Promise Chizoba Ibekwe

Chemical and Physicochemical Characteristics of Cakes Made from Blends of Fermented Sorghum Flour, Pigeon Pea Flour, and Wheat Flour

Ernest Eguono Emojorho, Chioma Cecilia Aniemena, Okoronkwo Ngozi Chioma, Charles Chukwudi OGBOLI, Peter Okechukwu Nwodom & Promise Chizoba Ibekwe · Asian Journal of Food Research and Nutrition · 2026

This study assessed the chemical and physicochemical characteristics of cakes produced from blends of fermented sorghum flour, fermented pigeon pea flour, and wheat flour, with the aim of developing a nutritious wheat-alternative bakery product. The growing interest in composite...