S. Ibrahim

Effect of Crayfish (Procombarus clarkia) Supplementation on the Quality of Cookies from Wheat Flour

S. Ibrahim, E. D. Inelo & O. A. Kure · Asian Food Science Journal · 2022

The utilization of composite flour from wheat and crayfish in the production of cookies was investigated. The wheat and crayfish flour were blended at the ratios of 100:0, 97.5:2.5, 95:5, 92.5:7.5, and 90:10, respectively. The cookies were evaluated for their proximate, minerals,...

Open access Research Article 10.9734/afsj/2022/v21i430421

Physico-chemical, Alveograph and Anti-nutritional Properties of Breads Formulated from Wheat and Pawpaw (Carica papaya) Seed Flour Blends

S. Ibrahim, E. D. Inelo & M. O. Eke · Asian Food Science Journal · 2021

The feasibility of partially substituting wheat flour with pawpaw seed (WFPS) flour in bread formulation was investigated. Matured, ripped pawpaw fruits were washed, and the seeds were collected, extracted, dried and milled. Different proportions of wheat and pawpaw seed flour wi...

Open access Research Article 10.9734/afsj/2021/v20i330280