...Samuel Ayofemi Olalekan Adeyeye; Olusola Timothy Bolaji; T.A. Abegunde; Helen O. Emun; Rasheed Adesina Oyenubi Purpose The purpose of this study is to evaluate the quality and sensory properties of cookies produced from wheat flour using avocado puree as fat substitute. Design/methodology...

... design was fitted to a second-order regression model of the form Wheat flour Cassava flour Coated peanut Several research works have been carried out on coating extensively. Albert and Mittal (2002) reported that the use of methylcellulose (MC) and hydroxyprophyl methylcellulose (HPMC...

... and rheological approaches. Design/methodology/approach In search of novel and sustainable food products with high nutritional value, cold-pressed Moringa oleifera Lam. seeds residue (RMSP) was used for incorporation in muffin formulations. Wheat flour was partially substituted (0%, 1%, 3%, 5%, 7...

...Ishmael Owiredu; Damian Laryea; John Barimah Purpose – The aim of this paper is to promote the utilization and diversification of cashew nuts through its use as a substitute for wheat flour in biscuit production. Design/methodology/approach – Wheat flour was substituted with cashew nut...

...Esther Gyedu‐Akoto; Damian Laryea Purpose The aim of this paper is to promote the local consumption of cassava through its utilization in baked products such as cocoa powder‐based biscuits. Design/methodology/approach Wheat flour was substituted with cassava flour at different levels – 0, 20...