Comfort Chinenye Nwagbo

Boiling Duration Affects the Nutritional, Phytochemical and Functional Properties of Ricinodendron heudelotii Seed Flour

Comfort Chinenye Nwagbo, Cynthia Kaosisochukwu Ezechinwoye, Josephat Ikechukwu Anyadioha, Paul Mmaduabuchi Nwafor & Moses Ifeatu Nwuzoh · European Journal of Nutrition & Food Safety · 2026

The seeds of Ricinodendron heudelotii (Baill.) Pierre ex Pax (njangsa) is a West and Central African culinary condiment and spice. It has been recognized for its nutritional and functional benefits, but remains underutilized. The effect of boiling time on the nutritional, functio...

Open access Research Article 10.9734/ejnfs/2026/v18i42027

Quality Assessment of Cupcake Produced from Wheat-Garri Flour Blends

Chioma Cecilia Aniemena, Ernest Eguono Emojorho, Love Nchekwube Onuoha, Chioma Ngozi Okoronkwo, Comfort Chinenye Nwagbo & Ifeoma Ogomegbunam Ugwu · Asian Journal of Advanced Research and Reports · 2024

Cupcakes were created with composite flour, which included garri and wheat flour blends. The wheat and garri flours were combined in the following ratios: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, and 0:100, with designations A, B91, C82, D73, E64, F55, and G, respectively. The f...

Open access Research Article 10.9734/ajarr/2024/v18i7692