Sarafa A. Akeem

Lecturer and Food Researcher with fifteen peer-reviewed publications in international journal outlets.

Benin City

Research Expertise

Food Processing and preservation

Food Chemistry and Nutrition

Food Product Development

Food Quality Control

Food Safety

Molecular Biology

Microbiology

Food Science

Biotechnology

Industrial and Manufacturing Engineering

Safety, Risk, Reliability and Quality

Environmental Engineering

Analytical Chemistry

About

Sarafa Adeyemi Akeem is an innovative, creative, highly motivated and result-oriented Food Researcher that is open to job opportunities as well as open to both national and international collaborations in the various areas of Food Chemistry/ biochemistry, Processing, Preservation, Process Engineering, Analysis, Quality Control, Safety, Product Development, Post Harvest Technology and Nutrition with the overall aim of contributing to the global food and nutrition security.

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Publications

Physicochemical Properties of Processed Aerial Yam (Dioscorea bulbifera) and Sensory Properties of Paste (Amala) Prepared with Cassava Flour

Journal of Agricultural Sciences – Sri Lanka

2017

EFFECTS OF ADDITION OF DIFFERENT SPICES ON THE QUALITY ATTRIBUTES OF TIGER-NUT MILK (KUNUN-AYA) DURING STORAGE

Journal of microbiology, biotechnology and food sciences

2017

Characterization of wheat flour enriched with cashew apple (Anacardium occidentale L.) fiber for cake production

Journal of Food Measurement and Characterization

2020

Physicochemical properties, colour characteristics, and sensory evaluation of full-cream cow-coconut milk yoghurts

Croatian Journal of Food Science and Technology

2018

Physicochemical properties, protein digestibility and thermal stability of processed African mesquite bean (Prosopis africana) flours and protein isolates

Journal of Food Measurement and Characterization

2020

Development and Quality Evaluation of Wheat Cookies Enriched with Bambara Groundnut Protein Isolate alone or in Combination with Ripe Banana Mash

Applied Food Research

2021

Effect of Parboiling and Drying Pretreatment on the Cooking Time and Quality Attributes of Bambara Groundnut

Journal of Food Processing and Preservation

2021

INFLUENCE OF PARTIAL SUBSTITUTION OF SUGAR WITH SERENDIPITY BERRY (DIOSCOREOPHYLLUM CUMMINSII) EXTRACT ON THE QUALITY ATTRIBUTES AND SHELF-LIFE OF WHEAT BREAD

Journal of microbiology, biotechnology and food sciences

2019

Protein quality of dehulled-defatted African mesquite bean (Prosopis africana) flour and protein isolates

Journal of Food Measurement and Characterization

2020

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

Discover Food

2023

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

Education

University of Ibadan

Ph.D, Food Technology / October, 2025 (anticipated)

Ibadan

University of Ibadan

M.Sc, Food Technology / February, 2018

Ibadan

University of Ilorin

B.Sc, Food Science / July, 2014

Ilorin

Experience

Edo State College of Agriculture and Natural Resources

Lecturer III / August, 2023 — Present

Teaching courses in Food Processing, Postharvest Technology and General Biology. Carrying out research, analysing data, writing manuscript, presenting the output and publishing the output in reputable peer-reviewed high impact factor journals. Engaging in community services.

Dayntee Farms Limited

Quality Control and Assurance Lead / April, 2022 — July, 2023

Links & Social Media

Research Web Site

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