Pius Oteikwu Ejoha

Quality Evaluation of Cookies from Malted Sorghum (Sorghum bicolor), Sprouted Soybean (Glycine max) and Carrot (Daucus carota) Flour Blends

Dinnah Ahure & Pius Oteikwu Ejoha · Asian Journal of Biotechnology and Bioresource Technology · 2020

Quality and acceptability of cookies produced from malted sorghum, wheat, and blends of malted sorghum, sprouted soybean and carrot flours were evaluated. Malted sorghum flour was enriched with sprouted soybean and carrot to produce cookies with varying amount of sproted sorghum...

Open access Research Article 10.9734/ajb2t/2020/v6i130072

Bioactive and Sensory Properties of Sweet Italian (Capsicum annuum) and Habanero (Capsicum chinense) Pepper Commonly Consumed in Benue State of Nigeria

Dorcas Ngunengen Igbakaa, Abraham Tartenger Girgih, Dinnah Ahure & Pius Oteikwu Ejoha · Asian Journal of Biotechnology and Bioresource Technology · 2023

This study investigated the bioactive and sensory properties of Sweet Italian (Capsicum annum) and Habanero (Capsicum chinese) pepper varieties, which are the common varieties of pepper consumed in Benue State, Nigeria. The two varieties of pepper were harvested fresh and dried u...

Open access Research Article 10.9734/ajb2t/2023/v9i3183