Design and development of fluted pumpkin (<i>Telfairia occidentalis</i>) leaves slicing machine
نویسندگان
چکیده
منابع مشابه
Nutrient contents and thermal degradation of vitamins in organically grown fluted pumpkin (Telfairia occidentalis) leaves
The nutrient contents of a widely-consumed leafy vegetable produce – Telfairia occidentalis using poultry manure (PM) and mineral fertilizer (Nitrogen, phosphorus and potassium-NPK) application were evaluated for comparison. PM at four levels (0, 5, 10 and 15 tonnes) and a standard rate of 90kg NPK per hectare was applied. Leaves were harvested for immediate analyses at 15 weeks after planting ...
متن کاملMultiple Antibiotic-resistant Bacteria on Fluted Pumpkin Leaves, a Herb of Therapeutic Value
Fluted pumpkin (Telfairia occidentalis) is a minimally-processed green leafy vegetable traditionally used for its antianaemic properties in the form of leaf juice without a heating or inactivation step before consumption. The aim of the study was to assess the presence of surface microbiota on T. occidentalis leaves and also to determine the antimicrobial susceptibility of isolated organisms. B...
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in the area of automotive engineering there is a tendency to more electrification of power train. in this work control of an induction machine for the application of electric vehicle is investigated. through the changing operating point of the machine, adapting the rotor magnetization current seems to be useful to increase the machines efficiency. in the literature there are many approaches wh...
15 صفحه اولDevelopment of a Meat Slicing Machine Using Locally Sourced Materials
In an attempt to facilitate the processing of meat which is a daily nutritional food requirement of man, a meat slicing machine has been developed. The machine consists of a cutting blade, a meat feeder, a meat tray, a meat clamp, the crank mechanism and a control unit. The machine was designed to enhance the hygienic slicing of meat for both domestic and commercial consumption and it can accom...
متن کاملEffects of processing on the nutritional composition of fluted pumpkin (Telfairia occidentalis) seed flour
Fluted pumpkin seeds were processed into the raw, boiled, fermented, germinated and roasted seeds, dried at 500C, milled and sieved. The seed flours were analyzed for nutritional composition, energy, amino acids and fatty acids of the oils. Processing affected the levels of nutrients in the seed. The energy values ranged between 26.55 ± 0.7 – 30.06 ± 0.8 KJ/g and the seed is a good source of so...
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ژورنال
عنوان ژورنال: Nigerian Journal of Technology
سال: 2018
ISSN: 2467-8821,0331-8443
DOI: 10.4314/njt.v37i3.34