Breakfast meal was formulated from blends of sorghum and soya beans. The mixed blends of (ungerminated and germinated sorghum/soyabean flour blends) was produced into S-shaped granules using a cold extruder in the following formulation ratio of 100:0, 90:10, 80:20, 70:30,and 60:4...
Open access
Research Article10.9734/afsj/2021/v20i830330
This study evaluates the quality of yam and carrot flour blends for the production of stiff dough and biscuits. Flour samples were prepared from yam tubers and carrot flours .The carrot flour was used to substitute 5, 10, 15, and 20 of the yam flour on the stiff dough. Biscuits w...
Open access
Research Article10.9734/afsj/2021/v20i330275
Ojokoh Eromosele, Ojokoh Linda O., Nwachukwu Chidinma M., Omonu Richard & Eletuanya Jessica C.·Asian Food Science Journal·2020
Aim: This work attempts to determine the bioactive agents’ groups probably responsible for the diverse growth characteristics and medicinal uses of (Tetracarpidium conophorum) Nigerian walnut. Methodology: The following analyses were carried out in the study proximate, phytochemi...
Open access
Research Article10.9734/afsj/2020/v19i230234
Objective: The objective of this study was to carry out a comparative proximate and dietary fibre analysis of some leafy vegetables commonly consumed in the Niger Delta region, Nigeria. Methodology: The selected vegetables were Ugu leaf (Telfairia occidentalis), Water leaf (Talin...
Open access
Research Article10.9734/afsj/2020/v18i430224
The aim of this study was to evaluate the influence gum Arabic incorporation on the proximate composition and sensory properties of biscuits produced from flour blends of wheat and water yam. Water yam was processed into flour and used in composite with wheat flour for biscuit pr...
Open access
Research Article10.9734/afsj/2020/v18i130201
The aim of this study was to investigate the proximate composition, mineral bioavailability and functional properties of defatted and undefatted avocado pear seed flours. Avocado pear seed was processed into flour and thereafter defatted using n-hexane. The proximate composition,...
Open access
Research Article10.9734/afsj/2020/v17i330191
Successful use of non-wheat flours for snacks production depends on their functional and pasting properties. The use of orange fleshed sweet potato and red Bambara groundnut flour blends for snack production have not been explored. The objective of this work was to formulate flou...
Open access
Research Article10.9734/afsj/2020/v17i130184
Aims: To compare the proximate composition and sensory properties of some composite flour mix meals. This is to show which combination has higher nutritional value and is more palatable for consumption. Study Design: Experimental and observational. Place and Duration of Study: Un...
Open access
Research Article10.9734/afsj/2020/v16i230170
Background: During processing of banana, peels are discarded which are valuable source of potassium, dietary fiber with percentages up to 40-50% protein, 8-11% lipids, and 2.2- 10.9% fatty acids. Therefore a high value nutrition baking flour can be made using dried ripe banana pe...
Open access
Research Article10.9734/afsj/2019/v12i330083
The physicochemical and sensory evaluation of bread from the composite of wheat, water yam and soybean flours were determined. Five bread samples were produced from the proportion of wheat/water yam/soybean flours as 80%:10%:10% (B), 75%:15%:10% (C), 70%:20%:10% (D), 65%:25%10% (...
Open access
Research Article10.9734/afsj/2019/v10i330048
Aim: Effect of fermentation on nutrient and anti-nutrient contents of defatted and un-defatted African bush mango seeds. Study Design: Ground African bush mango seeds used in this study were divided into two portions; A, and B. Portion A was defatted while portion B was not defat...
Open access
Research Article10.9734/mrji/2019/v27i630118
The antifungal activities, proximate and phytochemical constituents of Aloe vera leaves extract, stem barks of both Alstonia boonei and Bridelia ferruginea were investigated. The methanolic crude extracts of these plants parts were tested for antifungal activity at different conc...
Open access
Research Article10.9734/mrji/2019/v27i230094
Infant formula is a synthetic version of mother’s milk and belongs to a class of food materials known as dairy substitutes. This study was designed to evaluate the proximate composition of some selected infant formula sold in Makurdi metropolis. Six (6) different brands of infant...
Open access
Research Article10.9734/afsj/2019/v7i429978
Moringa (M. oleifera) seed flour was substituted into acha (Digitaria exillis) at 5, 10, 15, 20 and 25 %, thoroughly mixed to produce acha-moringa seed flour blends. Principal ingredients (baking fats, salt, yeast, water) were added to the blends, mixed, rolled, cut and baked at...
Open access
Research Article10.9734/AFSJ/2018/43505
Aim: This study investigated the effects of different soaking techniques on the nutritional value and anti-nutrient substances of red type sorghum. Study Design: Completely randomized design was used. Place and Duration of Study: Department of Animal Science Central Laboratory, A...
Open access
Research Article10.9734/ARRB/2018/41221