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

Effect of Extrusion Cooking Variables on the Torque and Specific Mechanical Energy of a Single Screw Extruder

G. C. Omeire, M. O. Iwe & E. N. T. Akobundu · Current Journal of Applied Science and Technology · 2014

Aims: The operation of a single screw extruder under the influence of locally available raw materials (African yam bean (AYB) and cassava products were determined using the measures of torque and specific mechanical energy of the extruder. The specific mechanical energy (SME) is...

Open access Research Article 10.9734/BJAST/2014/8500

Influence of Extrusion Variables on the Residence Time and Throughput of a Single Screw Extruder

G. C. Omeire, M. O. Iwe & J. N. Nwosu · Current Journal of Applied Science and Technology · 2013

Aims: The influence of extrusion cooking variables on the residence time and throughput of a single screw extruder were investigated using blends of African yam bean (AYB) and cassava flour. The main purpose was to optimize the throughput and residence time of AYB/cassava extrusi...

Open access Research Article 10.9734/BJAST/2014/2252

Physicochemical Properties of Native and Modified Selected Tropical Root and Tuber Starches

D. I. Ifediba, C. I. Owuamanam, G. C. Omeire & A. A. Nwakudu · Asian Journal of Food Research and Nutrition · 2026

Three tropical root and tuber crops, namely cassava (Manihot esculenta TME 419), white Guinea yam (Dioscorea rotundata Poir.) and sweet potato (Ipomoea batatas Lam.), were evaluated as starch sources and subjected to chemical modification. Native starch yields were 23.82%, 18.65%...

Open access Research Article 10.9734/ajfrn/2026/v5i3418

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

Blending of Acetylated Cassava Starch, Cassava Flour and Wheat Flour for Composite in Bread Making

C. I. Owuamanam, C. C. Ogueke, N. C. Ihediohanma, G. C. Omeire & C. O. Omeni · Current Journal of Applied Science and Technology · 2015

Chemical modification of cassava starch was carried out by acetylation and the resultant modified cassava starch was blended with high quality cassava flour and wheat flour as composites for bread production. High quality cassava flour (HQCF) and cassava starch were produced from...

Open access Research Article 10.9734/BJAST/2015/14309