Assessing the Quality and Potential of Fried Noodles: An Analysis of Wheat and Afzelia africana Flour Blends in Chemical, Functional, Physical, and Sensory Dimensions
Ernest Eguono Emojorho, Marian Reuben-Okoye, Agnes Aphiar, Adaora Ngozi Nwosu, Maryann Nkemakonam Anene, Eseoghene Avbundiogba, Titus Onucheojo Ochimana & Lauretta D. Ekpekpo · Asian Journal of Advanced Research and Reports · 2024
Afzelia africana flour was produced by roasting, dehaulling and grinding seeds into flour. In this study, the chemical composition, functional, physical properties and sensory characteristics of fried noodles produced from wheat and Afzelia africana (Akpalata) flour blends were e...
Open access
Research Article
10.9734/ajarr/2024/v18i6652