The purpose of this study was to produce cookies from wheat, almond and carrot flour blend, evaluate the vitamin content and storage parameters. Wheat, almond and carrot flour were blended in the ratio: 100:0:0, 90:10:0, 90:0:10, 80:15:5, 70:20:10 and were labeled A, B, C, D and...
Open access
Research Article10.9734/afsj/2020/v15i330154
Post-harvest losses of banana, soursop and roselle calyces continue to pose a major challenge in tropical regions, reducing their economic value despite their rich nutritional composition and suitability for wine production. This study investigated the physico-chemical characteri...
Open access
Research Article10.9734/ajfrn/2026/v5i3428
This research examined the effect of toasted roselle seed and carrot flour inclusion on the nutritional quality of maize mumu, a traditional cereal-based dish commonly consumed in Benue State Nigeria. Standard methods were used in raw material preparation and analyses. Various fo...
Open access
Research Article10.9734/ejnfs/2025/v17i91834
The study evaluates the effect of supplementation of maize-based ogi with mushroom (Pleurotus ostreatus) flour on nutritional characteristics and sensory properties. Standard processing and analytical methods were used in raw material preparation and analyses. Ogi and mushroom fl...
Open access
Research Article10.9734/ejnfs/2024/v16i61435
Sunday Joycelyn Bukuni, Julius Kwagh-al Ikya, Ahure Dinnah & Ndi Betrand Bongjo·Asian Food Science Journal·2022
The study examined the chemical and functional properties of composite flours based on maize, Bambara groundnut, and mango for possible use as complementary food. Flours were prepared from yellow maize variety, Bambara groundnut and mango pulp and blended in the ratios 100/0/0, 9...
Open access
Research Article10.9734/afsj/2022/v21i230405