All Stories

  1. Optimization of deep-fat frying conditions and quality attributes of orange-fleshed sweetpotato crisps by response surface methodology
  2. Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.), and tigernut (Cyperus esculentus L.) flour blends
  3. The antinutritional and vitamin composition of high-quality yam flour as affected by yam specie, pretreatment, and drying method
  4. Optimisation of pre-treatment conditions for plantain (Musa parasidiaca) flour using Box-Behnken design
  5. Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties
  6. Adsorption isotherms and thermodynamics properties of water yam flour
  7. Rice processing in West Africa
  8. Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour
  9. Functional properties of yam flour
  10. Some Quality Attributes of High Quality Cassava-Tigernut Composite Flour and Its Extruded Snacks
  11. Production and Quality Evaluation of Noodles From Sweet Potato Starch
  12. Chemical, mineral composition, and sensory acceptability of cocoyam‐based recipes enriched with cowpea flour
  13. Fractionation and characterization of teff proteins
  14. Effects of solid content and temperature on viscosity of tapioca meal
  15. Effect of variety and moisture content on some engineering properties of paddy rice
  16. Targeting different end uses of cassava: genotypic variations for cyanogenic potentials and pasting properties
  17. Effect of cassava varieties on the sorption isotherm of tapioca grits