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Influence of spontaneous fermentation on some quality characteristics of maize-based cowpea-fortified nixtamalized foods.pdf
Spontaneous fermentation has been identified to improve the quality characteristics of foods derived from them. When combined with cowpea fortification and nixtamalization, it is expected to improve the nutritional, functional, physico-chemical and…

n order to determine the ideal pre-processing conditions that would result in the highest quality canned product from the recently produced cowpea variety, seeds of the cowpea (IT87D195Y) were canned. For a Central Composite Rotatable Design, the…

The chemical composition as well as the effect of processing on the corms of two Xanthosoma sagittifolium species and Colocasia esculenta corms were evaluated. A 3x3 factorial experimental design with cocoyam varieties (Xanthosoma (white-flesh),…

Traditional weaning foods are made from cereals resulting in gruels of high density with viscosities not suitable for infant feeding. Reducing the bulk density in fermented weaning foods will facilitate the production of infant weaning porridges of…

Engr. Michael David - A Practical Introduction to Python Programming _ Hand-On Machine Learning With Python (2021).pdf

Enoch O. Hwang - Digital Logic and Microprocessor Design with Interfacing (Activate Learning with these NEW titles from Engineering!)-Cengage Learning (2018).pdf

(Applied Quantitative Finance) Enrico Edoli, Stefano Fiorenzani, Tiziano Vargiolu - Optimization Methods for Gas and Power Markets_ Theory and Cases-Palgrave Macmillan (2016).pdf

Software Engineering and Development.pdf

afoakwa-2008-cocoa-and-chocolate-consumption-are-there-aphrodisiac-and-other-benefits-for-human-health-invited-review.pdf
Cocoa and chocolate have been acclaimed for several years for their possible medicinal and health benefits. It is only recently, however, that some of these claims have been more clearly identified and studied. Recent epidemiological and clinical…
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