Research Article
Production and Quality Evaluation of Cookies from Blends of Millet-Pigeon Pea Composite Flour and Cassava Cortex
E.C. Omah and G.I. Okafor
Nutritional properties, sensory qualities and glycemic response
of biscuits produced from pigeon pea-wheat composite flour Journal of Food Biochemistry |
Polyphenol contents and antioxidants activities of biscuits
produced from ginger-enriched pigeon pea-wheat composite flour
blends Journal of Food Biochemistry |
Sensory attributes, nutritional qualities, and glycemic indices of bread blends produced from cocoa powder flavored yellow‐fleshed cassava‐wheat composite flours Journal of Food Processing and Preservation Vol. 44, Issue 9, , 2020 |
Okafor, G.I. and N.M. Ogbobe, 2015. Production and quality evaluation of green and black herbal teas from Moringa oleifera leaf. J. Food Res. Sci., 4: 62-72. CrossRefDirect Link |
Snack food from unripe plantain and orange vesicle composite
flour: nutritional and sensory properties Journal of Culinary Science & Technology |
Quality Evaluation and Acceptability of Cookies Produced From
Rice (Oryza glaberrima) and Soybeans (Glycine max) Flour Blends Journal of Culinary Science & Technology |
Optimization of Cassava, Mungbean and Coconut Pomace Flour Levels in the Production of Fiber-Rich Cookies Using Response Surface Methodology Journal of Culinary Science & Technology |
Extruded flakes from pearl millet (Pennisetum glaucum) - carrot (Daucus carota) blended flours- Production, nutritional and sensory attributes Cogent Food & Agriculture Vol. 6, Issue 1, 1733332, 2020 |
Quality Characteristics and Acceptability of Chin-chin Prepared from Rice and High Quality Cassava Composite Flour Current Nutrition & Food Science Vol. 16, Issue 6, 963, 2020 |