Charles Chukwuma Ariahu

Moisture Transfer Characteristics and Microbiological Stability of Fermented Pre-gelatinized Plantain and Soybean Based Complementary Food Flours

Agbor Evelyn Agbor, Charles Chukwuma Ariahu, Peter A. Adie & E.C. Ariahu · Asian Food Science Journal · 2024

The effect of gelatinization and fermentation on the moisture sorption characteristics and microbial stability of complementary foods from unripe plantain fruits and soybean seeds was evaluated. The plantain was heated to obtain 10%, 18%, 23%, 33%, 74% and 100% starch gelatinizat...

Open access Research Article 10.9734/afsj/2024/v23i4710

Functional and Nutritional Properties of Various Flour Blends of Arrowroot Starch and wheat Flour

Aaron Mutlong Amak Damak, Peter Isah Akubor, Charles Chukwuma Ariahu & Goodluck Obioma Okereke · Asian Food Science Journal · 2022

Flour blends of arrowroot starch and wheat flour were developed in the ratios of 100:0, 0:100, 10:90, 20:80, 30:70, 40:60, 50:50, and 60:40. These flour blends were investigated for their functional and nutritional properties to determine their potentials for utilizations in a va...

Open access Research Article 10.9734/afsj/2022/v21i630432

Moisture Adsorption Characteristics of Freeze-Dried Composite Tropical Fruit Purees and Application to Shelf Life Prediction in Flexible Packages

Jack Amedu Ankeli, Ogbene Gillian Igbum, Friday Godwin Okibe, Charles Chukwuma Ariahu & Ndi Betrand Bongjo · Asian Food Science Journal · 2025

The moisture adsorption characteristics of freeze-dried watermelon, orange, and mango composite fruit purees were determined using the standard gravimetric method at 20, 25, 30, 40 and 50°C respectively over a water activity range of 0.11-0.95 and the data analyzed using the BET,...

Open access Research Article 10.9734/afsj/2025/v24i2770