Aims: The aim of this work was to determine the biochemical and phytochemical properties of Cola acuminata varieties. Place and Duration of Study: Department of Food Science and Technology, Osun State Polytechnic, Iree, Nigeria, between August 2012 to June 2013. Methodology: The...
Open access
Research Article10.9734/ajea/2014/10223
Aims: The effects of pre-cooking and particle size distribution on the pasting and functional properties of trifoliate yam flours were evaluated. Study Design: 2 x 2 x 5 factorial experimental design was used for this study. Place and Duration of Study: The study was carried out...
Open access
Research Article10.9734/BJAST/2013/3299
Aims: The aim of this work was to determine the nutritional quality of kununzaki enriched with moringa seed flour. Study Design: Analyses of variance (ANOVA). Place and Duration of Study: Department of Food Science and Technology, Osun State Polytechnic, Iree, Nigeria, between Ju...
Open access
Research Article10.9734/AJEA/2014/9841
Aims: Effects of drying methods on proximate and physico-chemical properties of fufu flour fortified with soybeans was investigated. Study Design: Analysis of Variance (ANOVA) was employed in this work. Place and Duration of Study: Department of Food Science and Technology, Osun...
Open access
Research Article10.9734/BJAST/2014/8984
Aims: To determine the effect of roasted soybean flour substitution on the chemical and sensory properties of maize flour snack (Aadun). Study Design: Multiple comparison test was performed on the data obtained using Duncan test Place and Duration of Study: Samples were prepared...
Open access
Research Article10.9734/afsj/2021/v20i130256
Aims: To determine the chemical composition of serendipity berry (Dioscoreophyllum cumminsii) and miracle fruit (Thaumatococcus daniellii). Study Design: The mean and standard deviation of the data obtained were analyzed. Place and Duration of Study: Samples were prepared in Dep...
Open access
Research Article10.9734/afsj/2020/v19i430244