D. B. Kiin- Kabari

Production and Quality Evaluation of Local “Madiga” Bread Enriched with Defatted Fluted Pumpkin Seed Flour

D. B. Kiin- Kabari, B. S. Chibor & S. D. Akpoebi · European Journal of Nutrition & Food Safety · 2020

The objective of this work was to produce local (Madiga) bread from the blend of wheat and fluted pumpkin seed flour and to evaluate the nutrient composition and sensory properties of enriched Madiga produced from these flour blends. Defatted fluted pumpkin seed flour was used to...

Open access Research Article 10.9734/ejnfs/2020/v12i1130316

Effect of Extraction Methods on the Physicochemical Properties, Fatty Acid Profile and Storage Stability of Virgin Coconut Oil

C. O. Ajogun, S. C. Achinewhu, D. B. Kiin- Kabari & O. M. Akusu · Asian Food Science Journal · 2020

The objective of this work was to evaluate the physicochemical characteristics and storage stability of virgin coconut oil (VCO) extracted using cold press and hot press processes. Data were collected and analyzed using complete randomization design (CRD). The work was done at th...

Open access Research Article 10.9734/afsj/2020/v18i430225

Amino Acid Profile/Score and In-vitro Protein Digestibility of Biscuits Produced from Wheat Flour, African Breadfruit Flour and Moringa Seed Flour Blends

V. C. Wabali, S. Y. Giami, D. B. Kiin- Kabari & O. M. Akusu · Asian Food Science Journal · 2020

The objective of this work was to evaluate the Amino Acid profile/score and In-vitro protein digestibility of composite biscuits produced from blends of Wheat flour (WHF), African breadfruit flour (ABF)and Moringa seed flour(MSF) at the following ratios (Sample A: WHF 100%: ABF 0...

Open access Research Article 10.9734/afsj/2020/v18i130208