Composite flours were formulated from wheat and soybean and mixed together to formulate four blends WSY 1 (100%), WSY 2 (80%-20%), WSY 3 (70%-30%), WSY 4 (60%-40%), respectively to bake cookies. The cookies were investigated for their amino acid profiles, in vitro anti-inflammato...
Open access
Research Article10.9734/ejnfs/2024/v16i61438
The consumption of cookies offered reliable advantages to the consumers, which included but not limited to perfect eating ability, prolong shelf live and acceptability among all nations. This study thus, investigated the antioxidant and anti-diabetic properties of cookies obtaine...
Open access
Research Article10.9734/afsj/2024/v23i4709
This study evaluated the in vitro antioxidant and antidiabetic activities of the cookies produced from wheat and kidney bean composite flours at different ratios viz: 100:0 (WKB 1), 80:20 (WKB 2), 60:40 (WKB 3), 40:60 (WKB 4), respectively. The proximate compositions of the compo...
Open access
Research Article10.9734/ejnfs/2024/v16i51420
The surge in import duty, which inflated the production cost of baked products, gave an impetus composite flour formulation from locally available crops with improved nutritional and health-promoting benefits. The present study thus, aimed to formulate and determine the nutrition...
Open access
Research Article10.9734/ejnfs/2023/v15i121366
Udeh Charles Chiedu, Malomo Sunday Abiodun, Ijarotimi Oluwole Steve & Arogundade Toyin Joy·Asian Food Science Journal·2023
This study evaluated the nutritional qualities of cookies from whole wheat (WW), orange-fleshed sweet potato (OFSP), defatted peanut (DPN) and rice bran (RB) composite flour. The flours (WPRG 1, 2 and 3) were formulated at different ratios (5.00-37.50%) and 100% WW flour (as cont...
Open access
Research Article10.9734/afsj/2023/v22i11683
This study evaluated the effects of storage on nutrient contents of fresh and cured kolanuts (Cola nitida). The cured nuts were divided into two groups with first and second groups cured for one and two months, respectively before storage at room temperature (25-27 oC). The sampl...
Open access
Research Article10.9734/ejnfs/2024/v16i71472