Scientific Research and Essays

  • Abbreviation: Sci. Res. Essays
  • Language: English
  • ISSN: 1992-2248
  • DOI: 10.5897/SRE
  • Start Year: 2006
  • Published Articles: 2748

Full Length Research Paper

Nutritional composition, functional properties and sensory evaluation of breads based on blends of ‘orarudi’ (Vigna sp) and wheat flour

Onoja, U. S.
  • Onoja, U. S.
  • Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Enugu Sate, Nigeria.
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Akubor, P. I.
  • Akubor, P. I.
  • Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu Sate, Nigeria.
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Njoku Ivoke
  • Njoku Ivoke
  • Department of Zoology and Environmental Biology, University of Nigeria, Nsukka, Enugu Sate, Nigeria.
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Atama, C. I
  • Atama, C. I
  • Department of Zoology and Environmental Biology, University of Nigeria, Nsukka, Enugu Sate, Nigeria.
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Onyishi, G. C.
  • Onyishi, G. C.
  • Department of Zoology and Environmental Biology, University of Nigeria, Nsukka, Enugu Sate, Nigeria.
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Ekeh, F. N.
  • Ekeh, F. N.
  • Department of Zoology and Environmental Biology, University of Nigeria, Nsukka, Enugu Sate, Nigeria.
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Eyo, J. E.
  • Eyo, J. E.
  • Department of Zoology and Environmental Biology, University of Nigeria, Nsukka, Enugu Sate, Nigeria.
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Ejere, V. C.
  • Ejere, V. C.
  • Department of Zoology and Environmental Biology, University of Nigeria, Nsukka, Enugu Sate, Nigeria.
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  •  Received: 28 August 2014
  •  Accepted: 11 November 2014
  •  Published: 30 December 2014

How to cite this article

APA /
Onoja, U. S., Akubor, P. I., Njoku, I., Atama, C. I., Onyishi, G. C., Ekeh, F. N., Eyo, J. E., & Ejere, V. C. (2014). Nutritional composition, functional properties and sensory evaluation of breads based on blends of ‘orarudi’ (Vigna sp) and wheat flour. Scientific Research and Essays, 9(24), 1119 - 1026.
Chicago /
Onoja, U. S., Akubor, P. I., Njoku Ivoke, Atama, C. I., Onyishi, G. C., Ekeh, F. N.,  Eyo, J. E. and Ejere, V. C.. "Nutritional composition, functional properties and sensory evaluation of breads based on blends of ‘orarudi’ (Vigna sp) and wheat flour." Scientific Research and Essays 9, no. 24 (2014): 1119 - 1026.
MLA /
Onoja, et al. "Nutritional composition, functional properties and sensory evaluation of breads based on blends of ‘orarudi’ (Vigna sp) and wheat flour." Scientific Research and Essays 9.24 (2014): 1119 - 1026.