A. E. Ujong

Proximate Composition, Mineral Bioavailability and Functional Properties of Defatted and Undefatted Avocado Pear (Persia americana) Seed Flours

N. J. T. Emelike, A. E. Ujong & S. C. Achinewhu · Asian Food Science Journal · 2020

The aim of this study was to investigate the proximate composition, mineral bioavailability and functional properties of defatted and undefatted avocado pear seed flours. Avocado pear seed was processed into flour and thereafter defatted using n-hexane. The proximate composition,...

Open access Research Article 10.9734/afsj/2020/v17i330191

Effect of Gum Arabic Incorporation on the Proximate Composition and Sensory Properties of Biscuits Produced from Flour Blends of Wheat and Water Yam

M. A. H. China, U. C. Oguzor & A. E. Ujong · Asian Food Science Journal · 2020

The aim of this study was to evaluate the influence gum Arabic incorporation on the proximate composition and sensory properties of biscuits produced from flour blends of wheat and water yam. Water yam was processed into flour and used in composite with wheat flour for biscuit pr...

Open access Research Article 10.9734/afsj/2020/v18i130201