The investigations carried out on blanching, un-blanching and methods of drying on the proximate, sensory properties and vitamins compositions of okra of Okra (Abelmoschus esculentus) were studied. The fresh okra were sorted, washed with portable water, some portions were blanche...
Open access
Research Article10.9734/afsj/2024/v23i7727
This study evaluated the chemical composition, physical and sensory properties of cookies produced from wheat, whole wheat and unripe plantain flour blends. Five different flour blends of wheat, whole wheat and unripe plantain flours were prepared at 100:0:0, 90:5:5, 80:10:10, 70...
This study investigated the quality of sorghum ogi fortified with soy-flour on its nutrient density. The fortified ogi produced from different formulations of Sorghum (ogi) and Soy-flour were: 100:0 (control), 90:10, 80:20, 70:30, 60:20 and 50:50 Sorghum (ogi) to Soy-flour respec...
This study attempts to investigate Biscuit Produced from Defatted Sesame Seed Flour and Unripe Plantain flour Blend were evaluate for Proximate composition, Antioxidant property, Mineral compositions, Sensory and Physical Properties. Composite flour formulation comprising varying...
This study investigated production of bread produced from wheat, defatted sesame seed and unripe plantain flour blends were evaluate for, bioactive compounds, chemical compositions, physical and sensory properties of bread on February, 2024 at Federal University Wukari, Taraba St...