B. S. Chibor

Pectin Strength of Common Varieties of Plantain Peels Used in the Production of Jam/Marmalade

O. M. Akusu & B. S. Chibor · Asian Food Science Journal · 2020

The pectin strength of peels from four plantain cultivars; Horn Plantain (sample B), French Plantain (sample C), False horn Plantain (sample D), and French Horn Plantain (sample E) and its effect on Jam and Marmalade produced was investigated. Pectin was extracted from the planta...

Open access Research Article 10.9734/afsj/2020/v19i330238

Effect of Blanching on the Physicochemical Characteristics, Nutrient Composition and Sensory Properties of ‘Banga’ Sauce Produced from Fresh Oil Palm Fruits

O. M. Akusu, C. A. Orisa & B. S. Chibor · Asian Food Science Journal · 2022

Banga sauce is the concentrated mesocarp juice of oil palm fruits. This work is aimed at evaluating the effect of blanching on the physicochemical characteristics, nutrient composition and sensory properties of ‘Banga’ sauce. Ripe and fresh fruits of the oil palm (Elaeis guineens...

Open access Research Article 10.9734/afsj/2022/v21i430423