M. T. Ukeyima

Effect of Carrot Powder Addition on the Quality Attributes of Cookies Produced from Wheat and Soy Flour Blends

M. T. Ukeyima, T. A. Dendegh & P. C. Okeke · Asian Food Science Journal · 2019

Aim: To evaluate effect of carrot powder addition on the quality attributes of cookies produced from wheat and soy flour blends. Study Design: Cookies were produced from wheat flour, soy flour and carrot powder composite blends. Functional (bulk density, foam capacity, oil absorp...

Open access Research Article 10.9734/afsj/2019/v10i330039

Production and Quality Evaluation of Cookies from Wheat, Defatted Peanut and Avocado Composite Flour

Irene Ayah Nwatum, M. T. Ukeyima & M. O. Eke · Asian Food Science Journal · 2020

In this study, carried out at Makurdi Nigeria, peanuts and avocado pulp were processed into flours and blended with refined wheat flour in proportions 100:0:0, 95:5:0, 90:5:5, 85:10:5, 80:10:10 and 75:15:10. The functional properties of the flour blends were determined. Cookies w...

Open access Research Article 10.9734/afsj/2020/v15i430156

Effect of pH and Sugar Level on Heat Resistance of Escherichia coli in Sweet Orange Juice (Citrius Sinensis)

P. O. Ochelle, P. O. Ejoha & M. T. Ukeyima · Asian Food Science Journal · 2019

The effect of pH and sugar levels on the microbiological properties of sweet orange juice was evaluated. Microbial analysis of the treated Orange juice (Citrus Sinensis) were determined using standard method. The standard method of Prescott [12] was used. The microbial load of th...

Open access Research Article 10.9734/afsj/2019/v10i330041