Ijeoma M. Agunwah

Evaluation of the Proximate and Functional Properties of Flours from Brown Variety of African Yam Bean (Sphenostylis stenocarpa) Seeds

Ijeoma M. Agunwah, Ijeoma A. Olawuni, Juliana C. Ibeabuchi, Anthonia E. Uzoukwu & Serah O. Alagbaoso · Current Journal of Applied Science and Technology · 2019

Aim: To create variety of flours through food product development by checking the proximate and functional properties of flours from brown variety of African yam bean (Sphenostylis stenocarpa) seeds. Study Design: This study was made to fit into a one way Analysis of Variance. Pl...

Open access Research Article 10.9734/cjast/2019/v38i630388

Comparative Study on the Proximate Composition, Functional and Sensory Properties of Turmeric (Curcuma longa) and Pawpaw (Carica papaya) Custard Products

Nkiru E. Odimegwu, Collins N. Ubbaonu, Chigozie E. Ofoedu, Linda O. Akajiaku, Njideka E. Njoku, Ijeoma M. Agunwah, Serah O. Alagbaoso & Glory E. Iwuh · Current Journal of Applied Science and Technology · 2019

Aim: To advance the creation of variety through food product development and innovation, a comparative study of custard products with Turmeric (Curcuma longa) and Pawpaw (Carica papaya) was done. Study Design: This study was made to fit into a one way Analysis of Variance. Place...

Open access Research Article 10.9734/cjast/2019/v33i430090