Celiac disease

Quality Characteristics of Cake Produced with Blends of Flour from Bambara Nut Seeds (Vigna subterranea) and Cassava (Manihot esculenta)

John Praise Alimi, Olufunke Grace Otitodun, Abubakar Adegboyega Akanni, Medinat Oyiza Jimoh, Rukayat Queen Adegbola, Patience Bahago Haruna, Esther Jesutomilayo Akande, David Taiwo Ishola, Olufunmilayo Adeola Ajayi, Aaron Isaac Yissa & Bamidele Samuel Odutola · Asian Food Science Journal · 2024

Developing food products with functional and high nutritional potentials to engender promising solutions to malnutrition is a practical step in addressing SDG-3. This investigation was done to assess the quality of cakes produced with blends of flour from cassava and Bambara nuts...

Open access Research Article 10.9734/afsj/2024/v23i12762

Determination of Nutritional, Sensory and Biological Properties of Colored Pasta Prepared from Quinoa Grains

T. T. El-Sisy & Nivin S. Nail · Asian Food Science Journal · 2018

The present study investigates the nutritional, sensory and biological properties of colored pasta prepared from Quinoa Chenopodium quinoa grains. Four colored pasta were prepared from quinoa: White (control), red, orange and green. The sensory evaluation results indicated genera...

Open access Research Article 10.9734/AFSJ/2019/45660

Role of Chronic Viral Hepatitis B and C as Risk Factors for Celiac Disease

Marwa Salah Mostafa, Hisham Abdel-Sadek Ismail & Khaled Mohamed Hassanein · Microbiology Research Journal International · 2015

Aims: Celiac disease (CD) is an autoimmune disease and hepatitis B virus (HBV) is suspected to trigger immunologic gluten intolerance in susceptible individuals. The aim of this study is to assess the role of chronic HBV and HCV infection in adult patients as risk factors of celi...

Open access Research Article 10.9734/BMRJ/2015/15794