The growing prevalence of micronutrient deficiencies and diet-related chronic diseases has intensified interest in functional foods formulated from plant-based ingredients. This study investigated the effect of carrot flour substitution on the mineral, carotenoid, and antioxidant...
Open access
Research Article10.9734/afsj/2026/v25i9912
Background: Breakfast plays an important role in maintaining metabolic balance and providing essential nutrients for daily activities. However, cereal-based breakfast foods, particularly those derived from maize, are often nutritionally limited because of their relatively low pro...
Open access
Research Article10.9734/afsj/2026/v25i8896
This study was carried out to evaluate the quality characteristics of doughnuts produced from composite flours of wheat, bambara groundnut and high quality cassava flour (HQCF) blends. The functional properties of the flour; proximate, physical and sensory properties of the dough...
Open access
Research Article10.9734/afsj/2026/v25i6881
The study evaluated the quality of composite flour and cookies produced from gbache and Soybean. The samples were formulated as 100, 90:10, 80:20, 70:30, 60:40 and 50:50 respectively and was labelled samples A, B, C, D and E. the samples were analyzed for proximate composition, f...
Open access
Research Article10.9734/afsj/2026/v25i4866
The demand and consumption of noodles has increased globally and is attributable to the rising demand for affordable, convenient and shelf stable foods. Nevertheless, most noodles available on the market are low in nutritional value, consisting mainly of starch. This study aimed...
Open access
Research Article10.9734/afsj/2025/v24i8809
Composite flours, produced by blending various types of flours such as grains, tubers, and legumes, represent a promising alternative to traditional wheat flour. These blends enhance the nutritional profile of food products by increasing levels of protein, dietary fiber, vitamins...
Open access
Research Article10.9734/afsj/2025/v24i6792
Aim: This study aims to analyze Nutritional and Bioactive properties of a novel composite flour and paratha made from it, developed by incorporating hemp seed flour, corn silk flour, and chickpea flour alongside wheat flour, targeting the creation of a high-protein and high-fiber...
Open access
Research Article10.9734/afsj/2024/v23i11751
Alimi, J.P., Akanni, A.A., Odutola, B.S., Akande, E. J., Haruna, P. B., Adegbola, R. Q., Sanni, L. O. & Okunade, S. O.·Asian Food Science Journal·2024
This study evaluated the effect of Bambara groundnut flour inclusion on the functional, pasting, physical properties and proximate compositions of composite flour (CF) from cassava and Bambara groundnut. Cassava variety (IITA-TMS-IBA011368) and Bambara groundnut were processed in...
Open access
Research Article10.9734/afsj/2024/v23i6719
The study set out to produce composite flour from wheat, mango kernel and orange pomace. Mango kernel and orange pomace were processed into flours and mixed with wheat flour at different proportions of WF:MKF:OPF as follows (100:0:0-A, 60:10:30-B, 60:20:20-C, 60:30:10-D, 60:40:0-...
Open access
Research Article10.9734/afsj/2024/v23i2696
The importance of producing acceptable composite instant pounded yam flour has been challenging in todays’ consumer market due to various substitutes been utilized during its production process as a way of reducing the production cost hence the need to carry out quality assessme...
Open access
Research Article10.9734/afsj/2023/v22i10680
Objective: The study aimed at production and quality evaluation of composite flours and cookies from cassava (Maniholt esculenta) -grey speckled palapye cowpea (Vigna sinensis). Methods: Flour was respectively produced from cassava and palapye cowpea. The flours of cassava and pa...
Open access
Research Article10.9734/afsj/2021/v20i1130372
Aim: The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread. Methodology: Finger millet grains were cleaned, washed and fermented in deionized water for 72 h at room temperature (27...
Open access
Research Article10.9734/afsj/2021/v20i1030354
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: The aim of the study was to evaluate the physicochemical, sensory and functional properties of coconut flour (CF), coconut wheat composite flour (CWCF) and Cake produced from CF and CWCF. Methodology: Flour was prepared from matured ripe coconut fruit (CF). It was then blen...
Open access
Research Article10.9734/afsj/2019/v13i130095
Bleou Jean Jaurès Touzou, Doudjo Soro, Soronikpoho Soro & Kouadio Ernest Koffi·Asian Food Science Journal·2019
The aim of this research was to produce bread from composite flours (fermented cashew kernel/wheat), determine their physicochemical and sensory properties. The Hagberg falling number (FN) and rheological properties of wheat flour replaced with fermented cashew kernel flour at 10,...
Open access
Research Article10.9734/afsj/2019/v12i430091