Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Abiodun Omowonuola Adebayo-Oyetoro"'
Autor:
Abiodun Omowonuola Adebayo-Oyetoro, Oladeinde Olatunde Ogundipe, Funmilola Kehinde Lofinmakin, Femi Fidelis Akinwande, Deborah Oladotun Aina, Samuel Ayofemi Olalekan Adeyeye
Publikováno v:
Cogent Food & Agriculture, Vol 3, Iss 1 (2017)
Consumer interest in dietary fiber has continued to increase potential impact on health as more information about the nutritional benefits of this are being made available. Among the underutilized crops in Nigeria is tigernut which could find useful
Externí odkaz:
https://doaj.org/article/93f095003e604810b6f31be1582bf71b
Autor:
Abiodun Omowonuola Adebayo-Oyetoro, Elizabeth Adenubi, Oladeinde Olatunde Ogundipe, Bolanle Olayinka Bankole, Samuel Ayofemi Olalekan Adeyeye
Publikováno v:
Cogent Food & Agriculture, Vol 3, Iss 1 (2017)
Post-harvest losses of fruits and vegetables are very critical in developing countries and processing excess fruits into vinegar which can be used for preservation of some foods and snacks is a helpful strategy in reducing these losses. This study wa
Externí odkaz:
https://doaj.org/article/fff779ee8ff9449bb64b66be9cad885a
Autor:
Oluwafemi Jeremiah Coker, Olawale Paul Olatidoye, Christianah Ose Igene, Abiodun Omowonuola Adebayo-Oyetoro, Taiwo Joy Bamikole
Publikováno v:
European Journal of Nutrition & Food Safety. :79-92
Complementary food produced from fermented maize and sprouted velvet bean flour in ratios 90:10, 80:20, 70:30, 60:40, 50:50 and 100% maize (control) was studied in this research work. Proximate composition, anti-nutritional and sensory properties of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96d1207a0fbc5e9abd8b93e35d9bf688
https://doi.org/10.9734/ejnfs/2021/v13i130351
https://doi.org/10.9734/ejnfs/2021/v13i130351
Autor:
Ebunoluwa I. Ogunnub, Abiodun Omowonuola Adebayo-Oyetoro, Anita A. Ukwenya, F.O. Ogundipe, Oluwafunmilola Abiodun, Jane A. Okereke
Publikováno v:
European Journal of Nutrition & Food Safety. :94-102
Cookies were made from wheat and blanched coconut flour blends in ratios 90:10, 85:15, 80:20, 75:25, 70:30, 60:40 and 55:45 respectively with 100% wheat as control. Proximate, sensory and microbial analysis of the cookies were assessed using standard
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::adf65cee89d356ae0a435923cc1c6f7d
https://doi.org/10.9734/ejnfs/2020/v12i1030306
https://doi.org/10.9734/ejnfs/2020/v12i1030306
Autor:
Samuel Ayofemi Olalekan Adeyeye, Titilope A. Abegunde, Abiodun Omowonuola Adebayo-Oyetoro, Folake Idowu-Adebayo, Hussaina Kehinde Tiamiyu, Olushola Timothy Bolaji
Publikováno v:
Current Nutrition and Food Science, 16(6), 963-971
Current Nutrition and Food Science 16 (2020) 6
Current Nutrition and Food Science 16 (2020) 6
Objective:This study was carried to assess the quality characteristics and acceptability of chin-chin prepared from rice and high-quality cassava composite flour.Methods:Chin-chin samples were made from the blends of rice flour (RF) and high quality
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a8693c760e68baa5d2ad0142022c278
https://doi.org/10.2174/1573401315666191003153807
https://doi.org/10.2174/1573401315666191003153807
Autor:
Titilope Adebusola Abegunde, Hussaina Kehinde Tiamiyu, Folake Idowu-Adebayo, O. T. Bolaji, Abiodun Omowonuola Adebayo-Oyetoro, Samuel Ayofemi Olalekan Adeyeye
Publikováno v:
Food Research 4 (2020) 1
Food Research, 4(1), 152-160
Food Research, 4(1), 152-160
This study was carried to evaluate the effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara. A total of 100 samples consisting of five treatments of 20 samples per each treatment were studied. Yellow soybeans were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64e0647d6dea338d6d46e33220941408
https://doi.org/10.26656/fr.2017.4(1).187
https://doi.org/10.26656/fr.2017.4(1).187
Autor:
Titilope Adebusola Abegunde, Folake Idowu-Adebayo, Hussaina Kehinde Tiamiyu, Abiodun Omowonuola Adebayo-Oyetoro, T. Bolaji Olushola, Samuel Ayofemi Olalekan Adeyeye
Publikováno v:
Food Research 4 (2020) 1
Food Research, 4(1), 216-223
Food Research, 4(1), 216-223
This study evaluated the nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon seeds in order to improve the utilization of watermelon seeds in producing value-added pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7da6e11e7ef0fe9bfba6ebb650a4ed11
https://doi.org/10.26656/fr.2017.4(1).230
https://doi.org/10.26656/fr.2017.4(1).230
Autor:
Samuel Ayofemi Olalekan Adeyeye, Emmanuel Adedapo Akande, Abiodun Omowonuola Adebayo-Oyetoro, Oladeinde Olatunde Ogundipe, Abiola Busola Akinyele
Publikováno v:
Current Research in Nutrition and Food Science Journal. 7:265-271
Recently, research focus is on phyto-plants with their health benefits. This study, therefore, was carried out to produce and evaluate the quality and acceptability of tiger nut milk flavoured with Moringa oleifera leaf extract. Milk was prepared fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b1195f5fcab4059ae5192969d9c3bd8
https://doi.org/10.12944/crnfsj.7.1.26
https://doi.org/10.12944/crnfsj.7.1.26
Autor:
Abiodun Omowonuola Adebayo-Oyetoro, Emmanuel Kehinde Oke, Hussaina Kehinde Tiamiyu, Samuel Ayofemi Olalekan Adeyeye
Publikováno v:
Journal of Culinary Science & Technology. 17:185-194
This study was carried to evaluate the effect of natural fermentation on quality and sensory properties of soy-wara. Yellow soy-beans were soaked and fermented for 24, 48, 72, and 96 h, respectivel...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02cd11d7cab4d9245a9b504df2a03c4d
https://doi.org/10.1080/15428052.2017.1418692
https://doi.org/10.1080/15428052.2017.1418692
Autor:
Oladeinde Olatunde Ogundipe, O Eniola Adenekan, Samuel Ayofemi Olalekan Adeyeye, Olawale Paul Olatidoye, Abiodun Omowonuola Adebayo-Oyetoro
Publikováno v:
Journal of Culinary Science & Technology. 17:118-135
Enriched weaning food was produced from co-fermentation of sorghum and pigeon pea in the ratio 90:10.80:20 and 70:30 sorghum and pigeon pea, respectively. Sorghum was soaked in water and fermented ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2af81ff035fb7c104b862d8494dc3ab5
https://doi.org/10.1080/15428052.2017.1405860
https://doi.org/10.1080/15428052.2017.1405860