The study was undertaken to evaluate the nutrient composition, physical and sensory properties of bread samples produced from wheat, ground bean and sweet potato flour blends. The ground beans and sweet potatoes were prepared into flours and used at varying replacement levels (5-25% and 5-25%) for wheat flour more...
This research work aimed to evaluate the effects of thermal processing treatments on the nutrient anti-nutrient composition of Afzelia africana (Akparata) flour. The seeds were sorted, cleaned and processed into boiled, roasted and autoclaved lima bean flours. The flours obtained were analysed for proximate, vitamin and anti-nutrient contents more...