African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 817

Full Length Research Paper

Effect of paddy storage and processing parameters on quality of Ofada rice in the production of ready to eat flakes

Oludare Olumuyiwa Adekoyeni
  • Oludare Olumuyiwa Adekoyeni
  • Food Science and Technology, Federal University Dutsinma, Katsina State, Nigeria.
  • Google Scholar
Rahman Akinoso
  • Rahman Akinoso
  • Food Technology, University of Ibadan, Oyo State, Nigeria.
  • Google Scholar
Akintunde Stephen Fagbemi
  • Akintunde Stephen Fagbemi
  • National Agency for Food and Drug Administration and Control (NAFDAC), Abuja, Nigeria.
  • Google Scholar


  •  Received: 22 January 2015
  •  Accepted: 13 May 2015
  •  Published: 27 May 2015

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FAO (2002). Food Energy – Methods of analysis and conversion factors. Report of a technical workshop.
 
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Montgomery DC (2005). Design and analysis of experiments: Response surface method and designs, John Wiley and Sons Inc., New Jersey, USA.
 
National Cereal Research Institute (NCRI) and Africa Rice Centre (WARDA) (2007). Definition of Ofada Rice Qualities through Varietal Identification and Testing. PrOpCom publication Monograph Series #26, Abuja, Nigeria.
 
Nazni P, Bhuvaneswari J (2011). Optimization of mixture flakes and nuts to formulate ready to eat breakfast bar using response surface methodology. Int. J. Curr. Res. 3(3): 29-38.
 
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