John Ikechukwu Eze

Effect of Soybean, Sorghum and African Breadfruit Flours on the Proximate Composition and Sensory Properties of Chin-Chin

Ruth Ginika Ugwuanyi, John Ikechukwu Eze & Ebele Christiana Okoye · European Journal of Nutrition & Food Safety · 2020

This work investigated the proximate and sensory properties of chin-chin from the flour blends of wheat, African breadfruit, soybean, and sorghum. Chin-chin was produced from the blends of wheat: African breadfruit (BWF), wheat: soybean (SWF) and wheat: sorghum (SGW) in the ratio...

Open access Research Article 10.9734/ejnfs/2020/v12i130187

Chemical Composition, Functional and Pasting Properties of Sprouted Maize (Zea mays)-Hildegardia barteri (Kpaakpa)- Blanched Plantain (Musa paradisiaca) Composite Flour

Josephat Ikechukwu Anyadioha, Roseline Nwabugo Attaugwu & John Ikechukwu Eze · Asian Journal of Food Research and Nutrition · 2023

The need to develop nutritious food products- bakery and pastry products has attracted the attention of food and nutrition scientists in recent time. This study, therefore, is aimed at investigating the chemical, functional, and pasting properties of non-wheat-based composite flo...

Open access Research Article