N. O. Ilelaboye

Chemical, Physico-Chemical and Sensory Evaluation of Moringa - Plantain Flour

N. O. Ilelaboye · Asian Food Science Journal · 2019

This study investigated the effect of the addition of Moringa leaf powder on the nutrient composition, antinutrient content, functional and pasting properties of the plantain flours, and sensory evaluation of their corresponding stiff dough (“Amala”). The stiff plantain doughs we...

Open access Research Article 10.9734/AFSJ/2019/45796

Proximate Composition, Functional Properties and Sensory Evaluation of Stiff Dough (Amala) Prepared from Okara Fortified Plantain-Sorghum Flours

N. O. Ilelaboye & T. I. Ogunsina · Asian Food Science Journal · 2018

The study investigated the proximate composition and some functional properties of okara (soymilk residue) fortified plantain-sorghum composite flours and assessed the consumer's acceptability of stiff dough (Amala) prepared from the flours. Composite flours produced from plantai...

Open access Research Article 10.9734/AFSJ/2018/44093