sensory properties.

Processing of a Nutrient-Rich Cereal Butter an Alternative to Peanut Butter

T. T. El-Sisy & Jehan B. Ali · Asian Food Science Journal · 2021

Cereal butter were made from sunflower, pumpkin, garden cress, corn, rye and peanut butter served as control. Chemical, physical, microbiological, textural and sensory evaluation of cereal based butter poduced from different types of cereal were analzed using a standard method. P...

Open access Research Article 10.9734/afsj/2021/v20i130251

Nutritional Composition, Microbiological Quality and Sensory Properties of Kunu-zaki Produced from Millet and Tigernut Blend

K. M. Adaramola-Ajibola, A. R. Osaloni & O. C. Arijeniwa · Asian Food Science Journal · 2019

Aims: To investigate the effect of supplementation of kunu-zaki with milk on its nutritional and microbiological qualities and overall acceptability. Place and Duration of Study: Department of Science Laboratory Technology, Faculty of Applied Sciences, Rufus Giwa Polytechnic, Owo...

Open access Research Article 10.9734/afsj/2019/v13i130094