Maryann Nkemakonam Anene, Ernest Eguono Emojorho, Chioma Cecilia Aniemena, Onyekachukwu Mabel ADINKWU, Charles Chukwudi OGBOLI & Sarah Chineye Timilami·Asian Journal of Chemical Sciences·2026
The increasing demand for plant-based milk alternatives has driven interest in nutrient-rich beverages derived from locally available crops such as tigernut, coconut, and watermelon. However, limited information exists on the chemical and nutritional properties of blended formula...
Open access
Research Article10.9734/ajocs/2026/v16i2442
The goal of the study was to see whether plantain flour could be blended with rice bran and mesquite flour to produce composite flour that might be included in the diet of some people with health issues. According to the findings, the chemical composition of the top-rated enriche...
Open access
Research Article10.9734/ajraf/2024/v10i2279
Ernest Eguono Emojorho, Marian Reuben-Okoye, Agnes Aphiar, Adaora Ngozi Nwosu, Maryann Nkemakonam Anene, Eseoghene Avbundiogba, Titus Onucheojo Ochimana & Lauretta D. Ekpekpo·Asian Journal of Advanced Research and Reports·2024
Afzelia africana flour was produced by roasting, dehaulling and grinding seeds into flour. In this study, the chemical composition, functional, physical properties and sensory characteristics of fried noodles produced from wheat and Afzelia africana (Akpalata) flour blends were e...
Open access
Research Article10.9734/ajarr/2024/v18i6652