Results 131 to 140 of about 1,009 (171)

Effect of Bioprocessing on the Nutritional Composition, Antinutrients, Functional Properties, and Metabolites of Bambara Groundnut and Its Prospective Food Applications: A Review. [PDF]

Molecules
Mashau ME, Ramatsetse KE, Takalani T, Bamidele OP, Ramashia SE.   +4 more
europepmc   +1 more source

The global diet quality score (GDQS) of foods consumed by Nigerian adults. [PDF]

J Health Popul Nutr
Bigman G, Adebamowo SN, Nutrition Epidemiology Research of Nigeria (NERON) Group, Adebamowo CA.   +3 more
europepmc   +1 more source

Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies. [PDF]

Foods
Felisiak K, Przybylska S, Tokarczyk G, Tabaszewska M, Słupski J, Wydurska J.   +5 more
europepmc   +1 more source

NIRS chemometrics for rapid nutritional profiling of vegetable pea (Pisum sativum L.) germplasm. [PDF]

Sci Rep
Thirumalai M, Sharma VK, Tripathi K, Rajkumar S, Wankhede DP, Bollinedi H, Joshi T, Bhardwaj R, Chand Rana J, Riar A.   +9 more
europepmc   +1 more source

Influences of Drying Methods on Water-Soluble, Insoluble, and Total Dietary Fiber Contents and Physicochemical Properties of Mung Bean (<i>Vigna radiata</i>), Guava (<i>Psidium guajava</i>), and Bitter Gourd (<i>Momordica charantia</i>). [PDF]

Int J Food Sci
Gunawardhana E, Liyanage R, Navaratne SB, Jayathunge L, Wijewardane N, Rukunayaka SD, Weerasinghe ID.   +6 more
europepmc   +1 more source

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Esterified plantain flour for the production of cookies rich in indigestible carbohydrates

Food Chemistry, 2019
The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sensory properties.
Luis BELLO-PÉREZ, Mario Martinez Martinez, Juscelino Tovar   +2 more
exaly   +4 more sources

Kinetics of moisture absorption by plantain flour

Journal of Food Engineering, 2000
Abstract The influence of temperature and relative humidity on the rate of absorption of moisture by plantain flour was investigated. The temperatures used were 32°C, 37°C, 42°C and 45°C and relative humidities 58%, 75%, 84% and 90%. Both variables influenced the moisture absorption behaviour of the flour.
P.N.T. Johnson, J.G. Brennan
openaire   +1 more source

Production and evaluation of bread using blends of wheat flour and fermented plantain flour.

Nigerian Food Journal, 2010
No ...
Ocheme, O.B, Oloyede, O.O, Mahmud, A.H
openaire   +2 more sources

Rheology and baking potential of wheat/plantain composite flour

Journal of the Science of Food and Agriculture, 1990
AbstractThe possibilty of producing bread from wheat/plantain composite flour has been comprehensively assessed. The chemical analysis of the composite flour showed that it contained less protein and higher carbohydrate and minerals than wheat flour.
E Afolabi Bamidele, Anthonia O Cardoso, Olorunfemi Olaofe   +2 more
openaire   +1 more source