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Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tigernut ( Cyperus esculentus)

Food research international, 2009-10, Vol.42 (8), p.1004-1009

2009

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Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread

International journal of food science & technology, 2015-02, Vol.50 (2), p.290-297

2015

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Moisture sorption and thermodynamic properties of cassava starch and soy protein concentrate based edible films

International journal of food science & technology, 2013-11, Vol.48 (11), p.2400-2407

2013

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Effect of cashew nut protein concentrate substitution on the physicochemical properties, antioxidant activity and consumer acceptability of wheat bread

Journal of food science and technology, 2022-06, Vol.59 (6), p.2200-2208

2022

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Fermented Edible Insects for Promoting Food Security in Africa

Insects (Basel, Switzerland), 2020-05, Vol.11 (5), p.283

2020

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Development and characterization of cassava starch and soy protein concentrate based edible films

International journal of food science & technology, 2012-02, Vol.47 (2), p.383-389

2012

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Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour

Food science & nutrition, 2016-01, Vol.4 (1), p.89-95

2016

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Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation

Molecules (Basel, Switzerland), 2021-11, Vol.26 (21), p.6702

2021

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Fermentation and blanching as adaptable strategies to improve nutritional and functional properties of unripe Cardaba banana flour

Journal of agriculture and food research, 2021-12, Vol.6, p.100214, Article 100214

2021

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Metabolite data of germinated Bambara groundnut flour and starch extracted with two different solvents

Data in brief, 2021-10, Vol.38, p.107288-107288, Article 107288

2021

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Evaluation of meat quality of weaned rabbits administered different concentrations of probiotic strain (Saccharomyces boulardii)

Biotechnology in animal husbandry, 2018, Vol.34 (1), p.95-105

2018

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Metabolite signatures and distribution patterns of processed pasta from fractionated whole wheat and Bambara groundnut using gas chromatography high-resolution time-of-flight mass spectrometry

Food chemistry advances, 2023-12, Vol.3, p.100357, Article 100357

2023

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Nutritional and physicochemical changes in two varieties of fonio (Digitaria exilis and Digitaria iburua) during germination

Heliyon, 2023-06, Vol.9 (6), p.e17452-e17452, Article e17452

2023

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Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours

Food science & technology, 2021-04, Vol.140, p.110749, Article 110749

2021

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Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends

Heliyon, 2022-10, Vol.8 (10), p.e10849-e10849, Article e10849

2022

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Gas chromatography–mass spectrometry analysis of metabolites in finger millet and Bambara groundnut as affected by traditional and novel food processing

Journal of food science, 2024-10, Vol.89 (10), p.6394-6412

2024

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Impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal properties of brown finger millet flours

Food science & technology, 2022-01, Vol.154, p.112734, Article 112734

2022

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Effect of germination on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria

Food chemistry, 2015-10, Vol.185, p.454-458

2015

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Effects of fermentation time on the functional and pasting properties of defatted M oringa oleifera seed flour

Food science & nutrition, 2016-01, Vol.4 (1), p.89-95

2016

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Chemical composition, functional and pasting properties of cassava starch and soy protein concentrate blends

Journal of food science and technology, 2013-12, Vol.50 (6), p.1179-1185

2013

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Physicochemical, nutritional, and sensory properties of chips produced from germinated African yam bean (Sphenostylis stenocarpa)

Food science & technology, 2021-01, Vol.136, p.110330, Article 110330

2021

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Short‐term germinated legume flours as functional ingredients in food products

Journal of food science, 2024-10, Vol.89 (10), p.6070-6085

2024

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Impact of germination on the techno‐functional properties, nutritional composition, and health‐promoting compounds of brown rice and its products: A review

Journal of food science, 2024-01, Vol.89 (1), p.8-32

2024

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Physicochemical properties, anti‐nutritional and bioactive constituents, in vitro digestibility, and techno‐functional properties of bioprocessed whole wheat flour

Journal of food science, 2024-04, Vol.89 (4), p.2202-2217

2024

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Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread

Journal of food science, 2020-12, Vol.85 (12), p.4281-4289

2020

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Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tigernut ( Cyperus esculentus)

Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread

Moisture sorption and thermodynamic properties of cassava starch and soy protein concentrate based edible films

Effect of cashew nut protein concentrate substitution on the physicochemical properties, antioxidant activity and consumer acceptability of wheat bread

Fermented Edible Insects for Promoting Food Security in Africa

Development and characterization of cassava starch and soy protein concentrate based edible films

Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour

Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation

Fermentation and blanching as adaptable strategies to improve nutritional and functional properties of unripe Cardaba banana flour

Metabolite data of germinated Bambara groundnut flour and starch extracted with two different solvents

Evaluation of meat quality of weaned rabbits administered different concentrations of probiotic strain (Saccharomyces boulardii)

Metabolite signatures and distribution patterns of processed pasta from fractionated whole wheat and Bambara groundnut using gas chromatography high-resolution time-of-flight mass spectrometry

Nutritional and physicochemical changes in two varieties of fonio (Digitaria exilis and Digitaria iburua) during germination

Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours

Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends

Gas chromatography–mass spectrometry analysis of metabolites in finger millet and Bambara groundnut as affected by traditional and novel food processing

Impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal properties of brown finger millet flours

Effect of germination on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria

Effects of fermentation time on the functional and pasting properties of defatted M oringa oleifera seed flour

Chemical composition, functional and pasting properties of cassava starch and soy protein concentrate blends

Physicochemical, nutritional, and sensory properties of chips produced from germinated African yam bean (Sphenostylis stenocarpa)

Short‐term germinated legume flours as functional ingredients in food products

Impact of germination on the techno‐functional properties, nutritional composition, and health‐promoting compounds of brown rice and its products: A review

Physicochemical properties, anti‐nutritional and bioactive constituents, in vitro digestibility, and techno‐functional properties of bioprocessed whole wheat flour

Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread

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