Chioma Cecilia Aniemena, Ernest Eguono Emojorho, Love Nchekwube Onuoha, Chioma Ngozi Okoronkwo, Comfort Chinenye Nwagbo & Ifeoma Ogomegbunam Ugwu·Asian Journal of Advanced Research and Reports·2024
Cupcakes were created with composite flour, which included garri and wheat flour blends. The wheat and garri flours were combined in the following ratios: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, and 0:100, with designations A, B91, C82, D73, E64, F55, and G, respectively. The f...
Open access
Research Article10.9734/ajarr/2024/v18i7692
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