Odey Bessie Agwu

Quality Attributes and Consumer Acceptability of Chinchin Produced from Blends of Rice, Cowpea, and Sweet Potato Flours

Odey Bessie Agwu, Eke Mike Ojotu & Ape Saater · European Journal of Nutrition & Food Safety · 2025

This study investigated the proximate composition, mineral content, vitamin content, amino acid profile and sensory attributes of chinchin produced from blends of rice flour (RF), cowpea flour (CPF), and sweet potato flour (SPF). All analyses were carried out using standard metho...

Open access Research Article 10.9734/ejnfs/2025/v17i11628

Quality Characteristics of Yellow Maize-Based Ogi Incorporated with Treated African Locust Bean Seeds Flour

Ape Saater, Eke Mike Ojotu, Akpensuen Mfe Samuel, Akua Simon Iordye, Igbua Francis Zashachia & Odey Bessie Agwu · Asian Food Science Journal · 2025

The effect of treated (boiled unfermented, fermented, sprouted, and toasted) African locust bean seeds on the quality of yellow maize-based Ogi flour was evaluated. Standard methods were used in raw material preparation and analyses. Material balancing was used in the formulation...

Open access Research Article 10.9734/afsj/2025/v24i2768