Ernest Eguono Emojorho, Oghenekaro John Oboreh, Onyekachukwu Mabel ADINKWU, Roseline Nebechi OBETTA, Pascal INIAGHE, Charles Chukwudi OGBOLI & Gift Orede·Asian Journal of Applied Chemistry Research·2025
The concept of employing sorghum and millet blends to make nutrient-dense biscuits sounds like a very alluring solution to the identified nutritional problems. Wheat flour must be substituted with local agricultural goods due to the high cost of importing wheat, which negatively...
Open access
Research Article10.9734/ajacr/2025/v16i4354
Ernest Eguono Emojorho, Onyekachukwu Mabel ADINKWU, Roseline Nebechi OBETTA, Oghenekaro John Oboreh, Akpovughaye TAIGA, Charles Chukwudi OGBOLI & Favour AYOMAVORO·Asian Journal of Applied Chemistry Research·2025
Dietary fibres, or the fibrous, indigestible parts of food, are an essential component of a healthy diet. Fibres help food pass through the colon more quickly and retain water, which has a laxative effect. The study's objective was to ascertain the proximate, functional, and anti...
Open access
Research Article10.9734/ajacr/2025/v16i4356
Ernest Eguono Emojorho, Onyekachukwu Mabel ADINKWU, Love Nchekwube Onuoha, Oghenekaro John Oboreh, Adaora Ngozi Nwosu & Charles Chukwudi OGBOLI·Asian Journal of Applied Chemistry Research·2025
The purpose of this study was to evaluate the acceptability and micronutrient quality of rice flour tortillas used to make shawarma. Rice flour was made by processing and dry milling paddy rice. Four samples were created by adjusting the proportion of rice-flour with xanthan gum....
Open access
Research Article10.9734/ajacr/2025/v16i2331