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2 results for Blighia sapida.

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Physicochemical and Functional Properties of Full Fat and Defatted Ackee (Blighia sapida) Aril Flours
by Veronica M. Dossou, Jacob K. Agbenorhevi, Francis Alemawor and Ibok Oduro
American Journal of Food Science and Technology. 2014, 2(6), 187-191. DOI: 10.12691/ajfst-2-6-3
Pub. Date: November 24, 2014Views: 29841Downloads: 25485Citations: 1
Ackee (Blighia sapida) ackee arils Blighia sapida physicochemical properties functional properties ackee flour defatted flour
Abstract Full Text PDF (134 KB) Full Text HTML Full Text ePUB (137 KB)
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Comparative Study of the Nutritional Value of Unripe and Ripe Arils of Blighia sapida (K. D. KOENIG)
by Mamatchi Mélila, Novignon Ezi, Kosi Mawuéna Novidzro, Essodjolon Kanabiya, Kwami Kolor, Gnimdou Abli, Kokouvi Dotse and Kossi Honoré Koumaglo
Journal of Food and Nutrition Research. 2021, 9(11), 585-590. DOI: 10.12691/jfnr-9-11-5
Pub. Date: November 10, 2021Views: 3480Downloads: 3695
Blighia sapida Unripe and ripe arils Biochemical composition Nutritional value
Abstract Full Text PDF (314 KB) Full Text HTML Full Text ePUB (505 KB)
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