Výsledky vyhledávání - "Florence A. Bello"

Akademický článek

Development and evaluation of some physicochemical qualities, antioxidant properties, and sensory attributes of functional cookies from breadnut seeds flour supplemented with maize and pineapple pomace flours

Autor: Margaret O. Edet, Florence A. Bello, Babatunde S. Oladeji

Publikováno v: Cogent Food & Agriculture, Vol 9, Iss 2 (2023)

AbstractThe usage of underutilized and available fruit by-products is a recent trend in food product development. The study investigated the effect of yellow maize flour (YMF) and pineapple pomace flour (PPF) on some physicochemical qualities, antiox

Externí odkaz: https://doaj.org/article/974b68a9969a47ce8de194607b3589a0

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Akademický článek

Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut

Autor: Mopelola A. Dada, Florence A. Bello, Franca O. Omobulejo, Funmilayo E. Olukunle

Publikováno v: Heliyon, Vol 9, Iss 11, Pp e22477- (2023)

This study investigated the effect of the supplementation of wheat flour with flour blends of African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory characteristics. The composite flours were of ratio 70:25:5 (TW

Externí odkaz: https://doaj.org/article/c0504999546c40fda5c362e08ca1c0d3

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Evaluation of Proximate Composition, Antioxidant and Pasting Properties of Optimized Flour Blends from Pearl Millet, Green Gram and Tigernut Pomace

Autor: Florence A. Bello, Babatunde S. Oladeji, Rose I. Tom

Publikováno v: Food Science and Engineering. :137-146

Flour blends produced from pearl millet, green gram, and tigernut pomace were evaluated for their chemical composition and pasting characteristics. Sixteen runs (flour blends) were generated using optimal mixture design of response surface methodolog

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9698d6c6296df2b6d6c9c55f8e1b6093
https://doi.org/10.37256/fse.3220221655

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Development of pearl millet flour-based cookies supplemented with mung bean and orange fleshed sweet potato flours

Autor: Lawrence J. Iwok, Mercy A. Folademi, Florence A. Bello

Publikováno v: The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology. 46:155-168

The study explored the feasibility of producing cookies from pearl millet flour (PMF), mung bean flour (MF) and orange fleshed sweet potato flour (OFSPF). Sixteen formulations were produced by mixing the three basic ingredients: PMF, MF and OFSPF usi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::16b703cfb57ec3b37d1faf7d2ff64a7d
https://doi.org/10.35219/https://doi.org/10.35219/foodtechnology.2022.1.12

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Optimization of Cassava, Mungbean and Coconut Pomace Flour Levels in the Production of Fiber-Rich Cookies Using Response Surface Methodology

Autor: Victoria Imaobong Bassey, Florence A. Bello, Margaret Odudu Edet

Publikováno v: Journal of Culinary Science & Technology. 20:498-517

Optimization of the production and chemical evaluation of cassava-based cookies supplemented with mungbean flour and coconut pomace flour using optimal design model of response surface methodology ...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a77deeb7310bed52c1156355a1f03bca
https://doi.org/10.1080/15428052.2020.1871147

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The preservative effect of Aframomum danielli spice powder on the chemical, microbial and sensory properties of Groundnut butter

Autor: Florence A Bello, Linus S Ndah, Jessica A Irem-Oka

Publikováno v: MOJ Food Processing & Technology. 8:71-78

The effect of natural preservative (Aframomum danielli) on the chemical, microbiological and sensory properties of stored groundnut butter was investigated. Raw groundnut seeds were processed traditionally into a paste (butter) and Aframomum danielli

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::24ca1c3083b3c3e714d8af081ba1c2de
https://doi.org/10.15406/mojfpt.2020.08.00245

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Formulation and Assessment of Nutritional Functional and Sensory Attributes of Complementary Foods from Maize-Carrot-Pigeon Pea Flour Blends

Autor: Florence A. Bello, Victor E. Ntukidem, Nkpoikana A. Akpaoko

Publikováno v: Journal of Scientific Research and Reports. :90-99

Nutritive, less bulk and low cost complementary flour blends were produced from maize, carrot and pigeon pea. Five different blends of flour were formulated from maize, carrot and pigeon pea in the ratio of 100:0:0 (A), 90:5:5 (B), 85:5:10 (C), 80:5:

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::20601ddc9795fd9e584c142ab7d425ad
https://doi.org/10.9734/jsrr/2020/v26i230228

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Development and Quality Characteristics of Cookies from Sprouted Sorghum, Pigeon Pea and Orange Fleshed Sweet Potato Flour Blends

Autor: Victor E. Ntukidem, Etoro-Obong E. Akpan, Florence A. Bello

Publikováno v: European Journal of Nutrition & Food Safety. :11-21

The present study was undertaken to produce cookies from readily available but underutilized Nigerian crops such as sorghum, pigeon pea and orange fleshed sweet potato. Different blends of sprouted sorghum, pigeon pea and orange fleshed potato flour

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f8622870a5d837d64660951e5c2db2d4
https://doi.org/10.9734/ejnfs/2020/v12i230189

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