Author

J. E. Allen

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Open access Sep 2026

Functional Properties of Flour, Proximate and Sensory Properties of Chi Chin Produced from Wheat (Triticum aestivum) and Tigernut (Cyperus esculentus) Flour Blends

This study investigated the functional properties of flour, proximate and sensory properties of pastry product (chi-chin) produced from wheat and tiger nut flour blends. Analysis was done using standard methods. Chin-chin was prepared from blends of wheat and tiger nut flour and substituted at (100:0, 90:10, 80:20, 70:...

J. E. Allen · RESEARCH JOURNAL OF FOOD SCI... · 0 citations

Open access Sep 2026

Proximate Composition, Mineral and Sensory Properties of (Stiff Dough) Fufu Produced from Yam (Dioscorea Rotundata) and Millet (Pennisetum Glaucum) Flour Blends

This study assessed the chemical composition, mineral and sensory properties of (stiff dough) fufu produced from yam and millet flour blends. Analysis was done using standard methods. Fufu was prepared from blends of yam and millet flour, with yam substituted from 10-50% in the following ratio (100:0, 90:10, 80:20, 70:...

J. E. Allen · RESEARCH JOURNAL OF FOOD SCI... · 0 citations

Review Open access Oct 2026

Assessment of Average Quantity of Food Wastage at Service Area in Hotels in Rivers State Nigeria

The purpose of the study was to assess food wastage at preparation in food and beverage of hotels in Rivers State, Nigeria. The study was guided by (3) specific objective and descriptive survey research design was adopted for the study. The area of study was Port Harcourt, Rivers State, Nigeria. Population of the study...

J. E. Allen · JOURNAL OF HOTEL MANAGEMENT... · 0 citations