functional and pasting properties

Evaluation of Physicochemical, Pasting Properties and Anti-nutritional Properties of Bambara Nut, Velvet Beans and Cocoyam Flour Blends

Ivse Mark Kuhwa, Godwin Obochi & Basil Iyortyer · Asian Food Science Journal · 2025

The study evaluated the quality attributes of composite flour from Bambara Nut, Velvet Beans, and Cocoyam flours. Sample A of 100% Bambara Nut flour (BNF) served as control, while four variations with a constant 15% Cocoyam flour (CYF) were analyzed using standard methods: A = 10...

Open access Research Article 10.9734/afsj/2025/v24i4782

Quality Characteristics of Yellow Maize-Based Ogi Incorporated with Treated African Locust Bean Seeds Flour

Ape Saater, Eke Mike Ojotu, Akpensuen Mfe Samuel, Akua Simon Iordye, Igbua Francis Zashachia & Odey Bessie Agwu · Asian Food Science Journal · 2025

The effect of treated (boiled unfermented, fermented, sprouted, and toasted) African locust bean seeds on the quality of yellow maize-based Ogi flour was evaluated. Standard methods were used in raw material preparation and analyses. Material balancing was used in the formulation...

Open access Research Article 10.9734/afsj/2025/v24i2768