M. O. Iwe

Determination of Optimum Processing Conditions for the Proximate Composition and Pasting Characteristics of Flour Made from Parboiled Cassava Chips: A Response Surface Analysis

M. Ogbonnaya & M. O. Iwe · Asian Food Science Journal · 2018

The effects of processing conditions on the proximate composition and pasting properties were investigated using A Rotatable Central Composite Design (RCCD) for three variables. Processing conditions included parboiling time (10, 12, 13, 14 and 15 min), soaking time (24, 36, 48,...

Open access Research Article 10.9734/AFSJ/2019/44825

Nutritional Compositions and Sensory Properties of Composite Flour from FARO 44 Rice (Oryza sativa)-TMS 8082 Cassava (Manihot esculenta) and Its Paste

C. O. M. Orieke, G. I. Onwuka & M. O. Iwe · Asian Food Science Journal · 2018

This study was carried out to investigate the nutritional properties of unsoaked and soaked FARO 44 flour with their blends with cassava flour and the sensory evaluation of their thick paste. FAR0 44 and cassava flour were blended in the ratio of 75:25 (Unsoaked Rice and Cassava)...

Open access Research Article 10.9734/AFSJ/2018/43069