A. N. Kanu

Physico-Chemical Properties of Water Yam and Cowpea Flour Blends for Production of Snacks

J. O. Nwafor, A. N. Kanu, E. C. Kelechukwu, N. O. Nwohu & V. N. Ezebuiro · South Asian Journal of Research in Microbiology · 2020

Aim: The aim of this study is to produce flour from different blend ratio of water yam and cowpea and determination of the physico chemical properties of the snacks produced from the flour blends. Introduction: Snacks are something consumed occasionally for pleasure rather than f...

Open access Research Article 10.9734/sajrm/2020/v6i330149

Evaluation of Nutritional and Anti Nutrition Factors of Orange-fleshed Sweet Potato, Yellow Root Cassava and Plantain Flour Blends Fortified with Moringa oleifera Leaves

L. N. Uzoaga, E. A. Mazi & A. N. Kanu · Asian Journal of Advances in Agricultural Research · 2020

Aim: The aim of this study is to produce flour from different blend ratio of orange fleshed sweet potato, yellow root cassava (YRC) and Plantain fortified with Moringa oleifera leaves powder and to determine the nutritional composition (vitamin and mineral) and phytochemical cont...

Open access Research Article 10.9734/ajaar/2020/v12i230075

Rheological and Pasting Properties of Flour, Extruded Products and Fresh Samples from Yellow Root Cassava, Orange Fleshed Sweet Potato, Plantain Fortified with Moringa oleifera Leaves

L. N. Uzoaga, E. A. Mazi, N. Oganezi & A. N. Kanu · Asian Plant Research Journal · 2020

Introduction: There is complete dependence on wheat flour for baked products, which are imported from other parts as wheat can’t grow in Nigeria. Therefore, to reduce the cost of importation, composite flour can be an alternative. Composite flour has some advantages for developin...

Open access Research Article 10.9734/aprj/2020/v4i130075