Love Nchekwube Onuoha

Chemical and Functional Properties of Chin-Chin from Wheat, Soybean and Millet Flour Blends

Love Nchekwube Onuoha, Ernest Eguono Emojorho, Onyekachukwu Mabel ADINKWU, Kugbere EMUMEJAYE, Roseline Nebechi OBETTA, Charles Chukwudi OGBOLI & Faith Efe OHWO · Asian Journal of Advanced Research and Reports · 2025

Determining the proximate, functional, and antinutritional characteristics of chinchin produced with soybean and millet flour was the aim of the study. The proximate, functional, and antinutritional qualities of flour samples made from different millet and soybean flours were exa...

Open access Research Article 10.9734/ajarr/2025/v19i101171

Quality Assessment of Cupcake Produced from Wheat-Garri Flour Blends

Chioma Cecilia Aniemena, Ernest Eguono Emojorho, Love Nchekwube Onuoha, Chioma Ngozi Okoronkwo, Comfort Chinenye Nwagbo & Ifeoma Ogomegbunam Ugwu · Asian Journal of Advanced Research and Reports · 2024

Cupcakes were created with composite flour, which included garri and wheat flour blends. The wheat and garri flours were combined in the following ratios: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, and 0:100, with designations A, B91, C82, D73, E64, F55, and G, respectively. The f...

Open access Research Article 10.9734/ajarr/2024/v18i7692