Sarafa Adeyemi Akeem

@ecanr.edu.ng

Lecturer, Department of Agricultural Technology
Edo State College of Agriculture and Natural Resources

Sarafa Adeyemi Akeem


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https://researchid.co/akeemsarafa

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Agricultural and Biological Sciences, Nutrition and Dietetics, Analytical Chemistry
15

Scopus Publications

366

Scholar Citations

11

Scholar h-index

13

Scholar i10-index

Scopus Publications

  • Optimisation of enzymatic hydrolysis of isoelectric precipitated Prosopis africana (African mesquite bean) protein isolate based on some physical and techno-functional properties
    Sarafa Adeyemi Akeem, Kolawole O. Falade
    Food and Humanity, 2025
  • Proximate composition, fiber fractions, techno-functional and pasting properties of wheat and African palmyra palm shoot composite flours and acceptability of their developed chin-chin snacks
    Rowland M. O. Kayode, Bashirat Romoke Ajibade, Sarafa Adeyemi Akeem, Idowu Bukola Kayode, Oluwaseun Ajibola, Sukani Annastasia Yakubu, Olaide Akinwunmi Akintayo, Oluwafemi Ogie Yerumoh, Samuel Oluwaseun Osunleti
    Discover Food, 2025
    African palmyra palm (Borassus aethiopum Mart.) is an underutilized plant indigenous to tropical Africa and its shoot which is usually eaten raw or cooked is often appreciated for its medicinal value. The suitability of wheat and African palmyra palm shoot (APPS) composite flours (90:10, 80:20, 70:30, 60:40 and 50:50) for the production of functional chin-chin snack was examined in this study. Wheat flour (100%) and its chin-chin were the controls. Proximate, fiber fractions, techno-functional and pasting properties of the composite flours were evaluated and acceptability of the developed snacks was examined. Fat, ash and protein of the composite flours decreased while fiber increased with increasing inclusion of APPS flour. Inclusion of APPS flour resulted in the composite flours having higher (p ≤ 0.05) neutral detergent soluble fiber (51.61–98.64%), acid detergent fiber (14.76–37.09%), lignin (11.72–30.09%), silica (1.14–1.99%), cellulose (2.14–5.21%), and hemicellulose (36.52–61.52%). Increasing the level of substitution of APPS flour increased the water absorption capacity (76.91-115.38%), swelling index (1.65–2.07) and dispersibility (70.49–88.53%) but decreased oil absorption capacity (172.88-136.26%) and bulk density (0.8630–0.7939 g/mL) of the composite flours. Substitution of wheat flour with APPS shoot flour (10–50%) resulted in decreased peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity and peak time. Chin-chin snacks containing up to 30% APPS flour were acceptable, with those with 10% substitution level being the best. This study revealed that African palmyra palm shoot flour could be explored as a sustainable functional ingredient for the production of baked and fried food products.
  • Review of the Mechanisms, Pros and Cons of Some Drying Technologies Applicable to Agricultural Food Products' Processing
    Augustine Edet Ben, Sarafa Adeyemi Akeem, M. C. Ndukwu, Nditoi Akpanmkpuk Samuel, Doris Onyenwigwe, Merlin Simo‐Tagne, Henri Grisseur Djoukeng
    Journal of Food Process Engineering, 2025
    Drying of agricultural food products is an essential unit operation that aims at preventing the alteration of the product's microstructure due to moisture and microbial activities, which invariably deters the shelf life of agricultural food products. This review presents the drying mechanisms of agricultural food products with a critical assessment of drying applications, from first‐generation sun drying and shade drying methodologies to contemporary approaches like freeze‐drying, infrared drying, microwave drying, spray drying, foam‐mat drying, electrohydrodynamic drying, and a combination of some drying technologies like hot air with infrared, vacuum, ultrasound‐assisted vacuum, and microwave drying methods. This review also identified the advantages, limitations, and future prospects of each drying application, with a keen interest in the drying time and quality of the agricultural food end products. This review presents guiding information that could aid in selecting a suitable drying method that will not only be relatively economical but will also yield end products with desirable qualities.
  • INFLUENCE OF SWEETENERS AND FREEZE-DRYING ON THE QUALITY ATTRIBUTES OF SORREL (ZOBO) DRINKS
    Akeem Sarafa Adeyemi, Adereti Adesewa Grace, Ajibola Oluwaseun, Ebabhamiegbebho Peter Akhere, Oluwagbenga Adeoye Sheriff, Johnson Winnifred Oluwaseyi, Ahmed Yusuf Kola, Akintayo Olaide Akinwunmi
    Annals of the University Dunarea De Jos of Galati Fascicle Vi Food Technology, 2024
    Aiming to add value to sorrel drink, effects of sweeteners (sugar and honey) and freeze-drying on the physicochemical properties, micronutrients and sensory attributes of sorrel drink were evaluated. Freeze-dried sorrel drink sweetened with honey was higher in yield (30% vs 10%) and solubility index (44.2 vs 44.19). Freeze-drying and sweetener type significantly (p ˂ 0.05) affected the moisture (9.84-86.08%), pH (3.64-4.51), total soluble solids (8.20-15.10 ˚Brix) and ash (0.56-2.19%) contents of sorrel drink. Freeze-drying led to more concentrated calcium (0.10-1.15 mg/100g), potassium (0.80-4.30 mg/100g), magnesium (0.21-1.99 mg/100g), iron (0.07-0.10 mg/100g) and sodium (10.00-17.00 mg/100g) contents, with sugar-sweetened samples recording higher mineral contents. Both freeze-drying and honey addition resulted in increased vitamin C content, while the anthocyanin content was reduced. Sweetener type showed no significant effect on sensory attributes of the fresh and reconstituted drink samples but the mean sensory scores of the reconstituted drinks were significantly lower than those of fresh drink samples. Nevertheless, all the samples were accepted by the panelists. After 4 weeks of storage, 63.47% and 61.83% vitamin C losses were recorded for sugar- and honey-sweetened drink powders, respectively. This study therefore revealed the potential application of honey and freeze-drying in the production of functional instant sorrel drink powder.
  • Influence of trona (sodium sesquicarbonate) concentrations and storage period on the physicochemical properties, antinutrients, micronutrients and sensory qualities of dried okra (Abelmoschus esculentus L.) powder
    Fausat L. Kolawole, Toluwanimi A. Alonge, Sarafa A. Akeem, Halimat O. Sanni-Olayiwola
    Journal of Stored Products Research, 2024
  • Physical characteristics, nutritional composition and acceptability of gluten-free crackers produced from germinated pearl millet (Pennisetum glaucum), defatted-sesame seed (Sesamum indicum) and defatted-tigernut (Cyperus esculentus) composite flours
    Sarafa Adeyemi Akeem, Balikis Oluwakemi Mustapha, Ridwan Opeyemi Ayinla, Oluwaseun Ajibola, Winnifred Oluwaseyi Johnson, Olaide Akinwunmi Akintayo
    Discover Food, 2023
    Crackers are flat, crispy, baked snacks typically prepared from wheat flour. Recently, increasing efforts are being made towards the use of novel ingredients with health, economic and nutritional benefits in the production of crackers. In this study, physical, chemical and sensory characteristics of gluten-free crackers (GFCs) developed from germinated pearl millet, defatted-sesame seed and defatted-tigernut composite flours (90:0:10, 80:10:10, 70:20:10, 60:30:10) against those of 100% wheat cracker (WHFC) were investigated. Compared to wheat flour, formulated composite flours demonstrated higher water and oil absorption capacities but swelling indices were comparable. While WHFC showed higher (P < 0.05) colour characteristics (L*, a* and b*) as well as higher weight, thickness and diameter, the GFCs exhibited improved spread ratio. The developed GFCs were also higher in ash (2.41–2.71%), fibre (3.63–4.18%), protein (9.14–12.21%), and energy (376.82–381.58 kCal/100 g) but lower in carbohydrates (67.60–69.76%). Phytates were generally low in all the crackers, whereas WHFC showed highest trypsin inhibitors (8.8 mg/100 g). GFCs containing defatted-sesame seeds had the highest calcium (2.81 mg/100 g) and lowest iron (0.17 mg/100 g) contents, respectively. In vitro protein digestibility was generally higher (P < 0.05) in the developed GFCs than wheat cracker. Mean sensory scores of > 6 on a 9-point Hedonic scale indicated that the GFCs were generally accepted by the panellists. The study revealed the potentials of composite flours prepared from germinated pearl millet, defatted-sesame seed, and defatted-tigernut flours in the production of acceptable, nutritious and healthy crackers.
  • Development and Quality Evaluation of Wheat Cookies Enriched with Bambara Groundnut Protein Isolate alone or in Combination with Ripe Banana Mash
    Abimbola K. Arise, Sarafa A. Akeem, Omotola F. Olagunju, Oluyemisi D. Opaleke, Deborah T. Adeyemi
    Applied Food Research, 2021
    Protein-energy malnutrition (PEM) and huge postharvest losses of agricultural produce are some of the major challenges militating against food and nutrition security in most parts of the world, particularly in developing countries with increasing population. The incorporation of nutritionally-rich underutilized local crops into popularly consumed foods such as cookies could be employed to address challenges of PEM. Hence, the feasibility of producing cookies from wheat flour, Bambara groundnut protein isolate (BPI) and ripe banana mash (100:0:0, 90:10:0, 85:10:5, 80:10:10, 75:10:15, 70:10:20, 65:10:25) was investigated. The cookies were subjected to physical, proximate, amino acid, mineral and sensory analyses. The physical properties (hardness, height, weight, diameter and spread ratio) of the cookies substituted with BPI alone or in combination with banana mash decreased (p ˂ 0.05). Among the proximate compositions of the cookies, only the protein (11.49 - 14.10 g/100g) which was increasing and carbohydrate (64.43 - 68.36%) which was decreasing with inclusion of BPI and increasing substitution of ripe banana mash appeared to be significant (p ˂ 0.05). However, moisture, ash, fat and fibre also showed increasing trends. The cookies containing 25% ripe banana mash had the highest calcium, potassium and magnesium but also, the lowest sodium and iron. Amino acids results showed protein of cookies with 25% ripe banana mash to be of highest quality. This study revealed that nutritious and acceptable cookies could be produced from wheat, BPI and ripe banana mash with 90:10:0 being the most preferred and 65:10:25 and 75:10:15 being the recommended among the ripe banana mash-containing cookies.
  • Effect of Parboiling and Drying Pretreatment on the Cooking Time and Quality Attributes of Bambara Groundnut
    Olaide A. Akintayo, Kikelomo E. Adegbaju, Sarafa A. Akeem, Mutiat A. Balogun, Olabanji J. Adediran, Tawakalitu E. Aruna, Happiness O. Onwudinjo, Fadilat M. Akintayo, Boluwatife O. Adesina, Peter K. Ojo, Fausat L. Kolawole
    Journal of Food Processing and Preservation, 2021
    Bambara groundnut (BGN) was separately parboiled for 45 and 90 min, then, sun-, oven-, or freeze-dried. Untreated BGN served as the control. Cooking, physical, chemical, and sensory characteristics were investigated to assess quality. All parboiled-dried samples cooked significantly (p ≤ .05) faster (43%–86%) than the control. Freeze-dried samples showed significantly (p ≤ .05) higher L* values than their sun- and oven-dried counterparts, irrespective of parboiling time. Sphericity and aspect ratio significantly (p ≤ .05) reduced with all the drying methods, though insignificantly when parboiling was extended from 45 to 90 min. Pretreated BGN had higher protein but lower antinutrient contents. Mineral leaching was minimal at 45 min parboiling. Parboiled-dried BGN cooked samples were generally accepted by the panelists as demonstrated by scores of >6 on a 1–9 Hedonic scale. Combined parboiling and (sun- or oven-) drying presents a practicable strategy for BGN farmers/processors to offer an easy-to-cook product, potentially storable for later food preparation by consumers. Practical applications The study provides a useful strategy to farmers/food industries in their quest to meet the increasing demand of consumers for more convenience foods as opposed to the drudgery associated with the long cooking time of Bambara groundnut. Combined parboiling and drying operations produced Bambara groundnut seeds which cooked 43%–86% faster, and had storable potential for later food preparation. The results from the study may enhance the research efforts in recent times aimed at further promoting the utilization of the crop for better food and nutrition security, particularly in regions where its cultivation is favored.
  • EFFECT OF PRETREATMENTS AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF UNRIPE PLANTAIN FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKED DOUGH (AMALA)
    Olayinka Ramota Karim, Sarafa Adeyemi Akeem, Temitope Arowolo
    Carpathian Journal of Food Science and Technology, 2021
    Effect of pretreatments (sulphiting and blanching) and drying methods (sun, oven and freeze) on physicochemical properties and acceptability of unripe plantain flour was investigated.Proximate compositions, selected mineral contents and functional properties of the flour, as well as the sensory attributes of their cooked dough (amala) were determined using standard methods.Pretreatments and drying methods had varying individual and interactive effects on the unripe plantain flour.Moisture contents of the flour, except the blanched sun-dried sample, were lower than the 10% recommended by Standard Organisation of Nigeria as the maximum safe-keeping limit for flour.Carbohydrate contents were generally high (80.33-83.06%)but protein (2.17-2.87%),fat (1.30-1.56%)and ash (1.75-2.10%)were most retained in freeze-dried samples and blanching caused about 40-47% reduction in crude fibre.Pretreatments reduced (p<0.05)calcium (32.15-30.07mg/100g) but increased (p<0.05)phosphorus (21.51-23.00mg/100g) contents of sun-dried flour while sodium generally increased with sulphiting.Freezedried flour had highest bulk density (0.83-0.84 g/ml), swelling index (4.12-4.17%),water absorption capacity (24.80-27.68%)and dispersibility (60.10-63.00%).Cooked dough (amala) prepared from the various unripe plantain flour were all accepted by the panelists but those from freeze-dried flour were the most generally acceptable with the sulphited-freezedried unripe plantain cooked dough being rated as the best.
  • Protein quality of dehulled-defatted African mesquite bean (Prosopis africana) flour and protein isolates
    Kolawole O. Falade, Sarafa A. Akeem
    Journal of Food Measurement and Characterization, 2020
  • Characterization of wheat flour enriched with cashew apple (Anacardium occidentale L.) fiber for cake production
    Mojisola O. Adegunwa, Bukola I. Kayode, R. M. O. Kayode, Sarafa A. Akeem, Adesola A. Adebowale, Henry A. Bakare
    Journal of Food Measurement and Characterization, 2020
  • Physicochemical properties, protein digestibility and thermal stability of processed African mesquite bean (Prosopis africana) flours and protein isolates
    Kolawole O. Falade, Sarafa A. Akeem
    Journal of Food Measurement and Characterization, 2020
  • INFLUENCE OF PARTIAL SUBSTITUTION OF SUGAR WITH SERENDIPITY BERRY (DIOSCOREOPHYLLUM CUMMINSII) EXTRACT ON THE QUALITY ATTRIBUTES AND SHELF-LIFE OF WHEAT BREAD
    Rowland Monday Ojo Kayode, Olufunmilola Adunni Abiodun, Sarafa Adeyemi Akeem, Halimat Omodasola Oyeneye
    Journal of Microbiology Biotechnology and Food Sciences, 2019
  • Effect of drying methods on the yield, phytochemical composition and antioxidant activities of potato (Solanum tuberosum) and two sweet potato (Ipomoea batatas) varieties
    Carpathian Journal of Food Science and Technology, 2018
  • Effects of addition of different spices on the quality attributes of tiger-nut milk (Kunun-Aya) during storage
    Rowland Monday Kayode, John Kolade Joseph, Mojisola Olanike Adegunwa, Adegbola Oladele Dauda, Sarafa Adeyemi Akeem, Bukola Idowu Kayode, Adeshola Ajoke Babayeju, Stephen Orobola Olabanji
    Journal of Microbiology Biotechnology and Food Sciences, 2017

RECENT SCHOLAR PUBLICATIONS

  • Optimisation of enzymatic hydrolysis of isoelectric precipitated Prosopis africana (African mesquite bean) protein isolate based on some physical and techno-functional properties
    SA Akeem, KO Falade
    Food and Humanity, 100894 , 2025
    2025
  • Proximate composition, fiber fractions, techno-functional and pasting properties of wheat and African palmyra palm shoot composite flours and acceptability of their developed …
    RMO Kayode, BR Ajibade, SA Akeem, IB Kayode, O Ajibola, SA Yakubu, ...
    Discover Food 5 (1), 277 , 2025
    2025
    Citations: 2
  • Review of the Mechanisms, Pros and Cons of Some Drying Technologies Applicable to Agricultural Food Products' Processing
    AE Ben, SA Akeem, MC Ndukwu, NA Samuel, D Onyenwigwe, ...
    Journal of Food Process Engineering 48 (6), e70163 , 2025
    2025
    Citations: 7
  • Microbiological Identification and Characterization of Pathogenic Bacteria in Garri Sold within the University of Benin
    IS Aghemwenhio, FO Chukwu, V Ogbebor, SA Akeem
    Faculty of Natural and Applied Sciences Journal of Applied Biological … , 2025
    2025
  • Influence of sweeteners and freeze-drying on the quality attributes of sorrel (zobo) drinks
    SA Akeem, AG Adereti, O Ajibola, PA Ebabhamiegbebho, ...
    The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food … , 2024
    2024
    Citations: 1
  • Physicochemical Properties And Microbial Stability Of Composite Flour Produced From Rice And Unripe plantain For tuwo production.
    MA Balogun, FL Kolawole, SA Akeem, TN Abdukareem, IS Aghemwenhio
    Journal of Experimental Research 12 (3) , 2024
    2024
  • Influence of trona (sodium sesquicarbonate) concentrations and storage period on the physicochemical properties, antinutrients, micronutrients and sensory qualities of dried …
    FL Kolawole, TA Alonge, SA Akeem, HO Sanni-Olayiwola
    Journal of Stored Products Research 106, 102311 , 2024
    2024
    Citations: 5
  • Physical characteristics, nutritional composition and acceptability of gluten-free crackers produced from germinated pearl millet (Pennisetum glaucum), defatted-sesame seed …
    SA Akeem, BO Mustapha, RO Ayinla, O Ajibola, WO Johnson, ...
    Discover Food 3 (1), 22 , 2023
    2023
    Citations: 22
  • Discover Food
    SA Akeem, BO Mustapha, RO Ayinla, O Ajibola, WO Johnson, ...
    2023
  • Development and quality evaluation of wheat cookies enriched with bambara groundnut protein isolate alone or in combination with ripe banana mash
    AK Arise, SA Akeem, OF Olagunju, OD Opaleke, DT Adeyemi
    Applied food research 1 (1), 100003 , 2021
    2021
    Citations: 29
  • Effect of parboiling and drying pretreatment on the cooking time and quality attributes of Bambara groundnut
    OA Akintayo, KE Adegbaju, SA Akeem, MA Balogun, OJ Adediran, ...
    Journal of Food Processing and Preservation 45 (5), e15351 , 2021
    2021
    Citations: 10
  • Protein quality of dehulled-defatted African mesquite bean (Prosopis africana) flour and protein isolates
    KO Falade, SA Akeem
    Journal of Food Measurement and Characterization 14 (6), 3426-3433 , 2020
    2020
    Citations: 4
  • Characterization of wheat flour enriched with cashew apple ( Anacardium occidentale L.) fiber for cake production
    MO Adegunwa, BI Kayode, RMO Kayode, SA Akeem, AA Adebowale, ...
    Journal of Food Measurement and Characterization 14 (4), 1998-2009 , 2020
    2020
    Citations: 51
  • Physicochemical properties, protein digestibility and thermal stability of processed African mesquite bean (Prosopis africana) flours and protein isolates
    KO Falade, SA Akeem
    Journal of Food Measurement and Characterization 14 (3), 1481-1496 , 2020
    2020
    Citations: 34
  • Effect of pretreatments and drying methods on physicochemical properties of unripe plantain flour and sensory acceptability of its cooked dough ( amala ).
    OR Karim, SA Akeem, TI Arowolo
    2020
    Citations: 1
  • INFLUENCE OF PARTIAL SUBSTITUTION OF SUGAR WITH SERENDIPITY BERRY (DIOSCOREOPHYLLUM CUMMINSII) EXTRACT ON THE QUALITY ATTRIBUTES AND SHELF-LIFE OF WHEAT BREAD.
    RM Ojo Kayode, OA Abiodun, SA Akeem, HO Oyeneye
    Journal of Microbiology, Biotechnology & Food Sciences 9 (1), 115 , 2019
    2019
  • Influence of partial substitution of sugar with serendipity berry (Dioscoreophyllum cumminsii) extract on the quality attributes and shelf-life of wheat bread
    RMO Kayode, OA Abiodun, SA Akeem, HO Oyeneye
    Journal of Microbiology, Biotechnology and Food Sciences 9, 115 , 2019
    2019
    Citations: 11
  • Traditional food processing techniques and micronutrients bioavailability of plant and plant-based foods: a review.
    SA Akeem, FL Kolawole, JK Joseph, RMO Kayode, OA Akintayo
    Annals: Food Science & Technology 20 (1) , 2019
    2019
    Citations: 26
  • Physicochemical properties, colour characteristics, and sensory evaluation of full-cream cow-coconut milk yoghurts
    SA AKEEM, O YERUMOH, O LEIGH, K BAMGBALA, G OKEKE, ...
    Croatian journal of food science and technology 10 (2), 226-233 , 2018
    2018
    Citations: 29
  • EFFECT OF DRYING METHODS ON THE YIELD, PHYTOCHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITIES OF POTATO (SOLANUM TUBEROSUM) AND TWO SWEET POTATO (IPOMOEA BATATAS) VARIETIES.
    FL Kolawole, MA Balogun, SA Akeem, LA Salaudeen
    Carpathian Journal of Food Science & Technology 10 (2) , 2018
    2018
    Citations: 10

MOST CITED SCHOLAR PUBLICATIONS

  • Characterization of wheat flour enriched with cashew apple ( Anacardium occidentale L.) fiber for cake production
    MO Adegunwa, BI Kayode, RMO Kayode, SA Akeem, AA Adebowale, ...
    Journal of Food Measurement and Characterization 14 (4), 1998-2009 , 2020
    2020
    Citations: 51
  • EFFECTS OF ADDITION OF DIFFERENT SPICES ON THE QUALITY ATTRIBUTES OF TIGER-NUT MILK (KUNUN-AYA) DURING STORAGE
    RM Kayode, JK Joseph, MO Adegunwa, AO Dauda, SA Akeem, ...
    The Journal of Microbiology, Biotechnology and Food Sciences 7 (1), 1-6 , 2017
    2017
    Citations: 36
  • Physicochemical properties of processed aerial yam (Dioscorea bulbifera) and sensory properties of paste (amala) prepared with cassava flour
    SA Akeem, RM Kayode, OJ Buhari, LO Otutu, TB Ajibola, SA Oyeyinka, ...
    Belihuloya, Sabaragamuwa University of Sri Lanka , 2017
    2017
    Citations: 35
  • Physicochemical properties, protein digestibility and thermal stability of processed African mesquite bean (Prosopis africana) flours and protein isolates
    KO Falade, SA Akeem
    Journal of Food Measurement and Characterization 14 (3), 1481-1496 , 2020
    2020
    Citations: 34
  • Comparative phytochemical analysis and use of some Nigerian spices
    S Akeem, J Joseph, R Kayode, F Kolawole
    Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam … , 2016
    2016
    Citations: 32
  • Development and quality evaluation of wheat cookies enriched with bambara groundnut protein isolate alone or in combination with ripe banana mash
    AK Arise, SA Akeem, OF Olagunju, OD Opaleke, DT Adeyemi
    Applied food research 1 (1), 100003 , 2021
    2021
    Citations: 29
  • Physicochemical properties, colour characteristics, and sensory evaluation of full-cream cow-coconut milk yoghurts
    SA AKEEM, O YERUMOH, O LEIGH, K BAMGBALA, G OKEKE, ...
    Croatian journal of food science and technology 10 (2), 226-233 , 2018
    2018
    Citations: 29
  • Traditional food processing techniques and micronutrients bioavailability of plant and plant-based foods: a review.
    SA Akeem, FL Kolawole, JK Joseph, RMO Kayode, OA Akintayo
    Annals: Food Science & Technology 20 (1) , 2019
    2019
    Citations: 26
  • Physical characteristics, nutritional composition and acceptability of gluten-free crackers produced from germinated pearl millet (Pennisetum glaucum), defatted-sesame seed …
    SA Akeem, BO Mustapha, RO Ayinla, O Ajibola, WO Johnson, ...
    Discover Food 3 (1), 22 , 2023
    2023
    Citations: 22
  • EFFECT OF DRYING METHODS ON THE CHEMICAL AND FUNCTIONAL PROPERTIES OF POTATO (Solanum tuberosum) AND SWEET POTATO (Ipomoea batatas) VARIETIES
    FL Kolawole, MA Balogun, FD Usman, SA Akeem
    Nigerian Journal of Agriculture, Food and Environment 12 (4), 151-156 , 2016
    2016
    Citations: 21
  • Influence of partial substitution of sugar with serendipity berry (Dioscoreophyllum cumminsii) extract on the quality attributes and shelf-life of wheat bread
    RMO Kayode, OA Abiodun, SA Akeem, HO Oyeneye
    Journal of Microbiology, Biotechnology and Food Sciences 9, 115 , 2019
    2019
    Citations: 11
  • Effect of parboiling and drying pretreatment on the cooking time and quality attributes of Bambara groundnut
    OA Akintayo, KE Adegbaju, SA Akeem, MA Balogun, OJ Adediran, ...
    Journal of Food Processing and Preservation 45 (5), e15351 , 2021
    2021
    Citations: 10
  • EFFECT OF DRYING METHODS ON THE YIELD, PHYTOCHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITIES OF POTATO (SOLANUM TUBEROSUM) AND TWO SWEET POTATO (IPOMOEA BATATAS) VARIETIES.
    FL Kolawole, MA Balogun, SA Akeem, LA Salaudeen
    Carpathian Journal of Food Science & Technology 10 (2) , 2018
    2018
    Citations: 10
  • Review of the Mechanisms, Pros and Cons of Some Drying Technologies Applicable to Agricultural Food Products' Processing
    AE Ben, SA Akeem, MC Ndukwu, NA Samuel, D Onyenwigwe, ...
    Journal of Food Process Engineering 48 (6), e70163 , 2025
    2025
    Citations: 7
  • Influence of trona (sodium sesquicarbonate) concentrations and storage period on the physicochemical properties, antinutrients, micronutrients and sensory qualities of dried …
    FL Kolawole, TA Alonge, SA Akeem, HO Sanni-Olayiwola
    Journal of Stored Products Research 106, 102311 , 2024
    2024
    Citations: 5
  • Protein quality of dehulled-defatted African mesquite bean (Prosopis africana) flour and protein isolates
    KO Falade, SA Akeem
    Journal of Food Measurement and Characterization 14 (6), 3426-3433 , 2020
    2020
    Citations: 4
  • Proximate composition, fiber fractions, techno-functional and pasting properties of wheat and African palmyra palm shoot composite flours and acceptability of their developed …
    RMO Kayode, BR Ajibade, SA Akeem, IB Kayode, O Ajibola, SA Yakubu, ...
    Discover Food 5 (1), 277 , 2025
    2025
    Citations: 2
  • Influence of sweeteners and freeze-drying on the quality attributes of sorrel (zobo) drinks
    SA Akeem, AG Adereti, O Ajibola, PA Ebabhamiegbebho, ...
    The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food … , 2024
    2024
    Citations: 1
  • Effect of pretreatments and drying methods on physicochemical properties of unripe plantain flour and sensory acceptability of its cooked dough ( amala ).
    OR Karim, SA Akeem, TI Arowolo
    2020
    Citations: 1
  • Optimisation of enzymatic hydrolysis of isoelectric precipitated Prosopis africana (African mesquite bean) protein isolate based on some physical and techno-functional properties
    SA Akeem, KO Falade
    Food and Humanity, 100894 , 2025
    2025