Flour blends of cocoyam and Bambara groundnut were produced through extrusion cooking. Response Surface Methodology (RSM) Central Composite Rotatable Design (CCRD) was adopted for the formulations. Association of Analytical Chemist procedure was used to determine the proximate co...
Open access
Research Article10.9734/afsj/2022/v21i630434
Aim: The aim was to evaluate the chemical, physical, sensory and microbial qualities of fruit bars produced from blends of banana and cashew apple fruits and to investigate the applicability of cashew apple in fruit bar production. Study Design: The experimental design used was t...
Open access
Research Article10.9734/afsj/2019/v10i230032
Aims: This study aims to evaluate the effects of cowpea, yeast and trisodium hydrogen dicarbonate dehydrate (trona) on quality of yartsala, a traditional rice-based snack of northern Nigeria and to optimize process conditions for optimum product quality and acceptability. Study D...
Open access
Research Article10.9734/ACRI/2017/36217
A three-factor three level Response surface methodology central composite retortable design (CCRD) was adopted to study the effect of feed composition (X1), feed moisture content (X2) and screw speed (X3) on proximate compositin, amino acid and sensory evaluation during extrusion...
Aims: This study examines the consumption pattern and the existing methods of kunun production in some selected states of Central Nigeria. Study Design: Field data collection using structured questionnaires on the demography, geographical spread, production and consumption patter...
Open access
Research Article10.9734/BJAST/2013/5000