Allbright Ovuchimeru AMADI

Microbial and Proximate Composition of Branded and Unbranded Ready-To-Eat Cereals Sold in Port Harcourt, Nigeria

Allbright Ovuchimeru AMADI, Homa Fyne-Akah & Frank Gospel · European Journal of Nutrition & Food Safety · 2026

Background: Ready-to-eat cereals (RTECs) have become increasingly popular in Nigeria due to their convenience, affordability, nutritional value, and suitability for modern lifestyles. However, the growing consumption of unbranded cereals sold in informal markets has raised concer...

Open access Research Article 10.9734/ejnfs/2026/v18i62063

Production and Quality Evaluation of Pounded Yam Flour Substituted with Cowpea Flour

Allbright Ovuchimeru AMADI, Chinyere Winifred ADIGWE, Olaoluwa JOLAOSO & Banimibo-Ofori DAFFE · Asian Food Science Journal · 2026

The main objective of this study was to produce and evaluate the quality of pounded yam flour substituted with cowpea flour. The yam and cowpea flours were prepared and mixed at the ratio of 90:10, 80:20, 70:30, 60:40 and 50:50 for samples A, B, C, D and E respectively, while 100...

Open access Research Article 10.9734/afsj/2026/v25i2856