Rose Erdoo Kukwa

Nutritional Characteristics of Spaghetti Produced from Blends of Wheat-Sorghum-Bombax costatum Calyces

Terngunan Eric Gaga, Rose Erdoo Kukwa & Samuel Mfe Akpensuen · European Journal of Nutrition & Food Safety · 2026

The study evaluated the quality of spaghetti produced from blends of wheat, sorghum, and Bombax costatum calyces flour. Wheat flour was partially replaced with sorghum flour and Bombax costatum calyces flour at different ratios (100:0:0, 20: 80: 0, 20: 70: 10, 20: 60: 20, 20: 50:...

Open access Research Article 10.9734/ejnfs/2026/v18i31978

Eco-Friendly Beverage Innovation: Utilizing Orange and Pineapple Byproducts for Nutrient-Rich Tea Blends

Chi Ngunjoh Emmanuel, Rose Erdoo Kukwa & Luter Leke · European Journal of Nutrition & Food Safety · 2024

Aims: production and analysis of tea from orange rind and pineapple core, focusing on the physicochemical, phytochemical, antioxidant, and sensory properties of the tea blends Study Design: Five variations of orange rind and pineapple core powder in 100:0, 75:25, 50:50, 25:75, an...

Open access Research Article 10.9734/ejnfs/2024/v16i101551