Ayong Mary Assumpta Fulai

Nutritional and Functional Properties of Wheat-Defatted Peanut-Orange Peel Composite Flour

Ndi Betrand Bongjo, Ahemen Samuel Aondoaver, Joseph Aondoaver Gbertyo, Ayong Mary Assumpta Fulai & Lorita Nchung · European Journal of Nutrition & Food Safety · 2022

The need to improve and enhance the nutritional quality of locally made foods (bakery and confectionaries) cannot be overemphasized. This study set out to meet this need by producing composite flours from wheat, defatted peanut and orange peel flour blends which will serve an eve...