People have different interests as to what product ackee fruit could be used for. A
preliminary survey disclosed cake, chips and rock cake to be the preferred bakery products …

This study asses the proximate and sensory analysis of biscuits made from dried almond
seed and coconut blend. Biscuits was produced from blends of wheat, coconut and almond …

Physical, proximate and sensory properties of biscuits produced from different blends of
maize and tigernut flour were evaluated. The blends (Maize flour: Tigernut flour) were: A …

The research is aimed at adding value to acha based biscuits using less known and
underutilized crops such as tigernuts. The objective of the study was to add value to acha …

This study characterized the nutritional and functional properties of cocoyam flour and
evaluated the sensory properties of model products made from cocoyam-wheat composite …

Work assessed “Pringles” as an imitate snack produced from composite flour of cocoyam
and wheat. This was carried out in order to exploit the nutritional and aesthetic value of …

The consumption of bakery products, the vast majority of which are from cereal flours, is
increasing rapidly. Cereal proteins, on the other hand, lack essential amino acids and must …

Date fruit contains more than 70% sugar mainly glucose and fructose and therefore making
it an ideal replacement for sugar (sucrose) in the confectionery recipe. The study …

Yacon (Smallanthus sonchifolius) is a sweet-tasting tuber, grown in the Andes Mountains
and considered a functional food because of its fructooligosaccharide (FOS) content. The …