Aim: To create variety of flours through food product development by checking the proximate and functional properties of flours from brown variety of African yam bean (Sphenostylis stenocarpa) seeds. Study Design: This study was made to fit into a one way Analysis of Variance. Pl...
Open access
Research Article10.9734/cjast/2019/v38i630388
Nkiru E. Odimegwu, Chigozie E. Ofoedu, Gloria C. Omeire, Munachiso C. Umelo, Chioma N. Eluchie, Serah O. Alagbaoso, Njideka E. Njoku & Peace O. Ozoani·Archives of Current Research International·2019
Aim: Jackfruit is an underutilized tropical and subtropical fruit that is consistently lost to wastages and postharvest losses, neither has it gained substantial research attention. Therefore, the study is aimed at the production and evaluation of breakfast cereals formulated fro...
Open access
Research Article10.9734/acri/2019/v16i330092
Nkiru E. Odimegwu, Collins N. Ubbaonu, Chigozie E. Ofoedu, Linda O. Akajiaku, Njideka E. Njoku, Ijeoma M. Agunwah, Serah O. Alagbaoso & Glory E. Iwuh·Current Journal of Applied Science and Technology·2019
Aim: To advance the creation of variety through food product development and innovation, a comparative study of custard products with Turmeric (Curcuma longa) and Pawpaw (Carica papaya) was done. Study Design: This study was made to fit into a one way Analysis of Variance. Place...
Open access
Research Article10.9734/cjast/2019/v33i430090