[go: up one dir, main page]

Odeyemi et al., 2024 - Google Patents

A review of value-added products from cashew fruits in Nigeria in the last two decades

Odeyemi et al., 2024

View PDF
Document ID
17590487117858379120
Author
Odeyemi E
Olorundare B
Ajewole A
Atanda J
Ogunsowo A
Raji M
Akinola C
Adesokan M
Mustapha K
Arowolo S
Atolagbe T
Yusuf T
Jayeola C
Publication year
Publication venue
Journal of Research in Forestry, Wildlife and Environment

External Links

Snippet

The cashew (Anacardium occidentale) tree produces cashew fruit which has two distinct parts; the real fruit called the nut that houses the kernel and the fleshy apple referred to as the pseudo-fruit. Cashew fruit has been found to contain a good quantity of essential …
Continue reading at www.ajol.info (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using micro-organisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils

Similar Documents

Publication Publication Date Title
Akoja et al. Physicochemical, functional, pasting and sensory properties of wheat flour biscuit incorporated with Okra powder
US20160113311A1 (en) Method of manufacturing a fermented product
JP7108346B2 (en) Bread and bread making method
KR20030041581A (en) A healthful food for eating raw
Srivastava et al. Quality evaluation of prepared guava-orange fruit bar
Mongkontanawat et al. Product development of sweet fermented rice (Khao-Mak) from germinated native black glutinous rice
Eke-Ejiofor et al. Effect of tiger nut residue flour inclusion on the baking quality of confectionaries
CN1168773A (en) Fermanted algae paste and the use thereof
KR101402079B1 (en) Method for preparation of functional walnut steamed bread having blueberry
Stiti et al. Agri-food valuation of oak fruits in human consumption: Formulation of desserts
Deedam et al. Proximate composition, sensory properties and microbiological status of granola substituted with soursop flour (Annona muricta) for household consumption
Odeyemi et al. A review of value-added products from cashew fruits in Nigeria in the last two decades
Monday et al. Effects of inclusion of processed grapefruit pulp on wheat flour biscuit
Mittal Evaluation of ripe pumpkin flours and its utilization in bakery products
Abu et al. Traditional and ethnic foods of the middle belt region of Nigeria
Djidjor et al. Nutritional Composition and Acceptability of Biscuits Produced From a Blend of Wheat, Cinnamon and Desiccated Coconut Flour
Kozhemyako et al. Development of manufacturing technology of non-waste production of the field vegetable processing
Setorglo et al. Higher amounts of proximate and minerals in composite biscuit made from African locust beans pulp
Adeola Changes in nutritional, texture, rancidity and microbiological properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal
Bindu et al. Formulation and acceptability of blended weaning food by incorporating banana, sweet potato and drumstick leaves powder
Namukwambi et al. Seasonal Variety of Selected Indigenous Plant Raw Materials and Foodstuffs Avaiable for Consumption in Namibia–A Review
Kotsubanska et al. Section 1 food technologies
Namukwambi et al. Seasonal variety of selected indigenous plant raw materials and foodstuffs available for consumption in Namibia.
Osipova The Use of Grain and Fruit and Berry Raw Materials as a Basis for the Production of Soft Drinks
Jegede et al. Sensory properties of sausage roll produced from cashew nut butter