Samuel Mfe Akpensuen

Nutritional Characteristics of Spaghetti Produced from Blends of Wheat-Sorghum-Bombax costatum Calyces

Terngunan Eric Gaga, Rose Erdoo Kukwa & Samuel Mfe Akpensuen · European Journal of Nutrition & Food Safety · 2026

The study evaluated the quality of spaghetti produced from blends of wheat, sorghum, and Bombax costatum calyces flour. Wheat flour was partially replaced with sorghum flour and Bombax costatum calyces flour at different ratios (100:0:0, 20: 80: 0, 20: 70: 10, 20: 60: 20, 20: 50:...