Abbreviation: Res. J. Food Sci. Tech. | Language: English | ISSN: | DOI:1020 | Start Year:2024
Authors: Mmuoh, C. S. Aku, D. E. Ezegbe, C. C. Obiora, C. U. Anene M. N.
This study evaluated the sensory, mineral, and phytochemical properties of herbal teas formulated from Moringa oleifera leaves and seeds, flavored with ginger and garlic. The four components were dried, milled into powder, and formul
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Authors: Odoh, E. N. Ezegbe, C. C. Udemba, R. C. Emediegwu, E. O. Ejiofor, K. L. Eze, M. C. Okorie-Humphrey, C. Kolawole, O. O.
This study evaluated the proximate composition, sensory properties, and shelf stability of instant snacks (in chip form) from tigernut, orange-fleshed sweet potato (OFSP), and date paste. The produced snacks were subjected to proximate analysis and sensory evaluation, in which three best-selected samples were subjected to 2
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Authors: Odoh, E. N.* Ezegbe, C. C. Omologbe, F. Eke, M. K. Orieke, M. O. Kolawole, O. O. Ameh, E. A.
This study evaluated the physicochemical properties, antibacterial and antifungal potential of pumpkin (Telfairia occidentalis) seed essential oil in tomato puree. The essential oil was extracted using steam distillation and analyzed using standa
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