I. A. Akor

Nutritional, Antinutritional, Sensory and Antioxidant Properties of Cookies from Wheat, Maize, Partially Defatted Peanut and Beetroot Composite Flour

I. A. Akor, J. K. Ikya & B. A. Kyenge · European Journal of Nutrition & Food Safety · 2026

Cookies are widely consumed baked products; however, conventional wheat-based cookies are becoming a concern for gluten intolerant people, also wheat is mainly imported in several countries of the world. Therefore, the use of maize incorporated with partially defatted peanut and...

Open access Research Article 10.9734/ejnfs/2026/v18i42000

Chemical and Antioxidant Quality of Breakfast Cereal Extruded from Maize Grits, Partially Defatted Peanut and Beetroot Flour Blend

I. A. Akor, T. M. Ukeyima, B. Kyenge & P. Ochele · Asian Food Science Journal · 2020

The mineral, essential and non essential amino acids contents and the antioxidant capacity of extruded breakfast cereal from maize grits, partially defatted peanut and beetroot flour blends was investigated. Composite flour blends were prepared from maize, peanuts and beetroot fl...

Open access Research Article 10.9734/afsj/2020/v18i230213

In vitro Digestibility, Nutritional and Sensory Quality of Extruded Breakfast Cereal from Maize Grits, Partially Defatted Peanut and Beetroot Flour

T. M. Ukeyima, I. A. Akor & B. Kyenge · Asian Food Science Journal · 2021

In-vitro digestibility, nutritional and sensory quality of extruded breakfast cereals from maize grits, partially defatted peanut and beetroot flour blends was investigated. Composite flour blends was prepared from maize, peanut and beetroot flour in the following proportions: A=...

Open access Research Article 10.9734/afsj/2021/v20i830331