G. C. Omeire

Production and Evaluation of Ready to Eat Soup Balls from Egusi, Egusi- Kirikiri, Sesame Seed and Groundnut

G. C. Omeire, N. O. Kabuo, C. O. Uchegbu, A. I. Peter-Ikechukwu & C. Amadikwa · Asian Food Science Journal · 2019

The aim of this work is to produce ready to eat soup balls from some oil seeds. Soup balls were produced from “egusi” seeds (Citrullus vulgaris), “egusi kirikiri” seeds (Colocynthis citrullus L), sesame seeds (Sesamum indicum) and groundnut (Arachis hypogaea). The soup balls were...

Open access Research Article 10.9734/AFSJ/2019/45926

Farro 57 Rice Cultivar: A Comparative Study of the Nutritional Composition of its Parboiled Milled Rice, Brown Rice and Germinated Brown Rice

E. S. Ukpong, E. U. Onyeka, G. C. Omeire & C. Ogueke · Asian Food Science Journal · 2021

This work analyzed the nutritional composition of germinated brown rice (GBR)  produced from FARRO 57 rice cultivar and compared it with that of ungerminated brown rice (UBR) and ungerminated parboiled milled/white rice (UWR) from the same cultivar which were used as controls. Th...

Open access Research Article 10.9734/afsj/2021/v20i330278