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Physico-Chemical and Nutritional Characteristics of Five Varieties and One Accession of Mango from Burkina Faso
《Food and Nutrition Sciences》2024年第12期1299-1316,共18页Hyacinthe Kante Traore Aïcha Ilboudo Zénabou Semde Adama Lodoun Mamadou Sanou Pingdwindé Marie Judith Samadoulougou Léonce Ky Moussa Guira Hagrétou Sawadogo Lingani Hama Mamoudou Dicko 
The mango varieties Eldon, Haden, Paheri, Tommy Atkins, Zill and the accession SBMA-1 are among the 45 varieties and 47 accessions of mango identified in Burkina Faso. The aim of this study was to determine the physic...
关键词：Mango Varieties Mango Accession Physicochemical and Nutritional Parameters Burkina Faso 
Technological Properties of Improved Pigeon Pea Varieties in Machakos County, Kenya
《Food and Nutrition Sciences》2024年第11期1123-1140,共18页Ababu Victor Lydiah Maruti Waswa Peninah Njiraine Ngoda 
Pigeon peas, a type of pulse, have immense nutritional potential to improve health in arid and semi-arid regions. However, unlocking this potential relies heavily on understanding their technological properties, such ...
关键词：Pigeon Peas Improved Variety Technological Property 
Determination and Quantification of Proximate and Mineral Composition for 20 Improved Sorghum Varieties Grown in Machache, Lesotho
《Food and Nutrition Sciences》2024年第8期744-758,共15页Malefane Ts’ephe Puleng Letuma Karabelo Khomongata Fisseha Itanna Mamoipone Sebitia Monica Lephole Pitso Masupha 
Twenty varieties of improved sorghum were grown in Machache at the Department of Agricultural Research station, located (29˚22'60"S and 27˚52'0"E) in the central foothills of Lesotho in Maseru district. The varieties ...
关键词：VARIETIES SORGHUM PROXIMATE MINERAL 
Physicochemical and Biochemical Characterization, Total Phenolic and Energy Value from Bulbs of Different Onion (Allium cepa L.) Varieties in Senegal
《Food and Nutrition Sciences》2024年第2期129-139,共11页Ndeye Adiara Ndiaye Lahat Niang Modou Dieng Ndeye Coumba Kane Touré 
The purpose of this study is to investigate the physicochemical properties of some local varieties of onion (Allium cepa L.) and compare them with an imported variety, all collected in May 2021. Proteins, reducing sug...
关键词：Allium cepa L. Characterization PHYSICOCHEMICAL BIOCHEMISTRY Total Phenolic 
Nutritional Composition and Anti-Nutrient Levels in Raw and Processed Varieties of Finger Millet Promoted for Nutritional Security
《Food and Nutrition Sciences》2023年第12期1183-1205,共23页Nyabuti George Nawiri Mildred Everlyne Wanzala Judith Munga Chrispus Oduori John Kinyuru Nyambaka Hudson 
Finger millet (FM) is rich in nutrients such as minerals, vitamins, and amino acids. However, the levels of nutrients and their bioaccessibility depend on the variety, the levels of ant nutrients, the chemical form of...
关键词：NUTRIENTS Ant Nutrients Finger Millet (FM) MALTING ROASTING 
Physico-Chemical and Microbiological Profile of Wine Lees of Red Wines from Local Grapes Varieties
《Food and Nutrition Sciences》2023年第11期1133-1148,共16页Ana Chioru Natalia Chiselita Natalia Suhodol Alina Boiştean Aurica Chirsanova 
In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainabili...
关键词：Red Wines Wine Lees Yeasts By-Products WINEMAKING 
Evaluation of the Value Nutritious Leaves Five Varieties Taro (Colocasia esculenta) Cultivated in Burkina Faso
《Food and Nutrition Sciences》2022年第10期835-841,共7页Boampoundi Hélène Ouoba Amana Metuor Dabire Sidnooma Véronique Zongo Hemayoro Sama Samson Guenne Renan Ernest Traore Jacques Simpore 
Taro is a perennial herbaceous plant whose large leaves are mainly used as vegetables in human food in several tropical countries. However, young taro leaves are not eaten very much in Burkina Faso unlike other countr...
关键词：Colocasia esculenta Nutritional Value LEAVES 
Trace Metal Elements (Pb, Cd and As), 15N Nitrogen and Phosphorus Isotopes Accumulation in Three Varieties of Tomato from Conventional and Agro-Ecological Farming Systems in Burkina Faso被引量：1
《Food and Nutrition Sciences》2021年第2期194-205,共12页Christophe Dabiré Abdoulaye Sérémé Hermann Panandtigri Abdoudramane Sanou W. D. B. Aimée Guissou Mamoudou H. Dicko 
Tomato is a market gardening product that plays an important nutritional and economic role in Burkina Faso. However, the bad use of pesticides for its production could have negative impacts
《Food and Nutrition Sciences》2020年第5期416-430,共15页Peter K. Biama Abdul K. Faraj Christopher M. Mutungi Isaac N. Osuga Rose W. Kuruma 
Protein sources in the diet of people living in semi-arid land of Kenya are lacking and if available it is costly to them. In terms of safe food and a healthy food supply, cowpeas (Vigna unguiculata.) are a significan...
关键词：COWPEA LINES VARIETIES EASTERN Kenya NUTRITIONAL Technological Characteristics 
Proximate Composition,Fatty Acid Profile and Mycotoxin Contamination in Several Varieties of Mexican Maize
《Food and Nutrition Sciences》2017年第9期865-872,共8页Silvia Denise Pena Betancourt Rey Gutiérrez Tolentino Beatriz Schettino 
In Mexico maize (Zea mays L.) is an important cereal due to excellent taste and nutritional value. Nutritional content and fatty acid profile has been reported in white maize, however, there are several genotypes nati...
关键词：Zea mays L. Fatty Acid Profile FUMONISINS AFLATOXINS Mexican Corn 
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