Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Abiola F. Olaniran"'
Autor:
Clinton E. Okonkwo, Chigozie E. Ofoedu, Syed Zameer Hussain, Adeyemi A. Adeyanju, Bazila Naseer, Adejumoke A. Inyinbor, Abiola F. Olaniran, Afaf Kamal-Eldin
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100238- (2022)
Biogels provide biocompatible, biodegradable, renewable, easy to obtain, inexpensive, non-toxic and sustainable materials for food bioactive delivery. This review aimed to discuss the different aspects related to biogels (hydrogels, oleogels and bige
Externí odkaz:
https://doaj.org/article/0c7bc0b2571b4ccb8e1c7052f62e3a46
Autor:
John O. Ojediran, Clinton E. Okonkwo, Abiola F. Olaniran, Yetunde M. Iranloye, Adejoke D. Adewumi, Oluwakemi Erinle, Yemisi Tokunbo Afolabi, Oladayo Adeyi, Abiola Adeyi
Publikováno v:
Heliyon, Vol 7, Iss 11, Pp e08312- (2021)
This aim of this study was to evaluate the effects of pretreatments and temperature on the hot air drying characteristics of hog plum fruits. Hog plum fruits were pretreated with olive oil/K2CO3 or sunflower oil/K2CO3 at 28 °C and olive oil/NaOH cum
Externí odkaz:
https://doaj.org/article/44771bd7110e4734be3e914c22953966
Autor:
John O. Ojediran, Clinton E. Okonkwo, Abiola J. Adeyi, Oladayo Adeyi, Abiola F. Olaniran, Nana E. George, Adeniyi T. Olayanju
Publikováno v:
Heliyon, Vol 6, Iss 3, Pp e03555- (2020)
This study applied Adaptive Neuro-Fuzzy Inference System (ANFIS) to predict the moisture ratio (MR) during the drying process of yam slices (Dioscorea rotundata) in a hot air convective dryer. Also the effective diffusivity, activation energy, and re
Externí odkaz:
https://doaj.org/article/fafc7ebe3e114cbcab1e6b02ebd944fc
Autor:
Abiola F. Olaniran, Sumbo H. Abiose
Publikováno v:
F1000Research, Vol 7 (2019)
Background: Ogi from locally available cereals remains a relatively affordable complementary food in West Africa, but has a tendency to spoil due it high moisture content. This study explored effects of garlic and ginger as biopreservatives in ogi fl
Externí odkaz:
https://doaj.org/article/8cda6c31aea5441187f4227a4fbf1928
Autor:
Abiola F. Olaniran, Sumbo H. Abiose
Publikováno v:
F1000Research, Vol 7 (2018)
Background: Ogi from locally available cereals remains a relatively affordable complementary food in West Africa, but has a tendency to spoil due it high moisture content. This study explored effects of garlic and ginger as biopreservatives in ogi fl
Externí odkaz:
https://doaj.org/article/27a32128704b48e6b1c7f7230e79ebce
Autor:
Oluwaseun P. Bamidele, Abiola Ezekiel Taiwo, Yetunde Mary Iranloye, Abiola F. Olaniran, Olubukola David Olaniran, Adekunbi Adetola Malomo
Publikováno v:
International Journal of Food Science & Technology. 57:1442-1450
Publikováno v:
Potravinarstvo, Vol 15, Pp 121-130 (2021)
Micronutrient deficiency in the human diet is of serious concern in developing nations. The utilization potential of Baobab pulp (BP) as a micronutrient source in custard formulation was evaluated. Custard powder was formulated from corn-starch, salt
Autor:
Charles Obiora Nwonuma, D. O. Opaleke, Omokolade Oluwaseyi Alejolowo, Oluwafemi Adeleke Ojo, O. O. Osemwegie, D.O. Fadugba, Emenike Onyebum Irokanulo, Abiola F. Olaniran
Publikováno v:
Toxicology Reports, Vol 8, Iss, Pp 759-766 (2021)
Allium cepa Linn (Onion) Organosulfuric compounds and phytonutrients have medicinal benefits. The study estimated the antioxidant effect of Allium cepa in fortified feed against oxidative damage caused by potassium bromate. Commercial feed was fortif
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 10:467-473
Garlic and ginger are natural spices with potentials as biopreservatives and allied health benefits. Fermented pastes either from maize or sorghum have a shelf life of fewer than 10 days except when refrigerated. In this study, garlic and ginger were
Publikováno v:
Bacterial Empire. 3:66-69
Ogi, a popular breakfast cereal and weaning food in West Africa was produced from maize, acha and sorghum. Ogi was produced from the three cereals and the gruels obtained were subjected to fermentation. The total starch content and alpha amylase acti