This present study was conducted to determine the proximate, anti-nutritional and functional properties of raw and fermented chickpea seed flours. The chickpea seeds were sorted, cleaned and divided into four equal lots of one kilogram each. The first lot was processed raw and us...
Open access
Research Article10.9734/ajarr/2026/v20i21284
Noodles are quick–cooking foods that have become popular across the globe due to their convenience, ready-to-cook, fast yielding income, low cost, status symbol, job demands among urban dwellers, sensory appeal, versatility, storageability, satiety, good eating and nutritional qu...
Open access
Research Article10.9734/ajarr/2025/v19i101180
The aim of this present study was to evaluate the proximate composition, microbiological, functional and pasting properties of breakfast cereals produced from acha, Bambara groundnut and carrot flour blends. Breakfast is regarded as the most important meal of the day because food...
Open access
Research Article10.9734/acri/2025/v25i41172
This study was carried out to evaluate the nutrient composition, functional, microbiological and sensory properties of breakfast cereals formulated from flour blends of maize, soybean and carrot. Each sample of the flours was used at varying replacement levels (5-25%) to compleme...
Open access
Research Article10.9734/ejnfs/2025/v17i31657
This study was designed to evaluate the nutrient composition, microbiological, physical and sensory properties of biscuits produced from blends of wheat, Bambara groundnut and bush mango mesocarp flour. Bambara groundnuts and bush mango mesocarps were separately processed into fl...
Open access
Research Article10.9734/ejnfs/2025/v17i31647
This study was carried out to evaluate the nutrient composition and sensory properties of breakfast cereals produced from hungry rice, Bambara groundnut and carrot composite flours. Hungry rice grains, Bambara groundnut seeds and carrot fruits were separately processed into flour...
Open access
Research Article10.9734/ajfrn/2025/v4i2248
This study was designed to evaluate the effect of germination time on the proximate composition, functional and pasting properties of flours from red and brown varieties of pigeon pea seeds. The red and brown pigeon pea seeds were cleaned and germinated for 48, 72 and 96 h, respe...
Open access
Research Article10.9734/ijbcrr/2024/v33i3864