C. N. Ishiwu

Optimization of Thermally Processed Bambara Groundnut Flour Nutrients using Response Surface Methodology

I. C. Nzelu & C. N. Ishiwu · Asian Food Science Journal · 2022

White/cream colourbambara groundnut (BGN) seed (Vigna subterranean L.) Was grouped into 12 portions and subjected to different processing methods by soaking in water at room temperature (280C) for 12- 48h and further boiling for different times (30 – 60min). The soaked-boiled see...

Open access Research Article 10.9734/afsj/2022/v21i1030475

Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

C. R. Abah, C. N. Ishiwu, J. E. Obiegbuna, E. F. Okpalanma & C. S. Anarado · Asian Food Science Journal · 2021

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was...

Open access Research Article 10.9734/afsj/2021/v20i630305

Nutritional Composition, Functional Properties and Food Applications of Millet Grains

C. R. Abah, C. N. Ishiwu, J. E. Obiegbuna & A. A. Oladejo · Asian Food Science Journal · 2020

Millet is an important nutritious ancient minor cereal food crop. This work reviews the composition, functional properties and food application of millet grains. The review shows that this cereal grains is a good source of carbohydrate and starch, with minute proteins, fat, vitam...

Open access Research Article 10.9734/afsj/2020/v14i230124