Journal article 3 pdf
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Journal article 3 pdf
https: //k hot h uvien .comCritical Reviews in Food Science and NutritionISSN: 1040-8398 (Print) 1549-7852 (Online)journal hom«pag«: http://www.can df Journal article 3 pdf fọnlin».conVloứbf$n20Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value added productsJ.A. Adebiyi, A.o. Obadina, O.A. Adebo & E. KayitesiTo Cite this article: J.A. Adebiyi, A.o. Obadina, O.A. Adebo & E. Kayitesi (2016): Fermented and malted Journal article 3 pdf millet products in Africa: Expedition from traditional/ethmc foods to industrial value added products. Critical Reviews in Food Science and Nutrition,Journal article 3 pdf
DOI: 10.1080/10408398.2016.1188056To link to this article: http://dx.doi.org/1Ọ.108Ọ/1 Ọ4Ọ8398.2016.1188056ffrH Accepted author version posted onlinehttps: //k hot h uvien .comCritical Reviews in Food Science and NutritionISSN: 1040-8398 (Print) 1549-7852 (Online)journal hom«pag«: http://www.can df Journal article 3 pdf l Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journa Hnformation?journalCode=bfsn20Download by: [University of Johannesburg]^Date: 01 June 2016, At: 02:12ACCEPTED MANUSCRIPTDownloaded by [University of Johannesburg] at 02:12 01 June 2016Fermented and malted Journal article 3 pdf millet products in Africa: Expedition from traditional, ethnic foods to industrial value added productsAdebiyi J.A.1’*, Obadina A.O.' '. Adebo, O.A.3Journal article 3 pdf
, Kayitesi E.13 Department of Biotechnology and Food Technology'. Faculty of Science. University of Johannesburg, p. o. Box 17011. Doomfontein 2028. Jhttps: //k hot h uvien .comCritical Reviews in Food Science and NutritionISSN: 1040-8398 (Print) 1549-7852 (Online)journal hom«pag«: http://www.can df Journal article 3 pdf beokuta, Nigeria.•Corresponding author: janet.adeyinka@yahoo.com; Tel: +27843485939AbstractWith the prevalent food insecurity in Africa, there is a growing need to utilize the available crops to develop nutritious, affordable and palatable food for the populace. Millet is critical in this role, rela Journal article 3 pdf tive to its abundance in the continent and good nutritional composition. For ages, fermentation and malting have been traditionally used to transformJournal article 3 pdf
millet into variety of produce. A paradigm shift has however occurred over the years, giving birth to new commercially available products. This reviewhttps: //k hot h uvien .comCritical Reviews in Food Science and NutritionISSN: 1040-8398 (Print) 1549-7852 (Online)journal hom«pag«: http://www.can df Journal article 3 pdf s, its major food uses are still restrained to traditional consumers and largely remains underutilized. Considering the potential embedded in this grain, it is important to explore this crop through the application of appropriate modem fermentation and malting technologies. This will ensure the avai Journal article 3 pdf lability of ready to eat (RTE) and ready to use (RTU) food products and to a large extent address the incessant food security challenges plaguing AfriJournal article 3 pdf
ca.Keywords1 ACCEPTED MANUSCRIPTACCEPTED MANUSCRIPTMillet, fermentation, malting, food products, processing, Africa.2 ACCEPTED MANUSCRIPTACCEPTED MANUhttps: //k hot h uvien .comCritical Reviews in Food Science and NutritionISSN: 1040-8398 (Print) 1549-7852 (Online)journal hom«pag«: http://www.can df Journal article 3 pdf ir role in human diet throughout the world is extremely vital. Cereal grains generally provide significant amount of nutrients and non-nutrients in the diet of populations all over the world, including developed and developing nations (Joshi el al.. 2008). hl the light of this, the major cereals con Journal article 3 pdf tributing to dicl in the world are rice, barley, maize, wheat, sorghum, oat. rye and millet (Mridula and Sharma. 2015).From this lot. are millets, comJournal article 3 pdf
monly referred to as small-seeded grains, belonging to the Poaceae (Gramineae) family (Zhu. 2014). They are regarded as minor cereals (Shobana el al..https: //k hot h uvien .comCritical Reviews in Food Science and NutritionISSN: 1040-8398 (Print) 1549-7852 (Online)journal hom«pag«: http://www.can df Journal article 3 pdf d for millions of people in developing countries such as Africa (Filli er al., 2010: Amadou er al.. 2013; Mridula and Shanna. 2015). According to Joshi et al. (2008). millet is an important ecological food security crop known for its drought resistance and nutritional quality and can be an immediate Journal article 3 pdf subsistence food for a nutrient-scarce populace. This group of cereal crop has significant potential in widening the genetic diversity in the food baJournal article 3 pdf
sket and ensuring improved food and nutrition security (Mai er al.. 2010).For centuries ago and at present, millet have been processed to transform thhttps: //k hot h uvien .comCritical Reviews in Food Science and NutritionISSN: 1040-8398 (Print) 1549-7852 (Online)journal hom«pag«: http://www.can df Journal article 3 pdf the most used processing techniques utilized for the diversification and transformation of millet. According to T.ei and Michaelsen (2006), these groups of foods continue to constitute 20-40% of the food supply worldwide. Particularly in' ACCEPTED MANUSCRIPT Journal article 3 pdf https: //k hot h uvien .comCritical Reviews in Food Science and NutritionISSN: 1040-8398 (Print) 1549-7852 (Online)journal hom«pag«: http://www.can dfGọi ngay
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