S. A. Ahemen

Functional, Physical and Rheological Properties of Composite Cassava-Wheat Flour Produced from Low Postharvest Physiological Deterioration Cassava (Manihot esculenta Crantz)

J. P. Alimi, S. A. Ahemen, J. O. Alimi & P. O. Iluebbey · Asian Food Science Journal · 2021

The functional, rheological and color (physical) properties of flours are quality attributes determining the usage, suitability and organoleptic characteristics of flours meant for industrial (baking and confectionery) application. This study investigated the functional, physical...

Open access Research Article 10.9734/afsj/2021/v20i1030362

Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu

S. T. Gbaa, S. A. Ahemen, M. O. Eke & P. O. Ochelle · Asian Food Science Journal · 2019

Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu. Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) f...

Open access Research Article 10.9734/afsj/2019/v11i430066

Quality Characteristics of Soy Milk-Fluted Pumpkin Leaf Based Product

M. E. Korshima, A. I. Sengev, I. O. Acham & S. A. Ahemen · Asian Food Science Journal · 2019

The objective of this study was to evaluate the effect of the addition of fluted pumpkin leaves extract on the physicochemical properties, microbiological quality and organoleptic attributes of the soy milk using standard methods. Five blend ratios and codes of 100:0 (Sample A),...

Open access Research Article 10.9734/afsj/2019/v12i330087