Aaron Mutlong Amak Damak

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

Aaron Mutlong Amak Damak, Damak, Aaron Mutlong Amak, Peter Isah Akubor, Charles Chukwuma Ariahu, Ariahu, Charles Chukwuma, Okereke, Goodluck Obioma & 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