Bongjo, Ndi Betrand

Assessment of the Effect of Ginger Flour Addition on the Chemical and Storage Stability of Soymilk

Lukong Elsie Lemnyuy, Bongjo, Ndi Betrand, Mike Ojotu Eke, Peter Agorye Adie, Eke, Mike Ojotu, Ndi Betrand Bongjo & Adie, Peter Agorye · Asian Food Science Journal · 2023

This study evaluated the effect of adding ginger flour on the storage stability of soymilk. Fresh ginger rhizome was processed to flour by oven drying (OD), sun drying (SD) and ambient drying (AD).The ginger flour were incorporated into processed soymilk at 1 g and 2 g levels, re...

Open access Research Article 10.9734/afsj/2023/v22i2620

Chemical and Functional Properties of Composite Flours Made from Fermented Yellow Maize, Bambara Groundnut, and Mango Fruit for ‘Ogi’ Production

Sunday Joycelyn Bukuni, Bukuni, Sunday Joycelyn, Julius Kwagh-al Ikya, Bongjo, Ndi Betrand, Ahure Dinnah, Kwagh-al Ikya, Julius & Ndi Betrand Bongjo · Asian Food Science Journal · 2022

The study examined the chemical and functional properties of composite flours based on maize, Bambara groundnut, and mango for possible use as complementary food. Flours were prepared from yellow maize variety, Bambara groundnut and mango pulp and blended in the ratios 100/0/0, 9...

Open access Research Article 10.9734/afsj/2022/v21i230405