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Physicochemical and Sensory Qualities of Gluten-Free Cookies Made from Biofortified Yellow Maize Flour Supplemented with Brachystegia eurycoma flour Cover

Physicochemical and Sensory Qualities of Gluten-Free Cookies Made from Biofortified Yellow Maize Flour Supplemented with Brachystegia eurycoma flour

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 29 (2025): Issue 2 (December 2025)
By: Khadijat Oluwashola Abdulrasaq,  Yunus Temitayo Imam,  Emmanuel Anyachukwu Irondi and  Emmanuel Oladipo Ajani  
Open Access
|Feb 2026

Authors

Khadijat Oluwashola Abdulrasaq

Department of Biochemistry, Kwara State University Malete, Ilorin, Nigeria
Department of Pharmacy, University of Ilorin, Ilorin, Nigeria

Yunus Temitayo Imam

yusimat1212@gmail.com

Department of Biochemistry, Kwara State University Malete, Ilorin, Nigeria
Department of Biochemistry, University of Abuja, Abuja, Nigeria

Emmanuel Anyachukwu Irondi

emmanuel.irondi@kwasu.edu.ng

Department of Biochemistry, Kwara State University Malete, Ilorin, Nigeria

Emmanuel Oladipo Ajani

Department of Biochemistry, Kwara State University Malete, Ilorin, Nigeria
DOI: https://doi.org/10.2478/aucft-2025-0013 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 165 - 176
Submitted on: Jan 5, 2025
|
Accepted on: Sep 20, 2025
|
Published on: Feb 9, 2026
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Gluten-Free Cookies,
Brachystegia eurycoma,
Sensory qualities,
Biofortified Yellow Maize,
Gluten
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2026 Khadijat Oluwashola Abdulrasaq, Yunus Temitayo Imam, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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