C. A. Omelagu

Proximate, Phytochemical Composition and Sensory Quality of Acha –Turmeric Flour Blend and Biscuits

J. A. Ayo, M. O. Ojo, C. A. Omelagu & M. K. Najime · Asian Food Science Journal · 2018

Turmeric tuber and acha grain were dried, milled, sieved to produce respective flours. The turmeric flour was substituted (1, 2, 3, 4, and 5%) into acha flour to produced acha-turmeric flour blend and other ingredients (baking fat, baking powder, salt, sugar and water) was used t...