Ezindu-Odoemelam, M.N.

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

Production of Biscuits from Wheat, Almond and Pawpaw Flour Blends and Investigating It’s Physicochemical and Texture Characteristics

Maboh, J., Yusufu, M. I., Awambeng, S. M., Agbor, E. A., Konsum, L. K., Ezindu-Odoemelam, M.N. & Yakum, N. K. · Asian Food Science Journal · 2024

Biscuit, also known as a cookie is a nutritive snack produced from dough that is transformed into an appetizing product through the application of heat in an oven. This study was aimed at evaluating the quality of biscuit produced from wheat, African almond and pawpaw flour blend...

Open access Research Article 10.9734/afsj/2024/v23i6717