Aims: The aim of the study was to evaluate the physicochemical, sensory and functional properties of coconut flour (CF), coconut wheat composite flour (CWCF) and Cake produced from CF and CWCF. Methodology: Flour was prepared from matured ripe coconut fruit (CF). It was then blen...
Open access
Research Article10.9734/afsj/2019/v13i130095
The effect of particle size and high dose gamma irradiation on functional properties of maize flour was studied. The maize flour at three levels of particle size (-177, -250 and -420 µm obtained from sieves of 80, 60 and 40 meshes respectively) was irradiated in transparent glass...
Open access
Research Article10.9734/afsj/2019/v12i430089
The quality of complimentary food made from blends of maize ogi flour and garden pea flour was studied. Five blend ratios and codes of 100:0 (Sample A), 90:10 (Sample B), 80:20 (Sample C). 70:30 (Sample D) and 60:40 (Sample E) were developed for Maize ogi flour and garden pea flo...
Open access
Research Article10.9734/afsj/2019/v12i130074
Cookies was produced from wheat (Triticum, spp), acha (Digitaria exilis), and sprouted soybeans (Glycine max) flour blends. The acha and soybeans were processed into flour and used to substitute wheat flour at different proportions with 100:0:0 wheat, acha and sprouted soybeans f...
Open access
Research Article10.9734/afsj/2019/v7i229969
Diplazium esculentum is a type of edible fern which has long been used in traditional dishes and is also known to contain mucilaginous material in a form of complex polysaccharide called mucilage. This study aimed to determine antioxidant activities and functional properties of m...
Open access
Research Article10.9734/AFSJ/2019/45851
Chemical modification is usually carried out to overcome the unstable properties of plant starches and improve their physical and functional characteristics during processing. Alum modification at different concentrations (1.0%, 2.0%, 3.0%, 4.0% and 5.0% w/v) with and without 10m...
Open access
Research Article10.9734/AFSJ/2018/44819
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 Article10.9734/AFSJ/2018/44093
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 Article10.9734/AFSJ/2018/44034
Rukayya Z. Abba, Abdullahi A. Imam, Mohammed K. Atiku & Yusuf Y. Muhammad·Asian Food Science Journal·2018
In this research, the effect of sprouting on the functional properties and amino acid profile of protein isolates from two Bambara groundnut landraces (Yobe black and Niger cream landraces) was studied. Proteins were isolated using alkaline extraction method. The amino acid profi...
Open access
Research Article10.9734/AFSJ/2018/41158