J. I. Anyadioha

Effect of Soaking and Germination on the Functional Properties of Kpaakpa (Hildegardia Barteri) Seed Flour Using Response Surface Methodology

J. I. Anyadioha, R. N. Attaugwu & E. C. Okoli · Asian Food Science Journal · 2022

Aim: The effects of soaking and germination on the functional properties of the kpaakpa  (H.barteri) seed flour was evaluated. Introduction: Kpaakpa (Hildegardia barteri) plant is a tropical leguminous plant in the family of steruliacea which is grown mostly in semi arid forest w...

Open access Research Article 10.9734/afsj/2022/v21i130399

Physicochemical Composition of Processed Velvet bean Mucuna pruriens Var Utilis Seed Flour and Consumer Acceptability of Bitter Leaf Soup Thickened using these Flours

R. N. Attaugwu, J. I. Anyadioha & C. R. Ogbuokiri · Asian Food Science Journal · 2022

The study investigated the effect various processing treatments on the physicochemical composition of mucuna seed flour and consumer acceptability of bitter leaf soups thickened using these flours. Mucuna pruriens vas utilis seeds were processed by roasting, microwave toasting, s...

Open access Research Article 10.9734/afsj/2022/v21i130398

Microbial Safety, Antioxidant Capacity, and Physicochemical Changes in Pasteurized Mint- and Vernonia amygdalina-Flavored Pineapple-Cucumber Juice Blend Stored at Ambient Temperature

C. C. Nwagbo, C. Ngobidi, J. I. Anyadioha, N. L. Onuoha & I. A. Ugwu · Asian Food Science Journal · 2026

Aims: The rising demand for naturally preserved functional beverages has sparked research into indigenous botanicals as preservatives and flavorings. This study evaluated the microbiological safety, antioxidant capacity, and physicochemical stability of four formulations of paste...

Open access Research Article 10.9734/afsj/2026/v25i5872