The utilization of composite flour from wheat and crayfish in the production of cookies was investigated. The wheat and crayfish flour were blended at the ratios of 100:0, 97.5:2.5, 95:5, 92.5:7.5, and 90:10, respectively. The cookies were evaluated for their proximate, minerals,...
Open access
Research Article10.9734/afsj/2022/v21i430421
The effects of pawpaw (Carica papaya) seed flour addition to wheat based bread was studied. Matured, ripen pawpaw fruits were washed, and the seeds were collected, extracted, dried and milled. Different proportions of wheat and pawpaw seed flour with increasing level of pawpaw se...
Open access
Research Article10.9734/afsj/2021/v20i430287
The feasibility of partially substituting wheat flour with pawpaw seed (WFPS) flour in bread formulation was investigated. Matured, ripped pawpaw fruits were washed, and the seeds were collected, extracted, dried and milled. Different proportions of wheat and pawpaw seed flour wi...
Open access
Research Article10.9734/afsj/2021/v20i330280