African Evaluation Database

9120 records found

Source	Electronic ID	Title	Authors	Publication Year	Source Title	Volume	Issue	DOI	Affiliations	Authors with Affiliations	Abstract	Author Keywords	Index Keywords	Funding Details
None	None	Evaluation of self-care practices and emotional distress among people with Type 2 diabetes mellit...	Mosha T.C.E., Rashidi H.	2009	Ecology of Food and Nutrition	48	2	10.1080/03670240802577457	Department of Food Science and Nutrition, Sokoine University of Agriculture, Morogoro, Tanzania; ...	Mosha, T.C.E., Department of Food Science and Nutrition, Sokoine University of Agriculture, Morog...	This study was conducted to determine self-care practices and diabetes related emotional distress...	Anthropometric and biomedical measurements; Blood pressure; Emotion distress; Fasting blood gluco...	drug; body mass; diabetes; glucose; public health; adult; aged; article; blood glucose monitoring...	None	View
Scopus	2-s2.0-47249143806	Evaluation of moisture, total cyanide and fiber contents of garri produced from cassava (Manihot ...	Enidiok S.E., Attah L.E., Otuechere C.A.	2008	Pakistan Journal of Nutrition	7	5	10.3923/pjn.2008.625.629	Department of Food Science and Post Harvest Technology, University of Hawassa, Hawassa, Ethiopia;...	Enidiok, S.E., Department of Food Science and Post Harvest Technology, University of Hawassa, Haw...	Cassava (Manihot esculent crantz) as one of the most important root crops in Sub-Saharan Africa p...	Cassava; Fermentation; Fiber; Garri; Total cyanide	cyanide; article; cassava; controlled study; Ethiopia; fermentation; food; food analysis; food co...	None	View
Scopus	2-s2.0-67650222408	Nutritive and anti-nutritive evaluation of wonderful kola (Buccholzia coricea) seeds	Amaechi N.C.	2009	Pakistan Journal of Nutrition	8	8	10.3923/pjn.2009.1120.1122	Department of Food Science and Technology, Abia State University, P.M.B. 7010, Umuahia, Abia Stat...	Amaechi, N.C., Department of Food Science and Technology, Abia State University, P.M.B. 7010, Umu...	Levels of some nutrients, anti-nutrients and dietary fibre of wonderful kola (Buccholzia coricea)...	Anti-nutrients; Buccholzia coricea; Dietary fibre; Nutrients	calcium; carbohydrate; fat; magnesium; oxalic acid derivative; phosphorus; phytate; potassium; sa...	None	View
Scopus	2-s2.0-82655176659	Formulation and evaluation of cookies containing germinated pigeon pea, fermented sorghum and coc...	Okpala L.C., Okoli E.C.	2011	Advance Journal of Food Science and Technology	3	5	None	Department of Food Science and Technology, Ebonyi State University, Abakaliki, Ebonyi State, Nigeria	Okpala, L.C., Department of Food Science and Technology, Ebonyi State University, Abakaliki, Ebon...	Cookies were produced from blends of germinated pigeon pea, fermented sorghum and cocoyam flours....	Cocoyam flour; Cookies; Fermented sorghum flour; Germinated pigeon pea flour; Mixture response su...	Cocoyam flour; Component proportion; Cookies; Fermented sorghum flour; Flour blends; Germinated p...	None	View
Scopus	2-s2.0-77953436500	Evaluation of the pasting and some functional properties of starch isolated from some improved ca...	Ikegwu O.J., Nwobasi V.N., Odoh M.O., Oledinma N.U.	2009	Electronic Journal of Environmental, Agricultural and Food Chemistry	8	8	None	Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria	Ikegwu, O.J., Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nige...	Improved cassava of 13 cultivars [NR01/004, NR01/0161, NR01/0071, CR14A-1, CR.41-10, AR38-3, TMS0...	Functional and pasting properties; Improved cassava; Starch	Manihot esculenta	None	View
Scopus	2-s2.0-84938817732	Evaluation of Some Quality Attributes of Noodles from Unripe Plantain and Defatted Sesame Flour B...	Azeez A.T., Adegunwa M.O., Sobukola O.P., Onabanjo O.O., Adebowale A.A.	2015	Journal of Culinary Science and Technology	13	4	10.1080/15428052.2015.1015670	Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria; ...	Azeez, A.T., Department of Food Science and Technology, Federal University of Agriculture, Abeoku...	The study evaluated some quality attributes of extruded noodles from unripe plantain and defatted...	defatted sesame flour; Extrusion; proximate composition; quality attributes of noodles; unripe pl...	Extrusion; Water absorption; defatted sesame flour; Independent variables; Overall acceptability;...	None	View
Scopus	2-s2.0-84920087803	Production and Quality Evaluation of Noodles From Sweet Potato Starch	Adedotun H., Adebowale A.-R.A., Olayiwola I.O., Shittu T.A., Sanni L.O.	2015	Journal of Culinary Science and Technology	13	1	10.1080/15428052.2014.952479	Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria; ...	Adedotun, H., Department of Food Science and Technology, Federal University of Agriculture, Abeok...	The effect of extrusion parameters (feed moisture content, barrel temperature, and screw speed) o...	noodles; quality; response surface; starch; Sweet potato	Image quality; Moisture; Moisture determination; Screws; Water absorption; Extrusion parameter; I...	None	View
Scopus	2-s2.0-84945905706	Impact of cassava flour properties on the sensory quality of composite white bread	Shittu T.A., Fadeyi F.B., Ladipo M.A.	2015	Quality Assurance and Safety of Crops and Foods	7	5	10.3920/QAS2014.0451	Department of Food Science and Technology, Federal University of Agriculture, P.M.B. 2240, Abeoku...	Shittu, T.A., Department of Food Science and Technology, Federal University of Agriculture, P.M.B...	The quality of composite baked products, which varies due to complex interaction of flour compone...	Physicochemical properties; PLS regression; Sensory acceptability	None	None	View
Scopus	2-s2.0-28744459338	Evaluation of nutritive properties of the large African cricket (Gryllidae sp)	Adebowale Y.A., Adebowale K.O., Oguntokun M.O.	2005	Pakistan Journal of Scientific and Industrial Research	48	4	None	Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria; Depa...	Adebowale, Y.A., Department of Food Science and Technology, Federal University of Technology, Aku...	The large African cricket (Gryllidae sp) was subjected to standard analytical procedures to deter...	Functional properties; Gryllidae amino acids; Gryllidae sp; Large African cricket; New protein so...	cricket; Gryllidae	None	View
Scopus	2-s2.0-33845885587	Weaning foods and their impact on child-feeding practices among low-income Nigerian mothers	Ijarotimi O.S., Ogunsemore M.T.	2006	Food and Nutrition Bulletin	27	4	None	Department of Food Science and Technology, Human Nutrition Division, Federal University of Techno...	Ijarotimi, O.S., Department of Food Science and Technology, Human Nutrition Division, Federal Uni...	Background. Many children in rural communities of developing countries die of nutrition-related c...	Child-feeding practices; Nutrition education; Nutritional composition of local weaning foods	child care; feeding; food intake; food quality; low income population; nutritional requirement; n...	None	View
Scopus	2-s2.0-84887556023	Nutritional evaluation of complementary food gruels formulated from blends of soybean flour and g...	Ojinnaka M.C., Ebinyasi C.S., Ihemeje A., Okorie S.U.	2013	Advance Journal of Food Science and Technology	5	10	None	Department of Food Science and Technology, Imo State University, PMB 2000 Owerri Imo State, Nigeria	Ojinnaka, M.C., Department of Food Science and Technology, Imo State University, PMB 2000 Owerri ...	The use of ginger modified starch and soybean flour blends in the formulation of low-cost, nutrit...	Cocoyam; Complementary food; Soybean	Cocoyam; Functional properties; Nutritional compositions; Nutritional evaluations; Sensory evalua...	None	View
Scopus	2-s2.0-78650095167	Nutritional evaluation of millet-beniseed composite based Kunun-zaki	Ayo J.A., Onuoha O.G., Ikuomola D.S., Esan Y.O., Ayo V.A., Oigiangbe I.G.	2010	Pakistan Journal of Nutrition	9	10	10.3923/pjn.2010.1034.1038	Department of Food Science and Technology, Joseph Ayo Babalola University, Ikeji-Arakeji, P.M.B, ...	Ayo, J.A., Department of Food Science and Technology, Joseph Ayo Babalola University, Ikeji-Arake...	Kunun-zaki was prepared using millet as the base and supplemented with beniseed at varied level (...	Evaluation; Kunun-zaki; Millet-beniseed composite; Nutritional	carbohydrate; fat; protein; aroma; article; ash; beverage; caloric intake; concentration response...	None	View
Scopus	2-s2.0-84899618599	Evaluation of cashew nut flour in the production of biscuit	Owiredu I., Laryea D., Barimah J.	2014	Nutrition and Food Science	44	3	10.1108/NFS-06-2013-0067	Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Ku...	Owiredu, I., Department of Food Science and Technology, Kwame Nkrumah University of Science and T...	Purpose: The aim of this paper is to promote the utilization and diversification of cashew nuts t...	Biscuit; Cashew nut flour; Mineral; Proximate; Underutilized; Wheat flour	None	None	View
Scopus	2-s2.0-84945434171	Evaluation of some hotel kitchen staff on their knowledge on food safety and kitchen hygiene in t...	Darko S., Mills-Robertson F.C., Wireko-Manu F.D.	2015	International Food Research Journal	22	6	None	Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Ku...	Darko, S., Department of Food Science and Technology, Kwame Nkrumah University of Science and Tec...	The hotel industry in Ghana forms one of the sectors of the hospitality industry that offer cater...	Food handling; Food safety; Hotels; Hygiene	None	None	View
Scopus	2-s2.0-78650679199	Evaluation of Flour and Extruded Noodles from Eight Cassava Mosaic Disease (CMD)-Resistant Varieties	Nwabueze T.U., Anoruoh G.A.	2011	Food and Bioprocess Technology	4	1	10.1007/s11947-009-0200-4	Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, P.M...	Nwabueze, T.U., Department of Food Science and Technology, Michael Okpara University of Agricultu...	Flours processed from eight cassava roots were selected from recently developed Cassava Mosaic Di...	Cassava flour; Cassava Mosaic Disease; Cluster analysis; CMD; Correlation matrix; Dendrogramme; E...	Cassava flour; Cassava mosaic disease; CMD; Correlation matrix; Dendrogramme; Eigenanalysis; Expa...	None	View
Scopus	2-s2.0-82755164141	Organoleptic assessment of the performance of some cultivars of ipomoea batatas in the developmen...	Ojinnaka M.C., Onwuka G.I.	2011	Pakistan Journal of Nutrition	10	10	None	Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, P.M...	Ojinnaka, M.C., Department of Food Science and Technology, Michael Okpara University of Agricultu...	Baking tests were conducted with sweet potato (Ipomoea batatas) composite paste at 20% level of s...	Cultivar; Paste; Snack products; Sweet potato	article; baking; bread; controlled study; cooking; cultivar identification; fast food; food; food...	None	View
Scopus	2-s2.0-78649577498	Evaluation of the yeild, protein content and functional properties of mungbean [Vigna radiata (L....	Akaerue B.I., Onwuka G.I.	2010	Pakistan Journal of Nutrition	9	8	None	Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Umu...	Akaerue, B.I., Department of Food Science and Technology, Michael Okpara University of Agricultur...	The effect of processing on mungbean protein isolate yield, protein content and functional proper...	Functional properties; Mungbeans; Processing; Protein isolates	nitrogen; vegetable oil; article; controlled study; emulsion; flour; food analysis; functional fo...	None	View
Scopus	2-s2.0-84913549642	Nutritional evaluation of complementary food formulated from fermented maize, pigeon pea and soyb...	Ibironke S.I., Adeniyi M.A., Fashakin J.B.	2014	Nutrition and Food Science	44	5	10.1108/NFS-02-2013-0029	Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria; Departme...	Ibironke, S.I., Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, N...	Purpose – The purpose of this study is to nutritionally evaluate complementary food formulated fr...	Cereals; Infants	Cajanus cajan; Glycine max; Zea mays	None	View
Scopus	2-s2.0-84859035507	Nutritional evaluation of complementary food developed from plant and animal protein sources	Ibironke S., Fashakin J.B., Badmus A.O.	2012	Nutrition and Food Science	42	2	10.1108/00346651211212079	Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria; Departme...	Ibironke, S., Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nig...	Purpose: The purpose of this paper is to nutritionally evaluate the potency of complementary food...	Animals; Complementary food; Food; Net protein ratio; Nutrition; Nutritional evaluation; Plants; ...	Animalia; Arachis hypogaea; Astacoidea; Euastacus; Rattus; Zea mays	None	View
Scopus	2-s2.0-79960402524	Quality evaluation of weaning food produced from blend of ofada rice (Oryza sativa) and bambara g...	Adebayo-Oyetoro A.O., Olatidoye O.P., Ogundipe O.O., Balogun O.I., Faboya A.O.	2011	Electronic Journal of Environmental, Agricultural and Food Chemistry	10	6	None	Department of Food Technology, Yaba College of Technology, Nigeria	Adebayo-Oyetoro, A.O., Department of Food Technology, Yaba College of Technology, Nigeria; Olatid...	Ofada rice and bambara ground nut were processed into flour, mixed in the ratios of 90:10, 80:20 ...	Bambara nut; Functional properties; Ofada rice; Rheological properties; Weaning food	Arachis hypogaea; Bambara; Oryza sativa; Voandzeia	None	View

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