K. S. Okocha

Phytochemicals and Vitamin Properties of Smoothie Flavoured with Mint Leaves Extract

A. T. Victor- Aduloju, N. M. Nwanja, C. C. Ezegbe, K. S. Okocha & T. A. Aduloju · International Journal of Biochemistry Research & Review · 2020

This study was undertaken to assess the phytochemicals, vitamin A and vitamin C properties of different samples of smoothie produced from mixed tropical fruits flavoured with mint leaves extract. The smoothie was produced from three different fruits, (watermelon, apple and banana...

Open access Research Article 10.9734/ijbcrr/2020/v29i730203

Quality Evaluation of Custard Produced from Blends of Sweet Potato and Corn Starch Enriched with Defatted Soybean

C. C. Ezegbe, H. O. Agu, M. C. Ezeh, C. S. Anarado, C. R. Abah & K. S. Okocha · European Journal of Nutrition & Food Safety · 2021

Custard is a thick, rich, creamy sweet or savory dessert, made mixtures of eggs or egg yolks, milk or cream and commonly consumed in most part of Africa especially Nigeria. This research was carried out to determine the physicochemical properties and sensory characteristics of cu...

Open access Research Article 10.9734/ejnfs/2021/v13i330388