45 publication(s) trouvée(s)
Article scientifique
Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits
Abstract The consumption of whole grain cereals, pulses and their products, such as biscuits, is associated with protection against nutrition-related …
Article scientifique
Nutritional composition and mineral profile of leaves of Moringa oleifera provenances grown in Gaborone, Botswana
Abstract Although Moringa is an important vegetable crop elsewhere, its nutritional and non-food uses are not widely known in Botswana …
Article scientifique
Bitter gourd flavored Non-Alcoholic Wheat Beer (NAWB) exhibited antidiabetic properties by modulating carbohydrate metabolizing enzymes and upregulates insulin and GLUT-2 mRNA expressions in High Fat Diet/Streptozotocin (HFD/STZ) induced diabetic rats
Abstract To improve the control of Type 2 diabetes (T2D), this study investigated the potential benefits of an alcohol-free beer …
Article scientifique
Provitamin A retention and sensory acceptability of landrace orange maize (MW5021) food products among school-aged children living in rural Malawi
Abstract Landrace orange maize is rich in carotenoids and is thought to be a potentially sustainable solution for Vitamin A …
Article scientifique
Nutritional, physicochemical and quality profiles of organically sweetened gluten-free breakfast meal from quinoa (Chenopodium quinoa Willd) and tigernuts (Cyperus esculentus L.)
Abstract By formulating a breakfast meal from quinoa and tigernuts that is organically sweetened, this study aimed to synergistically utilize …
Article scientifique
Quality evaluation of chin-chin produced from aerial yam (Dioscorea bulbifera) and wheat flour blends
Abstract The objective of this study was to investigate the quality of chin-chin produced from aerial yam and wheat flour …
Article scientifique
Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredient
Abstract The shea fruit pulp (SFP), a by-product generated during the processing of shea fruit, is a vital source of …
Article scientifique
Formulation of low glycaemic index biscuits suitable for diabetics from unripe banana, okra, and stevia leaves / jujube fruit
Abstract Biscuits are the largest category of consumed snacks among bakery products, but their simple sugar and fat high content …
Article scientifique
Grains production in high climate change impacted regions and its potential for the supply of critical nutrients for humans nutritional well being
Abstract Climate change affects most remarkably Savannah regions in ways that alter agricultural productivity. In addition, these regions are marked …
Article scientifique
Unripe banana and defatted sesame seed flours improve nutritional profile, dietary fibre and functional properties of gluten-free sorghum cookies
Abstract Rising incidence of nutritional deficiency and chronic diseases among celiacs continuously drives the food industry to search for novel …
Article scientifique
Some quality properties of yellow-fleshed sweet potato flour as affected by different drying methods
Abstract This study compared some quality properties of yellow-fleshed sweet potato flour samples as affected by pretreatments (0.02% sulfite; blanching …
Article scientifique
Effects of formulated Nigerian yellow maize, soybean, and crayfish blends on some growth performance and physiological status
Abstract In order to develop adequate complementary foods (CFs) to improve infant and young child feeding, the inclusion of animal …
Article scientifique
Plant-based traditional foods and beverages of Gumare Village, Botswana
Abstract The consumption of traditional and indigenous foods and beverages varies across different ethnic communities and is often influenced by …
Article scientifique
Bioactive constituents and health promoting compounds of underutilized fruits of the northern Himalayas of India: a review
Abstract Wild and underutilized plants bearing fruits widely grow throughout the northern Himalayas, including Himachal Pradesh, Jammu and Kashmir, Ladakh, …
Article scientifique
Physicochemical, antioxidant and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree
Abstract This study was targeted towards evaluating the outcome of partially substituting sugar with soursop puree at different proportions, varying …
Article scientifique
Nutritional composition, bioactive components and antioxidant activity of Moringa stenopetala and Moringa oleifera leaves grown in Gaborone, Botswana
Abstract Moringa is a multipurpose tree and an important vegetable crop elsewhere. However, it is recently introduced to Botswana and …
Article scientifique
Camel milk products: innovations, limitations and opportunities
Abstract Camel milk is the mainstay for millions of people in arid and semi-arid environments. In these areas, it is …
Article scientifique
Nutritional, health benefits and toxicity of underutilized garden cress seeds and its functional food products: a review
Abstract Garden cress seed is a potential source of macro and micronutrients including essential fatty acids and amino acids as …
Article scientifique
Quality attributes of chicken nuggets extended with different legume flours
Abstract Chicken nugget is a comminuted meat product commonly prepared from spiced chicken meat and other ingredients. The tenderness of …
Article scientifique
Nutritional quality, functional property and acceptability of maize (Zea mays) based complementary foods enriched with defatted groundnut (Arachis hypogea L.) and ginger (Zinger officinale Roscoe) powder in Wistar rats
Abstract Traditional complementary foods in Africa are cereal-based, low in nutrient-density; hence, causing severe-acute-malnutrition. This study was aimed to formulate …