Download Tag: FUNCTIONAL PROPERTIES

ABSTRACT The aim of this study was to determine the effect of sprouting on the amylases activity and functional properties of ten FARO rice varieties. The FARO rice samples selected randomly were used for this study, and these include FARO 15, 16, 20, 22, 30, 45, 47, 55, 61 and 62. They were sprouted for twelve (12) days according to standard procedures, in order to determine the amylase activities and ...

ABSTRACT A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours.  The 1st two flour samples were obtained by boiling for 1 hr in 0.5% solution for Nacl, and .5% solution of Na2 S04 respectively. The 2nd two samples were obtained by soaking for 12 hrs in 0.5% soln of Nacl, and 0.5% soln of Na2 So4respectively.  The control was neither soaked; F4, F6, F5, F7, and F8 respectively.  All ...

ABSTRACT Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the developing world and are grown in 720 countries.  The gross value of plantain production in sub-saharan Africa extent that of several other main food crops, such as maize, rice cassava and sweet potato.      They are considered the fouth important global food commodity after rice, milk and ...

ABSTRACT Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the developing world and are grown in 720 countries.  The gross value of plantain production in sub-saharan Africa extent that of several other main food crops, such as maize, rice cassava and sweet potato. They are considered the fouth important global food commodity after rice, milk and wheat ...