Kelly Ndombow Yakum

Sensory and Rheological Properties of Fortified Coconut Milk Based Chocolate Drink as Influenced by Cocoa Powder and Sugar Levels

Kelly Ndombow Yakum, Charle Chukuma Ariahu, Emmanuel C. Ariahu & John Obaji Igoli · Asian Journal of Food Research and Nutrition · 2024

Purpose: This study investigated the sensory and rheological properties of fortified drinks made from coconut milk, cocoa powder and sugar. Methodology: Drinks samples were formulated with different concentration of coconut milk, cocoa powder and sugar levels. Samples incudes: K1...

Open access Research Article

Adsorption, Thermodynamic Properties and Shelf Life of Cocoyam, Red Kidney Bean and Mango-based Complementary Foods as Influenced by Fermentation and Malting

Vachefon Heuvey Forwoukeh, Dinnah Ahure, I. G. Agbidye, Kelly Ndombow Yakum & Abuengmoh Peter · European Journal of Nutrition & Food Safety · 2026

This study examined the effects of fermentation and malting on the moisture adsorption behaviour, thermodynamic characteristics and predicted shelf life of complementary foods formulated from cocoyam, red kidney beans and mango. Flours derived from cocoyam, red kidney beans and m...

Open access Research Article 10.9734/ejnfs/2026/v18i62083

Production and Quality Assessment of Plant-based Yoghurt from Coconut Milk Fortified with Date Syrup

Sylvester Obaike Adejo, Konsum Linda Kemjie, Vachefon Heuvey Forwoukeh, Kelly Ndombow Yakum & Victor Egbeneje · Asian Food Science Journal · 2024

Aim: To evaluate the physicochemical, microbial, sensory attributes and storage stability of coconut yoghurt fortified with date syrup. Methodology: Yoghurt was prepared from coconut milk and date syrup. Five samples were formulated as follows: T0 (100% cow milk), T1 (100% coconu...

Open access Research Article 10.9734/afsj/2024/v23i7730