{"id":"https://openalex.org/W2086444705","doi":"https://doi.org/10.4314/as.v8i1.44115","title":"Chemical And Sensory Evaluation Of Soy-Fortified Cassavawheat Biscuit","display_name":"Chemical And Sensory Evaluation Of Soy-Fortified Cassavawheat Biscuit","publication_year":2009,"publication_date":"2009-07-08","ids":{"openalex":"https://openalex.org/W2086444705","doi":"https://doi.org/10.4314/as.v8i1.44115","mag":"2086444705"},"language":"en","primary_location":{"id":"doi:10.4314/as.v8i1.44115","doi":"https://doi.org/10.4314/as.v8i1.44115","is_oa":true,"landing_page_url":"https://doi.org/10.4314/as.v8i1.44115","pdf_url":"https://www.ajol.info/index.php/as/article/download/44115/27630","source":{"id":"https://openalex.org/S5406946491","display_name":"Agro-Science","issn_l":"1119-7455","issn":["1119-7455"],"is_oa":true,"is_in_doaj":false,"is_core":false,"listed_in":["norway-1"],"host_organization":"https://openalex.org/P4310321518","host_organization_name":"African Journals OnLine","host_organization_lineage":["https://openalex.org/P4310321518"],"host_organization_lineage_names":["African Journals OnLine"],"type":"journal"},"license":"cc-by","license_id":"https://openalex.org/licenses/cc-by","version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Agro-Science","raw_type":"journal-article"},"volume":null,"type":"article","is_traditional":true,"indexed_in":["crossref"],"open_access":{"is_oa":true,"oa_status":"diamond","oa_url":"https://www.ajol.info/index.php/as/article/download/44115/27630","any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5077903491","display_name":"F.U. Ugwuona","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I31959934","display_name":"Nasarawa State University","ror":"https://ror.org/04ybvje46","country_code":"NG","type":"education","lineage":["https://openalex.org/I31959934"]},{"id":"https://openalex.org/I4405260595","display_name":"College of Agriculture Science and Technology","ror":"https://ror.org/040eetd52","country_code":"NG","type":"education","lineage":["https://openalex.org/I4405260595"]}],"countries":["NG"],"is_corresponding":true,"raw_author_name":"FU Ugwuona","raw_affiliation_strings":["College of Agric. Lafia , Nigeria","Dept of Home Science and Management , Faculty of Agriculture , Nasarawa State University , Keffi , P.O.Bbox 132 ,","Dept of Home Science and Management, Faculty of Agriculture, Nasarawa State University, Keffi, P.O.Bbox 132,College of Agric. Lafia, Nigeria"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"College of Agric. Lafia , Nigeria","institution_ids":["https://openalex.org/I4405260595"]},{"raw_affiliation_string":"Dept of Home Science and Management , Faculty of Agriculture , Nasarawa State University , Keffi , P.O.Bbox 132 ,","institution_ids":["https://openalex.org/I31959934"]},{"raw_affiliation_string":"Dept of Home Science and Management, Faculty of Agriculture, Nasarawa State University, Keffi, P.O.Bbox 132,College of Agric. Lafia, Nigeria","institution_ids":["https://openalex.org/I31959934"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":2,"corresponding_author_ids":["https://openalex.org/A5077903491"],"corresponding_institution_ids":["https://openalex.org/I31959934","https://openalex.org/I4405260595"],"apc_list":null,"apc_paid":null,"fwci":0.302,"has_fulltext":true,"cited_by_count":10,"citation_normalized_percentile":{"value":0.64472941,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":87,"max":97},"biblio":{"volume":"8","issue":"1","first_page":null,"last_page":null},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.5565999746322632,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},"topics":[{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.5565999746322632,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T14127","display_name":"Food Nutrient Composition and Product Development","score":0.26420000195503235,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T12305","display_name":"Cassava research and cyanide","score":0.15870000422000885,"subfield":{"id":"https://openalex.org/subfields/1110","display_name":"Plant Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/soy-flour","display_name":"soybean flour","score":0.640999972820282},{"id":"https://openalex.org/keywords/cassava-flour","display_name":"cassava flour","score":0.9380000233650208},{"id":"https://openalex.org/keywords/wheat-flour","display_name":"wheat flour","score":0.828000009059906},{"id":"https://openalex.org/keywords/biscuit-formulation","display_name":"biscuit formulation","score":0.8019999861717224},{"id":"https://openalex.org/keywords/fermented-soybean","display_name":"fermented soybean","score":0.621999979019165},{"id":"https://openalex.org/keywords/flour-protein-content","display_name":"flour protein content","score":0.6209999918937683},{"id":"https://openalex.org/keywords/flour-fat-content","display_name":"flour fat content","score":0.9380000233650208},{"id":"https://openalex.org/keywords/sensory-acceptance","display_name":"sensory acceptability","score":0.6959999799728394},{"id":"https://openalex.org/keywords/flour-substitution","display_name":"flour substitution","score":0.5419999957084656},{"id":"https://openalex.org/keywords/food-fortification","display_name":"food fortification","score":0.5879999995231628}],"concepts":[{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.8962464928627014},{"id":"https://openalex.org/C3020104520","wikidata":"https://www.wikidata.org/wiki/Q11006","display_name":"Soy flour","level":2,"score":0.8174409866333008},{"id":"https://openalex.org/C3019985465","wikidata":"https://www.wikidata.org/wiki/Q2249305","display_name":"Wheat flour","level":2,"score":0.6154833436012268},{"id":"https://openalex.org/C100544194","wikidata":"https://www.wikidata.org/wiki/Q41760","display_name":"Fermentation","level":2,"score":0.5873523950576782},{"id":"https://openalex.org/C2777014122","wikidata":"https://www.wikidata.org/wiki/Q7571993","display_name":"Soy protein","level":2,"score":0.5335839986801147},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.5225886106491089},{"id":"https://openalex.org/C198211336","wikidata":"https://www.wikidata.org/wiki/Q57821","display_name":"Fortification","level":2,"score":0.507499635219574}],"mesh":[],"locations_count":1,"locations":[{"id":"doi:10.4314/as.v8i1.44115","doi":"https://doi.org/10.4314/as.v8i1.44115","is_oa":true,"landing_page_url":"https://doi.org/10.4314/as.v8i1.44115","pdf_url":"https://www.ajol.info/index.php/as/article/download/44115/27630","source":{"id":"https://openalex.org/S5406946491","display_name":"Agro-Science","issn_l":"1119-7455","issn":["1119-7455"],"is_oa":true,"is_in_doaj":false,"is_core":false,"listed_in":["norway-1"],"host_organization":"https://openalex.org/P4310321518","host_organization_name":"African Journals OnLine","host_organization_lineage":["https://openalex.org/P4310321518"],"host_organization_lineage_names":["African Journals OnLine"],"type":"journal"},"license":"cc-by","license_id":"https://openalex.org/licenses/cc-by","version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Agro-Science","raw_type":"journal-article"}],"best_oa_location":{"id":"doi:10.4314/as.v8i1.44115","doi":"https://doi.org/10.4314/as.v8i1.44115","is_oa":true,"landing_page_url":"https://doi.org/10.4314/as.v8i1.44115","pdf_url":"https://www.ajol.info/index.php/as/article/download/44115/27630","source":{"id":"https://openalex.org/S5406946491","display_name":"Agro-Science","issn_l":"1119-7455","issn":["1119-7455"],"is_oa":true,"is_in_doaj":false,"is_core":false,"listed_in":["norway-1"],"host_organization":"https://openalex.org/P4310321518","host_organization_name":"African Journals OnLine","host_organization_lineage":["https://openalex.org/P4310321518"],"host_organization_lineage_names":["African Journals OnLine"],"type":"journal"},"license":"cc-by","license_id":"https://openalex.org/licenses/cc-by","version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Agro-Science","raw_type":"journal-article"},"sustainable_development_goals":[{"id":"https://metadata.un.org/sdg/2","display_name":"Zero hunger","score":1.0}],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":true,"grobid_xml":true},"content_urls":{"pdf":"https://content.openalex.org/works/W2086444705.pdf","grobid_xml":"https://content.openalex.org/works/W2086444705.grobid-xml"},"referenced_works_count":4,"referenced_works":["https://openalex.org/W1498703985","https://openalex.org/W1965699063","https://openalex.org/W1993291510","https://openalex.org/W2586424182"],"related_works":["https://openalex.org/W2128871723","https://openalex.org/W7117478260","https://openalex.org/W2800267609","https://openalex.org/W2140640879","https://openalex.org/W2000830603","https://openalex.org/W1979125526","https://openalex.org/W4390439451","https://openalex.org/W4403175257","https://openalex.org/W2117924783","https://openalex.org/W2053644161"],"abstract_inverted_index":{"This":[0],"study":[1],"evaluated":[2],"the":[3,124],"effect":[4],"of":[5,16,45,75,128,134,140],"substituting":[6],"20%":[7,15,46],"cassava":[8,47,149],"flour":[9,54,69,90,96,106,122,150],"fortified":[10],"with":[11,66,143,148],"5%,":[12,56],"10%":[13,57],"and":[14,18,31,55,58,72,77,86,100,110,137],"fermented":[17,30,118],"blanched":[19,32,104],"soy":[20,33,60,95,105,119,145],"flours":[21,24,76,82],"for":[22,117,161],"wheat":[23,53,68],"in":[25],"biscuit":[26,163],"production.":[27],"Cassava":[28,121],"roots,":[29],"bean":[34],"seeds":[35],"were":[36,41,64,79],"processed":[37],"into":[38],"flours.":[39,61],"Biscuits":[40],"baked":[42,65],"from":[43],"blends":[44],"flour,":[48],"75%,":[49],"70%":[50],"or":[51],"65%":[52],"15%":[59],"Control":[62],"samples":[63],"100%":[67],".":[70],"Chemical":[71],"sensory":[73],"qualities":[74],"biscuits":[78,141],"evaluated.":[80],"Soy":[81],"had":[83,97,107,123],"highest":[84,132],"protein":[85,99,109,126],"fat":[87,102,112,138],"contents":[88,139],"among":[89],"samples.":[91,164],"Fermented":[92],"(24":[93],"hours)":[94],"46.28%":[98],"24.05%":[101],"while":[103],"26.40%":[108],"21.80%":[111],"indicating":[113],"increased":[114,142],"nutritive":[115],"value":[116],"flour.":[120],"least":[125],"content":[127],"4.9":[129],"%":[130],"but":[131],"carbohydratecontent":[133],"74.04%.":[135],"Protein":[136],"increasing":[144],"fortifications.":[146],"Substitution":[147],"did":[151],"not":[152],"adversely":[153],"affect":[154],"qualities.":[155],"Sensory":[156],"scores":[157],"indicated":[158],"high":[159],"acceptability":[160],"treated":[162]},"counts_by_year":[{"year":2024,"cited_by_count":1},{"year":2022,"cited_by_count":1},{"year":2021,"cited_by_count":1},{"year":2018,"cited_by_count":2},{"year":2015,"cited_by_count":3},{"year":2014,"cited_by_count":1},{"year":2012,"cited_by_count":1}],"updated_date":"2026-09-06T09:10:53.072986","created_date":"2016-06-24T00:00:00"}