cookies. Results showed …
microstructure and nutritional quality of acha flour and resultant cookies. Results showed …
Effects of different coagulants on the physico-chemical, microbial and sensory properties of Wara, a Nigerian soft soy-cheese
S James, L Nwokocha, BC Tsebam, SJ Amuga… - Agro-Science, 2016 - ajol.info
Nigerian soft cheese often referred to as wara was produced from soya bean milk using
coagulants from lime, alum and steep water. Effects of these coagulants on the yield …
coagulants from lime, alum and steep water. Effects of these coagulants on the yield …
Pasting and Functional Properties of Monodora Myristica (Gaertn.) Seed Flour as Affected by Thermal Processing
ABSTRACT Monodora myristica (Gaertn.) Dunal is a valuable but underused tropical tree of
the Annonaceae or custard apple family. Monodora myristica seeds were dehulled …
the Annonaceae or custard apple family. Monodora myristica seeds were dehulled …
[PDF][PDF] Effect of fermentation duration on the microstructure and selected nutritional quality of acha (Digitaria exilis) flour and acceptability of cookies production
S Sobowale, O Omotoso… - Authorea …, 2024 - flame-challenge.authorea.com
This study investigated the effect of fermentation durations on the acha flour and resultant
cookies. The acha sample was fermented at 24, 48 and 72 h, while the native acha flour …
cookies. The acha sample was fermented at 24, 48 and 72 h, while the native acha flour …