Peter Okechukwu Nwodom

Micronutrient and Phytochemical Composition of Bread Produced from Black Bean Flour and Pigeon Pea Composite Flour

Ernest Eguono Emojorho, Chioma Cecilia Aniemena, Okoronkwo Ngozi Chioma, Charles Chukwudi OGBOLI, Peter Okechukwu Nwodom & Precious Ngozi Mgbolu · Asian Journal of Applied Chemistry Research · 2026

This study investigated the micronutrient and phytochemical composition of black bean (Phaseolus vulgaris) flour and pigeon pea (Cajanus cajan) flour, as well as the quality attributes of bread produced from their composite flours. The study aimed to enhance the nutritional quali...

Open access Research Article 10.9734/ajacr/2026/v17i3420

Chemical and Physicochemical Characteristics of Cakes Made from Blends of Fermented Sorghum Flour, Pigeon Pea Flour, and Wheat Flour

Ernest Eguono Emojorho, Chioma Cecilia Aniemena, Okoronkwo Ngozi Chioma, Charles Chukwudi OGBOLI, Peter Okechukwu Nwodom & Promise Chizoba Ibekwe · Asian Journal of Food Research and Nutrition · 2026

This study assessed the chemical and physicochemical characteristics of cakes produced from blends of fermented sorghum flour, fermented pigeon pea flour, and wheat flour, with the aim of developing a nutritious wheat-alternative bakery product. The growing interest in composite...

Open access Research Article 10.9734/ajfrn/2026/v5i3435