Amaranth flour was prepared from amaranth grains, and the chemical, functional and
rheological properties were investigated by standard methods, as well as the sensory …

In the present study, the microbiological safety and the proximate analyses of five urban
markets within Ilorin-West Local Government Area, Kwara State, Nigeria were carried out …

Yam is one of the most staple foods in West African countries and provides an important part
of the energetic for people. This study examines chemical composition of Dioscorea …

The inclusion of indigenous additives during the processing of elubo (fermented yam flour)
has been alleged to result in high quality amala (reconstituted fermented yam flour) by …

Dioscorea rotundata cv. I-212 which have high dry matter and low sugar content harvested
from All India Coordinated Research Project on Tuber Crops, BCKV, West Bengal, was used …

This study investigated the effect of pre-drying conditions on the quality of dehydrofrozen
yam chips. Yam tubers were processed into yam chips and pre-dried using two methods …

Fufu (Cassava dough-like food) is one of Nigeria's most consumed staple foods, particularly
in the southern parts of the country. This study aims to detect and quantify the …

Aims: The aim of this study was to examine the effect of storage conditions on the of maize-
soy flour blend. Study Design: Preliminary studies were conducted using ratio blends of 70 …

The aim of this study was to assess compliance of cassava flour processed by Small and
Medium Enterprises (SMEs) from Mwanza, Tanga and Coast regions. Flour samples were …

Garri, cassava and yam flours are African traditional fermented food products prepared from
cassava and yam that is widely accepted by both rural and urban dwelling peoples with little …