id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-613	UMEZURUIKE, Azubuike C; NDIFE, Joel; NWACHUKWU, Chinwe	CHARACTERIZATION OF THE EFFECT OF MODULATED DRY HEAT PROCESSING CONDITIONS ON ESSENTIAL AND NON ESSENTIAL AMINO ACID PROFILE OF UNSEASONED BREADFRUIT (V. DECNE) SNACK SEEDS	2019	13	.pdf	application/pdf	7255	516	62	Effects of roasting temperature, roasting time and feed quantity on amino acids content of roasted seeds were examined. As the global food trend tilts towards convenience food, emphasis is put now on roasted high energy density convenient snacks such as roasted breadfruit seeds, groundnuts, almonds etc.	cache/fens-613.pdf	txt/fens-613.txt