E. O. Esho

Isolation and Identification of Moulds from "Moi-Moi" a Locally Prepared Porridge from Bambara Groundnuts (Vigna subterranea)

E. O. Esho, O. O. George & O. V. Olagoke · Microbiology Research Journal International · 2018

The preparation and fungal spoilage of “moi-moi” from Bambara groundnut were investigated. Its preparation followed the steaming of beans pudding. Pour plate technique was used to estimate the fungal population and isolates were identified using standard methods. The mean value o...

Open access Research Article 10.9734/MRJI/2018/37294

Comparative Studies on Homemade Bread Produced from Blends of Wheat Flour with Each of Cassava, Maize and Whole Wheat Flour

E. O. Esho, A. T. Cole, F. O. Ojo & I. D. Ajewole · Archives of Current Research International · 2018

Homemade bread produced from blends of wheat flour with cassava flour (WCF), wheat flour with maize flour (WMF), and wheat flour with whole wheat flour (WWF) at varying proportions were compared. The bread samples were analysed for sensory evaluation, nutritional value and presen...

Open access Research Article 10.9734/ACRI/2018/40013