K. O. Aremu

Physicochemical, Sensory and Microbial Qualities of Ice Cream Stabilized with Hydrocolloids from Achi (Brachystegia eurycoma) and Ofor (Detarium microcarpum)

K. O. Aremu, T. M. Okonkwo, C. M. Eze, C. H. Agwu, J. I. Agbaka & A. N. Ibrahim · Asian Food Science Journal · 2020

Aims: To investigate the physicochemical, sensory and microbial qualities of ice cream stabilized with hydrocolloids from Achi (Brachystegia eurycoma) and Ofor (Detarium microcarpum. Study Design: A 4×5 split-plot in completely randomized design. Place and Duration of Study: Depa...

Open access Research Article 10.9734/afsj/2020/v16i130162

Proximate, Physicochemical and Sensory Attributes of Stirred Yoghurt Flavoured with African Star Apple Pulp (Chrysophyllum albidum)

C. M. Eze, K. O. Aremu, I. S. Asogwa, N. A. Obeta, C. D. Joseph & A. N. Ibrahim · Asian Food Science Journal · 2020

Aims: To Investigate the Proximate, Physicochemical and Sensory attributes of Stirred Yoghurt Flavoured with African Star Apple Pulp (Chrysophyllum albidum). Study Design: Randomized Completely Block Design (RCBD). Place and Duration of Study: Department of Food Science and Techn...

Open access Research Article 10.9734/afsj/2020/v16i430177

Effect of Particle Size and Transparent Solar Dryer Cover on the Proximate Analysis of Dried Onion

O. O. Oniya, C. O. Olatunji, M. I. Olatunji, K. O. Aremu & O. A. Adeiza · Asian Food Science Journal · 2021

In this work, we investigate effect of particle size and transparent solar dryer cover on the proximate analysis of dried onion. A solar drying unit was developed and constructed for drying the of red onion slices in order to determine the proximate composition of fresh and dried...

Open access Research Article 10.9734/afsj/2021/v20i1130382