This study explores the potentials of incorporating various mix of High-Quality Cassava Flour (HQCF) and Mango Seed Flour (MSF) as partial replacements for wheat flour (WHTF) in making cracker, with the objective of enhancing nutritional quality, offering functional properties, a...
Open access
Research Article10.9734/afsj/2026/v25i1844
The effect of tigernut-coconut-date extract on wheat-cassava flour cookies was evaluated. High quality cassava flour was processed and mixed with wheat flour (90% wheat flour and 10% cassava flour) to produced cookies using tigernut-coconut-date extract (TCDE) as milk replacer. S...
Open access
Research Article10.9734/afsj/2025/v24i5786
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
The utilization of composite flour from wheat and crayfish in the production of cookies was investigated. The wheat and crayfish flour were blended at the ratios of 100:0, 97.5:2.5, 95:5, 92.5:7.5, and 90:10, respectively. The cookies were evaluated for their proximate, minerals,...
Open access
Research Article10.9734/afsj/2022/v21i430421
Aim: The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread. Methodology: Finger millet grains were cleaned, washed and fermented in deionized water for 72 h at room temperature (27...
Open access
Research Article10.9734/afsj/2021/v20i1030354
The effects of some leguminous seed flour (LSF) on the viscoelastic properties of wheat, maize and cassava flours were investigated. The aim of the work was to evaluate the effect of the LSF on the pasting characteristics of the flours. There were significant differences in the p...
Open access
Research Article10.9734/afsj/2021/v20i630313
This study was primarily aimed at investigating the physicochemical properties and mycological quality of white wheaten flour, wheat semolina and whole wheat meal produced and/or sold in Calabar. Ten (10) samples of each flour type were bought from ten different locations, and an...
Open access
Research Article10.9734/AFSJ/2019/45641
The research was carried out to evaluate the effect of addition of tigernut and defatted sesame flours on the physical, functional and microbiological properties of the wheat bread. Tigernut and sesame were processed into flour, which were used in partially substituting the wheat...
Open access
Research Article10.9734/AFSJ/2018/43894