Chi Ngunjoh Emmanuel

Eco-Friendly Beverage Innovation: Utilizing Orange and Pineapple Byproducts for Nutrient-Rich Tea Blends

Chi Ngunjoh Emmanuel, Rose Erdoo Kukwa & Luter Leke · European Journal of Nutrition & Food Safety · 2024

Aims: production and analysis of tea from orange rind and pineapple core, focusing on the physicochemical, phytochemical, antioxidant, and sensory properties of the tea blends Study Design: Five variations of orange rind and pineapple core powder in 100:0, 75:25, 50:50, 25:75, an...

Open access Research Article 10.9734/ejnfs/2024/v16i101551

Assessment of Nutritional and Functional Properties of Complementary Food from Orange-Fleshed Sweet Potato, Soybean and Tropical Almond Seed Composite Flour

Lorita Nchung, Mike Ojotu Eke, Chi Ngunjoh Emmanuel & Ndi Betrand Bongjo · European Journal of Nutrition & Food Safety · 2024

The study evaluated the quality characteristics of complementary food produced from Orange-Fleshed Sweet Potato, soybean, and tropical almond seed composite. The sample formulation was in ratios of 100:0:0, 90:5:5, 80:15:5, and 70:25:5 for Orange-Fleshed Sweet Potato, soybean, an...

Open access Research Article 10.9734/ejnfs/2024/v16i21384