C. A. Orisa

Functional and Pasting Properties of Composite Flours from Triticum durum, Digitaria exilis, Vigna unguiculata and Moringa oleifera Powder

C. A. Orisa & S. U. Udofia · Asian Food Science Journal · 2020

The objective of this study was to determine the functional and pasting properties of composite flours from Triticum durum (wheat), Digitaria exilis (acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder. The flour samples were mixed in a four by four factoria...

Open access Research Article 10.9734/afsj/2020/v19i230237

Comparative Study of the Proximate and Dietary Fibre Compositions of Some Leafy Vegetables Commonly Consumed in the Niger Delta Region, Nigeria

C. A. Orisa, C. I. Usoroh & Y. E. Alozie · Asian Food Science Journal · 2020

Objective: The objective of this study was to carry out a comparative proximate and dietary fibre analysis of some leafy vegetables commonly consumed in the Niger Delta region, Nigeria. Methodology: The selected vegetables were Ugu leaf (Telfairia occidentalis), Water leaf (Talin...

Open access Research Article 10.9734/afsj/2020/v18i430224

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