Quality Evaluation of Doughnut from Wheat, Bambara Groundnut and High Quality Cassava Flour Blends
A. A. Balogun, Q. M. Anyam & J. Amove · Asian Food Science Journal · 2026
This study was carried out to evaluate the quality characteristics of doughnuts produced from composite flours of wheat, bambara groundnut and high quality cassava flour (HQCF) blends. The functional properties of the flour; proximate, physical and sensory properties of the dough...
Open access
Research Article
10.9734/afsj/2026/v25i6881