C. U. Obiora

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

Optimization of Process Conditions (Blanching Time and Temperature) on the Beta Carotene Content of Diced Orange Flesh Sweet Potato

S. N. Orjiakor, L. C. Okpala, C. U. Obiora, S. K. Okocha & E. N. Odoh · Asian Food Science Journal · 2022

Optimization of process condition (blanching and drying) on the beta-carotene content of orange fleshed sweet potato (mother delight) using response surface methodology was studied. Sweet potatoes were washed, peeled, diced, blanched, and dried at various temperature ranges. Nutr...

Open access Research Article 10.9734/afsj/2022/v21i11594

Effects of Yeast Concentration and Total Soluble Solids on the Quality of Wine Produced from Pineapple

E. C. Udeagha, C. N. Ishiwu, C. U. Obiora & J. O. Iwouno · Current Journal of Applied Science and Technology · 2020

This research was carried out to determine the effects of yeast concentration and total soluble solids on the quality of wine produced from pineapple. The experiment was a Response Surface Methodology in the form of Rotatable Central Composite Design (RCCD). Ripe pineapple fruit...

Open access Research Article 10.9734/cjast/2020/v39i3030968