The utilization of composite flour from wheat and crayfish in the production of cookies was investigated. The wheat and crayfish flour were blended at the ratios of 100:0, 97.5:2.5, 95:5, 92.5:7.5, and 90:10, respectively. The cookies were evaluated for their proximate, minerals,...
Open access
Research Article10.9734/afsj/2022/v21i430421
Sengev Iorfa Abraham, Ariahu Chukwuma Charles, Abu Joseph Oneh & Gernah Dickson Iorwuese·Asian Food Science Journal·2021
The effect of fermentation, mango mesocarp or fluted pumpkin leaf powders on the chemical properties and potential mineral bioavailability of sorghum-based complementary foods was investigated. Samples were formulated based on 16% protein to satisfy the nutrient requirement of pr...
Open access
Research Article10.9734/afsj/2021/v20i330282
The present study was carried out to investigate histological changes in cuticle structure of the red swamp crayfish, Procambarus clarkii and number of layers of carapace cuticle during different molting stages. The crayfish samples were collected alive from the River Nile tribut...
Open access
Research Article10.9734/ARRB/2016/28564