N. B. Bongjo

Nutritional and Sensory Evaluation of Noodles Enriched with Soybean and Carrot Flour

C. A. Adah, G. M. Ikyagh, N. B. Bongjo, C. N. Ramnap & N. E. Chi · European Journal of Nutrition & Food Safety · 2026

This study evaluated the nutritional and sensory properties of noodles produced from blends of wheat, soybean, and carrot flours in varying proportions. The proximate, mineral, and vitamin compositions of the noodles were analysed, along with a sensory evaluation to assess consum...

Open access Research Article 10.9734/ejnfs/2026/v18i31994

Physicochemical Properties, Heavy Metals and Aflatoxins Content of Crude Palm and Groundnut Oils Produced and Marketed in Benue State, Nigeria

Q. M. Amua, J. O. Abah, G. M. Muyong & N. B. Bongjo · European Journal of Nutrition & Food Safety · 2023

The study aims at assessing the physicochemical properties, heavy metals, and aflatoxins content of crude palm and groundnut oils produced and sold in the Adikpo, Wadata, and Otukpa areas of Benue state, Nigeria. Specific gravity, refractive index, acid value, saponification valu...

Open access Research Article 10.9734/ejnfs/2023/v15i21293