composite flour

Proximate Composition, Functional Properties and Sensory Evaluation of Stiff Dough (Amala) Prepared from Okara Fortified Plantain-Sorghum Flours

N. O. Ilelaboye & T. I. Ogunsina · Asian Food Science Journal · 2018

The study investigated the proximate composition and some functional properties of okara (soymilk residue) fortified plantain-sorghum composite flours and assessed the consumer's acceptability of stiff dough (Amala) prepared from the flours. Composite flours produced from plantai...

Open access Research Article 10.9734/AFSJ/2018/44093

Micronutrients in African Yam Bean-carrot Flours and Acceptability of Its Gruels for Complementary Food

R. E. Kukwa, P. E. Okpainya & J. K. Ikya · Asian Food Science Journal · 2018

Aims: To explore the benefits of the African Yam Bean (AYB) and carrot composite flour blend for combating the problem of micronutrient deficiency in Nigeria. Place and Duration of Study: Chemistry Department, Benue State University, Makurdi and Advance Animal Science Laboratory,...

Open access Research Article 10.9734/AFSJ/2018/43536

Nutritional Compositions and Sensory Properties of Composite Flour from FARO 44 Rice (Oryza sativa)-TMS 8082 Cassava (Manihot esculenta) and Its Paste

C. O. M. Orieke, G. I. Onwuka & M. O. Iwe · Asian Food Science Journal · 2018

This study was carried out to investigate the nutritional properties of unsoaked and soaked FARO 44 flour with their blends with cassava flour and the sensory evaluation of their thick paste. FAR0 44 and cassava flour were blended in the ratio of 75:25 (Unsoaked Rice and Cassava)...

Open access Research Article 10.9734/AFSJ/2018/43069