Kwara State University
Tawakalitu Aruna
Designation: Lecturer 1
Department: Food Science and Technology
| My Publications | ||||||||
|---|---|---|---|---|---|---|---|---|
| S/N | Title | Abstract | Authors | Volume Numbers | Publication Type | Publication Date | Link | |
| 1 | Influence of cashew steaming on the quality attributes of cashew-pawpaw mixed fruit juice |
Bread is a common staple food in developing countries and many other regions of the world. It is an energy dense food with low micronutrient content. Micronutrient deficiency is increasing among children and pregnant women in Africa and other developing countries. In this study, bread was fortified with moringa seed powder at varying proportions (0–20%). The proximate, mineral, vitamin A content and sensory attributes of the moringa fortified bread samples were evaluated. Results of the proximate analysis showed that moringa seed powder addition significantly (p < 0.05) increased the protein (8.55–13.46%), ash (0.63–1.76%), fat (7.31–15.75%) and fibre content (0.08–0.62%) of the bread samples, while the moisture (22.90–20.01%) and carbohydrates content (57.68–46.73%) of the bread decreases. The mineral contents (Phosphorus, potassium, calcium and Iron) of the moringa fortified bread also increased | Bolarinwa, IF; Aruna, TE; Abioye, AO; Adelakun, OE; | 20 | Agrosearch | 2019-04-01 | https://scholar.google.co.uk/citations?view_op=view_citation&hl=en&user=6VLX_u0AAAAJ&citation_for_view=6VLX_u0AAAAJ:PoWvk5oyLR8C | |