Ernest Eguono Emojorho, Marian Reuben-Okoye, Agnes Aphiar, Adaora Ngozi Nwosu, Maryann Nkemakonam Anene, Eseoghene Avbundiogba, Titus Onucheojo Ochimana & Lauretta D. Ekpekpo·Asian Journal of Advanced Research and Reports·2024
Afzelia africana flour was produced by roasting, dehaulling and grinding seeds into flour. In this study, the chemical composition, functional, physical properties and sensory characteristics of fried noodles produced from wheat and Afzelia africana (Akpalata) flour blends were e...
Open access
Research Article10.9734/ajarr/2024/v18i6652
Love Nchekwube Onuoha, Ernest Eguono Emojorho, Onyekachukwu Mabel ADINKWU, Kugbere EMUMEJAYE, Roseline Nebechi OBETTA, Charles Chukwudi OGBOLI & Faith Efe OHWO·Asian Journal of Advanced Research and Reports·2025
Determining the proximate, functional, and antinutritional characteristics of chinchin produced with soybean and millet flour was the aim of the study. The proximate, functional, and antinutritional qualities of flour samples made from different millet and soybean flours were exa...
Open access
Research Article10.9734/ajarr/2025/v19i101171
Chioma Cecilia Aniemena, Ernest Eguono Emojorho, Love Nchekwube Onuoha, Chioma Ngozi Okoronkwo, Comfort Chinenye Nwagbo & Ifeoma Ogomegbunam Ugwu·Asian Journal of Advanced Research and Reports·2024
Cupcakes were created with composite flour, which included garri and wheat flour blends. The wheat and garri flours were combined in the following ratios: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, and 0:100, with designations A, B91, C82, D73, E64, F55, and G, respectively. The f...
Open access
Research Article10.9734/ajarr/2024/v18i7692
The effectiveness of a modified smoking kiln, the smoking quality, and the moisture sorption characteristics of smoked dried catfish and mackerel were all investigated in this study. Smoked dried catfish protein, ash, fat and moisture ranged between 73.37 and 73.80 %, 5.00 and 5....
Open access
Research Article10.9734/ijbcrr/2023/v32i9838