Joseph, Buraimoh O.

Microbiological and Quality Assessment of Ready-to-serve Beverage Produced from Blends of Yoghurt and Watermelon Juice

Joseph, Buraimoh O., Ufuoma, Orieruo A. & Esther, Obanor O. · European Journal of Nutrition & Food Safety · 2025

This study evaluated the microbiological and qualitative properties of a ready-to-serve beverage produced from blends of yoghurt and watermelon juice. Yoghurt, known for its probiotic benefits, and watermelon juice, valued for its hydrating and antioxidant properties, were combin...

Open access Research Article 10.9734/ejnfs/2025/v17i101874

Comprehensive Evaluation of Nutritional, Phytochemical, and Functional Properties of Watermelon-Tiger Nut Juice Blends

Joseph, Buraimoh O. & Yohanna Adamu D. · Asian Food Science Journal · 2025

The study investigated the physicochemical properties, phytochemical composition, antioxidants activity, and sensory quality of ready-to-serve beverage produced from blends of watermelon and tiger nut juices. Watermelon and tiger nut were separately processed into juices blended...

Open access Research Article 10.9734/afsj/2025/v24i6797

Production and Quality Evaluation of Yogurt and Watermelon Juice Blends

Joseph, Buraimoh O. & Akubor, Peter I. · European Journal of Nutrition & Food Safety · 2024

The study investigated the effect of incorporation of watermelon juice in yogurt on the quality of the blends. Yogurt and watermelon (Citrullus lanatus) juice were produced. The watermelon juice was used to substitute 0, 10, 20, 30, 40, and 50% of yogurt. The chemical composition...

Open access Research Article 10.9734/ejnfs/2024/v16i101559