Okoye, J.I.

Nutritional, Anti-Nutritional and Rheological Properties of Wheat, Mung Bean and Moringa oleifera Seed Flour Blends

Okechukwu, C.O., Okoye, J.I. & Eze, S.I. · European Journal of Nutrition & Food Safety · 2025

The present study was designed to evaluate the nutritional, antinutritional and rheological properties of wheat, mungbean and Moringa oleifera seed flour blends. The wheat, mungbean and Moringa oleifera seed flour samples were mixed in the ratio of 100:0:0, 90:5:5, 85:7.5:7.5, 80...

Open access Research Article 10.9734/ejnfs/2025/v17i91841

Effect of Thermal Processing Treatments on the Proximate, Functional and Pasting Properties of African Yam Bean (Sphenostylis stenocarpa) Seed Flours

Igbokwe, Q.N., Okoye, J.I. & Egbujie, A.E. · Asian Journal of Food Research and Nutrition · 2024

The study was designed to evaluate the effect of thermal processing treatments on the proximate composition, functional and pasting properties of African yam bean seed flours. The African yam bean seeds were sorted, cleaned and divided into five equal lots of one kilogram each. F...

Open access Research Article