O. O. Tanko

Evaluation, Physicochemical and Sensory Properties of Composite Bread Produced from Wheat, Sweet Potatoes and Cashew Nut Flour

O. O. Tanko, T. O. Hussaina & N. S. Donaldben · Asian Food Science Journal · 2023

The physicochemical properties of Wheat, sweet potato and cashew nut flour blends were studied. The sweet potatoes were washed; peeled; sliced; dried, and milled to Flour. The cashew nuts were also sorted, cleaned and processed into Flour. The Wheat, sweet potato and cashew nut F...

Open access Research Article 10.9734/afsj/2023/v22i9659

Quality Characteristics of Biscuits Produced from Composite Flour of Sweet Potato and Cashew Nut Flour Blends

O. O. Tanko, T. O. Hussaina & N. S. Donaldben · Asian Food Science Journal · 2020

The research is aimed at adding value to sweet potato based biscuits using underutilized crops such as cashew nuts. The objective of the study was to add value to sweet potato based biscuits, the sweet potato was processed into flour; while the cashew nuts was unroasted cashew nu...

Open access Research Article 10.9734/afsj/2020/v14i330130

Physico-chemical Properties of Starches from Two Varieties of Sweet Potato and Yam Tubers Available in Nigeria

N. S. Donaldben, O. O. Tanko & T. O. Hussaina · Asian Food Science Journal · 2020

The research sought to investigate the functional properties of starches obtained from four Nigerian root and tubers, yam and sweet potato varieties, in order to facilitate their exploitation as substitute raw material for the local food and pharmaceutical manufacturing industry....

Open access Research Article 10.9734/afsj/2020/v14i430136