Temat: Bambara - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Effect of moisture content on crackability of bambara groundnut using a centrifugal cracker
Autorzy:: Oluwole, F.A.
Abdulrahim, A.T.
Olalere, R.K.
Powiązania:: https://bibliotekanauki.pl/articles/26573.pdf
Data publikacji:: 2007
Wydawca:: Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:: groundnut
crackability
bambara groundnut
Vigna subterranean
moisture content
centrifugal cracker
Źródło:: International Agrophysics; 2007, 21, 2
0236-8722
Pojawia się w:: International Agrophysics
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: An assessment of the functional properties, proximate composition, sensory evaluation and rheological value of Gari fortified with bambara groundnut flour (Voandzeia Subterranean Thouars)
Autorzy:: Bankole, Y.O.
Tanimola, O.A.
Odunukan, R.O.
Samuel, D.O.
Powiązania:: https://bibliotekanauki.pl/articles/11192.pdf
Data publikacji:: 2013
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:: assessment
functional property
proximate composition
sensory evaluation
rheological value
gari dish
flour
bambara groundnut
Opis:: Gari fortified with Bambara Groundnut Flour (BGF) was assessed for its proximate composition, functional properties, sensory evaluation and Rheological properties. Four samples; 100% gari (coded SLY), 90 % gari with 10 % BGF (coded ATS), 85 % gari with 15 % BGF (coded FEA), and 80 % gari with 20 % BGF (coded ROT) were examined for the parameters listed above. The proximate analysis showed that the protein content ranges between 0.98-4.68 %, fat content 1.10-2.60 %, ash content 1.82-2.90 %, crude fibre 2.30-2.42 %. This showed an increase on addition of BGF while the carbohydrate content ranges between 78.20-83.5 %, moisture 11.60-12.6% and acidity 0.40-0.60, all showed a decrease in value on adding BGF. Rheological value showed that the peak viscosity ranges between 106.17-177.17, trough viscosity 98.33-161.00, breakdown 7.83-16.71, final viscosity 150.50-251.67, set back 52.17-90.67 and pasting time between 6.87-6.93. All these varied inversely with the quantity of BGF added. Pasting temperature showed slight variation which was not dependent on the amount of BGF added. It ranges from 79.2-80.02 °C. Sensory evaluation showed that there were significant differences in the samples examined.
Źródło:: International Letters of Natural Sciences; 2013, 01
2300-9675
Pojawia się w:: International Letters of Natural Sciences
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

Tytuł:: Clause chaining in Bambara
Autorzy:: Vydrin, Valentin
Linde-Usiekniewicz, Jadwiga
Storch, Anne
Powiązania:: https://bibliotekanauki.pl/chapters/1036958.pdf
Data publikacji:: 2020
Wydawca:: Uniwersytet Warszawski. Wydawnictwa Uniwersytetu Warszawskiego
Tematy:: Manding
clause chaining
cosubordination
Bambara
infinitive
Opis:: Bambara (Manding < West Mande < Mande < Niger-Congo) has a specialized clause chaining (cosubordinative) construction where the first clause has a verb full-fledged for TAM and polarity, and verbs of subsequent clauses are in infinitive; non-initial clauses are not embedded into the initial one and cannot be therefore regarded as subordinate. Characteristics of the Bambara clause chaining are analyzed: scope of operators (illocutionary force, negation), TAM characteristics, same- and different-subjectness. From the evidence of peripheral Manding varieties, a hypothesis concerning the origin of infinitive from an archaic preposition is advanced.
Źródło:: West African languages. Linguistic theory and communication; 79-98
9788323546313
Dostawca treści:: Biblioteka Nauki

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