Sarafa Adeyemi Akeem

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, et al.
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, et al.
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, et al.
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, et al.
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
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, et al.
Journal of Food Processing and Preservation, 2021
EFFECT OF PRETREATMENTS AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF UNRIPE PLANTAIN FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKED DOUGH (AMALA)
Carpathian Journal of Food Science and Technology, 2021
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, et al.
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, et al.
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

Sarafa Adeyemi Akeem

RESEARCH, TEACHING, or OTHER INTERESTS

Scopus Publications

RECENT SCHOLAR PUBLICATIONS

MOST CITED SCHOLAR PUBLICATIONS