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Baobab Food Products: A Review on their Composition and Nutritional Value
Several authors have published about baobab food products. Data on macronutrients, micronutrients, amino acids, and fatty acids were collected from literature for pulp, leaves, seeds, and kernels ofExpand
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Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterranea) seeds
Abstract The water absorption kinetics of the cowpea (varieties CW and CG) and bambara seeds (varieties BB and WB) were studied following the first order, Peleg with a proposed sigmoid model.Expand
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The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia
Alkaline-fermented food condiments play an important role in the diets of many people in developing and a few developed countries. The rise in pH during production of these foods is due to theExpand
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How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour
Abstract Colour and texture are important features of amala, a traditional thick paste obtained from dry yam flour. Tubers from eight yam cultivars were blanched at 65 °C for 20 min and dried at 40Expand
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Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo
Cassava roots and leaves constitute energy-rich and protein-rich foods, respectively, for the populations in Central Africa, where they are consumed as staple foods. But cassava roots and leavesExpand
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Quality characteristics of Lanhouin: A traditional processed fermented fish product in the Republic of Benin
Lanhouin , a fermented fish product is processed by spontaneous and largely uncontrolled fermentation. Disadvantages of this type of fermentation are that very little control can be exercised overExpand
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Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects
Sixteen commercial samples of ogi, obtained by using traditional "Goun" methodology, from Cotonou and the surrounding area were characterized and compared with maize raw material. Goun methodologyExpand
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Afebrile Plasmodium falciparum parasitemia decreases absorption of fortification iron but does not affect systemic iron utilization: a double stable-isotope study in young Beninese women.
BACKGROUND Iron deficiency anemia (IDA) affects many young women in sub-Saharan Africa. Its etiology is multifactorial, but the major cause is low dietary iron bioavailability exacerbated byExpand
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Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production.
Cassava fish (Pseudotolithus sp.) was naturally fermented on three different occasions at room temperature (28-30 degrees C) for 3 to 8 days and the microbial population and the occurrence of variousExpand
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Total Iron Absorption by Young Women from Iron-Biofortified Pearl Millet Composite Meals Is Double That from Regular Millet Meals but Less Than That from Post-Harvest Iron-Fortified Millet Meals123
Iron biofortification of pearl millet (Pennisetum glaucum) is a promising approach to combat iron deficiency (ID) in the millet-consuming communities of developing countries. To evaluate theExpand
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