Ahure Dinnah

Vitamin Content and Storage Studies of Cookies Produced from Wheat, Almond and Carrot Flour Blends

Ahure Dinnah, Mulak Desmond Guyih & Mike O. Eke · Asian Food Science Journal · 2020

The purpose of this study was to produce cookies from wheat, almond and carrot flour blend, evaluate the vitamin content and storage parameters. Wheat, almond and carrot flour were blended in the ratio: 100:0:0, 90:10:0, 90:0:10, 80:15:5, 70:20:10 and were labeled A, B, C, D and...

Open access Research Article 10.9734/afsj/2020/v15i330154

Chemical and Functional Properties of Composite Flours Made from Fermented Yellow Maize, Bambara Groundnut, and Mango Fruit for ‘Ogi’ Production

Sunday Joycelyn Bukuni, Julius Kwagh-al Ikya, Ahure Dinnah & Ndi Betrand Bongjo · Asian Food Science Journal · 2022

The study examined the chemical and functional properties of composite flours based on maize, Bambara groundnut, and mango for possible use as complementary food. Flours were prepared from yellow maize variety, Bambara groundnut and mango pulp and blended in the ratios 100/0/0, 9...

Open access Research Article 10.9734/afsj/2022/v21i230405