Ernest Eguono Emojorho, Chioma Cecilia Aniemena, Okoronkwo Ngozi Chioma, Charles Chukwudi OGBOLI, Peter Okechukwu Nwodom & Precious Ngozi Mgbolu·Asian Journal of Applied Chemistry Research·2026
This study investigated the micronutrient and phytochemical composition of black bean (Phaseolus vulgaris) flour and pigeon pea (Cajanus cajan) flour, as well as the quality attributes of bread produced from their composite flours. The study aimed to enhance the nutritional quali...
Open access
Research Article10.9734/ajacr/2026/v17i3420
Ernest Eguono Emojorho, Chioma Cecilia Aniemena, Okoronkwo Ngozi Chioma, Charles Chukwudi OGBOLI, Peter Okechukwu Nwodom & Promise Chizoba Ibekwe·Asian Journal of Food Research and Nutrition·2026
This study assessed the chemical and physicochemical characteristics of cakes produced from blends of fermented sorghum flour, fermented pigeon pea flour, and wheat flour, with the aim of developing a nutritious wheat-alternative bakery product. The growing interest in composite...
Open access
Research Article10.9734/ajfrn/2026/v5i3435
This study assessed the chemical and physicochemical properties of biscuits made from fermented black bean and cocoyam flour blends. The use of underused legumes and root crops in baked goods has been promoted by the growing demand for functional meals and the need to lessen reli...
Open access
Research Article10.9734/ajfrn/2026/v5i3421
Maryann Nkemakonam Anene, Ernest Eguono Emojorho, Chioma Cecilia Aniemena, Onyekachukwu Mabel ADINKWU, Charles Chukwudi OGBOLI & Sarah Chineye Timilami·Asian Journal of Chemical Sciences·2026
The increasing demand for plant-based milk alternatives has driven interest in nutrient-rich beverages derived from locally available crops such as tigernut, coconut, and watermelon. However, limited information exists on the chemical and nutritional properties of blended formula...
Open access
Research Article10.9734/ajocs/2026/v16i2442
Love Nchekwube Onuoha, Ernest Eguono Emojorho, Onyekachukwu Mabel ADINKWU, Kugbere EMUMEJAYE, Roseline Nebechi OBETTA, Charles Chukwudi OGBOLI & Faith Efe OHWO·Asian Journal of Advanced Research and Reports·2025
Determining the proximate, functional, and antinutritional characteristics of chinchin produced with soybean and millet flour was the aim of the study. The proximate, functional, and antinutritional qualities of flour samples made from different millet and soybean flours were exa...
Open access
Research Article10.9734/ajarr/2025/v19i101171
Ernest Eguono Emojorho, Onyekachukwu Mabel ADINKWU, Roseline Nebechi OBETTA, Oghenekaro John Oboreh, Akpovughaye TAIGA, Charles Chukwudi OGBOLI & Favour AYOMAVORO·Asian Journal of Applied Chemistry Research·2025
Dietary fibres, or the fibrous, indigestible parts of food, are an essential component of a healthy diet. Fibres help food pass through the colon more quickly and retain water, which has a laxative effect. The study's objective was to ascertain the proximate, functional, and anti...
Open access
Research Article10.9734/ajacr/2025/v16i4356
Ernest Eguono Emojorho, Oghenekaro John Oboreh, Onyekachukwu Mabel ADINKWU, Roseline Nebechi OBETTA, Pascal INIAGHE, Charles Chukwudi OGBOLI & Gift Orede·Asian Journal of Applied Chemistry Research·2025
The concept of employing sorghum and millet blends to make nutrient-dense biscuits sounds like a very alluring solution to the identified nutritional problems. Wheat flour must be substituted with local agricultural goods due to the high cost of importing wheat, which negatively...
Open access
Research Article10.9734/ajacr/2025/v16i4354
Ernest Eguono Emojorho, Onyekachukwu Mabel ADINKWU, Love Nchekwube Onuoha, Oghenekaro John Oboreh, Adaora Ngozi Nwosu & Charles Chukwudi OGBOLI·Asian Journal of Applied Chemistry Research·2025
The purpose of this study was to evaluate the acceptability and micronutrient quality of rice flour tortillas used to make shawarma. Rice flour was made by processing and dry milling paddy rice. Four samples were created by adjusting the proportion of rice-flour with xanthan gum....
Open access
Research Article10.9734/ajacr/2025/v16i2331
Ferdinard Nnamdi Okoh, Ernest Eguono Emojorho, Peter Isah Akubor, Onyekachukwu Mabel ADINKWU, Uyoyoghene Oghenekome UDUDUA & Charles Chukwudi OGBOLI·Asian Journal of Research in Biochemistry·2025
Assessing the nutritional, antioxidant, and sensory properties of a ready-to-serve beverage prepared from blends of watermelon and tiger nut juice was the aim of the current study. Tiger nut and watermelon juices were made separately and combined in the following ratios: 50:50, 6...
Open access
Research Article10.9734/ajrb/2025/v15i3384
Ernest Eguono Emojorho, Onyekachukwu Mabel ADINKWU, Uyoyoghene Oghenekome UDUDUA, Ferdinard Nnamdi Okoh, Chukwudi OGWU, Charles Chukwudi OGBOLI & Agnes Aphiar·Asian Journal of Research in Biochemistry·2025
Sweet oranges are among the most important citrus fruit crops in the world. Waste orange seeds are haphazardly thrown into the environment, creating an unpleasant atmosphere and producing an odor that attracts insects and provides them with a place to reproduce. The study's objec...
Open access
Research Article10.9734/ajrb/2025/v15i1361