S. T. Gbaa

Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu

S. T. Gbaa, S. A. Ahemen, M. O. Eke & P. O. Ochelle · Asian Food Science Journal · 2019

Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu. Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) f...

Open access Research Article 10.9734/afsj/2019/v11i430066

Quality Assessment of Bread from Wheat, Water Yam and Soybean Flours

P. O. Ochelle, J. K. Ikya, C. O. Ameh & S. T. Gbaa · Asian Food Science Journal · 2019

The physicochemical and sensory evaluation of bread from the composite of wheat, water yam and soybean flours were determined. Five bread samples were produced from the proportion of wheat/water yam/soybean flours as 80%:10%:10% (B), 75%:15%:10% (C), 70%:20%:10% (D), 65%:25%10% (...

Open access Research Article 10.9734/afsj/2019/v10i330048