A. T. Victor-Aduloju

Proximate, Microbial and Sensory Properties of Moi-Moi Produced with Crayfish and Grasshopper

A. T. Victor-Aduloju, H. C. Okonkwo, J. C. Osuji, N. J. Ukachi, I. W. Okonkwo, P. I. Okafor, T. M. Uchegbu, C. C. Ezegbe & A. J. Olopade · Microbiology Research Journal International · 2021

The research assessed the proximate, microbial and sensory properties of moi-moi produced with crayfish and grasshopper (Zonocerus variegatus).  Cowpea seed, crayfish and grasshoppers were processed into flours using standard procedures. Cowpea-crayfish flour and cowpea-grasshopp...

Open access Research Article 10.9734/mrji/2021/v31i1130351

Consumer Acceptability and Nutrient Content of Westwood (Cirina forda) Larva-enriched Vegetable Soups

Udemba Rita Cynthia, A. T. Victor-Aduloju & C. N. Ishiwu · Asian Journal of Food Research and Nutrition · 2023

This study evaluated the nutritional content and sensory properties of Okro and Oha soup enriched with Westwood larva (cirina forda). The three raw materials were individually processed using standard methods before combining them at different ratios that resulting to 16 samples...

Open access Research Article