Results 231 to 240 of about 471,761 (317)

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

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, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

"What you don't have, you can't give": a mixed methods assessment of healthcare professionals' palliative care knowledge and attitudes in Nigeria. [PDF]

BMC Palliat Care
Folorunso S, Yibrehu B, Mann EJ, Zivanov CN, Gilliland J, Fasakin FS, Allsop MJ, Avwioro T, Iwuju C, Khalid D, Nwachuku EO, Owoade IA, Oyebola FO, Kingham TP, Alatise OI, Rosa WE.   +15 more
europepmc   +1 more source

Screening Interactive Impact of Dietary Bivalent Metallic Ions on S. anguivi Bioactive Components: Bitterness Attenuation and Antioxidant Activities Augmentation

Food Chemistry International, EarlyView.
Unpleasant bitterness associated with bioactive components of S. anguivi, a vegetal fruit with many therapeutics functionalities, was attenuated on interaction with dietary bivalent metallic ions with concomitant augmentation of antioxidant activity. ABSTRACT Bioactive components of S.
Daramola Bode
wiley   +1 more source

Characterizing microbiomes of African fermented foods in a global context. [PDF]

Microbiology (Reading)
Leech J, Obafemi YD, Breselge S, Aremu T, Obadina AO, Itohan ME, Ezekiel CN, Parkouda C, Tankoano A, Traoré K, Banwo K, Kunadu AP, Madilo FK, Sanni AI, Ogunremi OR, Onipede G, Odeny DA, Otieno C, Claesson MJ, Cotter PD.   +19 more
europepmc   +1 more source

Effect of Pretreatment Methods on the Proximate Composition, Antinutritional Factors, Antioxidants Properties, and In Vitro Antidiabetic Activities of Hypsizygus ulmarius

Food Chemistry International, EarlyView.
The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade, Saka Olasunkanmi Gbadamosi, Tunde Afolabi Morakinyo, Adedayo Olubunmi Adeboye, Akinsola Albert Famuwagun   +4 more
wiley   +1 more source

Perceived impacts of extreme heat on health and livelihoods in Nigeria. [PDF]

Environ Res Health
Olaitan AM, Egbogah I, Osuolale KA, Esiaba C, Mason LR, Ekenga CC.   +5 more
europepmc   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

A Thematic Analysis of Key Informant Interviews on the Implementation Experience of the HEARTS Hypertension Program in Nigeria. [PDF]

Glob Heart
Husain MJ, Toma MM, Eze SV, Osi K, Ogbureke N, Erojikwe O, Kostova D, Moran AE, Banigbe BF, Sambo EN.   +9 more
europepmc   +1 more source

Nigeria in crisis: Nigeria, oil and the Ogoni

Review of African Political Economy, 1995
openaire   +1 more source

Biopolymer composites from agri‐food wastes and by‐products: valorization, fabrication, and food related applications

Food Biomacromolecules, EarlyView.
Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye, Blessing Rachael Adeyeye   +1 more
wiley   +1 more source