| Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends OB Ocheme, OE Adedeji, CE Chinma, CM Yakubu, UH Ajibo Food Science & Nutrition 6 (5), 1173-1178, 2018 | 153 | 2018 |
| Effects of soaking and germination on some physicochemical properties of millet flour for porridge production OB Ocheme, CE Chinma Journal of food Technology 6 (5), 185-188, 2008 | 105 | 2008 |
| Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour OO Oloyede, S James, OB Ocheme, CE Chinma, VE Akpa Food Science & Nutrition 4 (1), 89-95, 2016 | 81 | 2016 |
| Effects of germination time on the functional properties of maize flour and the degree of gelatinization of its cookies OE Adedeji, OD Oyinloye, OB Ocheme African journal of Food science 8 (1), 42-47, 2014 | 70 | 2014 |
| Effect of germination on functional properties and degree of starch gelatinization of sorghum flour OB Ocheme, OE Adedeji, G Lawal, UM Zakari Journal of Food Research 4 (2), 159, 2015 | 61 | 2015 |
| The Effect of Sun-Drying and Oven-Drying on the BA Ayanwale, OB Ocheme, O OO Pakistan Journal of Nutrition 6 (4), 370-374, 2007 | 49 | 2007 |
| Effect of acha and bambara nut sourdough flour addition on the quality of bread CE Chinma, JC Anuonye, OB Ocheme, S Abdullahi, S Oni, CM Yakubu, ... LWT 70, 223-228, 2016 | 46 | 2016 |
| Effect of lime soaking and cooking (nixtamalization) on the proximate, functional and some anti-nutritional properties of millet flour OB Ocheme, OO Oludamilola, ME Gladys AU JT 14 (2), 131-138, 2010 | 36 | 2010 |
| Physicochemical and Sensory Property, and in-vitro Digestibility of Biscuit made from Blends of Tiger nut (Cyerus esculentus) and Pigeon Pea (Cajus cajan). CE Chinma, S James, H Imam, OB Ocheme, JC Anuonye, CM Yakubu Nigerian Journal of Nutritional Sciences, 2011 | 34 | 2011 |
| Effect of alkaline soaking and cooking on the proximate, functional and some anti-nutritional properties of sorghum flour OO Boniface, ME Gladys Au JT 14, 210-216, 2011 | 31 | 2011 |
| Physical, sensory and microbiological properties of wheat-fermented unripe plantain flour OO Oloyede, OB Ocheme, LM Nurudeen Nigerian Food Journal 31 (2), 123-129, 2013 | 22 | 2013 |
| Effect of storage of millet flour on the quality and acceptability of millet flour porridge (Enyiokwolla). OB Ocheme | 15 | 2007 |
| Assessment of Traditionally Produced Dakuwa (A Cereal/Legume Based Nigerian Snack) in Niger State, Nigeria OB Ocheme, CC Ariahu, MA Igyor Nigerian Food Journal 29 (1), 2011 | 13 | 2011 |
| Production and evaluation of bread using blends of wheat flour and fermented plantain flour. OB Ocheme, OO Oloyede, AH Mahmud Nigerian Food Journal 28 (2), 2010 | 13 | 2010 |
| Effect of hydrocyanic acid intake on sensory properties of broiler meat SSA Egena, OB Ocheme Pakistan Journal of Nutrition, 2008 | 12 | 2008 |
| Biscuit making potentials of tigernut (Cyperus esculentus) and pigeon pea (Cajanus cajan) flour blends CE Chinma, S James, H Imam, OB Ocheme, JC Anuonye Nigerian journal of nutrition science 32, 55-62, 2011 | 10 | 2011 |
| Proximate, anti-nutrient and sensory properties of ogi, a millet based gruel supplemented with treated African oil bean (Pentaclethra macrophylla Benth.) seed flour S James, OO Oloyede, OB Ocheme, CE Chinma, AY Agbejule African Journal of Food Science, 2015 | 9 | 2015 |
| Moisture Sorption Characteristics of Dakuwa (Nigerian Cereal/Groundnut Snack) OB Ocheme, CC Ariahu, E Kongo Ingbian International Journal of Food Engineering 9 (4), 499-504, 2013 | 7 | 2013 |
| A survey of the traditional methods of processing Dakuwa (A cereal/legume based local snack food product) in Niger State, Nigeria OB Ocheme, CC Ariahu, EK Ingbian, MA Igyor Nigerian Food Journal 29 (1), 2011 | 6 | 2011 |
| Prediction of shelf life of dakuwa (Nigerian cereal/groundnut snack) using pH as index of acceptability B Ocheme, CC Ariahu, EK Ingbian, B Igbabul Food Science and Quality Management 24, 16-23, 2014 | 5 | 2014 |
