Ditapis dengan
Nutritional composition of fufu analog flour produced from Cassava root (Mani…
Nutritional properties of fufu analog produced from co-processing of cassava and cocoyam were studied. Cassava and cocoyam were fermented for 72 h, dried to obtain fufu flour. Proximate, functional, minerals, antinutritional factor, pasting properties, and sensory evaluation of various samples were determined. The results revealed that the moisture contents of the samples showed significant dif…
- Edisi
- 2015; 3(6)
- ISBN/ISSN
- doi: 10.1002/fsn3.25
- Deskripsi Fisik
- Food Science & Nutrition 2015; 3(6): 597–603
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Physico- chemical properties of instant ogbono ( Irvingia gabonensis ) mix po…
The main objective of the research is to develop a recipe of instant dry soup mix for easy preparationof ogbono soup. Instant ogbono mix powder was processed using common locally ingredients.Dika kernel powder, dried ugwu leaf, crayfi sh, stock fi sh, and a mixture of locust bean, onion, seasoning and Cameroon powder were formulated at different ratios to fi nd the best acceptable ogbono mix po…
- Edisi
- 2015; 3(4)
- ISBN/ISSN
- doi: 10.1002/fsn3.22
- Deskripsi Fisik
- Food Science & Nutrition 2015; 3(4): 313–318
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Nutritional composition of “gari” analog produced from cassava (Manihot e…
Physicochemical properties of gari analog produced from coprocessing of Cassava (Manihot esculenta Crantz) and Cocoyam (Colocasia esculenta) were investigated. Cassava tuber and cocoyam were coprocessed at different percentages before frying separately. Proximate composition, mineral content, antinutritional factors, and sensory evaluation of various samples were determined. The results showed …
- Edisi
- 2014; 2(6)
- ISBN/ISSN
- doi: 10.1002/fsn3.16
- Deskripsi Fisik
- Food Science & Nutrition 2014; 2(6): 706– 711
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Effect of gamma irradiation on physicochemical properties of stored pigeon pe…
The effect of gamma irradiation at various doses (5, 10, 15, 20 kGy) was observed on pigeon pea flour stored for 3 months on proximate composition, functional properties, and peroxide value. Sensory evaluation was also carried out on bean cake (moinmoin) made from nonirradiated and irradiated pigeon pea flour. The results showed that stored gamma-irradiated samples had significantly lower (P < …
- Edisi
- 2013; 1(5)
- ISBN/ISSN
- doi: 10.1002/fsn3.50
- Deskripsi Fisik
- Food Science & Nutrition 2013; 1(5): 377– 383
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah