Aims: This study was carried out to investigate the effects of orange peel flour (OPF) substitution with wheat flour in bread production (substitution levels of 3, 6 and 9%) on the proximate composition, phytochemicals content, baking and sensory characteristics. Place and Durati...
Open access
Research Article10.9734/BJAST/2014/6610
Due to the high foreign exchange spent on the importation of wheat and the need to combat issues of malnutrition in developing countries, cookies were produced from flour blends of fermented pigeon pea (FPF), germinated sorghum (GSF) and cocoyam (CF). Proximate composition of the...
Optimization of process condition (blanching and drying) on the beta-carotene content of orange fleshed sweet potato (mother delight) using response surface methodology was studied. Sweet potatoes were washed, peeled, diced, blanched, and dried at various temperature ranges. Nutr...
Open access
Research Article10.9734/afsj/2022/v21i11594