Výsledky vyhledávání

Physicochemical and Sensory Properties of Cookies produced from Composite Flour of Wheat, Acha and Whole Orange Fleshed Sweet Potato

Autor: Ubbor, S. C., Ekeh, J. I., Agwo, O. E., Iguh, B. N.

Publikováno v: Nigeria Agricultural Journal; Vol. 53 No. 1 (2022); 248-259

In Nigeria, reliance on wheat flour in the bakery industries has over the years restricted the use of other cereals and tuber crops available to domestic use. Recently government has collaborated with the research institutes to encourage the use of c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::c2c4018c60c87c0d543de1a777c48a9f
https://www.ajol.info/index.php/naj/article/view/227611

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Quality Evaluation of Cookies Produced from Wheat-Yellow Root Cassava Flours, Enriched with Pumpkin Seed

Autor: Ubbor, S. C., Agwo, O. E., Elekeh, R. I., Linus-Chibuezeh, A.

Publikováno v: Nigeria Agricultural Journal; Vol. 53 No. 1 (2022); 273-283

Cassava is an important crop with high potentials and contributes to the caloric intake of a large number of people. It serves as a staple food in most developing countries such as Nigeria. This study evaluated the quality of cookies produced from wh

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::31387a6b228c3909a7d14f9e1c8edfb6
https://www.ajol.info/index.php/naj/article/view/227614

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Effects of Processing Methods and Packaging Materials on the Shelf-Life of Yellow Root Cassava Flour

Autor: Ubbor, S. C., Nwose, O. N.

Publikováno v: Nigeria Agricultural Journal; Vol. 52 No. 3 (2021); 250-257

Cassava is a staple crop that is consumed in almost every Community in Nigeria. It is a high perishable crop that deteriorates within few days after harvesting. Processing cassava into chips and flours reduces the moisture content to a very low level

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::3341d880f2830a072f47b51e7a2fb699
https://www.ajol.info/index.php/naj/article/view/223482

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Quality Assessment of Stiff Dough (Eba) Produced from Gari and Pearl Millet (Pennisetum glaucum) Flour Blends

Autor: Ubbor, S. C., Iguh, B. N.

Publikováno v: Nigeria Agricultural Journal; Vol. 52 No. 3 (2021); 10-17

Gari is a major staple food consumed by millions of people in Africa and almost every part of Nigeria. In this study, flours from two Pearl millet (Pennisetum glaucum) cultivars (Jero and Maiwa) were used in partial replacement of gari for the produc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::f3bc12eae5670d3038ecf3393c2153a2
https://www.ajol.info/index.php/naj/article/view/223401

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Production and Evaluation of Cookies from Composites of Sprouted Wheat, Sorghum and African Yam Bean Seed Flours

Autor: Arukwe, D. C., Ezeocha, V. C., Ubbor, S. C.

Publikováno v: Nigeria Agricultural Journal; Vol. 52 No. 2 (2021); 277-283

This study investigated the production of flours from sprouted wheat, sorghum and African yam bean seeds and evaluation of their proximate composition, blending of the composite flours and determination of the functional properties, and production of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::7f30a1f01e30579f5bbed4980e0dc9c5
https://www.ajol.info/index.php/naj/article/view/214992

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