N. C. Okoronkwo

Phytochemical, Antioxidant and Sensory Properties of Yoghurt Produced with Beetroot and Carrot Juice

N. C. Okoronkwo, I. E. Mbaeyi-Nwaoha, C. F. Okoyeuzu & C. M. Ugwu · Asian Food Science Journal · 2026

This study produced yoghurt incorporated with beetroot and carrot juices and evaluated its phytochemical, antioxidant and sensory properties. Beetroot and carrot juices were prepared and incorporated into yoghurt at different ratios. The treatments were YOBC1 (yoghurt with 20% be...

Open access Research Article 10.9734/afsj/2026/v25i8898

Production and Evaluation of Breakfast Cereals from Rice, African Yam-bean and Orange-fleshed Sweet Potato

N. C. Okoronkwo, C. D. Mgbakogu & I. E. Mbaeyi-Nwaoha · Asian Food Science Journal · 2019

Aims: The aim was to produce of ready-to-eat breakfast cereals from blends of local rice (Oryza sativa), malted African yam-bean and orange- fleshed sweet potato [Ipomoea batatas (L) Lam.] (umusco/3 variety) flours as well as to evaluate the nutritional properties, microbiologica...

Open access Research Article 10.9734/afsj/2019/v11i130051