Clement C. Ezegbe, Felix E. Okpalanma, Sunday K. Okocha, Eunice N. Odoh, Josephine C. Ohuche, Sylvester N. Orjiakor & Johnwilfred C. Ndulue·Asian Food Science Journal·2024
Aims: This study investigated the physicochemical and sensory properties of biscuits made from a composite flour of wheat and fermented cowpea hull. Study Design: Mixture Design was adopted for this study. Place and Duration of Study: Department of Food Science and Technology, N...
Open access
Research Article10.9734/afsj/2024/v23i8736
Production and quality evaluation of biscuits from mango seed kernel-Acha flour blend were studied. The biscuits were formulated with 0, 5, 10, 15, 20, 25 and 50% of mango seed kernel (magnifera indica) flour with acha flour. The biscuits were prepared from the flour blends with...
Open access
Research Article10.9734/afsj/2022/v21i630431
Justina Y. Talabi, Babawande A. Origbemisoye, Beatrice O. Ifesan & Victor N. Enujuigha·Asian Food Science Journal·2019
The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma...
Open access
Research Article10.9734/afsj/2019/v12i430092
The research is aimed at investigating the effect of added moringa seed paste on the proximate, mineral, vitamin composition, functional properties of the acha-moringa flour blend. Moringa paste was substituted into acha flour at 5, 10, 15, 20 and 25% (w/w) to produce acha-moring...
Open access
Research Article10.9734/AFSJ/2018/38636