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160.848  Articles
1 of 16.086 pages  |  10  records  |  more records»
The best quality goldfish requires a good environment and a highly nutritious feed. Thus, this study evaluated the effects of commercial diets supplemented with 0%, 3%, 6%, 9% and 12% red yam flour (Ipomoea batatas L.) on the growth rate, survival rate an... see more

This study was designed to evaluate the processing of yam paste (amala): A product of fermented yam (Discorea rotundata) flour. The sliced yam samples were fermented for 72 hours. The microorganisms were isolated and identified. The pH, TTA, temperature, ... see more

Red rice is known to have advantages, i.e. contain fiber and anthocyanin that have functional properties. The potential of red rice needs to be explored more intensively through various studies. One effort to develop brown rice as food is to process it in... see more

Anchovy flour and red beans flour are food with high proteins and essential amino acid that could be processed into various foods such as mini pie which could become high-proteins snack. This research aimed to analyze the effect of anchovy flour and red b... see more

Food bar is food with a bar-like shape which contains adequate energy and nutrition. This study aims to determine the right proportion between red rice flour and yellow pumpkin flour as well as to analyze the influence of said proportion towards organolep... see more

Purple water yam tubers (PWYTs) or Dioscorea alata are edible tubers containing bioactive compounds that are beneficial to human health. Its high carbohydrate content can be used to make flour or starch to increase its shelf life and food diversification.... see more

The red flour beetle, Tribolium castaneum (Herbts) is a major pest of flour from various grains. The infested flour is discoloured and will emit a disagreeable odour due to the secretion of benzoquinone from the insect’s abdominal glands. Considering the ... see more

People tend to choose their food practically and efficiently presented and made without reducing their nutritional content. The use of red bean flour is needed to replace protein sources while waxy rice flour contributes to carbohydrate replacement. The p... see more

The impact of dry- and hydro-thermal treatments on swelling power (SP), water absorption (WA) and water solubility (WS) of red-rice flour (RRF) were investigated. The dry-thermal treatment was conducted at RRF’s moisture content (mc) of 10%, and the hydro... see more

1 of 16.086 pages  |  10  records  |  more records»