The need to improve and enhance the nutritional quality of locally made foods (bakery and confectionaries) cannot be overemphasized. This study set out to meet this need by producing composite flours from wheat, defatted peanut and orange peel flour blends which will serve an eve...
Open access
Research Article10.9734/ejnfs/2022/v14i121283
Need to reduce post-harvest losses of Benue yams birthed this research. The study investigated the functional, pasting properties and nutritional composition of high quality flours produced from five Yam varieties in Benue State, Nigeria. The functional and pasting properties and...
Open access
Research Article10.9734/ejnfs/2024/v16i81497
The study evaluated the quality characteristics of complementary food produced from Orange-Fleshed Sweet Potato, soybean, and tropical almond seed composite. The sample formulation was in ratios of 100:0:0, 90:5:5, 80:15:5, and 70:25:5 for Orange-Fleshed Sweet Potato, soybean, an...
Open access
Research Article10.9734/ejnfs/2024/v16i21384
Lukong Elsie Lemnyuy, Mike Ojotu Eke, Peter Agorye Adie & Ndi Betrand Bongjo·Asian Food Science Journal·2023
This study evaluated the effect of adding ginger flour on the storage stability of soymilk. Fresh ginger rhizome was processed to flour by oven drying (OD), sun drying (SD) and ambient drying (AD).The ginger flour were incorporated into processed soymilk at 1 g and 2 g levels, re...
Open access
Research Article10.9734/afsj/2023/v22i2620
Sunday Joycelyn Bukuni, Julius Kwagh-al Ikya, Ahure Dinnah & Ndi Betrand Bongjo·Asian Food Science Journal·2022
The study examined the chemical and functional properties of composite flours based on maize, Bambara groundnut, and mango for possible use as complementary food. Flours were prepared from yellow maize variety, Bambara groundnut and mango pulp and blended in the ratios 100/0/0, 9...
Open access
Research Article10.9734/afsj/2022/v21i230405
Jack Amedu Ankeli, Ogbene Gillian Igbum, Friday Godwin Okibe, Charles Chukwuma Ariahu & Ndi Betrand Bongjo·Asian Food Science Journal·2025
The moisture adsorption characteristics of freeze-dried watermelon, orange, and mango composite fruit purees were determined using the standard gravimetric method at 20, 25, 30, 40 and 50°C respectively over a water activity range of 0.11-0.95 and the data analyzed using the BET,...
Open access
Research Article10.9734/afsj/2025/v24i2770