The surge in import duty, which inflated the production cost of baked products, gave an impetus composite flour formulation from locally available crops with improved nutritional and health-promoting benefits. The present study thus, aimed to formulate and determine the nutrition...
Open access
Research Article10.9734/ejnfs/2023/v15i121366
Udeh Charles Chiedu, Malomo Sunday Abiodun, Ijarotimi Oluwole Steve & Arogundade Toyin Joy·Asian Food Science Journal·2023
This study evaluated the nutritional qualities of cookies from whole wheat (WW), orange-fleshed sweet potato (OFSP), defatted peanut (DPN) and rice bran (RB) composite flour. The flours (WPRG 1, 2 and 3) were formulated at different ratios (5.00-37.50%) and 100% WW flour (as cont...
Open access
Research Article10.9734/afsj/2023/v22i11683
Aim: The work aimed at producing composite flour from blends of sorghum, lima beans and cocoyam flour to address micro and macronutrient deficiencies, improve functional properties and as value addition to the utilization of local crops. Methodology: Composite flour was produced...
Open access
Research Article10.9734/ajfrn/2025/v4i3284
Ernest Eguono Emojorho, Udeh Charles Chiedu, Felix Emeka Okpalanma, Ferdinard Nnamdi Okoh, Love Nchekwube Onuoha & Eseoghene Avbundiogba·Asian Journal of Research in Biochemistry·2024
Orange seeds were extracted from orange fruits and sundried at 30 ± 2˚C for 8 hours. The orange seeds (20kg) were steeped in water for 12 hours and cooked for 120 minutes. The boiling seeds were dehulled, oven dried at 60°C for 14 hours, ground and defatted with 100% ethanol, mil...
Open access
Research Article10.9734/ajrb/2024/v14i5309
The effectiveness of a modified smoking kiln, the smoking quality, and the moisture sorption characteristics of smoked dried catfish and mackerel were all investigated in this study. Smoked dried catfish protein, ash, fat and moisture ranged between 73.37 and 73.80 %, 5.00 and 5....
Open access
Research Article10.9734/ijbcrr/2023/v32i9838