منابع مشابه
Indigenous mucuna tempe as functional food.
The aim of the present study was to obtain the nutritive and bioactive compounds of mucuna tempe and the consumer preference of its formulated snack. The tempe was made traditionally from mucuna prurience seeds using 'ragi tempe' as inoculants. Proximate, vitamin, mineral and dietary fibre analysis was done using the methods of the Association of Official Analytical Chemists, isoflavone was ana...
متن کاملUne papule rose de la tempe
Pan African Medical Journal. 2017;27:83. doi:10.11604/pamj.2017.27.83.10917 This article is available online at: http://www.panafrican-med-journal.com/content/article/27/83/full/ © Hasnaa Zaouri et al. The Pan African Medical Journal ISSN 1937-8688. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0)...
متن کاملBimal Jalan: India and Globalisation (Central Bank Articles and Speeches)
I am personally grateful to the President of the Indian Statistical Institute, Prof. M.G.K.Menon and Director, Prof. K.B.Sinha, for inviting me to be a part of this occasion. A scientist, a scholar and a public figure, Prof. Menon has led this Institute with great distinction. He has been a source of inspiration for all those connected with ISI and its teachers and students. It is a particular ...
متن کاملTempe, a nutritious and healthy food from Indonesia.
Tempe is a fermented soy bean product originally made by Central Javanese people through fermentation with Rhizopus species. Although there is evidence of earlier fermentation of soy, tempe had appeared in the Central Javanese food pattern in the 1700s. Through its extensive use in main meals and snacks, it has led to people in the Jakarta prectinct having the highest known soy intake in the wo...
متن کاملClinical picture of diabetic ketoasidosis in Saiful Anwar Hospital Malang, Indonesia, 2005-2009
Results From the 19 patients 58% were girls. 53% were between 5 and 10 years of age. 37% had an equal frequency between 400-600 mg/dl and 600-800 mg/dl of blood glucoses levels. 63% were undernourished. About 53% had moderate DKA. 53% patients had blood bicarbonate concentrations of 5-9,9 mmol/L. Blood osmolarity levels of >295-400 mOsm/l in 84% patients. 53% had blood potassium levels of 3,5-5...
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ژورنال
عنوان ژورنال: Local Wisdom : Jurnal Ilmiah Kajian Kearifan Lokal
سال: 2017
ISSN: 2615-4951,2086-3764
DOI: 10.26905/lw.v9i1.1867