underutilized

Production of Biscuits from Wheat, Almond and Pawpaw Flour Blends and Investigating It’s Physicochemical and Texture Characteristics

Maboh, J., Yusufu, M. I., Awambeng, S. M., Agbor, E. A., Konsum, L. K., Ezindu-Odoemelam, M.N. & Yakum, N. K. · Asian Food Science Journal · 2024

Biscuit, also known as a cookie is a nutritive snack produced from dough that is transformed into an appetizing product through the application of heat in an oven. This study was aimed at evaluating the quality of biscuit produced from wheat, African almond and pawpaw flour blend...

Open access Research Article 10.9734/afsj/2024/v23i6717

Nutritional Composition of Neglected Underutilized Green Leafy Vegetables and Fruits in South East Geo-political Zone of Nigeria

N. N. Umerah & N. M. Nnam · Asian Food Science Journal · 2019

Background/Objective: Vegetables and fruits play a highly significant role in food security of the underprivileged in both urban and rural settings. The study was designed to determine the nutritional composition of some neglected underutilized fruits and vegetables in Southeast...

Open access Research Article 10.9734/afsj/2019/v11i230058

Identifiction and Documentation of Neglected Underutilized Green Leafy Vegetables and Fruits in South East Geo-Political Zone of Nigeria

N. N. Ngwa & N. M. Nnam · Asian Food Science Journal · 2018

Background/Objective: Micronutrient malnutrition is a public health problem. Fruits and vegetables are good sources of micronutrient to fight hidden hunger and several chronic diseases like obesity, diabetes mellitus, hypertension, cancer and cardiovascular diseases. The study wa...

Open access Research Article 10.9734/AFSJ/2018/40243