Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour.

The effect of some processing parameters (frying temperature [140-160°C], frying time [2-4 min], level of brewers' spent cassava flour (BSCF) [20-40%], and thickness [2-4 mm]) on some quality attributes of wheat-BSCF fried snack was investigated. Response surface methodology based on Box-Behnken design was used to optimize the effect of process parameters on product quality. Sensory evaluation of the optimized sample to determine its level of acceptability was carried out as well as the comparison with fried snack from 100% wheat flour.

Chemical, mineral composition, and sensory acceptability of cocoyam-based recipes enriched with cowpea flour.

The study was conducted to improve cocoyam-based recipes (steamed cocoyam paste [], ikokore, and fried cocoyam balls []) using different blends of cocoyam and cowpea flours (100:0, 80:20, 70:30, 60:40, and 50:50). The proximate composition, mineral composition, and sensory qualities of the recipes were determined using standard analytical procedures. The recipes had significantly (<0.