Eseoghene Avbundiogba

Environmental Waste Management: Effect of Debittered-defatted Orange Seed Flour on the Proximate, Anti-nutritional and Sensory Properties of Biscuit

Ernest Eguono Emojorho, Udeh Charles Chiedu, Felix Emeka Okpalanma, Ferdinard Nnamdi Okoh, Love Nchekwube Onuoha & Eseoghene Avbundiogba · Asian Journal of Research in Biochemistry · 2024

Orange seeds were extracted from orange fruits and sundried at 30 ± 2˚C for 8 hours. The orange seeds (20kg) were steeped in water for 12 hours and cooked for 120 minutes. The boiling seeds were dehulled, oven dried at 60°C for 14 hours, ground and defatted with 100% ethanol, mil...

Open access Research Article 10.9734/ajrb/2024/v14i5309

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