Browsing Department of Food Science and Technology by Subject "Colour"

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Cassava root (Manihot Esculenta Crantz) characterisation and evaluation of process-induced changes on functional of its flour

Udoro, Elohor Oghenechavwuko (2021-06-23)

Cassava (Manihot esculenta Crantz) is the world’s most important root crop, highly perishable, mostly grown and consumed in the tropics and subtropics of Asia, South America and Africa. Despite the popularity and utilisation ...
The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough

Kwinda, Ondwela; Onipe, Oluwatoyin O.; Jideani, Afam I. O (Informa UK Limited, 2018-01-15)

Oat bran (OB) and psyllium husk fibre (PF) were incorporated into magwinya (fat cake) – a cereal fried dough with the aim of reducing oil content and evaluating some of its physicochemical properties using one-factor of ...

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