R. N. Attaugwu

Physicochemical Composition of Processed Velvet bean Mucuna pruriens Var Utilis Seed Flour and Consumer Acceptability of Bitter Leaf Soup Thickened using these Flours

R. N. Attaugwu, J. I. Anyadioha & C. R. Ogbuokiri · Asian Food Science Journal · 2022

The study investigated the effect various processing treatments on the physicochemical composition of mucuna seed flour and consumer acceptability of bitter leaf soups thickened using these flours. Mucuna pruriens vas utilis seeds were processed by roasting, microwave toasting, s...

Open access Research Article 10.9734/afsj/2022/v21i130398

Effect of Soaking and Germination on the Functional Properties of Kpaakpa (Hildegardia Barteri) Seed Flour Using Response Surface Methodology

J. I. Anyadioha, R. N. Attaugwu & E. C. Okoli · Asian Food Science Journal · 2022

Aim: The effects of soaking and germination on the functional properties of the kpaakpa  (H.barteri) seed flour was evaluated. Introduction: Kpaakpa (Hildegardia barteri) plant is a tropical leguminous plant in the family of steruliacea which is grown mostly in semi arid forest w...

Open access Research Article 10.9734/afsj/2022/v21i130399

A Comparative Study on the Viscoelastic Properties of Wheat, Maize and Cassava Flours as Affected by Some Leguminous Seed Flours

E. S. Ukpong, E. F. Okpalanma & R. N. Attaugwu · Asian Food Science Journal · 2021

The effects of some leguminous seed flour (LSF) on the viscoelastic properties of wheat, maize and cassava flours were investigated. The aim of the work was to evaluate the effect of the LSF on the pasting characteristics of the flours. There were significant differences in the p...

Open access Research Article 10.9734/afsj/2021/v20i630313