K. O. Zaka

Microbiological Quality of High Quality Cassava Flour Produced from Selected Varieties of Low Postharvest Physiological Deterioration Cassava (Manihot esculenta Crantz)

J. P. Alimi, S. A. Ahemen, K. O. Zaka, N. B. Yepshak, J. O. Alimi & D. A. Balogun · South Asian Journal of Research in Microbiology · 2021

The microbial properties of food are important quality characteristics of food materials as it relates directly with the health of the consumer. This study examined the microbiological properties of high quality cassava flours produced from low postharvest physiological deteriora...

Open access Research Article 10.9734/sajrm/2021/v11i230248

Evaluation of the Nutritional Value and Acceptability of Powdered Reconstituted Kunu-zaki Drink; an Index of Increasing Shelf Life of the Drink

Kunle, Ogungbemi, D. T. Ishola, A. O. Alejo, C. N. Ajanwachuku, T. A. Odeniyi, K. O. Zaka, E. E. Ugama, O. A. Oke & A. O. Ilori · Asian Food Science Journal · 2019

Increasing the shelf life of kunu-zaki via conversion to powder form at the same time retaining its nutritional and sensory acceptability was evaluated on different cereal grains often used in the production of kunu (maize, sorghum, and millet). The grains were bought from Ibadan...

Open access Research Article 10.9734/AFSJ/2019/43087