European Journal of Food Science and Technology (EJFST)
Vol10, Issue 4, 2022
Evaluation of Physical, Chemical and Cooking Characteristics among Parents and F1 Hybrids in a 7 x 7 Diallel in Rice (Oryza sativa L.)Authors: Sahabi A; Vange, T; Ojo G.O.S.; Ochigbo A.E Keywords: Chemical., F1 hybrids, Parents, Physical, Rice, cooking characteristics DOI: https://doi.org/10.37745/ejfst.2013/vol10n419 Article Pages: 1-9 |
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Evaluation of Nutritional Value and The Anti-Inflammatory Activity in Vitro and in Vivo of the Extract of a Recipe Based on Three Food Plants: Ceiba pentandra, Ipomea batatas and Spinacia oleraceaeAuthors: Assi Anicet Agnissan, Joel Akakpo-Akue, Patrick Aubin Dakia, Diasse G.G. Bognean, William Kwithony Disseka, Alico Joseph Djaman, Kouakou Brou Keywords: Anti-inflammatory activity, Ceiba pentandra, Ipomoea batatas, Phenolic Compounds, Spinacia oleracea DOI: https://doi.org/10.37745/ejfst.2013/vol10n41023 Article Pages: 10-23 |
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Amino acid composition (AA) and SDS-PAGE Electrophoresis of Flour & Protein Isolates from Two Varieties (DAS & BS) of Nigeria Cultivated Solojo Cowpea [Vigna unguiculata (L.) WALP]Authors: Olubamike Adetutu Adeyoju, Kayode Oyebode Adebowale, Bamidele Iromidayo Olu-Owolabi, Henry Okwudili Chibudike, and Chinedum Eunice Chibudike Keywords: BS, DAS, Functional, Nutritional, Solojo Cowpea, Under-utilised legumes, Vigna unguiculata, protein isolate DOI: https://doi.org/10.37745/ejfst.2013/vol10n42438 Article Pages: 24-38 |
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Proximate, Physico-Chemical and Sensory Properties of Soy-Enriched Gari SamplesAuthors: Anyaiwe, Uche Capulet; Odiaka, Emmanuel Eluemunor; Aderinola, Taiwo Ayodele Keywords: Gari; soy curd; soy residue; soy-enriched gari; eba DOI: https://doi.org/10.37745/ejfst.2013/vol10n43951 Article Pages: 39-51 |
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Email ID: editor.ejfst@ea-journals.org
Impact Factor: 6.10
Print ISSN: 2056-5798
Online ISSN: 2056-5801
Journal DOI: https://doi.org/10.37745/ejfst.2013
Issue DOI: https://doi.org/10.37745/ejfst.2013/vol10n4
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