Samuel A. Ahemen

Evaluation of the Physical, Functional and Microbiological Properties of Composite Bread from Wheat, Tigernut and Defatted Sesame Flour Blends

Samuel A. Ahemen, Angela N. Shima & Israel O. Acham · Asian Food Science Journal · 2018

The research was carried out to evaluate the effect of addition of tigernut and defatted sesame flours on the physical, functional and microbiological properties of the wheat bread. Tigernut and sesame were processed into flour, which were used in partially substituting the wheat...

Open access Research Article 10.9734/AFSJ/2018/43894

Effect of Watermelon Rind (Citrullus lanatus) Addition on the Functional, Pasting and Microbiological Quality of Sorghum Based Mumu

Stephen T. Gbaa, Samuel A. Ahemen & Christiana O. Ameh · European Journal of Nutrition & Food Safety · 2019

The effect of watermelon rind powder addition on the functional, pasting and microbiological quality of Sorghum based mumu was evaluated. Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted g...

Open access Research Article 10.9734/ejnfs/2019/v10i130099