D. Ahure

Physio-chemical and Sensory Attributes of Cookies Produced from Composite Flour Blends of Modified ‘Gbache’ and Soybean

P. Akaakase, D. Ahure & T. A. Dendegh · Asian Food Science Journal · 2026

The study evaluated the quality of composite flour and cookies produced from gbache and Soybean. The samples were formulated as 100, 90:10, 80:20, 70:30, 60:40 and 50:50 respectively and was labelled samples A, B, C, D and E. the samples were analyzed for proximate composition, f...

Open access Research Article 10.9734/afsj/2026/v25i4866

Effect of Acha and Sprouted Soybeans Flour on the Quality of Wheat Based Cookies

M. O. Eke, D. Ahure & N. S. Donaldben · Asian Food Science Journal · 2019

Cookies was produced from wheat (Triticum, spp), acha (Digitaria exilis), and sprouted soybeans (Glycine max) flour blends. The acha and soybeans were processed into flour and used to substitute wheat flour at different proportions with 100:0:0 wheat, acha and sprouted soybeans f...

Open access Research Article 10.9734/afsj/2019/v7i229969

Functional and Selected Chemical Properties of Wheat, Tropical Almond and Pawpaw Fruit Flours and Their Blends

J. Maboh, M. I. Yusufu & D. Ahure · European Journal of Nutrition & Food Safety · 2023

Tropical Almond and pawpaw fruits are highly underutilized hence; the objectives were to improve their utilization in preparation of conventional foods. Six (6) blend samples A to F were formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Al...

Open access Research Article 10.9734/ejnfs/2023/v15i81328