John R N Taylor

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BACKGROUND In Africa, food-processing industries are emerging fast, especially for cereals. New low-cost extrusion cookers give small enterprises an opportunity to enter the market for processed cereal products, in particular instant, fortified and flavored mixes. Before engaging in the marketing of these products, consumers' interest needs to be assessed.(More)
BACKGROUND Cowpeas stored under high temperature and humidity develop the hard-to-cook defect (HTC). This defect greatly increases cooking times and energy costs. To better understand the mechanisms involved in the HTC defect development, the effects of gamma-irradiation on cotyledon cellular structure and pectin solubility in two cowpea cultivars with(More)
BACKGROUND The challenges of malnutrition and urbanization in Africa demand the development of acceptable, affordable, nutritious complementary-type foods. Biscuits (i.e. cookies; a popular snack) from whole grain staples are an option. The present study aimed to relate check-all-that-applies (CATA) sensory profiles of sorghum-cowpea composite biscuits(More)
BACKGROUND Marama bean protein, as extracted previously at pH 8, forms a viscous, adhesive and extensible dough. To obtain a protein isolate with optimum functional properties, protein extraction under slightly acidic conditions (pH 6) was investigated. RESULTS Two-dimensional electrophoresis showed that pH 6 extracted marama protein lacked some basic 11S(More)
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