I. Nkama

Effects of Extrusion Cooking Variables on the Proximate Composition of Extruded Snacks from Blends of Cocoyam and Bambara Nut Flours

B. D. Sadiq, I. Nkama & E. C. Omah · Asian Food Science Journal · 2022

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 Article 10.9734/afsj/2022/v21i630434

Production and Quality Evaluation of Fruit Bars from Banana (Musa sapientum) and Cashew (Anacardium occidentale) Apple Fruit Blends

C. S. Arinzechukwu & I. Nkama · Asian Food Science Journal · 2019

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 Article 10.9734/afsj/2019/v10i230032