Rafael Nanelo, Leandro Manuel Mavuei, Angélica Machalela & António Elísio José·Asian Food Science Journal·2026
This study evaluated the effect of partial replacement of wheat flour with cashew nut flour (Anacardium occidentale L.) on selected physicochemical characteristics of bread. Four formulations were prepared: FP, containing 65% wheat flour, 1% salt, 1% yeast, and 33% water; F1, con...
Open access
Research Article10.9734/afsj/2026/v25i8900
Abel Alberto Massingue Júnior, Bernabé Bernardo Massie, Angélica Agostinho Machalela, António Elísio José, Enoque Bene Francisco Moiane & Orlando Albertino Couve·European Journal of Nutrition & Food Safety·2024
Biscuit is the product that essentially results from mixing wheat flour, egg, butter, milk and baking powder. Avocado pit flour is obtained through the milling process, contributes around 5% protein, 2% ash, 3% lipids and 3% crude fiber, as well as some functional properties, suc...
Open access
Research Article10.9734/ejnfs/2024/v16i111585
Domingos Afonso Domingos, Abel Alberto Massingue Júnior, Ezequiel Carlitos Mutie, José Sarmento Bunga, Angélica Agostinho Machalela & António Elísio José·Asian Food Science Journal·2023
Aims: The study aimed to produce and characterize sweet potato-based chips, focusing on pH, titratable acidity, moisture, ash, fat, protein, carbohydrates, and calorific value. Sensory quality was assessed using acceptance tests. Study Design: The research followed an experimenta...
Open access
Research Article10.9734/afsj/2023/v22i11682