The objective of this study was to investigate the quality characteristics and sensory properties of noodles produced from composite flours of wheat, acha, bambara groundnut, and cocoyam. Composite flours of wheat/acha, wheat/bambara groundnut, wheat/cocoyam and wheat/acha/bambar...
Open access
Research Article10.9734/afsj/2021/v20i830327
Aims: To produce protein and fibre enriched extruded product that can be used as a protein supplement by combining legumes, cereal and fruits, evaluate the proximate properties of the snacks, evaluate anti-nutritional factors in the snacks, assess the functional properties of the...
Open access
Research Article10.9734/afsj/2021/v20i530302
The objective of this study was to determine the functional and pasting properties of composite flours from Triticum durum (wheat), Digitaria exilis (acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder. The flour samples were mixed in a four by four factoria...
Open access
Research Article10.9734/afsj/2020/v19i230237
The study investigates the chemical, physical and sensory properties of sweet potato and acha flour based biscuits. The work was aimed at ameliorating the quality of acha-based biscuit with addition of sweet potato flour. Flour blends were produced by substituting sweet potato in...
Open access
Research Article10.9734/afsj/2020/v16i430178
Aims: This study assesses the effect of the fermented Acha samples in-vivo using apparently healthy and infected laboratory animals. Methodology: Acha sample was fermented in two different forms; the local fermentation and controlled fermentation. Acha was weighed into a fermenti...
Open access
Research Article10.9734/afsj/2019/v9i230005
Aims: To study the effects of Acha fermented with Lactobacillus spp on the nutritional composition. Study design: Acha was fermented in two forms (Local fermentation and controlled fermentation). Acha was weighed into a fermenting container of 100g and water of 1litre was added...
Open access
Research Article10.9734/AFSJ/2018/42209
The research is aimed at investigating the effect of added moringa seed paste on the proximate, mineral, vitamin composition, functional properties of the acha-moringa flour blend. Moringa paste was substituted into acha flour at 5, 10, 15, 20 and 25% (w/w) to produce acha-moring...
Open access
Research Article10.9734/AFSJ/2018/38636
Aim: Effect of Fermentation and Extrusion on nutrient and anti-nutrient composition of Acha and deffated Soybeans. Study Design: Four batches of Acha and defatted soy beans flour blends were varied at different ratio (100:0, 70:30 and 50:50). A batch was preconditioned and extrud...
Open access
Research Article10.9734/MRJI/2017/33263