This study evaluated the nutritional and sensory properties of noodles produced from blends of wheat, soybean, and carrot flours in varying proportions. The proximate, mineral, and vitamin compositions of the noodles were analysed, along with a sensory evaluation to assess consum...
Open access
Research Article10.9734/ejnfs/2026/v18i31994
This study evaluated the proximate composition, selected mineral content, antioxidant activity, physical characteristics and sensory acceptability of biscuits produced from Cavendish banana flour and processed tropical almond (Terminalia catappa L.) seed flour. Tropical almond ke...
Open access
Research Article10.9734/ejnfs/2026/v18i92150
The study set out to produce composite flour from wheat, mango kernel and orange pomace. Mango kernel and orange pomace were processed into flours and mixed with wheat flour at different proportions of WF:MKF:OPF as follows (100:0:0-A, 60:10:30-B, 60:20:20-C, 60:30:10-D, 60:40:0-...
Open access
Research Article10.9734/afsj/2024/v23i2696