C
Chiemela Enyinnaya Chinma
Researcher at Federal University of Technology Minna
Publications - 53
Citations - 1107
Chiemela Enyinnaya Chinma is an academic researcher from Federal University of Technology Minna. The author has contributed to research in topics: Starch & Wheat flour. The author has an hindex of 17, co-authored 44 publications receiving 788 citations. Previous affiliations of Chiemela Enyinnaya Chinma include Universiti Putra Malaysia.
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Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tigernut (Cyperus esculentus)
TL;DR: The chemical, functional and pasting properties of flours processed from germinated (0, 24, 48 and 72h) brown and yellow varieties of tigernut ( Cyperus esculentus ) seed was studied in this paper.
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Chemical composition, functional and pasting properties of cassava starch and soy protein concentrate blends
TL;DR: The results suggest that the addition of soy protein concentrate to cassava starch affected the studied functional properties of Cassava starch as evidenced by changes such as reduced syneresis, and solubility that are desirable when considering this biopolymer as an edible biofilm.
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Effect of germination on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria
Chiemela Enyinnaya Chinma,Julian Chukwuemeka Anuonye,Omotade Comfort Simon,Raliat Ozavize Ohiare,Nahemiah Danbaba +4 more
TL;DR: Germinated rice flours had better physicochemical and antioxidant properties with reduced phytic acid and starch contents compared to MR 219, which can be utilized as functional ingredients in the preparation of rice-based products.
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Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends.
O. B. Ocheme,Olajide Emmanuel Adedeji,Chiemela Enyinnaya Chinma,Caleb Maina Yakubu,Ugochukwu Happiness Ajibo +4 more
TL;DR: Overall, wheat/groundnut protein concentrate flour blends showed good functional and pasting properties, and peak time, peak, trough, breakdown, final, and setback viscosities of the flour blends reduced with groundnutprotein concentrate inclusion while the pasting temperature reduced.
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Physicochemical and Functional Properties of Some Nigerian Cowpea Varieties
TL;DR: The physicochemical and functional properties of four local varieties of cowpea seeds (Achishiru, Akidi, Jokada and Odudu) in Nigeria were studied as discussed by the authors.