The present study was conducted to assess the effect of supplementation of peanut paste with 0, 10, 20, 30, 40 and 50% sesame seed paste on the fatty acid profile and oil stability of butter made from the blends. Packaged samples from each blend were stored at ambient temperature...
Open access
Research Article10.9734/afsj/2020/v17i430196
The high dependence on maize as a staple food in Tropical Africa, coupled with its low nutritive value necessitate investigation on how to improve the nutritional value of maize based foods. The present study was aimed at assessing the effect of supplementing nixtamalized maize f...
Open access
Research Article10.9734/EJNFS/2019/46150
Aim: The present study was aimed at assessing the physical properties, nutritional composition, microbial and sensory quality of ready-to-serve beverage produced from blends of watermelon, pineapple and tiger nut juices. Study Design: Complete randomized design was used. Place an...
Open access
Research Article10.9734/CJAST/2018/44782
Changes in Amino Acids, Anti-Nutrients and Functional Properties of African Yam Bean Flour Caused by Variation in Steeping Time Prior to Autoclaving Background and Aim: Legume seeds are usually steeped in water or bicarbonate solution before further processing and this has some e...
Open access
Research Article10.9734/AJB2T/2018/39747
The present study was conducted to see the effect of replacement of peanut paste with different levels of sesame seed paste on the nutritional and anti-nutritional components of butter made from the blends. The peanut: Sesame seed pastes were used in the ratios of 100:00, 90:10,...
Open access
Research Article10.9734/ejnfs/2020/v12i630238