dough

Production and Nutritional Charactistics of Gowe Flour, a Traditional Fermented Food Produced from Corn in Benin

Tchekessi C. K. Celestin, Djogbe A. Anayce, Assogba T. Karl, Banon S. B. Jultesse, Bleoussi M. T. Roseline, Sachi S. A. Pivot, Choucounou I. Ornella & Bokossa Yaou Innocent · Asian Food Science Journal · 2022

The objective of this study is to develop an adequate preservation process for gowé, a fermented paste of germinated maize grains. To do this, drying experiments and physicochemical and nutritional analyzes were carried out. The results of the physicochemical analyzes showed that...

Open access Research Article 10.9734/afsj/2022/v21i930464

Nutritional Compositions and Sensory Properties of Composite Flour from FARO 44 Rice (Oryza sativa)-TMS 8082 Cassava (Manihot esculenta) and Its Paste

C. O. M. Orieke, G. I. Onwuka & M. O. Iwe · Asian Food Science Journal · 2018

This study was carried out to investigate the nutritional properties of unsoaked and soaked FARO 44 flour with their blends with cassava flour and the sensory evaluation of their thick paste. FAR0 44 and cassava flour were blended in the ratio of 75:25 (Unsoaked Rice and Cassava)...

Open access Research Article 10.9734/AFSJ/2018/43069