Yusufu, M. I.

Production of Biscuits from Wheat, Almond and Pawpaw Flour Blends and Investigating It’s Physicochemical and Texture Characteristics

Maboh, J., Yusufu, M. I., Awambeng, S. M., Agbor, E. A., Konsum, L. K., Ezindu-Odoemelam, M.N. & Yakum, N. K. · Asian Food Science Journal · 2024

Biscuit, also known as a cookie is a nutritive snack produced from dough that is transformed into an appetizing product through the application of heat in an oven. This study was aimed at evaluating the quality of biscuit produced from wheat, African almond and pawpaw flour blend...

Open access Research Article 10.9734/afsj/2024/v23i6717

Assessment of Proximate and Sensory Properties of Gari and Fufu Flour from Cassava Roots Stored for 14 Days

Nwadili, V. U, Ahemen, S. A., Yusufu, M. I., Yande, J. T., Ndi, B.B & Yepshak, N · Asian Journal of Food Research and Nutrition · 2024

Aims: To investigate the proximate composition gari and fufu flour and the sensory attributes of reconstituted gari and fufu dough processed from cassava roots stored for a period of 14 days. Study Design: Complete randomized design (CRD) Place and Duration of Study: Product Deve...

Open access Research Article