C. S. Anarado

Quality Evaluation of Custard Produced from Blends of Sweet Potato and Corn Starch Enriched with Defatted Soybean

C. C. Ezegbe, H. O. Agu, M. C. Ezeh, C. S. Anarado, C. R. Abah & K. S. Okocha · European Journal of Nutrition & Food Safety · 2021

Custard is a thick, rich, creamy sweet or savory dessert, made mixtures of eggs or egg yolks, milk or cream and commonly consumed in most part of Africa especially Nigeria. This research was carried out to determine the physicochemical properties and sensory characteristics of cu...

Open access Research Article 10.9734/ejnfs/2021/v13i330388

Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

C. R. Abah, C. N. Ishiwu, J. E. Obiegbuna, E. F. Okpalanma & C. S. Anarado · Asian Food Science Journal · 2021

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was...

Open access Research Article 10.9734/afsj/2021/v20i630305

Production and Quality Evaluation of Yogurts from Composites of Powdered Cow Milk, Soy Milk and Cornstarch

C. U. Obiora, E. C. Igwe, E. C. Udeagha, S. N. Orjiakor & C. S. Anarado · European Journal of Nutrition & Food Safety · 2020

This research was carried out to evaluate the appropriate levels of substitution of powdered cow milk with soy milk and cornstarch needed to produce yoghurt, evaluating its quality and potential for acceptance. Powdered cow milk was substituted with soymilk and cornstarch up to 3...

Open access Research Article 10.9734/ejnfs/2020/v12i1030302