Výsledky vyhledávání - "Ademiluyi, Y.S"

Removal of toxic substances from cassava effluent using alum and Moringa oleifera seeds as coagulants: a comparative study towards improved agricultural practice

Autor: Amusat, M. A., Popoola, O. O., Onyemize, C.U., Ibrahim , A., Ilevbaoje, O., Ademiluyi, Y.S.

Publikováno v: Ife Journal of Science; Vol. 25 No. 1 (2023); 175-184

Cassava as a food is widely eaten in nearly all tropical countries. This has led to the emergence of many cassava processing centres, which consequently results in extensive ecological pollution due to the release of cassava processing wastewater int

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b417d4f6649eac60314b99bdaf793bc
https://doi.org/10.4314/ijs.v25i1.16

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Effect of Different Fermentation Containers and Time on the Chemical and Functional Properties of Parkia Biglobosa Seed Condiment (IRU)

Autor: Bolarin F.M., Olotu F.B., Onyemize U.C., Popoola O., Ademiluyi Y.S.

Publikováno v: African Journal of Agriculture and Food Science. 5:70-76

African locust bean (Parkia biglobosa) is one of the major seed plants used for the production of the most popular indigenous fermented condiment. Parkia biglobosa seeds were fermented for 24, 48 and 72 hours using four different fermentation contain

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6720417a1c46d1209d127cfa3ab3f2f6
https://doi.org/10.52589/ajafs-xxhq58pp

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Effects of Drying Methods, Fermentation Times and Containers on the Proximate Composition of Processed Locust Beans (Parkia biglobosa)

Autor: Onyemize, U.C, Bolarin, F.M, Popoola, O.O, A, Ibrahim, Olotu, F. B, Obiakor, S. C, Okoro N. O, Ademiluyi, Y.S

Locust bean seeds where dehulled, boiled at 110oC for 12hrs and allowed to cool at 45oC before fermenting using different fermentation containers of calabash, stainless steel and plastic respectively with different fermentation times of 24 hours, 48

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69624d13a76f72717857b15073ce08f7

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Effects of Drying Methods, Fermentation Times and Containers on pH and Some Functional Properties of Processed Locust Beans (Parkia biglobosa)

Autor: Bolarin, F.M, Onyemize, U.C, Popoola, O.O, Ibrahim, A., Olotu, F. B., Obiakor, S. C, Jimoh R. O, Ademiluyi, Y.S

Cleaned Locust bean seeds were dehulled, cooked at 110oC and steamed at 45oC, then fermented using different containers of calabash, stainless steel and plastic at different fermentation times of 24, 48 and 72 hours. The samples were dried using sun

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::753f3accea65b6055aaed4b2451a704c

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Present Status of the Level of Agricultural Mechanization available for Cassava Processing Operations in Oyo State of Nigeria

Autor: Oyelade, O. A, Bamidele B. L, Ademiluyi Y.S

Cassava is a crop that is attached to many importance in Nigeria. The present administration of the Buhari-Osinbajo led government has shown great willingness to diversify the nation’s economy in which agriculture is one of the sectors considered f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc74cf32d02eafec2bfe38a7ef29c3eb

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