Aims: This research aimed at determining the chemical and nutritional properties of composite flour produced from wheat, mushroom and unripe plantain composite flour in order to explore its potentials in food formulation. Study Design: The experiment followed a completely randomi...
Open access
Research Article10.9734/afsj/2022/v21i730437
Sorghum (red and white) were germinated for 24, 48, 72, and 96 h to determine the effect of germination on some functional and engineering properties of sorghum flour. The bulk density results for the red and white germinated sorghum are 0.620-0.673 g/cm3 and 0.477-0.620 g/cm3, r...
Open access
Research Article10.9734/ajaar/2021/v17i330196
Edible termite (Macrotermes nigeriensis), a protein-rich insect is a good source of micro and macronutrients. Quality and acceptability of biscuits produced from wheat-termite flour were evaluated. Wheat flour was enriched with edible termite to produce biscuits with varying amou...
Open access
Research Article10.9734/AJB2T/2018/43659