Obaroakpo Joy Ujiroghene

Evaluation of the Quality Characteristics of Complementary Food from Whole Maize Fortified with Bambara Groundnut and Tiger Nut

Obaroakpo Joy Ujiroghene, Iwanegbe Izuwa & Akenzua Jennifer · Asian Food Science Journal · 2021

Complementary foods produced from formulation of whole maize flour (WMF), maize flour supplemented with bambara groundnut and tiger nut flour (MBTF), maize flour supplemented with bambara groundnut flour (MBF) and maize flour supplemented with tiger nut flour (MTF) were evaluated...

Open access Research Article 10.9734/afsj/2021/v20i830329

Formulation and Quality Evaluation of Breakfast Flakes Produced from Blends of Maize (Zea mays) and Quinoa (Chenopodium quinoa Willd) Flour

Saheed Olamide Abogunrin & Obaroakpo Joy Ujiroghene · Asian Food Science Journal · 2022

The study aimed at the production and evaluation of breakfast cereals (flakes) formulated from composite blends of corn (Zea mays) flour and quinoa seed flour (Chenopodium quinoa); a pseudo cereal that has recently gained the interest of researchers due to its unique functional p...

Open access Research Article 10.9734/afsj/2022/v21i830444