M
Monday O. Akusu
Researcher at Rivers State University of Science and Technology
Publications - 5
Citations - 129
Monday O. Akusu is an academic researcher from Rivers State University of Science and Technology. The author has contributed to research in topics: Phytic acid & Protein efficiency ratio. The author has an hindex of 5, co-authored 5 publications receiving 124 citations.
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Chemical composition and functional properties of raw, heat-treated and partially proteolysed wild mango (Irvingia gabonensis) seed flour
TL;DR: In this article, the chemical composition and functional properties of raw, and heat-processed wild mango ( Irvingia gabonensis ) seed flour were studied. And the effect of partial proteolysis on some functional properties was also determined.
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Compositional, functional and storage properties of flours from raw and heat processed African breadfruit (Treculia africana Decne) seeds.
TL;DR: Boiling proved more effective than roasting for improving protein digestibility, emulsion capacity and foam stability and reducing antinutritional factor levels and partial proteolysis increased nitrogen solubility, bulk density and water and fat absorption capacities but decreased foam capacity at hydrolysis levels greater than 35%.
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Evaluation of selected food attributes of four advanced lines of ungerminated and germinated Nigerian cowpea (Vigna unguiculata (L.) Walp.).
TL;DR: Germination increased the crude protein content, total phosphorus content, nitrogen solubility, fat absorption capacity and foam capacity but decreased ether extract, polyphenol and phytic acid contents, water absorption capacity, bulk density and foam stability of all cowpea lines.
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Quality attributes and storage stability of locally and mechanically extracted crude palm oils in selected communities in Rivers and Bayelsa states, Nigeria.
TL;DR: Among the three different storage containers used under different storage conditions, plastic containers resulted in a better storage stability of the crude palm oils in terms of FFA, SV, and IV than transparent bottles stored on shelves (TBS) and amber-coloredbottles stored on the bare floor (BPF).
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Production, organoleptic assessment and nutritional properties of akara from cowpea/maize flour blends
TL;DR: The proximate composition, acceptability and nutritional properties of akara produced from cowpeas (Vigna unguiculata) and white maize (Zea mays) flour blends in the ratios 100:0 (Sample A, control), 85:15 (sample B), 75:25 (sample C), 65:35 (sample D), 50:50 (sample E), 40:60 (sample F), and 30:70 (sample G) were investigated as mentioned in this paper.