Moses Terkula Ukeyima

Quality Evaluation of Ogi from Acha (Digitaria exilis), Soybean (Glycine max) and Carrot (Daucus carota L.) Composite Flour

Moses Terkula Ukeyima, Israel Okpunyi Acham & Comfort Temitope Awojide · Asian Journal of Biotechnology and Bioresource Technology · 2019

Ogi was produced from composite flour of fermented Acha, roasted Soybean and Carrot.  The raw materials were blended in varying proportions. Proximate composition, functional properties and sensory characteristics of the formulated Ogi samples were evaluated. The results of the p...

Open access Research Article 10.9734/ajb2t/2019/v5i230054

Tropical Fruits: Bioactive Properties and Health Promoting Benefits in Chronic Disease Prevention and Management

Israel Okpunyi Acham, Samuel Ahemen, Moses Terkula Ukeyima & Abraham Tartenger Girgih · Asian Food Science Journal · 2018

Chronic disease conditions such as diabetes, hypertension, cancer, obesity and oxidative stress continue to be a significant concern among nations of the world, which is threatening the economic and social prosperity of the people. This calls for urgent action among relevant stak...

Open access Research Article 10.9734/AFSJ/2018/41853