Biscuits are baked snack products made mainly from flour, fat, and other ingredients such as sugar and leavening agents. Wheat flour is the principal ingredient in most biscuits; however, increasing demand for healthier and sustainable foods has encouraged the use of alternative...
Open access
Research Article10.9734/ejnfs/2026/v18i52059
This study was carried out to evaluate the quality characteristics of doughnuts produced from composite flours of wheat, bambara groundnut and high quality cassava flour (HQCF) blends. The functional properties of the flour; proximate, physical and sensory properties of the dough...
Open access
Research Article10.9734/afsj/2026/v25i6881
This study evaluated the quality of bread produced from blends of wheat, tiger nut residue and carrot flours. Five formulations were prepared: Sample A contained 100% wheat flour (Control); Sample B had 90% wheat flour, 5% tiger nut residue flour, and 5% carrot flour; Sample C co...
Open access
Research Article10.9734/ejnfs/2026/v18i31993
This study evaluated the quality of oatmeal cookies fortified with banana pulp and honey. The proximate composition, physical properties, mineral composition and sensory properties were determined using standard analytical methods. The proximate composition revealed that moisture...
Open access
Research Article10.9734/ejnfs/2026/v18i31985
This study evaluated the physicochemical, nutritional, and sensory qualities of juice produced from blends of pineapple (Ananas comosus), beetroot (Beta vulgaris), and watermelon (Citrullus lanatus). Juice blends were formulated in five different proportions: Sample A (100% pinea...
Open access
Research Article10.9734/ejnfs/2026/v18i31979
A study was conducted to evaluate the quality of fresh fluted pumpkin leaves stored in two different types of evaporative coolers- aluminum-cladded burnt-clay-brick evaporative cooler (ABBEC) and non-cladded burnt-clay-brick evaporative cooler (NBBEC) compared with ambient storag...
Open access
Research Article10.9734/afsj/2020/v18i330218
Postharvest cooling of fresh produce is essential to delivering high quality produce to the consumer. African eggplants are chilling sensitive at temperatures below 10°C, there is need to store them at higher temperatures because of their tropical nature. Evaporative coolers suit...
Open access
Research Article10.9734/afsj/2020/v18i130207
Large quantities of oranges are wasted during storage due to its highly perishable nature. Research was therefore conducted on quality evaluation of orange fruits stored in aluminum-cladded (ABBEC) and non-cladded burnt-clay-brick evaporative coolers (NBBEC) to prevent postharves...
Open access
Research Article10.9734/afsj/2020/v15i230148
A study was conducted to assess the performance of evaporative coolers for the storage of fruits and vegetables. The evaporative coolers used for this study consist of double-walled rectangular brick construction (1.29 × 2.55 × 2.56) m external and (1.13 × 1.27 × 2.08) m, interna...
Open access
Research Article10.9734/afsj/2020/v15i230147
Postharvest loss of fruit and vegetables especially mango, is a major challenge of agriculture. A research was therefore conducted to evaluate the quality of fresh mango fruits stored in two evaporative coolers, a non-cladded burnt-clay-brick (NBBEC) and an aluminum-cladded burnt...
Open access
Research Article10.9734/cjast/2020/v39i630554
P. A. Enikanselu, A. A. Balogun, T. Ewetumo, A. A. Osinowo, M. O. Ogundare, O. R. Ashiru, J. S. Abe, A. S. Ifanegan & B. A. Okunlola·Journal of Energy Research and Reviews·2025
Nigeria’s power sector faces significant challenges due to generation and distribution inefficiencies, as well as its dependence on hydro energy, making it crucial to tap into the country’s renewable energy potential to meet increasing demand. This study evaluated the renewable e...
Open access
Research Article10.9734/jenrr/2025/v17i11472