Aims: The functional and sensory properties of biscuits produced from wheat flour, defatted soybeans and coconut flour were investigated to determine its quality and acceptability. Study Design: The flour blends were formulated as sample A (100% wheat flour), sample B (80% wheat...
Open access
Research Article10.9734/CJAST/2017/30836
Aims: To evaluate the effect of fermentation and extrusion on the microbiological properties of Millet and defatted soybean blends and to determine the storage stability of the plant product. Methodology: Flour blends were prepared from millet and defatted soybean and at differen...
Open access
Research Article10.9734/JAMB/2017/30966
Aims: To investigate the effect of fermentation and extrusion on the anti-nutritional properties, starch and protein digestibility of millet and soybean flour. Methodology: Four combinations (100, 90:10, 80:20, and 70:30) of millet and defatted soybean flour blends were separated...
Open access
Research Article10.9734/AJOB/2016/31174
Aim: This study examined the production, assessment, and safety aspects of weaning food from sorghum, crayfish, and garden eggs. Methodology: Sorghum was fermented, garden egg and crayfish were cleaned and processed into flours and further formulated into blends. Five formulation...
Open access
Research Article10.9734/afsj/2022/v21i230408
This study investigated the effect of processing methods, temperature and storage days on the physico-chemical characteristics of snail meat products. Four different treatments were carried out; unseasoned fried (USF), seasoned fried (SF), seasoned oven- dried (SOD) and seasoned...
Open access
Research Article10.9734/arrb/2018/v30i530023
The effect of processing methods, storage days (d) and storage temperatures on the lipid oxidation and palatability of processed snail meat products was carried out in this study. Samples of snail meat products were subjected to 2-thiobarbituric acid (TBA) test for Malonaldehyde(...
Open access
Research Article10.9734/AFSJ/2019/43378