Akusu Monday

Effects of Bran and Hull Retention on the Sensory and Nutrients Composition of “Ogi Flour” Prepared from Maize, Millet and Sorghum

Owuno Friday, Akusu Monday & Obioma Jessica · Asian Food Science Journal · 2023

The effect of Bran and Hull retention on the sensory and nutrient composition of “Ogi flour prepared from maize, millet are sorghum were investigated. The maize and sorghum were soaked for 72 hours, while the millet was soaked for 48 hours, decanted, washed and wet milled into a...

Open access Research Article 10.9734/afsj/2023/v22i1611

Effects of Fermented Maize Residue on the Physicochemical and Nutritional Properties of Cookies

Owuno Friday, Kiin-Kabari David Barine & Akusu Monday · Current Journal of Applied Science and Technology · 2021

Fermented maize residue, a by-product of the production of fermented starch, a local weaning food and breakfast cereal for adults in Nigeria and West Africa was dried, milled into flour and utilized as a fibre source in cookies production at 0 – 30% levels of substitution.  The e...

Open access Research Article 10.9734/cjast/2021/v40i2031461