Formulation and evaluation of cookies containing germinated pigeon pea, fermented sorghum and cocoyam flour blends using mixture response surface methodology

被引：0
|
作者：
Okpala, Laura C. [1 ]
Okoli, Eric C. [1 ]
机构：
[1] Department of Food Science and Technology, Ebonyi State University, Abakaliki, Ebonyi State, Nigeria
来源：
Advance Journal of Food Science and Technology | 2011年 / 3卷 / 05期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
27
引用
收藏
页码：366 / 375
相关论文
共 50 条
  • [1] Development of cookies made with cocoyam, fermented sorghum and germinated pigeon pea flour blends using response surface methodology
    Laura C. Okpala
    Eric C. Okoli
    Journal of Food Science and Technology, 2014, 51 : 2671 - 2677
  • [2] Development of cookies made with cocoyam, fermented sorghum and germinated pigeon pea flour blends using response surface methodology
    Okpala, Laura C.
    Okoli, Eric C.
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2014, 51 (10): : 2671 - 2677
  • [3] Nutritional evaluation of cookies produced from pigeon pea, cocoyam and sorghum flour blends
    Okpala, L. C.
    Okoli, E. C.
    AFRICAN JOURNAL OF BIOTECHNOLOGY, 2011, 10 (03): : 433 - 438
  • [4] Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours
    Okpala, Laura
    Okoli, Eric
    Udensi, Emelem
    FOOD SCIENCE & NUTRITION, 2013, 1 (01): : 8 - 14
  • [5] Quality evaluation and physico-chemical properties of blends of fermented cassava flour (lafun) and pigeon pea flour
    Bolaji, O. T.
    Kamoru, M. A.
    Adeyeye, S. A. O.
    SCIENTIFIC AFRICAN, 2021, 12
  • [6] Optimisation of enzymatic fermented glucose production of wild cocoyam starch using response surface methodology
    Uchegbu, N. N.
    Ude, C. N.
    Okoyeuzu, C. F.
    Nwadi, O. M. M.
    Rasaq, W. A.
    Ogbonna, C. U.
    Hossaini, S. M.
    Okpala, C. O. R.
    GLOBAL NEST JOURNAL, 2022, 24 (03): : 351 - 361
  • [7] FORMULATION, EVALUATION AND OPTIMIZATION OF TORTILLAS CONTAINING WHEAT, COWPEA AND PEANUT FLOURS USING MIXTURE RESPONSE-SURFACE METHODOLOGY
    HOLT, SD
    RESURRECCION, AVA
    MCWATTERS, KH
    JOURNAL OF FOOD SCIENCE, 1992, 57 (01) : 121 - 127
  • [8] Formulation and evaluation of dry dessert mix containing sweetener combinations using mixture response methodology
    Iop, SCF
    Silva, RSF
    Beleia, AP
    FOOD CHEMISTRY, 1999, 66 (02) : 167 - 171
  • [9] Response surface methodology optimization of nickel (II) removal using pigeon pea pod biosorbent
    J. Aravind
    C. Lenin
    C. Nancyflavia
    P. Rashika
    S. Saravanan
    International Journal of Environmental Science and Technology, 2015, 12 : 105 - 114
  • [10] Response surface methodology optimization of nickel (II) removal using pigeon pea pod biosorbent
    Aravind, J.
    Lenin, C.
    Nancyflavia, C.
    Rashika, P.
    Saravanan, S.
    INTERNATIONAL JOURNAL OF ENVIRONMENTAL SCIENCE AND TECHNOLOGY, 2015, 12 (01) : 105 - 114
12345