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Quality Evaluation of Selected Plantain Varieties (Musa species) for Chips and as a Vegetable
Selected Plantain Varieties Chips
2016/6/2
The present experiment was conducted to evaluate the best plantain varieties for chips and vegetable. Five plantain varieties; Cachaca, Saba, Kitawira, Niginu and Kibunga obtained from College of Agri...
Effect of Varying Parboiling Conditions on the Cooking and Eating/Sensory Characteristics of Jasmine 85 and Nerica 14 Rice Varieties
Cooking and Eating Varying Parboiling
2016/6/2
Apart from the physical qualities such as hardness and “good head rice yield” usually associated with parboiling, the improvement or otherwise of cooking and eating/sensory characteristics of parboile...
Effect of Varying Parboiling Conditions on Physical Qualities of Jasmine 85 and Nerica 14 Rice Varieties
Physical Qualities Varying Parboiling Conditions
2016/6/2
As part of research towards enhancing the value chain of parboiled rice in Ghana, a study was conducted to ascertain the ideal parboiling condition that optimizes the physical qualities of rice. The s...
Application of ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) metabolomic fingerprinting to characterise GM and conventional maize varieties
chemometric analysis maize metabolomics
2014/2/24
The feasibility of metabolomic fingerprinting approach based on ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UHPLC-QTOFMS) was studied to assess its abilit...
Determination of the Proximate Composition, Total Carotenoid, Reducing Sugars and Residual Cyanide Levels of Flours of 6 New Yellow and White Cassava (Manihot esculenta Crantz) Varieties
Proximate Composition Total Carotenoid
2016/6/1
The proximate composition, total carotenoid, reducing sugars and residual cyanide levels of flours of 6 new elite yellow and white cassava varieties: UMUCASS 38, UMUCASS 36, UMUCASS 37, TMS05/0473, TM...
Physico-chemical Properties and Antioxidant Potentials of 6 New Varieties of Ginger (Zingiber officinale)
Physico-chemical Properties Antioxidant Potentials
2016/6/1
The physico-chemical composition and antioxidant potentials of 6 new varieties of Ginger was evaluated. Analysis of the percentage phenol, oleoresin, lipid, dry matter, crude fibre and ash contents of...
Determination of Triacylglycerols, Fatty Acids and Total Lipid Content in Oil of 2 Macrotermitinaes Varieties from Congo
Triacylglycerols Fatty Acids
2016/6/1
The triacylglycerols and fatty acids composition of the oils of the Bellicositermes natalensis Haviland obtained from two different regions of Congo were qualitatively and quantitatively determined by...
The Nutritional Quality of Three Varieties of Zobo (Hibiscus sabdariffa) Subjected to the Same Preparation Condition
Zobo Same Preparation Condition
2016/6/1
This study aimed to determine the variety of zobo that will give a desired colour and at the same time retaining most of the nutrient imbedded, after boiling for 10 min. The nutritional quality of non...
Moisture Diffusivity of Five Major Varieties of Iranian Pistachios
Five Major Varieties Iranian Pistachios
2016/5/31
The moisture diffusion coefficients of five major varieties of Iranian pistachios (Ahmad_aghayee, Akbari, Badami, Fandoghi and Kaleh_ghoochi) were successfully interpreted and modeled by using Fick’s ...
Must characteristics of selected grapevine varieties used for local wine production
earliness Pinot noir précoce sugar accumulation Traminer white Zenit
2014/3/10
The must characteristics of some old varieties (present on the list of varieties allowed for land wine making) were compared with their commercial relatives, in order to estimate their specific benefi...
α-Glucosidase Inhibitory Activity in Leaves of Some Mulberry Varieties
α-glucosidase inhibitor mulberry
2009/6/17
The seasonal and polyploidal changes of α-glucosidase (rat-intestinal) inhibitory activity in mulberry leaves were compared in 12 mulberry varieties. Enashi, Fusoumaru, No. 325 and Kenmochi which are ...
Phenolics, Selenium, Vitamin C, Amino Acids and Pungency Levels and Antioxidant Activities of Two Egyptian Onion Varieties
Phenolics Selenium
2016/5/31
Selenium, vitamin C, pungency, amino acids, phenolics content and antioxidant activities of two Egyptian onion varieties, namely white (Giza-6) and red (Beheri) onions have been studied. Data analysis...
Comparative Study of Chemical Composition and Physicochemical Properties of Two Varieties of Defatted Foxtail Millet Flour Grown in China
Chemical Composition Physicochemical Properties
2016/5/31
In this study, we examined the chemical composition and physicochemical properties of two varieties defatted foxtail millet flour grown in China. The seeds were obtained, milled and sieved to produce ...
Physico-Chemical Characteristics, Cooking Quality and Sensory Attributes of Microwave Cooked Rice Varieties
amylose gel consistency length-width ratio
2009/5/20
Four varieties of rice were cooked in microwave oven and under pressure and examined for their physical characteristics, cooking quality and sensory attributes. The range of physical characteristics o...
Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties
Actinidia spp. kiwifruit sugar
2009/5/8
Soluble sugars, sugar alcohol, and organic acid contents in Actinidia fruits at the eating-ripe stage were determined in various genotypes using high-performance liquid chromatography: five A. delicio...