Results 11 to 20 of about 99,585 (350)
From Turf to Table: Grass Seed to Edible Grains in the Willamette Valley [PDF]
Journal of Agriculture, Food Systems, and Community Development, 2016 Western Oregon's Willamette Valley has a rich history of agricultural production and, like an increasing number of regions globally, a growing local food movement.
Katlyn Giombolini +3 more
doaj +3 more sources
Zinc oxide nanoparticles enhanced rice yield, quality, and zinc content of edible grain fraction synergistically. [PDF]
Front Plant Sci, 2023 Zinc oxide nanoparticles (ZnO NPs) have been widely used in agriculture as a new type of Zn fertilizer, and many studies were conducted to evaluate the effect of ZnO NPs on plant growth. However, there are relatively few studies on the effects of application methods and appropriate dosages of ZnO NPs on rice yield, quality, grain Zn content, and ...
Mi K +8 more
europepmc +6 more sources
Aflatoxin B1Contamination of Some Edible Grains Marketed in Nigeria [PDF]
Journal of Chemistry, 2008 This paper presents an assessment of the aflatoxin B1 contamination of some food grains (wheat, millet, Guinea corn, breadfruit and groundnut) from major markets in the Niger Delta region of Nigeria. The concentrations of aflatoxin B1 obtained in the ranges from 17.01‐20.53 µg kg–1 for wheat, 34.00– 40.30 µg kg–1 for millet, 27.22‐36.13 µg kg–1 for ...
S. A. Odoemelam, C. I. Osu
openaire +3 more sources
Brewing process development by integration of edible filamentous fungi to upgrade the quality of brewer’s spent grain (BSG) [PDF]
BioResources, 2021 Brewer’s spent grain (BSG) is the main solid by-product of the brewing sector. High moisture and nutrient-rich content render BSG easily perishable, leading to waste generation and environmental impacts. BSG has narrow applications in both feed and food sectors due to its composition including high fiber and low protein.
Parchami, Mohsen +2 more
openaire +3 more sources
Journal of Archaeological Science: Reports, 2022 Among archaeological micro-remains, starches can be used as a tool for reconstructing past environments, diets, and trade patterns through the identification of the plants collected and consumed by ancient populations. Starch grains preserved in dental calculus and on stone tools have been recovered from archaeological material from sites around the ...
Ahituv, H., Henry, A.G.
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Evaluation of the Phytochemical Content of Some Edible Grains Marketed in Nigeria [PDF]
Journal of Chemistry, 2009 Five food grains (groundnut, millet, wheat, guinea corn and breadfruit) commonly consumed in Nigeria were evaluated for their phytochemical contents. The results revealed that the grains contained 0.60‐1.24% alkaloid, 0.82‐2.27% flavonoid, 0.03‐0.05% saponin, 0.50‐0.60% tannins, 2.40‐2.80% phenols and 0.17‐0.30% phytic acid.
C. I. Osu, S. A. Odoemelam
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Bioresource Technology, 2021 This study aimed at recovering a highly concentrated starch and protein stream from the brewer's spent grain (BSG). The effect of pretreatment temperature and retention time on the solubilization of starch and protein; and the generation of fermentation inhibitors were studied.
Parchami, Mohsen +2 more
openaire +5 more sources
Localization fo Calcium oxalate crystals in the starch grains of edible cocoyams grown in Nigeria
Journal of Agriculture and Food Sciences, 2008 No Abstract.Journal of Agriculture and Food Sciences Vol. 3 (1) 2005 pp.
Benjamin C. Ndukwu
openaire +4 more sources
Journal of Agriculture and Ecology, 2020 Among the five edible oils viz. olive oil (Olea europaea L), coconut oil (Cocos nucifera L.), groundnut oil (Arachis hypogaea L.), mustard oil (Brassica spp L.) and sesame oil (Sesamum indicum L.) @ 3, 6 and 9 ml kg-1 grains were evaluated as protectants of C. arietinum against oviposition, adult mortality and adult emergence.
T B Devi, S N Bushra
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From stale bread and brewers spent grain to a new food source using edible filamentous fungi [PDF]
Bioengineered, 2020 By-products from the food sector with a high load of organic matter present both a waste-handling problem related to expenses and to the environment, yet also an opportunity. This study aims to increase the value of stale bread and brewers spent grain (BSG) by re-introducing these residues to the food production chain by converting them to new protein ...
Rebecca Gmoser +5 more
openaire +5 more sources