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Articles by E.N.T. Akobundu
Total Records ( 3 ) for E.N.T. Akobundu
  M.C. Ojinnaka , E.N.T. Akobundu and M.O. Iwe
  Starches of fine texture from cormels of cocoyam (Xanthosoma sagittifolium), cultivar Ede ocha and cultivar Ede uhie were subjected to acid and enzyme modification treatments. Proximate composition, functional and amylograph pasting properties of the starches were evaluated. The starch samples were also used in the production of cookies at 5, 10, 15, 20 and 25% level of substitution with wheat flour. The cookies produced were subjected to proximate analysis and sensory evaluation. The result of the sensory evaluation showed that cookies prepared at 5% level of substitution were most acceptable. After eight weeks of storage in light polythene bags, the cookies prepared at 5 and 10% levels of substitution with wheat flour were found to be more acceptable by the panelists. Observations on the functional properties showed that the modified cocoyam starches exhibited higher bulk densities than the untreated starches. Native and modified starches with the high water absorption capacity and swelling index were produced from cultivar Ede uhie. There was no significant difference (p>0.05) in the solubility of the starch samples.
  S.C. Ubbor and E.N.T. Akobundu
  The use of composite flour from watermelon seed, cassava (TMS 99/6012 variety) low in cyanide and wheat in the production of cookies was investigated. The proximate composition and functional properties of the samples were determined. Quality of cookies made with the blends was evaluated by a 20-member sensory panel. The watermelon seed flour was blended with wheat and cassava flour at the ratios of 0:100, 10:90, 15:85, 20:80, 50:50 and 100:0, 90: 10, 85:15, 80:20, 50:50, respectively. The protein and fat content of WC1 (watermelon seed flour/cassava flour, 90:10 ratio) was highest followed by WC2 (watermelon seed flour/ cassava flour, 85:15). WM3 cookies (wheat/watermelon seed flour, 80:20) ranked best in sensory evaluation conducted. All cookies were acceptable, scoring below 4.00 on a 9-point hedonic scale. Up to 20% wheat and 15% cassava flours could be replaced with watermelon seed flour in cookies.
  A.C. Atuonwu and E.N.T. Akobundu
  Pumpkin (Cucurbita pepo) seed was processed into defatted flour (DCPF) and evaluated for nutritional and sensory attributes. The potential of the flour as composite with wheat flour in cookie production was also evaluated. The crude protein content of DCPF was as high as 57.50% with highly valuable amino acid profile, rich in essential amino acids and minerals. DCPF was highly digestible (77.91%) and has a Protein Efficiency Ratio (PER) of 1.80. The anti-nutrients were below allowable limits. Cookie diameter negatively correlated with alkaline water retention capacity of Cucurbita pepo seed/wheat flour blends with correlation coefficient of -0.89. The physico-chemical and sensory evaluation of cookies revealed that up to 10% substitution of wheat flour with DCPF produced acceptable cookies similar to the control (100% wheat flour).
 
 
 
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