E. S. Ukpong

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

Farro 57 Rice Cultivar: A Comparative Study of the Nutritional Composition of its Parboiled Milled Rice, Brown Rice and Germinated Brown Rice

E. S. Ukpong, E. U. Onyeka, G. C. Omeire & C. Ogueke · Asian Food Science Journal · 2021

This work analyzed the nutritional composition of germinated brown rice (GBR)  produced from FARRO 57 rice cultivar and compared it with that of ungerminated brown rice (UBR) and ungerminated parboiled milled/white rice (UWR) from the same cultivar which were used as controls. Th...

Open access Research Article 10.9734/afsj/2021/v20i330278