Quality and acceptability of cookies produced from malted sorghum, wheat, and blends of malted sorghum, sprouted soybean and carrot flours were evaluated. Malted sorghum flour was enriched with sprouted soybean and carrot to produce cookies with varying amount of sproted sorghum...
Open access
Research Article10.9734/ajb2t/2020/v6i130072
Background: Breakfast plays an important role in maintaining metabolic balance and providing essential nutrients for daily activities. However, cereal-based breakfast foods, particularly those derived from maize, are often nutritionally limited because of their relatively low pro...
Open access
Research Article10.9734/afsj/2026/v25i8896
This study examined the effects of fermentation and malting on the moisture adsorption behaviour, thermodynamic characteristics and predicted shelf life of complementary foods formulated from cocoyam, red kidney beans and mango. Flours derived from cocoyam, red kidney beans and m...
Open access
Research Article10.9734/ejnfs/2026/v18i62083
The study produced and evaluated ready-to-eat (RTE) Flakes from blends of malted yellow maize, defatted groundnut and sweet orange peel flours with the following formulation:MM1 (100:0:0%), MGS1 (90:5:5%), MGS2 (80:15:5%), MGS3 (70:25:5%), MGS4 (60:35:5%) and MGS5 (50:45:5%). Sam...
Open access
Research Article10.9734/ejnfs/2025/v17i51721
Aim: To evaluate the influence of fermentation and malting on the quality of cocoyam, red kidney beans and mango - based complementary foods. Methodology: Flour was prepared from cocoyam, red kidney beans and mango. It was than blend as follows: Fermented cocoyam/ malted red kidn...
Biscuit was produced from blends of wheat, soybeans and orange flesh sweet potato (OFSP) flour at different ratios: CFA (100:0:0), CFB (90:10:0), CFC (90:0:10), CFD (85:10:5), CFE (80:10:10) and F (70:15:15). Standard methods were used in raw material preparation. The biscuits pr...
Open access
Research Article10.9734/ejnfs/2024/v16i21383
Cheese was produced from soy milk, cow milk and coconut milk using lime, lemon and rennet as coagulants. The effect of these coagulants on proximate composition, coagulation time, percentage yield, peroxide value, Thiobarbituric Acid Reactive Substance (TBA-RS), micro-biological...
Open access
Research Article10.9734/ejnfs/2020/v12i730243
The study evaluated the quality characteristics of bread produced from wheat, soybean, and moringa leaf flour. Four samples from individual flours were formulated as follows; 100:0:0, 90:5:5, 80:15:5, 70:25:5 for wheat flour, soybean and moringa leaf flour, respectively. The samp...
This study evaluated the functional properties, vitamins and mineral composition of complementary foods produced from orange flesh sweet potato (OFSP), soybean and date palm flour blends. The samples were formulated by material balancing with all samples having 16% protein/ 100g....
This study investigated the bioactive and sensory properties of Sweet Italian (Capsicum annum) and Habanero (Capsicum chinese) pepper varieties, which are the common varieties of pepper consumed in Benue State, Nigeria. The two varieties of pepper were harvested fresh and dried u...
Open access
Research Article10.9734/ajb2t/2023/v9i3183
This study investigates the physico-chemical properties and Fourier transform infrared spectral analyses of Sweet Italian (Capsicum annum) and Habanero (Capsicum chinense) pepper varieties. The two varieties of pepper were harvested fresh and dried using local drying equipment an...