Results 231 to 240 of about 232,340 (288)
Food Chemistry International, EarlyView.ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera +6 more
wiley +1 more source
Phytochemical composition and health risk assessment of heavy metals in herbal remedies from semi-arid Nigeria. [PDF]
Sci RepMomoh H +9 more
europepmc +1 more source
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Progress in Emergency Medicine in Nigeria: Where we are in 2025. [PDF]
Afr J Emerg MedOlaomi OO +14 more
europepmc +1 more source
Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
wiley +1 more source
Hepatitis delta virus co-infection in patients with hepatocellular carcinoma and people living with HIV in Nigeria. [PDF]
BMC Infect DisIfeorah I +17 more
europepmc +1 more source