International Journal of Biotechnology and Food Science - Table of Content: July 2019; 7(3)

Table of Content: July, 2019; 7(3)
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 Effect of germination and pre-gelatinization on the proximate composition and pasting properties of maize flour a base ingredient for cereal-based infant complementary food
Research Article

Patience C. Obinna-Echem, Lucretia I. Barber and Peace C. Jonah

Effect of germination, pre-gelatinization on the proximate composition, viscosity and pasting properties of maize flour as a base ingredient for the formulation of infant complementary food, were investigated. The flour samples were 100% of raw, germinated and pre-gelatinized.... Read more

 

doi: https://doi.org/10.33495/ijbfs_v7i3.19.104 | Abstract » | PDF (346 K)

 

Published July 11, 2019 | pages. 30-37.

 

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 Physicochemical, functional and pasting properties of starch from breadfruit (Artocarpus altilis) in gurudi snack production
Research Article

Eke-Ejiofor, J. and Friday, U. B.

This study investigated the physicochemical, functional, pasting properties of starch from breadfruit (Artocarpus altilis) and sensory attributes of gurudi snack produced from the starches. Cassava starch gurudi was used as control. Firm, ripe and fresh breadfruits used for this study were.... Read more

 

doi: https://doi.org/10.33495/ijbfs_v7i3.19.107 | Abstract » | PDF (526 K) |

 

Published July 26, 2019 | pages. 38-48.