functional ingredients

Blends of Wheat, Mango Kernel and Orange Pomace Flours: Chemical and Functional Properties

R. I. Vihishima, M. I. Yusufu & C. A. Adah · Asian Food Science Journal · 2024

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 Article 10.9734/afsj/2024/v23i2696

Effects of Drying Methods and Onion Bulb Variety on Physicochemical and Functional Properties of Onion Powder

Ayéméné Cédrick Ardin Koménan, Bio Sigui Bruno Bamba, Joëlle-Annabelle N’gouin, Marie Stella Hermance Akré & Yadé Réné Soro · Asian Food Science Journal · 2021

Onion (Allium cepa L.) is a rich source of constituents that are beneficial to human health. However, the short shelf life of these vegetables are a major cause of postharvest losses during peak harvesting season. Drying is one of the most convenient technologies for shelf stable...

Open access Research Article 10.9734/afsj/2020/v19i430247