C. J. Okakpu

Formulation and Evaluation of Complementary Foods from Flour Blends of Sprouted Paddy Rice (Oryza sativa), Sprouted African Yam Bean (Sphenostylis sternocarpa) and Pawpaw Fruit (Carica papaya)

N. E. Obasi, O. G. Ukah & C. J. Okakpu · Advances in Research · 2018

Aims: To formulate a readily available complementary food that meets infant nutritional requirements and compares favourably with a popular commercial diet (Nestlé Nutrend)  from Brown rice grains (Oryza sativa), African yam bean seeds (Sphenostylis stenocarpa) and pawpaw fruit p...

Open access Research Article 10.9734/AIR/2018/41864

Evaluation of the Physicochemical, Pasting and Organoleptic Properties of Fufu Flour Produced from Different Varieties of Yellow Root Cassava (Manihot esculenta Crantz)

N. E. Obasi, C. L. Arungwa & C. J. Okakpu · Asian Food Science Journal · 2018

Aims: The study examined the physicochemical, pasting and organoleptic properties of fufu flour produced from three varieties (TMS 01/1368 (UMUCASS 36), TMS 01/1371 (UMUCASS 37), TMS 01/1412 (UMUCASS 38) and TMS 30570 (control)) of yellow root cassava (Manihot esculenta Crantz)....

Open access Research Article 10.9734/AFSJ/2018/41628