Deutsch
Albanian
Arabic
Armenian
Azerbaijani
Belarusian
Bengali
Bosnian
Catalan
Czech
Danish
Deutsch
Dutch
English
Estonian
Finnish
Français
Greek
Haitian Creole
Hebrew
Hindi
Hungarian
Icelandic
Indonesian
Irish
Italian
Japanese
Korean
Latvian
Lithuanian
Macedonian
Mongolian
Norwegian
Persian
Polish
Portuguese
Romanian
Russian
Serbian
Slovak
Slovenian
Spanish
Swahili
Swedish
Turkish
Ukrainian
Vietnamese
Български
中文(简体)
中文(繁體)
bambara groundnut/carbohydrate
Der Link wird in der Zwischenablage gespeichert
Seite 1 von 18 Ergebnisse
Effect of bambara groundnut supplementation on the physicochemical properties of rice flour and crackers.
Nur registrierte Benutzer können Artikel übersetzen
Einloggen Anmelden
This study evaluated the effect of bambara groundnut supplementation on the physicochemical properties of local rice flour and baked crackers. Bulk and true density, porosity, water absorption index, oil absorption capacity, pasting properties by RVA, morphological appearance by SEM, color by
Influence of temperature on the fermentation of bambara groundnut (Vigna subterranea) to produce a dawadawa-type product.
Nur registrierte Benutzer können Artikel übersetzen
Einloggen Anmelden
Bambara groundnut (Vigna subterranea) was fermented to produce a dawadawa-type product using a starter culture of Bacillus licheniformis isolated from naturally fermenting bambara groundnut beans. Fermentation was carried out at 30 and 37 degrees C for four days and at 45 degrees C for two days. The
Chemical composition and functional properties of blends of maize and bambara groundnut flours for cookie production.
Nur registrierte Benutzer können Artikel übersetzen
Einloggen Anmelden
Chemical composition and functional properties of flour blends containing various levels of maize (100-0%) and bambara groundnut (0-100%) were studied. The resultant blends were high in protein, carbohydrate and caloric value. The blends contained fair amounts of Ca, P and K but were low in Na and
Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour.
Nur registrierte Benutzer können Artikel übersetzen
Einloggen Anmelden
This study evaluated composite beef-bambara groundnut (Vigna subterranean L.) seed flour patties to determine the effect of bambara groundnut flour (BGF) inclusion on the quality and acceptability of the products. The effect of different levels of BGF (0%, 2.5%, 5.0% and 7.5%) on the proximate
Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea).
Nur registrierte Benutzer können Artikel übersetzen
Einloggen Anmelden
This work is part of a large study aimed to evaluate the potential of bambara groundnut (Vigna subterranea) flour as starting raw material for the preparation of a widely cherished legume-based food product known as koki. Towards this objective, the flours from two varieties of bambara groundnut
Proximate composition and functional properties of four cultivars of bambara groundnut (Voandezeia subterranea).
Nur registrierte Benutzer können Artikel übersetzen
Einloggen Anmelden
Proximate composition and selected functional properties of four cultivars of bambara groundnut (Voandezeia subterranea Thoura) were ascertained. Crude protein ranged from 17.5 to 21.1 percent; crude fat 7.3-8.5 percent; total ash 4-5 percent; crude fiber 1.8-2.0 percent; carbohydrate and moisture
Studies on the production of bambara groundnut (Vigna subterranea) tempe.
Nur registrierte Benutzer können Artikel übersetzen
Einloggen Anmelden
Bambara groundnut, an indigenous African legume, was subjected to fermentation by three strains of Rhizopus. One strain B. arrhizus could not ferment the substrate. Mycelial penetration and binding was good when strains NRRL 2710 (R. oligosporus) and NRRL 1477 (R. stolonifer) were used. Fermentation
Protein and hematological evaluations of infant formulated from cooking banana fruits (Musa spp, ABB genome) and fermented bambara groundnut (Vigna subterranean L. Verdc) seeds.
Nur registrierte Benutzer können Artikel übersetzen
Einloggen Anmelden
Protein-energy malnutrition is regarded as one of the public health problems in developing countries as a result of poor feeding practices due to poverty. This study, therefore, aimed at evaluating nutritional quality of a potential weaning food formulated from locally available food materials. The
Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour
Nur registrierte Benutzer können Artikel übersetzen
Einloggen Anmelden
The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara
Potential of Bambara groundnut (Vigna subterranea (L.) Verdc) milk as a probiotic beverage-a review.
Nur registrierte Benutzer können Artikel übersetzen
Einloggen Anmelden
Bambara groundnut (Vigna subterraenea (L.) verdc) (BGN) is a legume; its origin have been traced back to Africa, and it is the third important legume; however, it is one of the neglected crops. It is highly nutritious, and has been termed a complete food. Its seed consist of 49%-63.5% carbohydrate,
Some chemical and physical properties of bambara groundnut (Voandzeia subterranea Thouars) seed and products.
Nur registrierte Benutzer können Artikel übersetzen
Einloggen Anmelden
Some chemical and physical properties of bambara groundnut seed were determined. The proximate composition of the bambara groundnut seed was found to be 9.7% moisture, 16.6% protein, 5.9% fat, 2.9% ash, 4.9% crude fibre and 64.9% carbohydrate. Maximum water absorption was attained after soaking for
Identification of Gene Modules Associated with Low Temperatures Response in Bambara Groundnut by Network-Based Analysis.
Nur registrierte Benutzer können Artikel übersetzen
Einloggen Anmelden
Bambara groundnut (Vigna subterranea (L.) Verdc.) is an African legume and is a promising underutilized crop with good seed nutritional values. Low temperature stress in a number of African countries at night, such as Botswana, can effect the growth and development of bambara groundnut, leading to
Effect of germination and fermentation on the nutritional quality of bambara nut (Voandzeia subterranea L. Thouars) and its product (milk).
Nur registrierte Benutzer können Artikel übersetzen
Einloggen Anmelden
Five cultivars of bambara groundnut were selected on which to study the effects of germination and fermentation on their proximate composition. The cultivar that had the highest protein content was chosen to prepare unfermented and fermented milk. Standard assay techniques were adopted to determine
Chemical and sensory evaluation of vegetable milks from African yam bean Sphenostylis stenocarpa (Hochst ex A Rich) Harms and maize (Zea mays L.).
Nur registrierte Benutzer können Artikel übersetzen
Einloggen Anmelden
Vegetable milks were developed from fermented and unfermented African yam bean (AYB) flours and their maize blends. AYB was cleaned, dehulled, milled and fermented for 24 hours by the natural microflora present in the legume flour. Maize was fermented for 48 hours. A ratio of 70:30 (protein basis)
Commonly Consumed Foods: Nutritional Quality and Contributions to Recommended Nutrient Intakes of Schoolchildren in Rural Southeastern Nigeria.
Nur registrierte Benutzer können Artikel übersetzen
Einloggen Anmelden
BACKGROUND
Commonly consumed foods may be nutritionally inadequate. Schoolchildren may be at risk of undernutrition as a result of this.
OBJECTIVE
To assess the nutrient and energy values of commonly consumed foods and determine their contributions to the recommended nutrient intakes (RNIs) of
Die vollständigste Datenbank für Heilkräuter, die von der Wissenschaft unterstützt wird
- Arbeitet in 55 Sprachen
- Von der Wissenschaft unterstützte Kräuterkuren
- Kräutererkennung durch Bild
- Interaktive GPS-Karte - Kräuter vor Ort markieren (in Kürze)
- Lesen Sie wissenschaftliche Veröffentlichungen zu Ihrer Suche
- Suchen Sie nach Heilkräutern nach ihrer Wirkung
- Organisieren Sie Ihre Interessen und bleiben Sie über Neuigkeiten, klinische Studien und Patente auf dem Laufenden
Geben Sie ein Symptom oder eine Krankheit ein und lesen Sie über Kräuter, die helfen könnten, geben Sie ein Kraut ein und sehen Sie Krankheiten und Symptome, gegen die es angewendet wird.
* Alle Informationen basieren auf veröffentlichten wissenschaftlichen Forschungsergebnissen
