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作品数：35被引量：50H指数：2
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Nutritive and Microbiological Quality of Fish Feed Formulated from Local Flours Enriched with Larvaes of Hermetia illucens
《Advances in Microbiology》2025年第1期30-41,共12页Francine Herodias Béké Nadège Kouadio-N’gbesso Paul Yao Attien N’da Einstein Kouadio Audrey Charlène Asté Comoé Koffi Donatien Benie Adjehi Thomas Dadié 
In aquaculture, feed represents the main component of production costs, and the development of this sector depends on the development of an economical feed formulation that meets the qualitative and quantitative requi...
关键词：Hermetia illucens Fish Feed Nutritive and Microbiological Quality 
Formulation of Infant Flours Based on Fonio Enriched with Bambara Groundnut Anacardium (Cashew) and African Locust Bean Fruit Pulp
《Agricultural Sciences》2024年第9期1071-1088,共18页Lawrence Roselynn Kra KouaKou Pierre Martial Thierry Akely Albarin Grodji Gbogouri Françoise Kouame 
Infant malnutrition is a significant issue in Côte d’Ivoire, and this study aims to address it by formulating infant flours using local ingredients. Fermentation, germination, and malting methods were used to enhance...
关键词：Infant Flours FORMULATION Fonio Groundnut African Locust Bean Fruit Pulp 
Physicochemical Characterisation of Flours from Local Cereals and Powder from Cassava (Manihot esculenta Crantz) Leaves Varieties Cultivated in the Northern-Cameroon in Order to Supplement Infant Flours
《Open Journal of Applied Sciences》2024年第8期2009-2026,共18页Mathieu Barbi Charles Touwang Emmanuel Panyoo Akdowa Augustin Goudoum Armand Abdou Bouba 
The aim of the present study was to investigate on the inventory and determination of the nutritional value of cereals flour and cassava leaves powder in order to analyse their use in the production of infant flour. I...
关键词：Infant Flour Cereals Flour Cassava Leaves Powder Chemical Composition Northern Cameroon 
Nutritional and Sanitary Quality of Infant Flours Produced in Ouagadougou, Burkina Faso
《Food and Nutrition Sciences》2024年第8期727-743,共17页Léa Kilô Adam Bayala-Yaï Philippe Augustin Nikièma Hassane Sangaré Fabrice Bationo Imael Henri Nestor Bassolé Jacques Simpore 
The quality of infant flours used during the weaning age is of great importance in that it conditions the nutritional health of infants and young children. This study aimed to assess the nutritional and sanitary quali...
关键词：Nutritional and Sanitary Quality Infant Flours OUAGADOUGOU Burkina Faso 
Design and Production of Infant Flours Based on Pumpkin Pulp Enriched with Cakes Extracted from Its Seeds
《Journal of Agricultural Chemistry and Environment》2024年第2期192-207,共16页Koumba Hawa Toundoufedouno Kéloua Kourouma Adama Moussa Sakho Karamoko Lansary Sylla Aboubacar Diallo 
The inclusion of composite flours in infant food at weaning time should be a priority for mothers. The aim of this project is to formulate infant flour based on pulp flour enriched with oilcake from these grains after...
关键词：PUMPKIN SEEDS Oilcake Infant Flour Oil MICRONUTRIENTS 
Nutritional assessment,glycemic indices and anti-diabetic potentials of dough meal generated from optimized blends of matured plantain,soya cake and wheat bran flours
《Journal of Future Foods》2023年第4期374-382,共9页Adedamola Iyioluwa Akinyede Ebenezer Oladipupo Ayibiowu Titilope Fakologbon Olugbenga Olufemi Awolu Tayo Nathaniel Fagbemi 
Management of blood glucose levels associated with type 2 diabetes using nutrients derived from food without having a harmful effect on one’s health is gradually gaining research interest.Plantain dough meal blends w...
关键词：Dough meal Amino acids Glycaemic indices α-Amylase inhibition α-Glucosidase inhibition 
Availability, Accessibility and Contribution of Infant Flours to the Diet of Children Aged 6-59 Months in Benin
《Agricultural Sciences》2023年第12期1766-1787,共22页Flora T. F. Laleye Nadia Fanou-Fogny Yann E. Madode Flora J. Chadare Marius S. Kanhounnon Bernadette H. Boyiako Mourichide M. Achamou Djidjodo J. Hounhouigan 
This study assesses the nutritional composition as well as the availability and affordability of infant flour found on the market and in the households of Benin. To do that assessment, a two-step cross-sectional surve...
关键词：Infant Flour Complementary Feeding Nutritional Composition CHILDREN Food Ethnography 
Effect of flours addition on the physicochemical and metabolome in Suanjiang,a Chinese traditional fermentation coagulant
《Food Bioscience》2023年第3期2245-2255,共11页Jiangli Wu Wenkang Hu Zhengbin Yang Xuefeng Zeng Ziru Dai 
supported by research grants from the Na-tional Key R&D Program of China(No.2019YFD0902003);the Key Project in Agricutural of Guizhou Province in[2022]key projects 013.
Suanjiang(SJ)is a key coagulant used in making tofu.Unstable quality and poor flavor is a serious problem of the traditional SJ coagulant.This study investigated the physicochemical properties,and metabolites of SJ pr...
关键词：Suanjiang FLOUR COAGULANT PHYSICOCHEMICAL Metabolic pathways 
Functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished rice flours of Indian temperate region被引量：1
《Grain & Oil Science and Technology》2023年第1期43-57,共15页Nafiya Qadir Idrees Ahmed Wani 
The authors are thankful to Rice Research Centres of Anantnag and Kupwara,J&K for helping us in getting paddy.
The present investigation was aimed to study functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars(SR-4,K-39,Mushq Budij a...
关键词：POLISHING Rice flour Functional properties Antioxidant activity In-vitro digestibility 
Healthy biological activities in legume flours from industrial cooking
《Food Bioscience》2022年第4期191-198,共8页Ivana Giangrieco Maurizio Tamburrini Lisa Tuppo Maria Silvia Pasquariello Maria Antonietta Ciardiello 
The legume consumption is increasing because this food represents a rich and sustainable source of plant proteins and biological activities considered effective in the prevention of some chronic diseases,including tho...
关键词：LEGUME Cooked legume flour TPC Antioxidant Metal chelation ACE inhibition Functional food 
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