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Cogent Food & Agriculture Volume 4, 2018 - Issue 1
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Research Article

Functional and pasting properties of yellow maize–soya bean–pumpkin composite flours and acceptability study on their breakfast cereals

Esumaba Serwa AsaamDepartment of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, GhanaView further author information
,
Joseph AdubofuorDepartment of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, GhanaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-0963-3512View further author information
ORCID Icon,
Isaac AmoahDepartment of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, GhanaView further author information
&
Osborn-Jnr Doetser ApekuDepartment of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, GhanaView further author information
|
Fatih YildizMiddle East Technical University, TurkeyView further author information
(Reviewing editor)
Article: 1501932 | Received 10 Jun 2018, Accepted 15 Jul 2018, Published online: 05 Aug 2018

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Emmanuel Oladeji Alamu, Njoloma Joyce, Akello Juliet, Ngumayo Joel, Ray Chazangwe, Mehreteab Tesfai, Chikoye David, Nyoka Isaac, Dale Lewis & Nagothu Udaya Sekhar. (2023) Assessing the impact of Gliricidia agroforestry-based interventions on crop nutritional, antinutritional, functional, and mineral compositions in eastern Province, Zambia. Agroecology and Sustainable Food Systems 47:10, pages 1440-1460.
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Adebanjo A. Badejo, Temitope Oduola, James A. Falarunu & Ayo O. Olugbuyi. (2023) Physicochemical Composition and Invitro Antioxidative Properties of Flour Blends from Pro-Vitamin A Cassava, Quality Protein Maize and Soybean Cake for Dough Meal. Journal of Culinary Science & Technology 21:5, pages 777-794.
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Wasiu Awoyale, Hakeem Oyedele, Ayodele A. Adenitan, Michael Adesokan, Emmanuel O. Alamu & Busie Maziya-Dixon. (2022) Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties. International Journal of Food Properties 25:1, pages 326-343.
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Wasiu Awoyale, Hakeem Oyedele, Ayodele A. Adenitan, Emmanuel O. Alamu & Busie Maziya-Dixon. (2021) Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods. Cogent Food & Agriculture 7:1.
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E. O. Alamu, G. O. Olatunde, M. O. Adegunwa, L. A. Adebanjo, O.C. Awoyinfa & J. B. Soyoye. (2021) Carotenoid profile and functional properties of flour blends from biofortified maize and improved soybean varieties for product developments. Cogent Food & Agriculture 7:1.
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Belay Dereje, Alemu Girma, Daniel Mamo & Teklu Chalchisa. (2020) Functional properties of sweet potato flour and its role in product development: a review. International Journal of Food Properties 23:1, pages 1639-1662.
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Articles from other publishers (4)

Olanike Aishat Badiora, Tunde Afolabi Morakinyo & Kehinde Adekunbi Taiwo. (2023) Some quality properties of yellow-fleshed sweet potato flour as affected by different drying methods. Food Production, Processing and Nutrition 5:1.
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Lin Zhang, Yan Gao, Bowen Deng, Weidong Ru, Chuan Tong & Jinsong Bao. (2022) Physicochemical, Nutritional, and Antioxidant Properties in Seven Sweet Potato Flours. Frontiers in Nutrition 9.
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Wasiu Awoyale, Hakeem Oyedele, Ayodele A. Adenitan, Michael Adesokan, Emmanuel O. Alamu & Busie Maziya‐Dixon. (2021) Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough ( eba ) . Journal of Food Processing and Preservation 46:1.
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Wasiu Awoyale, Hakeem A. Oyedele & Busie Maziya‐Dixon. (2020) Correlation of the sensory attributes of thick yam paste ( amala ) and the functional and pasting properties of the flour as affected by storage periods and packaging materials . Journal of Food Processing and Preservation 44:10.
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