Flours

Physicochemical Composition of Processed Velvet bean Mucuna pruriens Var Utilis Seed Flour and Consumer Acceptability of Bitter Leaf Soup Thickened using these Flours

R. N. Attaugwu, J. I. Anyadioha & C. R. Ogbuokiri · Asian Food Science Journal · 2022

The study investigated the effect various processing treatments on the physicochemical composition of mucuna seed flour and consumer acceptability of bitter leaf soups thickened using these flours. Mucuna pruriens vas utilis seeds were processed by roasting, microwave toasting, s...

Open access Research Article 10.9734/afsj/2022/v21i130398

Food Quality: A Comparison of the Proximate Content & Sensory Properties of Some Composite Flour Meals

Eridiong O. Onyenweaku, Patricia A. Ebai & Winifred A. Fila · Asian Food Science Journal · 2020

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...

Open access Research Article 10.9734/afsj/2020/v16i230170

Physicochemical and Functional Properties of Flours from Three Purple Maize Varieties Named “Violet de Katiola” in Côte d’Ivoire

Flavie A. Akaffou, Djary M. Koffi, Mariam Cisse & Sébastien L. Niamké · Asian Food Science Journal · 2018

Aims: The study examined the proximate composition and functional properties of flours from three purple maize varieties from Côte d’Ivoire with a view to exploring their potential uses in food and non-food applications. Study Design: Three different purple maize varieties were g...

Open access Research Article 10.9734/AFSJ/2018/44034