The study evaluate the physicochemical, functional and nutritional properties of rice flour fortified with Nigeria native rice bran flour. Response surface methodology was used and a total of thirteen runs was generated. The four best runs were selected from the thirteen based on...
Open access
Research Article10.9734/afsj/2024/v23i1692
Aims: The purpose of this paper is to develop a biscuit incorporated with defatted soy flour and strawberry powder to enhance its nutritional value of it. Methodology: The proportion of rice flour and defatted soy four were 25% and the level of strawberry powder used for making bi...
Open access
Research Article10.9734/afsj/2022/v21i1030476
Aims: Rice-based ready-to-eat extruded snack was developed by incorporating the rice flour with kidney bean, fermented surgum and unfermented sorghum flours with the sole aim of accessing the effect of the addition of the kidney bean and sorghum on the nutritional quality of the...
Open access
Research Article10.9734/afsj/2021/v20i430284
Rice flours from five species of major non-glutinous rice cultivars in Japan were used to produce noodles in this study, and these properties of noodles were evaluated and compared to those made from medium wheat flour. There was a large difference on moisture and apparent amylos...
Open access
Research Article10.9734/AFSJ/2018/43952