Search Results - Akpapunam, M.A

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  1. 1
    Physicochemical properties of cissus gum powder extracted with the aid of edible starches

    Physicochemical properties of cissus gum powder extracted with the aid of edible starches by Iwe, M.O, Obaje, P.O, Akpapunam, M.A

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  2. 2
    Physicochemical and Sensory Properties of Instant Kunun-Zaki Flour Blends from Sorghum and Mango Mesocarp Flours

    Physicochemical and Sensory Properties of Instant Kunun-Zaki Flour Blends from Sorghum and Mango Mesocarp Flours by Sengev, I.A., Akpapunam, M.A., Ingbian, E.K.

    Published in Nigerian food journal
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  3. 3
    Some physicochemical properties and anti-nutritional factors of raw, cooked and germinated Jack bean ( Canavalia ensiformis)

    Some physicochemical properties and anti-nutritional factors of raw, cooked and germinated Jack bean ( Canavalia ensiformis) by Akpapunam, M.A., Sefa-Dedeh, S.

    Published in Food chemistry
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  4. 4
    Jack bean (Canavalia ensiformis): nutrition related aspects and needed nutrition research

    Jack bean (Canavalia ensiformis): nutrition related aspects and needed nutrition research by Akpapunam, M.A. (Ghana Univ., Legon, Accra (Ghana). Dept. of Nutrition and Food Science), Sefa-Dedeh, S

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  5. 5
    Effect of Extrusion Process Variables on the Amylose and Pasting Characteristics of Acha/Soybean Extudates Using Response Surface Analysis

    Effect of Extrusion Process Variables on the Amylose and Pasting Characteristics of Acha/Soybean Extudates Using Response Surface Analysis by Anuonye, J.C., Badifu, G.I.O., Inyang, C.U., Akpapunam, M.A.

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  6. 6
    Processing and quality evaluation of sweet potato chips

    Processing and quality evaluation of sweet potato chips by Akpapunam, M.A. (Rivers State Univ. of Science and Technology, Port Harcourt (Nigeria). Dept. of Food Science and Technology), Abiante, D.A

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  7. 7
    Protein Dispersibility Index and Trypsin Inhibitor Activity of Extruded Blends of Acha/Aoybean: A Response Surface Analysis

    Protein Dispersibility Index and Trypsin Inhibitor Activity of Extruded Blends of Acha/Aoybean: A Response Surface Analysis by Anuonye, J.C., Badifu, G.I.O., Inyang, C.U., Akpapunam, M.A., Odumudu, C.U., Mbajika, V.I.

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  8. 8
    Traditional lactic acid fermentation, malt addition, and quality development in maize-cowpea weaning blends

    Traditional lactic acid fermentation, malt addition, and quality development in maize-cowpea weaning blends by Akpapunam, M.A, Sefa-Dedeh, S. (University of Agriculture, Makurdi (Nigeria). Dept. of Food Science and Technology)

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