O. Akoma

Sensory and Microbiological Quality Attributes of Laboratory Produced Tigernut Milk during Ambient Storage

O. Akoma, S. Danfulani, A. O. Akoma & M. E. Albert · Journal of Advances in Biology & Biotechnology · 2016

Tigernut milk produced from the seed of tigernut (Cyperus esculentus L.) was pasteurized and treated with or without the addition of chemical preservatives (singly- 0.08% sodium benzoate, 0.02% sodium azide or in combination- 0.04% sodium benzoate + 0.01% sodium azide). These wer...

Open access Research Article 10.9734/JABB/2016/25741

A Study on the Production and Consumption Pattern of Kunun-Zaki: A Cereal Based Ethnic Fermented Beverage of Northern Nigeria

O. Akoma, O. O. Agarry & I. Nkama · Current Journal of Applied Science and Technology · 2013

Aims: This study examines the consumption pattern and the existing methods of kunun production in some selected states of Central Nigeria. Study Design: Field data collection using structured questionnaires on the demography, geographical spread, production and consumption patter...

Open access Research Article 10.9734/BJAST/2013/5000

Evaluation of Nutritional and Microbial Quality of Three Varieties of Dankuwa: A Nigerian Cereal Snack

K. S. Okeke, Z. A. Bello & O. Akoma · Current Journal of Applied Science and Technology · 2014

Aims: This study addresses the issue of diversification of dankuwa in order to increase its nutritional quality and to determine the nutritional and microbial load of dankuwa sold by vendors and laboratory produced dankuwa. Study Design: To produce dankuwa using other cereal such...

Open access Research Article 10.9734/BJAST/2014/11857