The research sought to investigate the functional properties of starches obtained from four Nigerian root and tubers, yam and sweet potato varieties, in order to facilitate their exploitation as substitute raw material for the local food and pharmaceutical manufacturing industry....
Open access
Research Article10.9734/afsj/2020/v14i430136
The physicochemical properties of Wheat, sweet potato and cashew nut flour blends were studied. The sweet potatoes were washed; peeled; sliced; dried, and milled to Flour. The cashew nuts were also sorted, cleaned and processed into Flour. The Wheat, sweet potato and cashew nut F...
Open access
Research Article10.9734/afsj/2023/v22i9659
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 research is aimed at adding value to sweet potato based biscuits using underutilized crops such as cashew nuts. The objective of the study was to add value to sweet potato based biscuits, the sweet potato was processed into flour; while the cashew nuts was unroasted cashew nu...
Open access
Research Article10.9734/afsj/2020/v14i330130
Cookies was produced from wheat (Triticum, spp), acha (Digitaria exilis), and sprouted soybeans (Glycine max) flour blends. The acha and soybeans were processed into flour and used to substitute wheat flour at different proportions with 100:0:0 wheat, acha and sprouted soybeans f...
Open access
Research Article10.9734/afsj/2019/v7i229969