Sengev Iorfa Abraham

Effect of Fermentation and Mango Mesocarp or Fluted Pumpkin Powders on the Chemical Composition and Potential Mineral Bioavailability of Sorghum-Based Complementary Foods

Sengev Iorfa Abraham, Ariahu Chukwuma Charles, Abu Joseph Oneh & Gernah Dickson Iorwuese · Asian Food Science Journal · 2021

The effect of fermentation, mango mesocarp or fluted pumpkin leaf powders on the chemical properties and potential mineral bioavailability of sorghum-based complementary foods was investigated. Samples were formulated based on 16% protein to satisfy the nutrient requirement of pr...

Open access Research Article 10.9734/afsj/2021/v20i330282

Physico-chemical and Sensory Attributes of Bread Produced from Wheat, Cabbage and Caterpillar Insect Flours

Omologbe Felix, Amove Juluis & Sengev Iorfa Abraham · Asian Journal of Food Research and Nutrition · 2024

This study assessed the need of alternative flours in quality of bread made with wheat flour mixed with cabbage and caterpillar (Cirina forda) flour blends. Bread samples were prepared using different ratios of wheat flour supplemented with cabbage flour (0%, 20%, 20%, 20%, 20%)...

Open access Research Article