Dorcas Nguemo Kundam

Phytochemicals, Antioxidant, Physico-Chemical and Sensory Properties of Yam-Based Cookies Produced from Flours of Five Yam Varieties

Dorcas Nguemo Kundam, Julius K. Ikya & Joseph S. Alakali · Asian Food Science Journal · 2024

The aspiration to reduce post-harvest losses of yams via the promotion of utilisation of the abundant readily available raw materials for industrial purposes and production of health-enhancing foods prompted this research. This work focused on evaluating the phytochemical, antiox...

Open access Research Article 10.9734/afsj/2024/v23i8732

Bioactive Compounds in Fish and Their Health Benefits

Dorcas Nguemo Kundam, Israel Okpunyi Acham & Abraham Tartenger Girgih · Asian Food Science Journal · 2018

Fish have received considerable attention in the last several decades due to the presence of a unique blend of bioactive compounds like omega-3 polyunsaturated fatty acids, protein hydrolysates, polypeptides, peptides, amino acids, vitamins and minerals. The danger of developing...

Open access Research Article 10.9734/AFSJ/2018/41803

A Review on Potential of Some Nigerian Local Food as Source of Functional Food and Their Health Promoting Benefits

Israel Okpunyi Acham, Dorcas Nguemo Kundam & Abraham Tartenger Girgih · Asian Food Science Journal · 2018

Functional food is a novel area that has occupied much interest in recent time among Food scientists and consumers due to the health promoting attributes. These special foods contain ingredients that aid specific body functions and promote our wellbeing. Since, people are becomin...

Open access Research Article 10.9734/AFSJ/2018/41784