M. A. H. China

Effect of Gum Arabic Incorporation on the Proximate Composition and Sensory Properties of Biscuits Produced from Flour Blends of Wheat and Water Yam

M. A. H. China, U. C. Oguzor & A. E. Ujong · Asian Food Science Journal · 2020

The aim of this study was to evaluate the influence gum Arabic incorporation on the proximate composition and sensory properties of biscuits produced from flour blends of wheat and water yam. Water yam was processed into flour and used in composite with wheat flour for biscuit pr...

Open access Research Article 10.9734/afsj/2020/v18i130201

Effect of African Yam Bean Flour as an Extender on the Physicochemical and Sensory Properties of Cooked Beef Sausage

G. A. Amadi, M. A. H. China, A. E. Ujong & M. Christian · European Journal of Nutrition & Food Safety · 2022

Purpose: The effect of African yam bean flour as an extender on the physicochemical and sensory properties of cooked beef sausage was studied. Methodology: Sausage samples were produced using beef and African yam bean flour (AYBF) as extender at 5%, 10%, 15% and 20% substitution...

Open access Research Article 10.9734/ejnfs/2022/v14i730512

Studies on the Production and Consumer Acceptability of Eco-Friendly Household Cleaning Products from Locally Available Materials

U. C. Oguzor, P. E. Mbah & M. A. H. China · Current Journal of Applied Science and Technology · 2020

Household cleaning products are commonly used worldwide to enhance cleanliness and hygiene. Most household cleaning products marketed commercially today are very expensive, unaffordable and contain toxic and harmful chemicals. Some may even damage the cleaned surface through corr...

Open access Research Article 10.9734/cjast/2020/v39i3130988