Blending Ratio and Supplementation on Injera Quality and Functionality: Effect of Sorghum Blending Ratio and Carrot Pulp Supplementation on Tef Injera Quality and Functionality - Couverture souple

Mehdi, Ibrahim

9786139965274: Blending Ratio and Supplementation on Injera Quality and Functionality: Effect of Sorghum Blending Ratio and Carrot Pulp Supplementation on Tef Injera Quality and Functionality

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ISBN 10 : 6139965276 ISBN 13 : 9786139965274

Editeur : LAP LAMBERT Academic Publishing, 2019

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�diteur: LAP LAMBERT Academic Publishing
Date d'�dition: 2019
Langue: anglais
ISBN 10: 6139965276
ISBN 13: 9786139965274
Reliure: Broch�
Nombre de pages: 120
�diteur: Suraj Mohammed, Bultosa Geremew
Coordonn�es du fabricant: non disponible
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Blending Ratio and Supplementation on Injera Quality and Functionality

Ibrahim Mehdi

Edit� par LAP LAMBERT Academic Publishing Jan 2019, 2019

ISBN 10 : 6139965276 ISBN 13 : 9786139965274

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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -There are various traditional foods with enormous potential for functional foods for the competitive functional food market. Since, Tef injera is consumed as a major staple food In Ethiopia. Now a day, making it with a pure Tef for consummation becomes costly and pure in nutrient quality. To improve nutritional quality and minimize the cost mixing of Tef Injera with other cereals is important with in appropriate proportion, composition and other attributes. The fact that cereals grains are tend to be limited in some vitamins whereas vegetables are rich in these. Those diets rich in fruits and vegetables have a reduced risk of heart, cardiovascular, neurological and chronic diseases. Compositing carrot pulp may improve the content of vit A in cereal grain products. Carrot mainly consumed as raw, rarely as converted to juice drink, used as salads and cooked as vegetable dish. Carrot contains nutritional antioxidants as (vitamins A, C, and E), also non-nutritional antioxidants as (beta-carotene, carotenoids, flavonoids, and flavones). Thus, carrot pulp supplement with mixture of sorghum and tef flour before and after fermentation for use as staple food is significant. 120 pp. Englisch. N� de r�f. du vendeur 9786139965274

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Blending Ratio and Supplementation on Injera Quality and Functionality

Mehdi, Ibrahim

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Blending Ratio and Supplementation on Injera Quality and Functionality

Mehdi, Ibrahim

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Blending Ratio and Supplementation on Injera Quality and Functionality

Ibrahim Mehdi|Mohammed Suraj|Geremew Bultosa

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ISBN 10 : 6139965276 ISBN 13 : 9786139965274

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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Mehdi IbrahimIbrahim Mehdi., MSc. in Range Ecology and Management, Haramaya University, Ethiopia Mohammed Suraj, MSc. in Food Science and Post-Harvest Technology, Haramaya University, Ethiopia Geremew Bultosa, PhD in Food Science, . N� de r�f. du vendeur 287868551

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Blending Ratio and Supplementation on Injera Quality and Functionality

Mehdi, Ibrahim

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Blending Ratio and Supplementation on Injera Quality and Functionality

Ibrahim Mehdi

Edit� par LAP LAMBERT Academic Publishing Jan 2019, 2019

ISBN 10 : 6139965276 ISBN 13 : 9786139965274

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Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -There are various traditional foods with enormous potential for functional foods for the competitive functional food market. Since, Tef injera is consumed as a major staple food In Ethiopia. Now a day, making it with a pure Tef for consummation becomes costly and pure in nutrient quality. To improve nutritional quality and minimize the cost mixing of Tef Injera with other cereals is important with in appropriate proportion, composition and other attributes. The fact that cereals grains are tend to be limited in some vitamins whereas vegetables are rich in these. Those diets rich in fruits and vegetables have a reduced risk of heart, cardiovascular, neurological and chronic diseases. Compositing carrot pulp may improve the content of vit A in cereal grain products. Carrot mainly consumed as raw, rarely as converted to juice drink, used as salads and cooked as vegetable dish. Carrot contains nutritional antioxidants as (vitamins A, C, and E), also non-nutritional antioxidants as (�-carotene, carotenoids, flavonoids, and flavones). Thus, carrot pulp supplement with mixture of sorghum and tef flour before and after fermentation for use as staple food is significant.VDM Verlag, Dudweiler Landstra�e 99, 66123 Saarbr�cken 120 pp. Englisch. N� de r�f. du vendeur 9786139965274

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Blending Ratio and Supplementation on Injera Quality and Functionality : Effect of Sorghum Blending Ratio and Carrot Pulp Supplementation on Tef Injera Quality and Functionality

Ibrahim Mehdi

Edit� par LAP LAMBERT Academic Publishing

ISBN 10 : 6139965276 ISBN 13 : 9786139965274

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Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne

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Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - There are various traditional foods with enormous potential for functional foods for the competitive functional food market. Since, Tef injera is consumed as a major staple food In Ethiopia. Now a day, making it with a pure Tef for consummation becomes costly and pure in nutrient quality. To improve nutritional quality and minimize the cost mixing of Tef Injera with other cereals is important with in appropriate proportion, composition and other attributes. The fact that cereals grains are tend to be limited in some vitamins whereas vegetables are rich in these. Those diets rich in fruits and vegetables have a reduced risk of heart, cardiovascular, neurological and chronic diseases. Compositing carrot pulp may improve the content of vit A in cereal grain products. Carrot mainly consumed as raw, rarely as converted to juice drink, used as salads and cooked as vegetable dish. Carrot contains nutritional antioxidants as (vitamins A, C, and E), also non-nutritional antioxidants as (beta-carotene, carotenoids, flavonoids, and flavones). Thus, carrot pulp supplement with mixture of sorghum and tef flour before and after fermentation for use as staple food is significant. N� de r�f. du vendeur 9786139965274

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