Vivian Nzube Anadi

Quality Evaluation of Plant Based Cheese (Wara) from Blends of Soybean and Peanut Milks

Vivian Nzube Anadi, Comfort Mkpentseen Bunde-Tsegba & Adenike Balogun · Asian Journal of Food Research and Nutrition · 2025

Aim: This study aimed at evaluating the quality of wara from blends of soybean and peanut milks. Samples: Five wara samples were prepared from blends of soybean and peanut milks at ratios of 3000:0ml (SA), 2700:300ml (SPAA), 2400:600ml (SPAB), 2100:900ml (SPAC), and 1800:1200ml (...

Open access Research Article 10.9734/ajfrn/2025/v4i4332

Comparative Study on the Proximate Evaluation and Sensory Properties of Bread Produced from Wheat, Acha and Date Fruit Composite Flour with White Bread

Esther Onoriode Ijemi, Vivian Nzube Anadi, Peter Abeungmoh & Ladi Gusar Sabo · Asian Journal of Food Research and Nutrition · 2025

The study aimed to compare the proximate and sensory properties of bread produced from wheat, acha and date fruit composite flour with white bread using the standard. The results obtained were compared to the National Agency for Food and Drugs (NAFDAC), 2023 standard for white br...

Open access Research Article 10.9734/ajfrn/2025/v4i3296

Composite Flour Formulated from Wheat, Acha and Date Fruit Improved on the Proximate and Functional Properties of the Flour

Esther Onoriode Ijemi, Dick Iorwuese Gernah & Vivian Nzube Anadi · Asian Journal of Food Research and Nutrition · 2025

This study aimed at evaluating the proximate composition of wheat, acha and date fruit flour individually before formulating them into composite flours. After which samples were evaluated for proximate and functional properties using standard methods. The different flours were bl...

Open access Research Article 10.9734/ajfrn/2025/v4i2279