C. O. M. Orieke

Nutritional Compositions and Sensory Properties of Composite Flour from FARO 44 Rice (Oryza sativa)-TMS 8082 Cassava (Manihot esculenta) and Its Paste

C. O. M. Orieke, G. I. Onwuka & M. O. Iwe · Asian Food Science Journal · 2018

This study was carried out to investigate the nutritional properties of unsoaked and soaked FARO 44 flour with their blends with cassava flour and the sensory evaluation of their thick paste. FAR0 44 and cassava flour were blended in the ratio of 75:25 (Unsoaked Rice and Cassava)...

Open access Research Article 10.9734/AFSJ/2018/43069

Nutritonal Properties of Composite Flour (Blends of Rice (Oryza sativa), Acha (Digitaria exilis) and Soybeans (Glycine max) and Sensory Properties of Noodles Produced from the Flour

E. E. Edet, G. I. Onwuka & C. O. M. Orieke · Asian Journal of Advances in Agricultural Research · 2017

This study was carried out to evaluate the nutritional properties of composite flour made from rice, acha, soy beans and wheat, and to assess the sensory acceptability of the noodles made from the composite flour. Different ratios of rice, acha, soybeans and wheat flour blends 10...

Open access Research Article 10.9734/AJAAR/2017/34429