noodles

Quality Characteristics and Sensory Properties of Noodles Produced from Blends of Wheat, Acha (Digitaria exilis), Bambara Groundnut, and Cocoyam Composite Flours

Horsefall D. Mepba, Nkechi Juliet Tamuno Emelike, Emmanuel Agiriga & Emmanuel Uchechi Mary · Asian Food Science Journal · 2021

The objective of this study was to investigate the quality characteristics and sensory properties of noodles produced from composite flours of wheat, acha, bambara groundnut, and cocoyam. Composite flours of wheat/acha, wheat/bambara groundnut, wheat/cocoyam and wheat/acha/bambar...

Open access Research Article 10.9734/afsj/2021/v20i830327

Functional, Sensory and Cooking Qualities of Acha-Tigernut Noodles

J. A. Ayo & D. M. Atondo · Asian Food Science Journal · 2020

The functional, sensory and cooking characteristics of noodles from blends of Acha-tigernut composite flour were investigated. The flour blends and noodles produced were analyzed for functional properties and cooking characteristics. The tiger nut flour was substituted into acha...

Open access Research Article 10.9734/afsj/2020/v16i430180