physicochemical composition

Chemical, Physico-Chemical and Sensory Evaluation of Moringa - Plantain Flour

N. O. Ilelaboye · Asian Food Science Journal · 2019

This study investigated the effect of the addition of Moringa leaf powder on the nutrient composition, antinutrient content, functional and pasting properties of the plantain flours, and sensory evaluation of their corresponding stiff dough (“Amala”). The stiff plantain doughs we...

Open access Research Article 10.9734/AFSJ/2019/45796

Physicochemical and Functional Properties of Flours from Three Purple Maize Varieties Named “Violet de Katiola” in Côte d’Ivoire

Flavie A. Akaffou, Djary M. Koffi, Mariam Cisse & Sébastien L. Niamké · Asian Food Science Journal · 2018

Aims: The study examined the proximate composition and functional properties of flours from three purple maize varieties from Côte d’Ivoire with a view to exploring their potential uses in food and non-food applications. Study Design: Three different purple maize varieties were g...

Open access Research Article 10.9734/AFSJ/2018/44034