Response surface methodology was used to investigate the effect of extrusion process on proximate composition of noodles analogue from water yam, yellow maize, and African yam bean flour mixture. Flour blend from water yam, yellow maize, and African yam bean were produced and was...
Open access
Research Article10.9734/afsj/2022/v21i11600
A second order central composite response surface methodology was used to investigate the effect of extrusion process on anti-nutritional factors of noodles analogue from water yam, yellow maize, and African yam bean. Flour samples were blended in the ratio of 60% water yam, 10%...
Adequate and proper understanding of the nutritional composition of different flour materials is important in their use in the production of baked food materials. The proximate composition of water yam-yellow maize and African yam bean flour mixtures was therefore evaluated in th...
Open access
Research Article10.9734/ejnfs/2019/v10i230104
Pasting properties of flour blends from water yam, yellow maize and African yam bean were investigated in this study. Peak viscosity ranged from 133.50 to 166.25RVU, Trough viscosity ranged from 85.08 to 135.20RVU, break down viscosity ranged from 28.17 to 50.58RVU, final viscosi...
Open access
Research Article10.9734/ejnfs/2019/v10i130098
Functional properties of flour blends from water yam, yellow maize and African yam bean were investigated in this study. Standard method for dry- milling operation was used in the flour processing. Four flour samples were compounded in the ratios of (AFK) 40%WY: 30%YM: 30%AYB; (B...
Open access
Research Article10.9734/jalsi/2019/v22i130117