I. S. Asogwa

Proximate, Physicochemical and Sensory Attributes of Stirred Yoghurt Flavoured with African Star Apple Pulp (Chrysophyllum albidum)

C. M. Eze, K. O. Aremu, I. S. Asogwa, N. A. Obeta, C. D. Joseph & A. N. Ibrahim · Asian Food Science Journal · 2020

Aims: To Investigate the Proximate, Physicochemical and Sensory attributes of Stirred Yoghurt Flavoured with African Star Apple Pulp (Chrysophyllum albidum). Study Design: Randomized Completely Block Design (RCBD). Place and Duration of Study: Department of Food Science and Techn...

Open access Research Article 10.9734/afsj/2020/v16i430177

Influence of Ocimum gratissimum (Scent Leaf) on the Organoleptic Acceptability and Shelf Stability of Yoghurt

A. N. Ibrahim, C. E. Igwe, I. S. Asogwa, J. I. Agbaka & Q. C. Ajibo · Asian Food Science Journal · 2020

Aim: To investigate the preservative efficiency of Ocimum gratissimum or its extracts on yoghurt. Study Design: Ten yoghurt samples were prepared, furthermore, nine (9) samples were treated with scent leaf in different forms at different concentrations. Place and Duration of Stud...

Open access Research Article 10.9734/afsj/2020/v16i130163