J. U. Obaroakpo

Production, Assessment, and Safety Aspect of Weaning Food from Sorghum, Crayfish and Garden Eggs

F. O. Olukoya, I. Iwanegbe & J. U. Obaroakpo · Asian Food Science Journal · 2022

Aim: This study examined the production, assessment, and safety aspects of weaning food from sorghum, crayfish, and garden eggs. Methodology: Sorghum was fermented, garden egg and crayfish were cleaned and processed into flours and further formulated into blends. Five formulation...

Open access Research Article 10.9734/afsj/2022/v21i230408

Effect of Processing, Storage Days and Storage Temperatures on Lipid Oxidation and Palatability of Processed Snail Meat Products

I. Iwanegbe, J. O. Igene, G. U. Emelue & J. U. Obaroakpo · Asian Food Science Journal · 2018

The effect of processing methods, storage days (d) and storage temperatures on the lipid oxidation and palatability of processed snail meat products was carried out in this study. Samples of snail meat products were subjected to 2-thiobarbituric acid (TBA) test for Malonaldehyde(...

Open access Research Article 10.9734/AFSJ/2019/43378