P. C. Obinna-Echem

Physicochemical, Functional and Pasting Properties of Garri Fortified with Soybean Flour

P. C. Obinna-Echem & P. A. Amgbeye · Asian Food Science Journal · 2021

Aim: This study evaluated the physicochemical, functional and pasting properties of garri fortified with soybean flour. Methodology: Soybean flour was incorporated into the garri prior to garrification at a ratio of 10, 20, 30, 40 and 50% for samples A, B, C, D and E respectively...

Open access Research Article 10.9734/afsj/2021/v20i1230388

Proximate Composition, Mineral and Sensory Properties of Orange-Flesh Sweet Potato Starch, Soybean and Groundnut Flour Complementary Food

P. C. Obinna-Echem, J. Eke-Ejiofor, M. B. Vito & G. O. Wordu · Asian Food Science Journal · 2021

Aims: This study was aimed at formulating and evaluating the proximate, mineral and sensory properties of complementary food from blends of orange flesh sweet potato (Ipomea batata) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour. Methodology: Orange flesh swe...

Open access Research Article 10.9734/afsj/2021/v20i930347

Assessment of Food Handlers’ Knowledge and Practice of Food Safety in Restaurants in Port Harcourt Metropolis

A. W. Kalu, P. C. Obinna-Echem & L.I. Barber · European Journal of Nutrition & Food Safety · 2026

Food safety knowledge and self-reported practices among food handlers in ten restaurants—five local and five contemporary—in Port Harcourt metropolis were assessed. The restaurants were selected using simple random sampling, and quantitative data were obtained through a pretested...

Open access Research Article 10.9734/ejnfs/2026/v18i82117