Browsing Food Science by Subject "Wholegrain"

Now showing items 1-5 of 5

Extrusion cooking of food-to-food fortified wholegrain sorghum-based porridges enhances Caco-2 ferritin formation

Lubaale, John; Taylor, J.R.N. (John Reginald Nuttall); Emmambux, Mohammad Naushad; Duodu, Kwaku Gyebi (Wiley, 2023-03)

BACKGROUND AND OBJECTIVES : Iron deficiency is still a major public health concern in sub-Saharan Africa, and this is in part due to a monotonous diet of cereals often low in bioavailable minerals and high in mineral ...
Iron bioavailability, nutritional and health-promoting properties of extruded sorghum porridge fortified with Baobab fruit, moringa leaves and Bambara groundnut

Lubaale, John (University of Pretoria, 2023)

Iron deficiency, protein energy malnutrition (PEM) and the rise in diet-related non-communicable diseases (NCDs) are major public health concerns in developing countries. Food-to-food fortification (FtFF) is an emerging ...
Potential of moringa leaf and baobab fruit food-to-food fortification of wholegrain maize porridge to improve iron and zinc bioaccessibility

Adetola, Oluyimika Yanmife; Kruger, Johanita; Ferruzzi, Mario G.; Hamaker, Bruce R.; Taylor, J.R.N. (John Reginald Nuttall) (Taylor and Francis, 2022)

Food-to-food fortification (FtFF) with moringa leaf (iron source) and/or baobab fruit (citric acid and ascorbic acid source) (each 13–15 g/100 g porridge dry basis (db)) was studied to improve iron and zinc nutritive quality ...
Sensory characteristics of wholegrain and bran-rich cereal foods - a review

Heiniö, R-L.; Noort, M.W.J.; Katina, K.; Alam, S.A.; Sozer, N.; De Kock, Henrietta Letitia; Hersleth, M.; Poutanen, K. (Elsevier, 2016-01)

BACKGROUND : Wholegrain foods are known to be health-beneficial but their sensory characteristics may be a limiting factor for consumption. The scientific literature of factors influencing sensory quality of wholegrain ...
Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels

Adebowale, Olalekan Jimi; Taylor, J.R.N. (John Reginald Nuttall); De Kock, Henrietta Letitia (Elsevier, 2020-10)

Wholegrain sorghum flour (WGF) is sensitive to rancid off-flavour development during storage. Microwave treatment of whole grain kernels (WGK) at 36 and 90 kJ/100 g using a pilot-scale commercial microwave oven was ...

Now showing items 1-5 of 5

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Browsing Food Science by Subject "Wholegrain"

Browsing Food Science by Subject "Wholegrain"

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