Aaron Mutlong Amak Damak

Functional and Nutritional Properties of Various Flour Blends of Arrowroot Starch and wheat Flour

Aaron Mutlong Amak Damak, Peter Isah Akubor, Charles Chukwuma Ariahu & Goodluck Obioma Okereke · Asian Food Science Journal · 2022

Flour blends of arrowroot starch and wheat flour were developed in the ratios of 100:0, 0:100, 10:90, 20:80, 30:70, 40:60, 50:50, and 60:40. These flour blends were investigated for their functional and nutritional properties to determine their potentials for utilizations in a va...

Open access Research Article 10.9734/afsj/2022/v21i630432

Production and Quality Evaluation of Gluten Free Biscuits from Maize and Soybean Flour Blends

Peter Isah Akubor, Oluchi Christabel Onogwu, Goodluck Obioma Okereke & Aaron Mutlong Amak Damak · European Journal of Nutrition & Food Safety · 2023

The study evaluated the quality of gluten–free biscuits made from maize and soybean flour blends, and compared them with 100% wheat flour biscuit. Flours were prepared from maize and soybean grains. The soybean flour was used to substitute 5, 10, 15, 20 and 30% of maize flour in...

Open access Research Article 10.9734/ejnfs/2023/v15i81327