I am a professor of Food Chemistry and Food Processing. My research interests are bioactives from agro waste,functional foods, food -to - food fortication and starch modification.
This research work investigated the effect of processing (sulphiting and steam blanching) of aeri... more This research work investigated the effect of processing (sulphiting and steam blanching) of aerial yam (Dioscorea bulbifera) amala flour on the hypoglycemic and hypolipidemic properties of alloxan induced diabetic rats. Yellow fleshed Dioscorea bulbifera bulbs were processed by sulphiting for 30 minutes and steam blanching for 10 minutes. The unprocessed sample served as control. The flours were used to make stiff doughs which were dried and used to feed alloxan induced diabetic rats. The hypoglycemic and hypolipidemic properties of the flours as well as some biochemical indices of the rats were studied. The LD 50 of the samples was determined using acute toxicity study. Diabetic rats fed sulphited, steam blanched and untreated Dioscorea bulbifera flours had significantly (p>0.05) reduced fasting blood glucose level which decreased from 385 to 75.67 mg/dl, 654.33 to 80.00 mg/dl and 616.67 to 86.00 mg/dl, respectively. Diabetic rats fed untreated, steam blanched and sulphited Dio...
Asian Journal of Advances in Agricultural Research
Flour samples were prepared from raw, toasted, fermented and germinated pigeon pea seedds. The fl... more Flour samples were prepared from raw, toasted, fermented and germinated pigeon pea seedds. The flours were analyzed for chemical composition, antinutrient contents and functional properties. The processing treatments had varied effects on the properties analyzed.
The chemical composition and selected functional properties of blends of cowpea and plantain flou... more The chemical composition and selected functional properties of blends of cowpea and plantain flours were determined. Physicochemical and sensory qualities of cookies made from the blends were also evaluated. The flour blends contained more protein, fat, crude fiber and ash and less carbohydrate that the plantain flour. These properties increased significantly (p3. The least gelation concentration of blends varied from
This research work investigated the effect of processing (sulphiting and steam blanching) of aeri... more This research work investigated the effect of processing (sulphiting and steam blanching) of aerial yam (Dioscorea bulbifera) amala flour on the hypoglycemic and hypolipidemic properties of alloxan induced diabetic rats. Yellow fleshed Dioscorea bulbifera bulbs were processed by sulphiting for 30 minutes and steam blanching for 10 minutes. The unprocessed sample served as control. The flours were used to make stiff doughs which were dried and used to feed alloxan induced diabetic rats. The hypoglycemic and hypolipidemic properties of the flours as well as some biochemical indices of the rats were studied. The LD 50 of the samples was determined using acute toxicity study. Diabetic rats fed sulphited, steam blanched and untreated Dioscorea bulbifera flours had significantly (p>0.05) reduced fasting blood glucose level which decreased from 385 to 75.67 mg/dl, 654.33 to 80.00 mg/dl and 616.67 to 86.00 mg/dl, respectively. Diabetic rats fed untreated, steam blanched and sulphited Dio...
Asian Journal of Advances in Agricultural Research
Flour samples were prepared from raw, toasted, fermented and germinated pigeon pea seedds. The fl... more Flour samples were prepared from raw, toasted, fermented and germinated pigeon pea seedds. The flours were analyzed for chemical composition, antinutrient contents and functional properties. The processing treatments had varied effects on the properties analyzed.
The chemical composition and selected functional properties of blends of cowpea and plantain flou... more The chemical composition and selected functional properties of blends of cowpea and plantain flours were determined. Physicochemical and sensory qualities of cookies made from the blends were also evaluated. The flour blends contained more protein, fat, crude fiber and ash and less carbohydrate that the plantain flour. These properties increased significantly (p3. The least gelation concentration of blends varied from
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Papers by Peter Akubor