Owuno Friday

Effects of Bran and Hull Retention on the Sensory and Nutrients Composition of “Ogi Flour” Prepared from Maize, Millet and Sorghum

Owuno Friday, Akusu Monday & Obioma Jessica · Asian Food Science Journal · 2023

The effect of Bran and Hull retention on the sensory and nutrient composition of “Ogi flour prepared from maize, millet are sorghum were investigated. The maize and sorghum were soaked for 72 hours, while the millet was soaked for 48 hours, decanted, washed and wet milled into a...

Open access Research Article 10.9734/afsj/2023/v22i1611

Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

Owuno Friday & Achinewu Simeon Chituru · Asian Food Science Journal · 2021

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluate...

Open access Research Article 10.9734/afsj/2021/v20i1130377

Effects of Fermented Maize Residue on the Physicochemical and Nutritional Properties of Cookies

Owuno Friday, Kiin-Kabari David Barine & Akusu Monday · Current Journal of Applied Science and Technology · 2021

Fermented maize residue, a by-product of the production of fermented starch, a local weaning food and breakfast cereal for adults in Nigeria and West Africa was dried, milled into flour and utilized as a fibre source in cookies production at 0 – 30% levels of substitution.  The e...

Open access Research Article 10.9734/cjast/2021/v40i2031461