Effect of Maize-Groundnut Ratio on the Quality and Acceptability of Dakuwa – A Nigerian Cereal/Groundnut Snack

Autor: Ocheme, OB, Ariahu, CC, Ingbian, EK

Publikováno v: Nigerian Journal of Nutritional Sciences; Vol 33, No 1 (2012); 18-22

Objective:The effect of maize/groundnut ratio on the quality of dakuwa was studied with a view to ascertaining the best maize/groundnut ratio used to produce dakuwa. Materials and methods: Maize grains and groundnut were germinated for 72 hours after

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::ffcf88f5cc4a245a8dc3a11ac4c1ce6b
https://www.ajol.info/index.php/njns/article/view/84750

Physico-chemical and microbiological changes in tigernut milk under ambient storage conditions

Autor: Ocheme, OB, Eke, MO, Banye, TV

Publikováno v: Journal of Agriculture, Forestry and the Social Sciences; Vol 8, No 2 (2010); 40-46

The keeping quality of tigernut milk under ambient, tropical conditions (30±20C, 70±5%RH) was studied. Fresh tigernut was soaked and milled and the slurry obtained was filtered. The filtrate (tigernut milk) was filled into sterile plastic bottles,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::09167266e56b05051d03ce7b2a8b4349
https://www.ajol.info/index.php/joafss/article/view/71678

Comparative analysis of the Proximate composition and Sensory properties of dokuwa produced in Niger State Metropolis

Autor: Ocheme, OB

Publikováno v: Nigerian Food Journal; Vol 27, No 1 (2009)

A comparative analysis of the proximate composition and sensory properties of dokuwa produced in some metropolis in Niger State, central Nigeria was carried out. Fresh dokuwa samples were purchased directly from a local producer each in Bida Doko, La

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::2590592639591687b2704496899c23cb
https://www.ajol.info/index.php/nifoj/article/view/47453

Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour.

Autor: Oloyede OO; Department of Food Science and Technology Federal University of Technology PMB 65 Minna Niger State Nigeria., James S; Department of Food Science and Technology Federal University of Technology PMB 65 Minna Niger State Nigeria., Ocheme OB; Department of Food Science and Technology Federal University of Technology PMB 65 Minna Niger State Nigeria., Chinma CE; Department of Food Science and Technology Federal University of Technology PMB 65 Minna Niger State Nigeria., Akpa VE; Department of Food Science and Technology Federal University of Technology PMB 65 Minna Niger State Nigeria.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2015 Jul 30; Vol. 4 (1), pp. 89-95. Date of Electronic Publication: 2015 Jul 30 (Print Publication: 2016).