Abstract: Whey protein nitrogen index (WPNI) is a well-known method of classifying non-fat dry milk powder (NFDM) based on its heat treatment. This present work was aimed at the quantitative …
Abstract: The coloring power of red chilies and capsicum is directly determined by the quality and quantity of the coloring agent. The oleoresin, that is an oil soluble extract red …
Abstract: The process of repeated frying of refined palm oil plays a significant role in the generation of free radicals, which could be detrimental to human health. In the present …
Abstract: This present work was aimed at the quantitative determination of three anti-nutritional factors (Oxalate, Phytate, and polyphenolics) in wine samples. The determination of polyphenolics was done using Folin-Ciocaltau’s Spectrophotometric …
Introduction: The Ultraviolet spectrum has four wavelengths, these are: UV-A (400 to 315 nm); UV-B (315 to 280 nm); UV-C (280 to 200 nm);very high energy and destructive and Vacuum …
Introduction: Total carbon in the Biomass is comprised of two fractions: combustible and carbonate carbon. Combustible carbon corresponds to total organic carbon (TOC) while carbonate carbon corresponds to total inorganic …
Introduction: The protein digestibility-corrected amino acid score (PDCAAS) has been used to evaluate protein quality in human foods. Previously Amino Acid Scoring (AAS) provides a way to predict how efficiently …
ABSTRACT: Determination of Nitrate Nitrogen, Urea –Nitrogen and Ammoniacal Nitrogen in fertilizer samples by IR spectroscopy. The main forms of Nitrogen in fertilizer are Ammoniacal Nitrogen, Urea Nitrogen and Nitrate …
ABSTRACT Black pepper (Piper nigrum) is a spice vine crop which is used as a food preservative and as an essential component in traditional medicines. Piperine, a major alkaloid, is …
Abstract: Anthocyanins are a type of pigment found in fruits that offer health benefit. It belongs to a class of compound called flavonoids that have antioxidant properties. The colour change …
