The nutrients in cereals and legumes play pivotal roles as building blocks of living organisms. The cereals are rich in carbohydrates, dietary fibers, vitamins, and minerals, whereas the legumes are good source of protein and amino acids with other vitamins and minerals. But thes...
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Research Article10.9734/afsj/2024/v23i7725
This study was aimed at the use of blend of rice flour (Oryza sativa), pigeon pea flour (Cajanus cajan), and banana flour (Musa paradisiaca) to produce enriched rice-based breakfast cereal. The control was done without blending the three flours (100% pre-gelatinized rice flour)....
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Research Article10.9734/afsj/2023/v22i10672
Corn, roasted African yam bean and solar dried bush mango, were processed into flours and was used to produce custard. The samples, cornstarch: roasted African yam bean: African bush mango flours (CSTF: AYBF: ABMF) were blended in the ratios of 90:5:5, 85:5:10, 80:5:15, 75:5:20,...
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Research Article10.9734/afsj/2023/v22i9656
Rachidatou Karimou, Haziz Sina, Essé A. Agossou, Bawa Boya, Sylvestre A. Assogba, Akim Socohou, Josiane A. Semassa, Eugène S. Attakpa, Farid Baba-Moussa, Adolphe Adjanohoun & Lamine Baba-Moussa·Asian Food Science Journal·2022
Fermentation is an ancestral process and one of the most used economic methods in the preservation and transformation of cereal-based food raw materials. They are essentially rich in carbohydrates, but they can also be a source of micronutrients such as iron and are used in many...
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Research Article10.9734/afsj/2022/v21i12601
The present study was aimed at the assessment of physicochemical and consumer acceptability of breakfast cereals developed from locally-sourced materials (sorghum, soybean, Bambara groundnut and groundnut). Ten samples were formulated by mixing the flours in different ratios whil...
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Research Article10.9734/afsj/2021/v20i530296
Aims: To compare the proximate composition and sensory properties of some composite flour mix meals. This is to show which combination has higher nutritional value and is more palatable for consumption. Study Design: Experimental and observational. Place and Duration of Study: Un...
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Research Article10.9734/afsj/2020/v16i230170
Millet is an important nutritious ancient minor cereal food crop. This work reviews the composition, functional properties and food application of millet grains. The review shows that this cereal grains is a good source of carbohydrate and starch, with minute proteins, fat, vitam...
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Research Article10.9734/afsj/2020/v14i230124
Cereals and legumes are substantial in the human diet of tropical and sub-tropical regions. Anti-nutrient factors in cereals and legumes are secondary metabolites which can interfere with nutrient digestion and absorption after ingestion. This review will focus on the different c...
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Research Article10.9734/afsj/2019/v10i430044
The African armyworm Spodoptera exempta (Walker) is an important migratory pest of cereal crops and grasslands in sub-Saharan Africa. It demonstrates great variability in the extent and severity of infestation of its host crops. The African armyworm is known to cause extensive da...
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Research Article10.9734/BJECC/2017/30588
Rafiatou Ba, Boniface Yehouenou, Ursula Houngue, Pascal Agbangnan, Philippe Sessou, Nelly M. F. Monteiro, Marcel T. Donou Hounsode, Fernand Gbaguidi & Lamine Baba-Moussa·Microbiology Research Journal International·2016
Objectives: The present work was to study the fungal ecology of maize according to the various storage technologies and evaluate the ability of fungal isolates to produce mycotoxin. Materials and Methods: Seven maize storage technologies (from A to G) were selected in seven agro-...
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Research Article10.9734/BMRJ/2016/26297