M. I. Yusufu

Blends of Wheat, Mango Kernel and Orange Pomace Flours: Chemical and Functional Properties

R. I. Vihishima, M. I. Yusufu & C. A. Adah · Asian Food Science Journal · 2024

The study set out to produce composite flour from wheat, mango kernel and orange pomace. Mango kernel and orange pomace were processed into flours and mixed with wheat flour at different proportions of WF:MKF:OPF as follows (100:0:0-A, 60:10:30-B, 60:20:20-C, 60:30:10-D, 60:40:0-...

Open access Research Article 10.9734/afsj/2024/v23i2696

Characteristics of Whole Wheat, Red Kidney Bean and Defatted Coconut Flour Blends and Its Application in Bread Production

Vachefon Heuvey Forwoukeh, Julius Amove & M. I. Yusufu · Asian Food Science Journal · 2023

Aim: To evaluate the functional, proximate and anti-nutrient content of flour blends and sensory properties of bread produced from blends. Methodology: Flour was prepared from whole wheat (WW), red kidney bean (RKB) and coconut fruit (CF). It was than blend as follows: S1 (100% r...

Open access Research Article 10.9734/afsj/2023/v22i9655