Zobrazeno 1 - 10 of 28 pro vyhledávání: '"Ajibola B. Oyedeji"'
1
Akademický článek
Enhancement of the functional, pasting and textural properties of poundo yam flour through cassava flour supplementation
Autor: Samson A. Oyeyinka, Oluwatosin E. Taiwo, Hamza Abdul, Ginalyn A. Rustria, Ajibola B. Oyedeji, Oluwafemi A. Adebo, Abe S. Gerrano, Stephen O. Amoo, Patrick B. Njobeh
Publikováno v: Food Chemistry Advances, Vol 3, Iss , Pp 100372- (2023)
In this study, poundo yam flour was supplemented with cassava flour (5, 15, 30 and 50%) and the functionality of the flour and quality of the cooked dough were determined. The composite flours and yam flour (approx. 56%) were more dispersible than th
Externí odkaz: https://doaj.org/article/ad20278bdc284c3fa1eb4c362b3acd1b
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2
Akademický článek
Physical properties and water absorption kinetics of three varieties of Mucuna beans
Autor: Ajibola B. Oyedeji, Olajide P. Sobukola, Ezekiel Green, Oluwafemi A. Adebo
Publikováno v: Scientific Reports, Vol 11, Iss 1, Pp 1-8 (2021)
Abstract The physical properties and water absorption kinetics of three varieties of Mucuna beans (Mucuna pruriens, Mucuna rajada and Mucuna veracruz) were determined in this study. Physical properties including length, width, thickness, geometric me
Externí odkaz: https://doaj.org/article/05d95eb5e1594cf7bf1ad6ee7e6fe951
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3
Akademický článek
Improvement of some quality attributes of soymilk through optimization of selected soybean sprouting parameters using response surface methodology
Autor: Ajibola B. Oyedeji, John J. Mellem, Oluwatosin A. Ijabadeniyi
Publikováno v: CyTA - Journal of Food, Vol 16, Iss 1, Pp 230-237 (2018)
This study aimed at producing functional soymilk by optimizing the sprouting conditions of soybeans using response surface methodology. Soaking (12–24 h) and germination times (48–96 h) were optimized using central complete randomized design. Res
Externí odkaz: https://doaj.org/article/04d9286c25214066a0175b9a84eedb6e
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4
The antimicrobial activity of two phenolic acids against foodborne Escherichia coli and Listeria monocytogenes and their effectiveness in a meat system
Autor: Omotola Olagunju, Austin Govender, Ajibola B. Oyedeji, Oluwatosin Ademola Ijabadeniyi
Publikováno v: Italian Journal of Food Science. 33:39-45
Ready-to-eat meats are susceptible to pathogenic contamination during their production, distribution, and sale. This study evaluated the antimicrobial effects of two phenolic acids (caffeic and ferulic acids) against foodborne pathogens in cold-cut m
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::83cc8a4525951d6113e49220854df187
https://doi.org/10.15586/ijfs.v33i1.1933
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5
Chemical, functional, pasting and sensory properties of custard from refrigerated cassava root
Autor: Ajibola B. Oyedeji, Sefia T. Muazu, Samson A. Oyeyinka, Opeolu M. Ogundele, Eugenie Kayitesi, Patrick Berka Njobeh
Publikováno v: British Food Journal. 123:509-519
PurposeCassava is a starchy crop with several industrial applications, but it deteriorates very fast after harvest. Refrigeration has been used to extend the storage life of the root and the starch isolated from the stored roots characterized. Hence,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bc99ba2c662d402ee100329732787c69
https://doi.org/10.1108/bfj-07-2020-0570
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9
Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation
Autor: Ezekiel Green, Oladipupo Odunayo Olatunde, Oluwafemi Ayodeji Adebo, Janet Adeyinka Adebiyi, Patrick Berka Njobeh, Samson A. Oyeyinka, Chiemela Enyinnaya Chinma, Kulsum Kondiah, Ajibola B. Oyedeji
Publikováno v: Molecules
Volume 26
Issue 21
Molecules, Vol 26, Iss 6702, p 6702 (2021)
This study aimed to investigate the kinetics of phenolic compound modification during the fermentation of maize flour at different times. Maize was spontaneously fermented into sourdough at varying times (24, 48, 72, 96, and 120 h) and, at each point
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fb3cd9add8e5b586a3184f346427c57
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