composite flour.

Effect of Roasted Soybean Flour Substitution on the Chemical and Sensory Properties of Maize Flour Snack (Aadun)

A. A. Amanyunose, O. O. Olosunde, T. O. Adedeji & O. A. Abiodun · Asian Food Science Journal · 2021

Aims: To determine the effect of roasted soybean flour substitution on the chemical and sensory properties of maize flour snack (Aadun). Study Design: Multiple comparison test was performed on the data obtained using Duncan test Place and Duration of Study: Samples were prepared...

Open access Research Article 10.9734/afsj/2021/v20i130256

Functional, Sensory and Cooking Qualities of Acha-Tigernut Noodles

J. A. Ayo & D. M. Atondo · Asian Food Science Journal · 2020

The functional, sensory and cooking characteristics of noodles from blends of Acha-tigernut composite flour were investigated. The flour blends and noodles produced were analyzed for functional properties and cooking characteristics. The tiger nut flour was substituted into acha...

Open access Research Article 10.9734/afsj/2020/v16i430180

Quality Characteristics of Biscuits Produced from Composite Flour of Sweet Potato and Cashew Nut Flour Blends

O. O. Tanko, T. O. Hussaina & N. S. Donaldben · Asian Food Science Journal · 2020

The research is aimed at adding value to sweet potato based biscuits using underutilized crops such as cashew nuts. The objective of the study was to add value to sweet potato based biscuits, the sweet potato was processed into flour; while the cashew nuts was unroasted cashew nu...

Open access Research Article 10.9734/afsj/2020/v14i330130