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Browsing Food Science by Author "Adetunji, Adeoluwa Iyiade"
Now showing items 1-5 of 5
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Adetunji, Adeoluwa Iyiade (University of Pretoria, 2015)Diversification in the use of cassava and sorghum through commercial processing into value-added food and beverage products is an important means of developing the economies of African countries. However, potential ...
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Adetunji, Adeoluwa Iyiade; Du Clou, Heidi; Walford, Stephen N.; Taylor, J.R.N. (John Reginald Nuttall) (Elsevier, 2016-11)Entrapment of starch granules within cassava parenchyma cells constitutes a major challenge in starch extraction from cassava tuber. This was addressed by applying cellulolytic and hemicellulolytic enzymes coupled with ...
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Adetunji, Adeoluwa Iyiade (University of Pretoria, 2012-12-14)The level of sorghum production in southern Africa is very low compared to the rest of Africa. Low adoption rate of available improved sorghums due to lack of information about their properties has been identified as a ...
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Adetunji, Adeoluwa Iyiade; Duodu, Kwaku Gyebi; Taylor, J.R.N. (John Reginald Nuttall) (Elsevier, 2015-05)Steeping milled sorghum in up to 0.4% NaOH was investigated as a method of tannin inactivation. NaOH steeping substantially reduced assayable total phenols and tannins in both Type III and Type II sorghums and with Type ...
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Adetunji, Adeoluwa Iyiade; Khoza, Sandile; De Kock, Henrietta Letitia; Taylor, J.R.N. (John Reginald Nuttall) (Wiley-Blackwell, 2013)To determine the most suitable types of sorghum for whole grain adjunct in lager beer brewing, 14 cultivars of five different types: white tan-plant, white not tan-plant, red non-tannin, white tannin (Type II), and red ...
Now showing items 1-5 of 5