N. C. Ihediohanma

The Effect of Ascorbic Acid on the Physical and Proximate Properties of Wheat-Acha Composite Bread

N. C. Onuegbu, P. C. Ngobidi, N. C. Ihediohanma & E. N. Bede · European Journal of Nutrition & Food Safety · 2021

This work studied the effect of different proportions of ascorbic acid on the physical and proximate properties on wheat-acha composite bread. Bread was produced from wheat (Triticum aestivum) and acha (Digitaria exilis) composite flours. The wheat: acha ratios used were 100:0, 9...

Open access Research Article 10.9734/ejnfs/2021/v13i130352

Blending of Acetylated Cassava Starch, Cassava Flour and Wheat Flour for Composite in Bread Making

C. I. Owuamanam, C. C. Ogueke, N. C. Ihediohanma, G. C. Omeire & C. O. Omeni · Current Journal of Applied Science and Technology · 2015

Chemical modification of cassava starch was carried out by acetylation and the resultant modified cassava starch was blended with high quality cassava flour and wheat flour as composites for bread production. High quality cassava flour (HQCF) and cassava starch were produced from...

Open access Research Article 10.9734/BJAST/2015/14309