M. O. Akusu

Physicochemical and Functional Properties of Pumpkin (Cucurbita Pepo) Pulp Flour and Acceptability of its Inclusion in Cake

Eke-Ejiofor Joy, Victor-Uku Esther Chidinma & M. O. Akusu · Asian Food Science Journal · 2021

A study of the Physico-chemical and functional properties of pumpkin / wheat flour blends and sensory attributes of cakes made from the flour blends where evaluated in the food science laboratory of Rivers State University. The physico-chemical analysis were carried out using sta...

Open access Research Article 10.9734/afsj/2021/v20i730321

Chemical and Sensory Evaluation of Cereal-Based Complementary Foods Supplemented with Soybean and Monkey Kola

D. B. Kiin-Kabari, A. G. Osemene-Onwochei & M. O. Akusu · Asian Food Science Journal · 2018

Different blends of cereal-based complementary foods were formulated from millet/maize, soybean and yellow monkey kola flours. Seven blends were formulated from maize (Zea mays) flour, partially defatted soybean (Glycine max) flour and monkey kola (Cola parchycarpa) flour while s...

Open access Research Article 10.9734/AFSJ/2018/44899