Ernest Eguono Emojorho, Onyekachukwu Mabel ADINKWU, Roseline Nebechi OBETTA, Oghenekaro John Oboreh, Akpovughaye TAIGA, Charles Chukwudi OGBOLI & Favour AYOMAVORO·Asian Journal of Applied Chemistry Research·2025
Dietary fibres, or the fibrous, indigestible parts of food, are an essential component of a healthy diet. Fibres help food pass through the colon more quickly and retain water, which has a laxative effect. The study's objective was to ascertain the proximate, functional, and anti...
Open access
Research Article10.9734/ajacr/2025/v16i4356
Ernest Eguono Emojorho, Oghenekaro John Oboreh, Onyekachukwu Mabel ADINKWU, Roseline Nebechi OBETTA, Pascal INIAGHE, Charles Chukwudi OGBOLI & Gift Orede·Asian Journal of Applied Chemistry Research·2025
The concept of employing sorghum and millet blends to make nutrient-dense biscuits sounds like a very alluring solution to the identified nutritional problems. Wheat flour must be substituted with local agricultural goods due to the high cost of importing wheat, which negatively...
Open access
Research Article10.9734/ajacr/2025/v16i4354
Love Nchekwube Onuoha, Ernest Eguono Emojorho, Onyekachukwu Mabel ADINKWU, Kugbere EMUMEJAYE, Roseline Nebechi OBETTA, Charles Chukwudi OGBOLI & Faith Efe OHWO·Asian Journal of Advanced Research and Reports·2025
Determining the proximate, functional, and antinutritional characteristics of chinchin produced with soybean and millet flour was the aim of the study. The proximate, functional, and antinutritional qualities of flour samples made from different millet and soybean flours were exa...
Open access
Research Article10.9734/ajarr/2025/v19i101171