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
This study evaluated the effect of African yam bean and orange albedo flour inclusion on the functional properties of wheat-based flour blends and the proximate composition, physical characteristics, and sensory quality of bread prepared from the blends. Five flour formulations w...
Open access
Research Article10.9734/ajfrn/2026/v5i3414
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
The study aimed at evaluating the effect of orange pomace and carrot flour on nutritional profile of wheat cookies. Wheat, orange pomace and carrot flour samples were formulated into four samples at proportions of 100:0:0, 85:5:10, 80:10:10 and 75:15:10 respectively. Each combina...
Open access
Research Article10.9734/ajfrn/2026/v5i2393
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
Ape Saater, Eke Mike Ojotu, Akpensuen Mfe Samuel, Akua Simon Iordye, Igbua Francis Zashachia & Odey Bessie Agwu·Asian Food Science Journal·2025
The effect of treated (boiled unfermented, fermented, sprouted, and toasted) African locust bean seeds on the quality of yellow maize-based Ogi flour was evaluated. Standard methods were used in raw material preparation and analyses. Material balancing was used in the formulation...
Open access
Research Article10.9734/afsj/2025/v24i2768