Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Ajibola Bamikole Oyedeji"'
Publikováno v:
Data in Brief, Vol 38, Iss , Pp 107288- (2021)
The data presented in this study represents the profile of metabolites of germinated Bambara groundnut flour (GBF) and starch (GBS) extracted using two different extraction solvents. Bambara groundnuts obtained from a local agro market in Minna, Nige
Externí odkaz:
https://doaj.org/article/1fcfd50580324a1097f98da90b7e5ba6
Autor:
Grace Abosede Daji, Ezekiel Green, Adrian Abrahams, Ajibola Bamikole Oyedeji, Kedibone Masenya, Kulsum Kondiah, Oluwafemi Ayodeji Adebo
Publikováno v:
Foods, Vol 11, Iss 20, p 3171 (2022)
Mahewu is a fermented food product from maize, commonly consumed in Southern Africa. This study investigated the effect of optimizing fermentation (time and temperature) and boiling time of white maize (WM) and yellow maize (YM) mahewu, with the use
Externí odkaz:
https://doaj.org/article/441a9ce05f4e4ef3bdd044e3ca5602e4
Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability
Autor:
Janet Adeyinka Adebo, Patrick Berka Njobeh, Sefater Gbashi, Ajibola Bamikole Oyedeji, Opeoluwa Mayowa Ogundele, Samson Adeoye Oyeyinka, Oluwafemi Ayodeji Adebo
Publikováno v:
Fermentation, Vol 8, Iss 2, p 63 (2022)
Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These food items are vital to food security and significantly contribute to nutrition. Fermentation is a process that de
Externí odkaz:
https://doaj.org/article/a2395c196b654bd38526b5e294452df0
Autor:
Oluwafemi Ayodeji Adebo, Ajibola Bamikole Oyedeji, Janet Adeyinka Adebiyi, Chiemela Enyinnaya Chinma, Samson Adeoye Oyeyinka, Oladipupo Odunayo Olatunde, Ezekiel Green, Patrick Berka Njobeh, Kulsum Kondiah
Publikováno v:
Molecules, Vol 26, Iss 21, 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://doaj.org/article/08a7e01d7a4b4171be12c08fd78e0d52
Publikováno v:
Italian Journal of Food Safety, Vol 7, Iss 2 (2018)
This study was conducted to determine the level of food safety knowledge and practices during food handling and preparation at household level in selected areas in KwaZulu-Natal province of South Africa. Fifty households were selected to participate
Externí odkaz:
https://doaj.org/article/b6b78dfc21214805924481472a2dd878
Autor:
Edwin Hlangwani, Patrick Berka Njobeh, Chiemela Enyinnaya Chinma, Ajibola Bamikole Oyedeji, Beatrice Mofoluwaso Fasogbon, Samson Adeoye Oyeyinka, Sunday Samuel Sobowale, Olayemi Eyituoyo Dudu, Tumisi Beiri Jeremiah Molelekoa, Hema Kesa, Jonathan D. Wilkin, Oluwafemi Ayodeji Adebo
Publikováno v:
Indigenous Fermented Foods for the Tropics ISBN: 9780323983419
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cf0e80884e5e34e2a15e7985aca2496
https://doi.org/10.1016/b978-0-323-98341-9.00031-1
https://doi.org/10.1016/b978-0-323-98341-9.00031-1
Autor:
Adrian Mark Abrahams, Janet Adeyinka Adebo, Oluwafemi Ayodeji Adebo, Folasade O. Adeboyejo, Olajide Emmanuel Adedeji, Oluwatoyin Motunrayo Ademola, Oluwaseun Hannah Ademuyiwa, Olalekan J. Adebowale, Adeyemi A. Adeyanju, Joy Ikedichi Agbawodike, Amina Ahmed El-Imam, Feyisola Fisayo Ajayi, Bisola Omawumi Akinmosin, Olaide Akinwunmi Akintayo, Esther Areo, Oluwaseun Mary Areo, Gabriela Beatriz Arias Palma, Wasiu Awoyale, Ava Nicole B. Azotea, Oluwaseun P. Bamidele, Nandika Bandara, Aastha Bhardwaj, Francisco Casa-López, Geodriane Zatta Cassol, Gabriela Alejandra Chacón Mayorga, Ana Carolina Chaves, Chiemela Enyinnaya Chinma, Oluwafemi Jeremiah Coker, Juliana Criollo-Feijoó, Edmar das Mercês Penha, Mariana Nobre Farias de Franca, Erika Fraga de Souza, André Gonçalves Dias, Antonio Silvio do Egito, Wesley Doorsamy, Karina Maria dos Santos, Flávia dos Santos Gomes, Olayemi Eyituoyo Dudu, Amina M.A. El-Imam, Victor Ndigwe Enujiugha, Vanessa Chinelo Ezeocha, Gbemisola Jamiu Fadimu, Janine Passos Lima, Beatrice Mofoluwaso Fasogbon, Xi Feng, Yetunde M. Feruke-Bello, Fabíola Helena dos Santos Fogaça, Otniel Freitas-Silva, Ren-You Gan, Gopalsamy Rajiv Gandhi, Sefater Gbashi, Abe Shegro Gerrano, Leda Maria Fortes Gottschalk, Ezekiel Green, Xiao-Qin He, Edwin Hlangwani, Mercy Doofan Igbashio, Comfort Ufot Inyang, Yemisi A. Jeff-Agboola, Subhrakantra Jena, Mary Damilola Jenfa, Hema Kesa, Yusuf Kewuyemi, Nasim Khorshidian, Maria Gabriela Bello Koblitz, Abiodun Olajumoke Kupoluyi, Edgar Fernando Landines-Vera, Oluranti Mopelola Lawal, Hang Li, Hua-Bin Li, Rhulani Makhuvele, José Guilherme Prado Martin, Itohan E. Martins, Victor Mlambo, Tumisi Beiri Jeremiah Molelekoa, Clement Owoicho Momoh, Monalisa Martins Montalvão, Amir M. Mortazavian, Siphosanele Mafa Moyo, Patrick Berka Njobeh, Adewale Olusegun Obadina, Henrietta Ayodele Oboh, Tunji Victor Odunlade, Atinuke Motunrayo Olajide, Afolake A. Olanbiwoninu, Olawale Paul Olatidoye, Kazeem K. Olatoye, Oladipupo Odunayo Olatunde, Sogo J. Olatunde, Agnelli Holanda Oliveira, Maria Elieidy Oliveira, Bunmi Olopade, Oladapo Oluwaseye Olukomaiya, Adebukola Tolulope Omidiran, Mary Omolola Omosebi, Adetola Olubanke Omoyajowo, Roberto Ordoñez-Araque, Jeffrey M. Ostonal, Iyiola Oluwakemi Owolabi, Ajibola Bamikole Oyedeji, Adewumi T. Oyeyinka, Samson Adeoye Oyeyinka, Sandeep Kumar Panda, Smita Hasini Panda, Tithi Parija, Awanwee Petchkongkaew, Soumya Purohit, Ma. Janesa A. Reyes, Jonatã Henrique Rezende-de-Souza, Pei-Xiu Rong, Ginalyn Anora Rustria, Sradhanjali Sahu, Gustavo Sandoval-Cañas, Luciana Kimie Savay-da-Silva, Vasudha Sharma, Antonio Gomes Soares, Sunday Samuel Sobowale, Shandry Mmasetshaba Tebele, Alan Bruno Silva Vasconcelos, Jonathan D. Wilkin, Obiro C. Wokadala, Mojtaba Yousefi
Publikováno v:
Indigenous Fermented Foods for the Tropics ISBN: 9780323983419
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18cea86b463f98efd9fa3b05b71ef6dd
https://doi.org/10.1016/b978-0-323-98341-9.00040-2
https://doi.org/10.1016/b978-0-323-98341-9.00040-2
Autor:
Ajibola Bamikole Oyedeji, Ezekiel Green, Yemisi A. Jeff-Agboola, Afolake A. Olanbiwoninu, Esther Areo, Itohan E. Martins, Amina M.A. El-Imam, Oluwafemi Ayodeji Adebo
Publikováno v:
Indigenous Fermented Foods for the Tropics ISBN: 9780323983419
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a21a350d00dc3b3f66a31615d5766a89
https://doi.org/10.1016/b978-0-323-98341-9.00037-2
https://doi.org/10.1016/b978-0-323-98341-9.00037-2
Autor:
Oluwafemi Ayodeji Adebo, Martins Ajibade Adefisoye, Md Latiful Bari, Sudhanshu S. Behera, Ramakrishna Biswal, Wei Chen, Urmimala Das, Gargi Dey, Eleftherios H. Drosinos, Chandan Goswami, Ezekiel Green, Tatsuhiko Hirota, Julie Kellershohn, Nasim Khorshidian, Sae Hun Kim, Jongho Koh, Sripathi Rao Kulkarni, Kwangsei Lim, Natalia Lumby, Soumya R. Mahapatra, Md Arafat Al Mamun, Juliana Mandha, Athanasia O. Matemu, Swati S. Mishra, Namrata Misra, Sushama Mohanta, Neda Mollakhalili Meybodi, Didier Montet, Amir M. Mortazavian, Sarah Sanaei Nasab, Patrick Berka Njobeh, Ajibola Bamikole Oyedeji, Sandeep K. Panda, Spiros Paramithiotis, Jonghun (Jay) Park, Katleen Raes, Inge Russell, Susrita Sahoo, Lopamudra Sahu, Habtu Shumoy, Mrutyunjay Suar, Hirosuke Sugahara, Maria K. Syrokou, Pei Lei Tan, Phillippe Thonart, Sudsai Trevanich, Mojtaba Yousefi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::caf8f93e0b5ba6427881bcc8b5d19d44
https://doi.org/10.1016/b978-0-12-818588-9.09992-7
https://doi.org/10.1016/b978-0-12-818588-9.09992-7
Autor:
Ajibola Bamikole Oyedeji, Olayemi Eyituoyo Dudu, Oluwatosin Ademola Ijabadeniyi, Oluwafemi Ayodeji Adebo
Publikováno v:
Food Science and Technology ISBN: 9783110667462
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b60d0f9fcb717ae17216651324e9f309
https://doi.org/10.1515/9783110667462-016
https://doi.org/10.1515/9783110667462-016