Jacob K. Agbenorhevi

TL;DR: In this article, aqueous extraction at pH 6.0 from the pods of six different okra genotypes (Abelmoschus esculentus L.). Genetic diversity was determined using fragment length analysis (FLA) of ten simple sequence repeat (SSR) markers.

TL;DR: The results indicated that the watermelon seeds had moisture content in the range of 7.40 - 8.32% and energy value of 354.05 - 369.11 kcal/100g as discussed by the authors.

TL;DR: The rheological properties and microstructure of aqueous oat β-glucan solutions varying in molecular weight were investigated and the aggregate size increased with the molecular weight of the samples investigated and has been linked to the rheology behaviour of the sample.

TL;DR: The present results show that rational design of pectin should be sought before application as functional ingredient in food and/or pharmaceutical systems.

TL;DR: In this article, the proximate composition, minerals content and functional properties of lima beans were evaluated using standard procedures whereas minerals content was determined by atomic absorption spectrophotometry, and the results indicated that, Lima beans are rich in protein and have appreciable functional properties that could be exploited in food formulations such as koose, sauces and stews.