Gluten-free beer could be produced with rice, although the latter would primarily serve as
adjunct in combination with barley malt in today's brewing. However, the recent growing …

Enzymes as additives in starch processing are reviewed. Properties and compositions of
starch hydrolyzates from cereals and tubers, as well as the degree of hydrolysis of …

The continued increase in Nigeria's rice production makes product diversification very fitting,
even to underutilized indigenous/local varieties. Further, rice converted to malt can bring …

Rice syrup was produced from ten varieties of locally available rice in Nigeria. Flours of
malted and unmalted rice from different varieties were treated with a combination of starch …

Sažetak The colour of rice syrup produced from flours of malted and unmalted rice of
different varieties treated with a combination of starch hydrolyzing enzymes were analysed …

Aim: To advance the creation of variety through food product development and innovation, a
comparative study of custard products with Turmeric (Curcuma longa) and Pawpaw (Carica …

In an attempt to produce glucose from locally sourced materials to boost glucose syrup
production and other applications, the optimum reaction velocity which enzyme becomes …

Aim: Turbidity is one of the integral parameters used to ascertain beer quality and clarity.
This has been achieved through a combination of filtration processes and utilization of …

Initial temperature variations carried out for the gelatinization stage and sampling every six
hours during the saccharification process, which lasted 72 hours. The liquefaction process …

Aim: With recent increase in health-related incidence arising from consumption of spirit
beverages in Nigeria, there is need to investigate the prevalence of possible contaminants …