V. N. Ezebuiro

Evaluation of the Chemical, Functional and Sensory Properties of Pre-release White Yam (Dioscorea rotundata) Genotypes in Umudike, Southeast, Nigeria

V. C. Ezeocha, I. I. M. Nwankwo & V. N. Ezebuiro · Biotechnology Journal International · 2015

Aims: To assess the chemical, functional and sensory properties of some pre-release white yam (D. rotundata) genotypes. Methodology: Tubers from ten genotypes of white yam (namely; 99/Amo/03, 99/Amo/XA, 99/Amo/080, 99/Amo/109, 99/Amo/064, 99/Amo/060, 99/Amo/010, 99/Amo/95A, 99/Am...

Open access Research Article 10.9734/BBJ/2015/20327

Physico-Chemical Properties of Water Yam and Cowpea Flour Blends for Production of Snacks

J. O. Nwafor, A. N. Kanu, E. C. Kelechukwu, N. O. Nwohu & V. N. Ezebuiro · South Asian Journal of Research in Microbiology · 2020

Aim: The aim of this study is to produce flour from different blend ratio of water yam and cowpea and determination of the physico chemical properties of the snacks produced from the flour blends. Introduction: Snacks are something consumed occasionally for pleasure rather than f...

Open access Research Article 10.9734/sajrm/2020/v6i330149