Comparative evaluation of the nutritional quality, functional properties and amino acid profile of co-fermented maize/cowpea and sorghum/cowpea Ogi as infant complementary food.
暂无分享,去创建一个
[1] F. Shahidi,et al. Functional properties of protein isolates from beach pea (Lathyrus maritimus L.) , 2001 .
[2] T. Chandra,et al. Changes in carbohydrate, free amino acids, organic acids, phytate and HCl extractability of minerals during germination and fermentation of finger millet (Eleusine coracana) , 1997 .
[3] C. Lönner,et al. Phenotypically based taxonomy using API 50CH of lactobacilli from Nigerian ogi, and the occurrence of starch fermenting strains. , 1995, International journal of food microbiology.
[4] M. Akpapunam,et al. Traditional Lactic Acid Fermentation, Malt Addition, and Quality Development in Maize-Cowpea Weaning Blends , 1995 .
[5] G. Hall,et al. Amino acid, fatty acid and mineral composition of pigeon pea (cajanus cajan) , 1993 .
[6] Kadam Ss,et al. Nutritional improvement of cereals by fermentation , 1989 .
[7] B. Abbey,et al. Functional Properties of Raw and Heat Processed Cowpea (Vigna unguiculata, Walp) Flour , 1988 .
[8] A. G. Rao,et al. Effect of autofermentation on the physicochemical properties of proteins of sorghum-groundnut composite flour , 1988 .
[9] R. Kok,et al. Processing and fermentation of the african locust bean (Parkia filicoidea Welw.) to produce dawadawa , 1986 .
[10] M. Akpapunam,et al. Effects of cooking, germination and fermentation on the chemical composition of Nigerian Cowpea ( Vigna unguiculata ) , 1985 .
[11] D. K. Salunkhe,et al. Functional Properties of Lupin Seed (Lupinus mutabilis) Proteins and Protein Concentrates , 1982 .
[12] S. Aliya,et al. An assessment of the protein quality and vitamin b content of commonly used fermented products of legumes and millets , 1981 .
[13] E. Lusas. Food uses of peanut protein , 1979, Journal of the American Oil Chemists' Society.
[14] J. Kinsella,et al. FUNCTIONAL PROPERTIES OF NOVEL PROTEINS: ALFALFA LEAF PROTEIN , 1976 .
[15] C. T. Young,et al. Electrophoretic Patterns and Free Amino Acid Composition of Peanut Meal Fermented With Fungi , 1975 .
[16] L. Beuchat,et al. Changes in the lipid content of fermented peanuts , 1974 .
[17] Frank W. Sosulski,et al. CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTS , 1974 .
[18] A. Kilara,et al. VISCOSITY AND WATER ABSORPTION CHARACTERCSTICS OF SLURRIES OF SUNFLOWER AND SOYBEAN FLOURS, CONCENTRATES AND ISOLATES , 1974 .
[19] S. Moore,et al. Automatic recording apparatus for use in the chromatography of amino acids. , 1958, Federation proceedings.