James Ejikeme Obiegbuna

Proximate Composition and Sensory Properties of Maize Pap Fortified with Peanut and Muskmelon Flours

Akurienne Divine Chimamanda, James Ejikeme Obiegbuna, Kolawole Oladimeji Olubusayo & Anigbogu Chinenye Bibiana · Asian Journal of Food Research and Nutrition · 2025

Aims: This study was carried out to investigate the proximate and sensory attributes of pap by incorporation of muskmelon and peanut flours. Study Design: Using a Completely Randomized Design (CRD). Place and Duration of Study: The research was carried out at the Department of Fo...

Open access Research Article 10.9734/ajfrn/2025/v4i1236

Proximate Composition of Cowpea / Fermented African Oil Bean Seed Flour Blends and Sensory Properties of Steamed Paste (moi moi) Prepared from the Blends

Jacinta Obianuju Amaefula, James Ejikeme Obiegbuna, Helen Obioma Agu & Okolo Chioke Amaefuna · Asian Journal of Food Research and Nutrition · 2024

This research work studied the use of cowpea flour and fermented African oil bean seed flour for the production of moi moi and assessment of the proximate properties of the flour blends and the sensory properties of the steamed paste (moi moi). A completely randomized design (CRD...

Open access Research Article