D. I. Gernah

Investigate the Effects of Increased Yeast Addition and Proofing Time on the Quality Characteristic of Bread from Wheat and Cassava Flour

T. A. Dendegh, D. I. Gernah & M. O. Eke · Asian Food Science Journal · 2018

Aim: To investigate the effect of yeast addition and proofing time on the quality characteristic of bread from wheat and cassava flour. Study Design:  Composite flour of wheat and cassava was prepared in a ratio 70:30% from which sample B, C, D, E, F, F, G, H, I and J were obtain...

Open access Research Article 10.9734/AFSJ/2018/42697

Production and Quality Assessment of Glucose Syrup from Selected Biomass Sources

K. G. Ta’awu, D. I. Gernah & B. D. I gbabul · Current Journal of Applied Science and Technology · 2013

Aims: Studies were conducted on the production and quality evaluation of glucose syrup from three different types of biomass: Eucalyptus sawdust (soft wood), Mahogany sawdust (hard wood), and Rice husk. Study Design: A 3x1x1x3 Factorial design was used. Place and Duration of Stud...

Open access Research Article 10.9734/BJAST/2014/6820

Effect of Storage Conditions (Relative Humidity, Packaging Materials and Time) on the Chemical Properties of Maize-soy Flour Blend

S. O. Akpapunam, J. K. Ikya & D. I. Gernah · Asian Food Science Journal · 2019

Aims: The aim of this study was to examine the effect of storage conditions on the of maize-soy flour blend. Study Design: Preliminary studies were conducted using ratio blends of 70:30, 75:25, 80:20, 85:15, 90:10, 95:5 and 100:0 of maize flour to soy flour. This was to ascertain...

Open access Research Article 10.9734/afsj/2019/v9i330015