This study explored the potential of African walnut in the formulation of composite flour which can be used for bread production and in various food applications. African walnut flour was produced and used to substitute wheat flour at different levels (5 - 25%) in the production...
Open access
Research Article10.9734/ejnfs/2023/v15i51311
The objectives of this study were to produce complementary foods from locally available, underutilized and inexpensive food materials (breadfruit and soybean), to assess their nutrients value and evaluate their sensory acceptability. Breadfruit and soybean flours were mixed in ra...
Open access
Research Article10.9734/afsj/2020/v16i230168
Aims: The effect of different drying methods on the chemical, pasting and functional properties of unripe plantain flour was evaluated in this study. Study Design: Research study. Place and Duration of Study: This study was carried out in the Food Chemistry and Food Processing La...
Open access
Research Article10.9734/BJAST/2016/22936
The effect of annealing, heat moisture treatment and citric acid on major physicochemical properties of cocoyam starch was investigated. This was done in order to establish the optimum processing condition with the aim of enhancing the utilization capacity of the starch. Starch e...
Open access
Research Article10.9734/afsj/2023/v22i8650