Eridiong O. Onyenweaku

Food Quality: A Comparison of the Proximate Content & Sensory Properties of Some Composite Flour Meals

Eridiong O. Onyenweaku, Patricia A. Ebai & Winifred A. Fila · Asian Food Science Journal · 2020

Aims: To compare the proximate composition and sensory properties of some composite flour mix meals. This is to show which combination has higher nutritional value and is more palatable for consumption. Study Design: Experimental and observational. Place and Duration of Study: Un...

Open access Research Article 10.9734/afsj/2020/v16i230170

Cholesterol and Fatty Acid Profiles of Some Bird Egg Varieties: Possible Health Implications

Eridiong O. Onyenweaku, Henrietta N. Ene-Obong, Muriel I. Inyang & Ima O. Williams · Asian Food Science Journal · 2018

Aims: To determine the cholesterol and fatty acid profile of five bird egg varieties and the possible health implications of their consumption. Study Design:  Experimental design. Place and Duration of Study: Department of Biochemistry, University of Calabar, Calabar, and Departm...

Open access Research Article 10.9734/AFSJ/2018/42939