The study evaluated the quality of gluten–free biscuits made from maize and soybean flour blends, and compared them with 100% wheat flour biscuit. Flours were prepared from maize and soybean grains. The soybean flour was used to substitute 5, 10, 15, 20 and 30% of maize flour in...
Open access
Research Article10.9734/ejnfs/2023/v15i81327
Aims: The study compared the chemical composition, physicochemical and sensory properties of wines from baobab, pineapple and carrot tropical fruits. Study Design: The baobab, pineapple and carrot fruits were purchased. Juices were extracted from the fruits, fermented and the qua...
Open access
Research Article10.9734/AJB2T/2017/35643
Aim: The study investigated the effect of processing treatments on the quality of breads supplemented with pigeon pea flour. Study Design: The study was carried out in 3 replications in completely randomized design. The data were analyzed using analysis of variance (ANOVA). Signi...
Open access
Research Article10.9734/AJAAR/2017/35646
Aaron Mutlong Amak Damak, Peter Isah Akubor, Charles Chukwuma Ariahu & Goodluck Obioma Okereke·Asian Food Science Journal·2022
Flour blends of arrowroot starch and wheat flour were developed in the ratios of 100:0, 0:100, 10:90, 20:80, 30:70, 40:60, 50:50, and 60:40. These flour blends were investigated for their functional and nutritional properties to determine their potentials for utilizations in a va...
Open access
Research Article10.9734/afsj/2022/v21i630432
Ferdinard Nnamdi Okoh, Ernest Eguono Emojorho, Peter Isah Akubor, Onyekachukwu Mabel ADINKWU, Uyoyoghene Oghenekome UDUDUA & Charles Chukwudi OGBOLI·Asian Journal of Research in Biochemistry·2025
Assessing the nutritional, antioxidant, and sensory properties of a ready-to-serve beverage prepared from blends of watermelon and tiger nut juice was the aim of the current study. Tiger nut and watermelon juices were made separately and combined in the following ratios: 50:50, 6...
Open access
Research Article10.9734/ajrb/2025/v15i3384