V. C. Wabali

Amino Acid Profile/Score and In-vitro Protein Digestibility of Biscuits Produced from Wheat Flour, African Breadfruit Flour and Moringa Seed Flour Blends

V. C. Wabali, S. Y. Giami, D. B. Kiin- Kabari & O. M. Akusu · Asian Food Science Journal · 2020

The objective of this work was to evaluate the Amino Acid profile/score and In-vitro protein digestibility of composite biscuits produced from blends of Wheat flour (WHF), African breadfruit flour (ABF)and Moringa seed flour(MSF) at the following ratios (Sample A: WHF 100%: ABF 0...

Open access Research Article 10.9734/afsj/2020/v18i130208

Physiochemical, Anti-nutrient and in-vitro Protein Digestibility of Biscuits Produced from Wheat, African Walnut and Moringa Seed Flour Blends

V. C. Wabali, S. Y. Giami, D. B. Kiin-Kabari & O. M. Akusu · Asian Food Science Journal · 2020

Biscuits were produced from wheat, African walnut and Moringa seed flour blends and chemical, physical, in-vitro protein digestibility, ant-nutrient and sensory properties of the products were evaluated. Chemical compositions of the biscuit samples revealed that sample E was sign...

Open access Research Article 10.9734/afsj/2020/v14i130120

Biochemical Characterization of Microbial Isolates and Effect of Concentration and Incubation Time of Plant and Cow Milk Yoghurt using Response Surface Methodology

N. L. O. Anumba, V. C. Wabali, C. N. Ishiwu & J. Eke-Ejiofor · European Journal of Nutrition & Food Safety · 2023

The objective of the research was to evaluate the biochemical characteristics of the various microbial isolates used in the production of plant based yoghurt, the optimal growth temperatures and the effect of incubation time and inoculum concentration on the taste and desirabilit...

Open access Research Article 10.9734/ejnfs/2023/v15i81329