sesame seed

Quality Evaluation of Bread Produced from Wheat, Sesame Seed and Pawpaw Pulp Flour Blend Using Avocado as a Fat Replacer

Awambeng, S. M., Maboh, J., Agbor, E. A. & Ezindu-Odoemelam, M.N. · Asian Food Science Journal · 2025

This study aimed at evaluating the quality of bread from wheat, sesame seed and pawpaw flour blend using avocado as a fat replacer. Avocado puree was used to replace margarine with 0 %, 25 %, 50 %, 75 % and 100 %. The proximate and sensory analyses were evaluated using standard m...

Open access Research Article 10.9734/afsj/2025/v24i5787

Proximate Composition and Sensory Properties of Dakere (A Nigerian Steamed Agglomerated Dumpling) as Affected by Differential Sieving and Fortiftcation with Legume Flour

Umar Sabo Gadzama, Gervase Ikechukwu Agbara & Odera Amin Igwegbe · Asian Food Science Journal · 2021

Dakere is a traditional steamed agglomerated dumpling produced from either millet (M) or sorghum (S) flour or both (MS). In the current study, millet and sorghum flours were separately fractionated into fine (f) (<250um), medium (m) (250-350um) and coarse (350-500um) fractions...

Open access Research Article 10.9734/afsj/2021/v20i930338