Scientific Research and Essays

  • Abbreviation: Sci. Res. Essays
  • Language: English
  • ISSN: 1992-2248
  • DOI: 10.5897/SRE
  • Start Year: 2006
  • Published Articles: 2768

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.
  • Search for this author on:
  • Google Scholar
Akubor, P. I.
  • Akubor, P. I.
  • Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu Sate, Nigeria.
  • Search for this author on:
  • Google Scholar
Njoku Ivoke
  • Njoku Ivoke
  • Department of Zoology and Environmental Biology, University of Nigeria, Nsukka, Enugu Sate, Nigeria.
  • Search for this author on:
  • Google Scholar
Atama, C. I
  • Atama, C. I
  • Department of Zoology and Environmental Biology, University of Nigeria, Nsukka, Enugu Sate, Nigeria.
  • Search for this author on:
  • Google Scholar
Onyishi, G. C.
  • Onyishi, G. C.
  • Department of Zoology and Environmental Biology, University of Nigeria, Nsukka, Enugu Sate, Nigeria.
  • Search for this author on:
  • Google Scholar
Ekeh, F. N.
  • Ekeh, F. N.
  • Department of Zoology and Environmental Biology, University of Nigeria, Nsukka, Enugu Sate, Nigeria.
  • Search for this author on:
  • Google Scholar
Eyo, J. E.
  • Eyo, J. E.
  • Department of Zoology and Environmental Biology, University of Nigeria, Nsukka, Enugu Sate, Nigeria.
  • Search for this author on:
  • Google Scholar
Ejere, V. C.
  • Ejere, V. C.
  • Department of Zoology and Environmental Biology, University of Nigeria, Nsukka, Enugu Sate, Nigeria.
  • Search for this author on:
  • Google Scholar


  •  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.
DOI /
https://doi.org/10.5897/SRE2014.6104
URL /
https://academicjournals.org/journal/SRE/article-abstract/1DEF87649380

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 9 No. 24
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES