-
1
-
-
0006718319
-
Composition and food potential of African oil bean (Pentaclethra macrophylla) and VELVET bean (Mucuna uriens)
-
Achinewhu, S.C. (1982) ‘Composition and food potential of African oil bean (Pentaclethra macrophylla) and VELVET bean (Mucuna uriens)’, Journal of Food Science, Vol. 47, p.1736.
-
(1982)
Journal of Food Science
, vol.47
, pp. 1736
-
-
Achinewhu, S.C.1
-
2
-
-
0001523545
-
Preparation of ogi powder made from normal fortified and opaque 2-corn
-
Adeniji, A.O. and Potter, N.N. (1978) ‘Preparation of ogi powder made from normal fortified and opaque 2-corn’, Journal of Food Science, Vol. 43, pp.1571–1573.
-
(1978)
Journal of Food Science
, vol.43
, pp. 1571-1573
-
-
Adeniji, A.O.1
Potter, N.N.2
-
3
-
-
0010863526
-
Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi
-
Adeyemi, I. A. and Beckley, O. (1986) ‘Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi’, Journal of Cereal Science, Vol. 4, pp.353–360.
-
(1986)
Journal of Cereal Science
, vol.4
, pp. 353-360
-
-
Adeyemi, I.A.1
Beckley, O.2
-
4
-
-
84985265281
-
Effect of corn varieties on ogi quality
-
Adeyemi, I.A., Osunsami, A.T. and Fakorede, M.A.B. (1987) ‘Effect of corn varieties on ogi quality’, Journal of Food Science, Vol. 52, pp.322–324.
-
(1987)
Journal of Food Science
, vol.52
, pp. 322-324
-
-
Adeyemi, I.A.1
Osunsami, A.T.2
Fakorede, M.A.B.3
-
5
-
-
0027688983
-
Development and quality evaluation of pawpaw-ogi
-
Adeyemi, I.A. and Soluade, E.O. (1993) ‘Development and quality evaluation of pawpaw-ogi’, Plant Foods for Human Nutrition, Vol. 44, pp.213–220.
-
(1993)
Plant Foods for Human Nutrition
, vol.44
, pp. 213-220
-
-
Adeyemi, I.A.1
Soluade, E.O.2
-
6
-
-
0003995078
-
-
(15th ed.). Washington, DC: Association of Official Analytical Chemists
-
AOAC (1990) Official Methods of Analysis (15th ed.). Washington, DC: Association of Official Analytical Chemists.
-
(1990)
Official Methods of Analysis
-
-
AOAC1
-
7
-
-
0027412831
-
Nutrient composition of com OGI prepared by a slightly modified traditional technique
-
Aremu, C.Y. (1993) ‘Nutrient composition of com OGI prepared by a slightly modified traditional technique’, Food Chemistry, Vol. 46, pp.231–233.
-
(1993)
Food Chemistry
, vol.46
, pp. 231-233
-
-
Aremu, C.Y.1
-
8
-
-
0000766202
-
Utilization of high-lysine corn for the manufacture of ogi, using a new, improved processing system
-
Banigo, E.O.I., de Man, J.M. and Duitschaever, C.L. (1974) ‘Utilization of high-lysine corn for the manufacture of ogi, using a new, improved processing system’, Cereal Chemistry, Vol. 51, pp.559–573.
-
(1974)
Cereal Chemistry
, vol.51
, pp. 559-573
-
-
Banigo, E.O.I.1
de Man, J.M.2
Duitschaever, C.L.3
-
9
-
-
0000679298
-
Manufacture of ogi (a Nigerian fermented cereal porridge): comparative evaluation of corn, sorghum and millet
-
Banigo, E.O.I. and Muller, H.G. (1972) ‘Manufacture of ogi (a Nigerian fermented cereal porridge): comparative evaluation of corn, sorghum and millet’, Canadian Institute of Food Science and Technology Journal, Vol. 5, pp.217–219.
-
(1972)
Canadian Institute of Food Science and Technology Journal
, vol.5
, pp. 217-219
-
-
Banigo, E.O.I.1
Muller, H.G.2
-
10
-
-
0036974492
-
Influence of hydrothermal treatment of maize grains on the quality and acceptability of Tuwon masara (traditional maize gel)
-
Bolade, M.K., Usman, M.A., Rasheed, A. A., Benson, E.I. and Salifou, I. (2002) ‘Influence of hydrothermal treatment of maize grains on the quality and acceptability of Tuwon masara (traditional maize gel)’, Food Chemistry, Vol. 79, pp.479–483.
-
(2002)
Food Chemistry
, vol.79
, pp. 479-483
-
-
Bolade, M.K.1
Usman, M.A.2
Rasheed, A.A.3
Benson, E.I.4
Salifou, I.5
-
11
-
-
84981872583
-
All-vegetable protein mixtures for human feeding. IV. The value of combinations of lime-treated corn and cooked black beans
-
Bressani, R., Valiente, A.T. and Tejada, C.E. (1962) ‘All-vegetable protein mixtures for human feeding. IV. The value of combinations of lime-treated corn and cooked black beans’, Journal of Food Science, Vol. 27, pp.394–401.
-
(1962)
Journal of Food Science
, vol.27
, pp. 394-401
-
-
Bressani, R.1
Valiente, A.T.2
Tejada, C.E.3
-
12
-
-
0001098012
-
Method for estimation of tannin in grain sorghum
-
Burns, R. (1971) ‘Method for estimation of tannin in grain sorghum’, Agronomy Journal, Vol. 63, pp.511—512.
-
(1971)
Agronomy Journal
, vol.63
, pp. 511-512
-
-
Burns, R.1
-
13
-
-
0000130569
-
Multiple range and multiple F tests
-
Duncan, D.B. (1955) ‘Multiple range and multiple F tests’, Biometrics, Vol. 11, pp.1–42.
-
(1955)
Biometrics
, vol.11
, pp. 1-42
-
-
Duncan, D.B.1
-
14
-
-
33744475865
-
Nutrient changes during the fermentation of African oil bean (Pentaclethra macrophylla Benth) seeds
-
Enujiugha, V.N. (2003) ‘Nutrient changes during the fermentation of African oil bean (Pentaclethra macrophylla Benth) seeds’, Pakistan Journal of Nutrition, Vol. 2, pp.320–323.
-
(2003)
Pakistan Journal of Nutrition
, vol.2
, pp. 320-323
-
-
Enujiugha, V.N.1
-
15
-
-
0141576999
-
Nutritional and anti-nutritional characteristics of African oil bean (Pentaclethra macrophylla Benth) seeds
-
Enujiugha, V.N. and Agbede, J.O. (2000) ‘Nutritional and anti-nutritional characteristics of African oil bean (Pentaclethra macrophylla Benth) seeds’, Applied Tropical Agriculture, Vol. 5, pp. 11—14.
-
(2000)
Applied Tropical Agriculture
, vol.5
, pp. 11-14
-
-
Enujiugha, V.N.1
Agbede, J.O.2
-
16
-
-
0037644834
-
Evaluation of nutrients and some anti-nutrients in lesser-known, underutilized oilseeds
-
Enujiugha, V.N. and Ayodele-Oni, O. (2003) ‘Evaluation of nutrients and some anti-nutrients in lesser-known, underutilized oilseeds’, Int. J. Food Science and Technology, Vol. 38, pp.525–528.
-
(2003)
Int. J. Food Science and Technology
, vol.38
, pp. 525-528
-
-
Enujiugha, V.N.1
Ayodele-Oni, O.2
-
17
-
-
0037797292
-
Degradation of phytic acid in cereal porridges improves iron absorption by human subjects
-
Hurrel, R.F., Reddy, M.B., Juillerat, M.A. and Cook, J.D. (2003) ‘Degradation of phytic acid in cereal porridges improves iron absorption by human subjects’, American Journal of Clinical Nutrition, Vol. 77, pp.1213–1219.
-
(2003)
American Journal of Clinical Nutrition
, vol.77
, pp. 1213-1219
-
-
Hurrel, R.F.1
Reddy, M.B.2
Juillerat, M.A.3
Cook, J.D.4
-
18
-
-
51249185771
-
Amino and fatty acid composition of Pentaclethra macrophylla and Treculia africana
-
Ikediobi, C.O. (1981) ‘Amino and fatty acid composition of Pentaclethra macrophylla and Treculia africana’ Journal of American Oil Chemists Society, Vol. 58, pp.30–31.
-
(1981)
Journal of American Oil Chemists Society
, vol.58
, pp. 30-31
-
-
Ikediobi, C.O.1
-
20
-
-
84988156441
-
Effect of processing on some antinutritive and toxic components and on the nutritional composition of the African oil bean seed (Pentaclethra macrophylla Benth)
-
Kingsley, M.O. (1995) ‘Effect of processing on some antinutritive and toxic components and on the nutritional composition of the African oil bean seed (Pentaclethra macrophylla Benth)’, Journal of the Science of Food and Agriculture, Vol. 68, pp.153—158.
-
(1995)
Journal of the Science of Food and Agriculture
, vol.68
, pp. 153-158
-
-
Kingsley, M.O.1
-
22
-
-
0002620239
-
Graphical analysis of the Brabender viscosity curves of various starches
-
Mazurs, E.G., Schoch, T.C. and Kite, G.E. (1957) ‘Graphical analysis of the Brabender viscosity curves of various starches’, Cereal Chemistry, Vol. 34, pp.141–152.
-
(1957)
Cereal Chemistry
, vol.34
, pp. 141-152
-
-
Mazurs, E.G.1
Schoch, T.C.2
Kite, G.E.3
-
23
-
-
0032286152
-
Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects
-
Nago, M.C., Hounhouigan, J.D., Akissoe, N., Zanou, E. and Mestres, C. (1998) ‘Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects’, Int. J. Food Science and Technology, Vol. 33, pp.307–315.
-
(1998)
Int. J. Food Science and Technology
, vol.33
, pp. 307-315
-
-
Nago, M.C.1
Hounhouigan, J.D.2
Akissoe, N.3
Zanou, E.4
Mestres, C.5
-
24
-
-
0040271574
-
Substitution of boiling for steeping in the production of ogi
-
Sokari, T.G., Karibo, P.S. and Manuel, L.F. (1991) ‘Substitution of boiling for steeping in the production of ogi’, Discovery and Innovation, Vol. 3, pp.87–90.
-
(1991)
Discovery and Innovation
, vol.3
, pp. 87-90
-
-
Sokari, T.G.1
Karibo, P.S.2
Manuel, L.F.3
-
25
-
-
33947093732
-
A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain
-
Price, M.L., Scoyoc, S.V. and Butler, L.G. (1978) ‘A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain’, Journal of Agricultural and Food Chemistry, Vol. 26, pp.1214–1218.
-
(1978)
Journal of Agricultural and Food Chemistry
, vol.26
, pp. 1214-1218
-
-
Price, M.L.1
Scoyoc, S.V.2
Butler, L.G.3
-
26
-
-
0038670786
-
Scientific research: essential, but is it enough to combat world food insecurities?
-
Underwood, B.A. (2003) ‘Scientific research: essential, but is it enough to combat world food insecurities?’, Journal of Nutrition, Vol. 133, pp.1434S–1437S.
-
(2003)
Journal of Nutrition
, vol.133
, pp. 1434S-1437S
-
-
Underwood, B.A.1
-
27
-
-
0000461671
-
A method for phytic acid determination in wheat fractions
-
Wheeler, E.L.1971) ‘A method for phytic acid determination in wheat fractions’, Cereal Chemistry, Vol. 48, pp.312—316.
-
(1971)
Cereal Chemistry
, vol.48
, pp. 312-316
-
-
Wheeler, E.L.1
|