C. O. Orishagbemi

Physical, Functional and Sensory Properties of Foam Mat Dehydrated Whole Egg Powder

C. O. Orishagbemi, I. B. Ichado & M. E. Sanda · Journal of Scientific Research and Reports · 2017

Two types of edible eggs were subjected to foam-mat dehydration to determine properties of the egg powder. Both fresh local and poultry eggs (LE and PE, respectively) were obtained from Anyigba, Nigeria, separately prepared into whole liquid egg of stable foam by whipping and dri...

Open access Research Article 10.9734/JSRR/2017/33305

Biochemical Properties and Nutrient Composition of Some Indigenous Tropical Fruits as Affected by Coating/Waxing Preservation

C. O. Orishagbemi, J. L. Opega, L. Amanabo & A. M. Abuh · Journal of Scientific Research and Reports · 2014

The fruits of avocado (local variety), banana (giant cavendish), cashew (yellow skin variety), mango (Julie variety) and sweet orange (improved variety) at firm ripe stage were obtained, preserved by waxing method and storage effects on biochemical properties, reducing sugar, vit...

Open access Research Article 10.9734/JSRR/2015/11204

Evaluation of the Phytochemical Composition and Pasting Characteristics of African Locust Bean Pulp Flour, Wheat Flour and Blends

P. I. Akubor, J. O. Onuh & C. O. Orishagbemi · Asian Journal of Biotechnology and Bioresource Technology · 2017

Aim: The study determined the phytochemical composition and pasting properties of locust bean pulp, wheat flour and the blends. Study Design: The experiments in carried out in three replications in completely randomized design. The data were analyzed were analyzed by analysis of...

Open access Research Article 10.9734/AJB2T/2017/36478