Vachefon Heuvey Forwoukeh

Characteristics of Whole Wheat, Red Kidney Bean and Defatted Coconut Flour Blends and Its Application in Bread Production

Vachefon Heuvey Forwoukeh, Julius Amove & M. I. Yusufu · Asian Food Science Journal · 2023

Aim: To evaluate the functional, proximate and anti-nutrient content of flour blends and sensory properties of bread produced from blends. Methodology: Flour was prepared from whole wheat (WW), red kidney bean (RKB) and coconut fruit (CF). It was than blend as follows: S1 (100% r...

Open access Research Article 10.9734/afsj/2023/v22i9655

Production and Quality Assessment of Plant-based Yoghurt from Coconut Milk Fortified with Date Syrup

Sylvester Obaike Adejo, Konsum Linda Kemjie, Vachefon Heuvey Forwoukeh, Kelly Ndombow Yakum & Victor Egbeneje · Asian Food Science Journal · 2024

Aim: To evaluate the physicochemical, microbial, sensory attributes and storage stability of coconut yoghurt fortified with date syrup. Methodology: Yoghurt was prepared from coconut milk and date syrup. Five samples were formulated as follows: T0 (100% cow milk), T1 (100% coconu...

Open access Research Article 10.9734/afsj/2024/v23i7730