Titus Onucheojo Ochimana

Chemical Properties and Moisture Sorption Isotherm of Smoke- Dried Catfish (Clarias gariepinus) and Mackerel (Trachurus trachurus) Produced with a Modified Smoking Kiln: Application of Four Models to Sorption on Data

Titus Onucheojo Ochimana, Ernest Eguono Emojorho & Udeh Charles Chiedu · International Journal of Biochemistry Research & Review · 2023

The effectiveness of a modified smoking kiln, the smoking quality, and the moisture sorption characteristics of smoked dried catfish and mackerel were all investigated in this study. Smoked dried catfish protein, ash, fat and moisture ranged between 73.37 and 73.80 %, 5.00 and 5....

Open access Research Article 10.9734/ijbcrr/2023/v32i9838

Chemical and Functional Properties of Pasting Producing from Plantain, Mesquite Seed Flours and Rice Bran

Ernest Eguono Emojorho, Charles Chiedu Udeh, Maryann Nkemakonam Anene, Agnes Aphiar, Adaora Ngozi Nwosu & Titus Onucheojo Ochimana · Asian Journal of Research in Agriculture and Forestry · 2024

The goal of the study was to see whether plantain flour could be blended with rice bran and mesquite flour to produce composite flour that might be included in the diet of some people with health issues. According to the findings, the chemical composition of the top-rated enriche...

Open access Research Article 10.9734/ajraf/2024/v10i2279

Assessing the Quality and Potential of Fried Noodles: An Analysis of Wheat and Afzelia africana Flour Blends in Chemical, Functional, Physical, and Sensory Dimensions

Ernest Eguono Emojorho, Marian Reuben-Okoye, Agnes Aphiar, Adaora Ngozi Nwosu, Maryann Nkemakonam Anene, Eseoghene Avbundiogba, Titus Onucheojo Ochimana & Lauretta D. Ekpekpo · Asian Journal of Advanced Research and Reports · 2024

Afzelia africana flour was produced by roasting, dehaulling and grinding seeds into flour. In this study, the chemical composition, functional, physical properties and sensory characteristics of fried noodles produced from wheat and Afzelia africana (Akpalata) flour blends were e...

Open access Research Article 10.9734/ajarr/2024/v18i6652