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Journal Article 2019-05-06

Autor: Adelekan, E.O. Adegunwa, M.O. Adebowale, A.A. Bakare, H.A. Alamu, E.O.

Chinchin has been identified to be one the favoured food items and a much-relished pastry which has been eaten as dessert or snack. This study aimed at evaluating the nutritional quality and organoleptic properties of black-pepper enriched Chinchin produced from plantain-tigernuts composite flour...

Enlace original: https://cgspace.cgiar.org/handle/10568/101333

Investigación en Agricultura
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Adelekan, E.O. ,  Adegunwa, M.O. ,  Adebowale, A.A. ,  Bakare, H.A. ,  Alamu, E.O. ,  [Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends] ,  Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends
Journal Article 2019

Autor: Adegunwa, M.O. Oloyede, I.O. Adebanjo, L.A. Alamu, E.O.

his study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:50. The composite flour of plantain-watermelon ri...

Enlace original: https://cgspace.cgiar.org/handle/10568/102454

Investigación en Agricultura
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Adegunwa, M.O. ,  Oloyede, I.O. ,  Adebanjo, L.A. ,  Alamu, E.O. ,  [Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour] ,  Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour
Journal Article 2019

Autor: Alamu, E.O. Ntawuruhunga, P. Chileshe, P. Olaniyan, B. Mukuka, I. Maziya-Dixon, B.B.

Fritters are flour-based snacks made from wheat flour, but a cheaper alternative is needed in a developing economy, such as Zambia, owing to the high cost of wheat. This study aimed at evaluating fritters produced from different sources: fresh cassava roots, high-quality cassava flour (HQCF), and...

Enlace original: https://cgspace.cgiar.org/handle/10568/105565

Investigación en Agricultura
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Alamu, E.O. ,  Ntawuruhunga, P. ,  Chileshe, P. ,  Olaniyan, B. ,  Mukuka, I. ,  Maziya-Dixon, B.B. ,  [Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences] ,  Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences

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