Anthony O. Ojokoh

Effect of Fermentation on Proximate Composition and Microbiological Changes of Sorghum and Pumpkin Blend

Anthony O. Ojokoh & Ojokoh Eromosele · Microbiology Research Journal International · 2015

Aim: The aim of this study was to investigate the effect of fermentation on proximate composition, titratable acidity and microbiological changes of sorghum and pumpkin blend. The raw materials used were sorghum and pumpkin flour blend which had three combinations: SpA = 100:0, S...

Open access Research Article 10.9734/BMRJ/2015/19260

Effects of Pretreatments on the Shelf Life and Quality of Carrots (Daucus carota Subspecies Sativus) Stored at Different Temperatures

Omolara Ojuolape Adeoye, Tinuola Tokunbo Adebolu, Muftau Kolawole Oladunmoye & Anthony O. Ojokoh · Archives of Current Research International · 2019

Carrot is one of the top ten most important vegetables in the world due to its nutritional contents however, it is highly perishable. One major way to extend its shelf life is to store in the refrigerator but these can only prolong the shelf life for only a few weeks. Therefore,...

Open access Research Article 10.9734/acri/2019/v18i230133