Victor E. Ntukidem

Development and Quality Characteristics of Cookies from Sprouted Sorghum, Pigeon Pea and Orange Fleshed Sweet Potato Flour Blends

Florence A. Bello, Etoro-Obong E. Akpan & Victor E. Ntukidem · European Journal of Nutrition & Food Safety · 2020

The present study was undertaken to produce cookies from readily available but underutilized Nigerian crops such as sorghum, pigeon pea and orange fleshed sweet potato. Different blends of sprouted sorghum, pigeon pea and orange fleshed potato flour were mixed and coded in the ra...

Open access Research Article 10.9734/ejnfs/2020/v12i230189

Formulation and Assessment of Nutritional Functional and Sensory Attributes of Complementary Foods from Maize-Carrot-Pigeon Pea Flour Blends

Florence A. Bello, Nkpoikana A. Akpaoko & Victor E. Ntukidem · Journal of Scientific Research and Reports · 2020

Nutritive, less bulk and low cost complementary flour blends were produced from maize, carrot and pigeon pea. Five different blends of flour were formulated from maize, carrot and pigeon pea in the ratio of 100:0:0 (A), 90:5:5 (B), 85:5:10 (C), 80:5:15 (D) and 75:5:20 (E) while c...

Open access Research Article 10.9734/jsrr/2020/v26i230228