C. C. Nwagbo

Microbial Safety, Antioxidant Capacity, and Physicochemical Changes in Pasteurized Mint- and Vernonia amygdalina-Flavored Pineapple-Cucumber Juice Blend Stored at Ambient Temperature

C. C. Nwagbo, C. Ngobidi, J. I. Anyadioha, N. L. Onuoha & I. A. Ugwu · Asian Food Science Journal · 2026

Aims: The rising demand for naturally preserved functional beverages has sparked research into indigenous botanicals as preservatives and flavorings. This study evaluated the microbiological safety, antioxidant capacity, and physicochemical stability of four formulations of paste...

Open access Research Article 10.9734/afsj/2026/v25i5872

Functional and Rheological Profile of LAB-fermented Bambara Groundnut (Vigna subterranean (L)) Flour

C. O. Chude, C. C. Nwagbo, E. F. Okpalanma & B. O. Uba · Journal of Advances in Microbiology · 2021

Lactic fermentation is commonly employed to improve protein digestibility and overall nutritional quality of grains foods. This study evaluated the functional and rheological properties of flour samples from Bambara groundnut fermented with Lactobacillus plantarum [NRRL B-4306] a...

Open access Research Article 10.9734/jamb/2021/v21i1030387

Nutritional and Antioxidant Properties of Functional Ice Cream Enriched with Soursop (Annona muricata) and Zobo (Hibiscus sabdariffa) Juice Extracts

N. L. Onuoha, Victor Ikechukwu Akunyiba, C. C. Nwagbo & Paul Mmaduabuchi Nwafor · Asian Journal of Advanced Research and Reports · 2026

Aims: The development of functional frozen desserts enriched with tropical plant bioactive is a strategy to enrich conventional indulgent products. The study investigated the effects of different levels of soursop (Annona muricata L.) and zobo (Hibiscus sabdariffa L.) juice extra...

Open access Research Article 10.9734/ajarr/2026/v20i41347