Ayo J. A.

Production and Quality Evaluation of Acha (D.exilis)-Cowpea (Phaseleous vulgaris)-Carrot (Daucus carota) Based Couscous

Ayo J. A., Ibrahim A. N., Orafa, P. N., Omolagu A. C., Gbuusu, B. & Vongfa A. C. · Asian Food Science Journal · 2024

The quality of couscous produced from acha, cowpea and carrot flour blends were investigated. The chemical composition, functional and pasting properties of acha, cowpea and carrot flour blends and sensory properties of the couscous prepared from acha, cowpea and carrot flour ble...

Open access Research Article 10.9734/afsj/2024/v23i1694

Chemical Composition, Physical and Sensory Properties of Sweet Orange Pulp-Pineapple Pomace-wheat Flour Blend Breads

Ayo J. A., Orafa P., Odudu J. H. & James P. B. · Asian Journal of Food Research and Nutrition · 2023

The chemical, physical and sensory properties of wheat bread supplemented with orange-pineapple pomace were studied. The orange pulp flour and pineapple pomace were produced from fresh orange and pineapple and were mixed at ratio 1:1 to produce orange-pineapple pomace flour (OPPF...

Open access Research Article

Quality Evaluation of Biscuits Made from Amaranthus Seed (Amaranthus spp) and Tiger Nut (Cyperus esculentus lativum) Flour Blend.

Ayo J. A., Awogbenja M. D., Gbuusu B., Akaahan S. P. & Gani I. A. · Asian Journal of Food Research and Nutrition · 2023

This study investigated the production of flour and biscuit from blends of amaranth grain and tiger nut flours. The blend biscuits produced were analyzed for chemical composition properties. The tiger nut was substituted into amaranth grain flour at 5, 10, 15, 20 and 25% to produ...

Open access Research Article