J. O. Abu

Influence of Hurdle Applications on the Storage Stability of Dambu-nama

M. O. Eke, C. C. Ariahu & J. O. Abu · Asian Food Science Journal · 2021

The microbiological, physico-chemical, sensory and storage characteristics of dambu-nama (DN) as influenced by addition of citric acid, salt and sugar as hurdles were investigated. Preliminary sensory evaluation suggested that at citric acid level above 0.3%, sugar and salt level...

Open access Research Article 10.9734/afsj/2021/v20i430286

Food Derived Bioactive Peptides for Health Enhancement and Management of Some Chronic Diseases

A. F. Ogori, A. T. Girgih, J. O. Abu & M. O. Eke · Asian Food Science Journal · 2019

The bioactive peptides produced by enzymatic hydrolysis, acid hydrolysis and fermentation approach have been identified and used widely in research. These methods are important in enhancement or prevention and management of chronic diseases that are ravaging the world such as typ...

Open access Research Article 10.9734/afsj/2019/v8i130011