E. F. Okpalanma

A Comparative Study on the Viscoelastic Properties of Wheat, Maize and Cassava Flours as Affected by Some Leguminous Seed Flours

E. S. Ukpong, E. F. Okpalanma & R. N. Attaugwu · Asian Food Science Journal · 2021

The effects of some leguminous seed flour (LSF) on the viscoelastic properties of wheat, maize and cassava flours were investigated. The aim of the work was to evaluate the effect of the LSF on the pasting characteristics of the flours. There were significant differences in the p...

Open access Research Article 10.9734/afsj/2021/v20i630313

Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

C. R. Abah, C. N. Ishiwu, J. E. Obiegbuna, E. F. Okpalanma & C. S. Anarado · Asian Food Science Journal · 2021

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was...

Open access Research Article 10.9734/afsj/2021/v20i630305