Ferdinard Nnamdi Okoh, Ernest Eguono Emojorho, Peter Isah Akubor, Onyekachukwu Mabel ADINKWU, Uyoyoghene Oghenekome UDUDUA & Charles Chukwudi OGBOLI·Asian Journal of Research in Biochemistry·2025
Assessing the nutritional, antioxidant, and sensory properties of a ready-to-serve beverage prepared from blends of watermelon and tiger nut juice was the aim of the current study. Tiger nut and watermelon juices were made separately and combined in the following ratios: 50:50, 6...
Open access
Research Article10.9734/ajrb/2025/v15i3384
Ernest Eguono Emojorho, Onyekachukwu Mabel ADINKWU, Uyoyoghene Oghenekome UDUDUA, Ferdinard Nnamdi Okoh, Chukwudi OGWU, Charles Chukwudi OGBOLI & Agnes Aphiar·Asian Journal of Research in Biochemistry·2025
Sweet oranges are among the most important citrus fruit crops in the world. Waste orange seeds are haphazardly thrown into the environment, creating an unpleasant atmosphere and producing an odor that attracts insects and provides them with a place to reproduce. The study's objec...
Open access
Research Article10.9734/ajrb/2025/v15i1361
Ernest Eguono Emojorho, Udeh Charles Chiedu, Felix Emeka Okpalanma, Ferdinard Nnamdi Okoh, Love Nchekwube Onuoha & Eseoghene Avbundiogba·Asian Journal of Research in Biochemistry·2024
Orange seeds were extracted from orange fruits and sundried at 30 ± 2˚C for 8 hours. The orange seeds (20kg) were steeped in water for 12 hours and cooked for 120 minutes. The boiling seeds were dehulled, oven dried at 60°C for 14 hours, ground and defatted with 100% ethanol, mil...
Open access
Research Article10.9734/ajrb/2024/v14i5309