27 Jun 2026Open access
Nutritional, techno-functional and pasting properties of orange-fleshed sweet potato, Bambara groundnut and date seed composite flourPublisher siteCogent Food & Agriculture, Date Palm Research Studies
UniversitiesEmmanuel Kehinde Oke
Active, last published 2026
In food composition and properties
Emmanuel Kehinde
Oke
Scholar“Research focused on Food composition and properties and adjacent fields.”
Institute of Food Science & Technology
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01 · About the work
What I study
mmanuel Kehinde Oke is a researcher working on Food composition and properties. A fuller summary will appear once they update their profile.
02 · Reach
Publication output and reach
Emmanuel's work has been cited 426 times across 4 active years. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
03 · Research focus
Topics
Food composition and properties×20Food and Agricultural Sciences×7Seed and Plant Biochemistry×6Phytase and its Applications×4Isotope Analysis in Ecology×3
04 · Where I am
Affiliations
Affiliation on published researchInstitute of Food Science & TechnologyDrawn from the institution listed on this researcher’s published work.
Research themes (UN SDGs)
05 · Selected work
Recent publications
7 works27 Oct 2025Open access
Effect of processing variables on some quality attributes of soft unripened cheese produced from white Fulani cattle milkPublisher siteThe Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology, Probiotics and Fermented Foods
26 May 2025
Quality and Sensory Evaluation of Soup Prepared from Germinated Cowpea Flour and Selected SpicesPublisher site5 Mar 2024Open access1cites
Quality attributes of pasta produced from cassava starch, egg powder and spiced with ginger flourPublisher siteThe Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology, Food composition and properties
1 Nov 2023Open access3cites
Mineral and anti-nutritional properties of pearl millet and pumpkin leaf flour as affected by fermentationPublisher siteActa Universitatis Sapientiae Alimentaria, Advances in Cucurbitaceae Research
1 Nov 2023Open access2cites
Proximate composition and sensory acceptability of cowpea-based pudding produced from cowpea cultivated using different weed control methodsPublisher siteActa Universitatis Sapientiae Alimentaria, Food composition and properties
29 Sept 20234cites
Sensory acceptability and storage stability of pasta produced from yellow yam and kidney bean composite flourPublisher siteFood and Humanity, Food composition and properties
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