eISSN : 2536-7080
Publisher : Integrity Mega Research Publishers
The aim of this study was to evaluate the proximate and micronutrient composition, physical, biochemical and sensory properties of the bread produced from blends of wheat, acha, uzaaku and unere composite flours. Six samples (A-F) were produced in the following ratios A= 100:0:0 (100% Wheat), B= 80% more...
The study was carried out to evaluate the effects of thermal processing treatments on nutrient and antinutrient contents of African yam bean seed flours. The African yam bean seeds were sorted, cleaned and divided into five equal lots of one kilogram each. Four lots were processed into boiled, blanched, roasted more...