Zobrazeno 1 - 10
of 983
pro vyhledávání: '"Awonorin, SO"'
Autor:
RUKAYAT OLUWADAMILOLA ABDUSSALAAM, ABDULHAMEED ADEWALE ODESEYE, SAMUEL OLUSEGUN AWONORIN, LATEEF OLADIMEJI SANNI, TAJUDEEN MURAINA ADENIYI OLAYANJU
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 12, Iss 1, Pp 56-66 (2020)
In developing nations, the use of composite flours in baked products through value addition is increasing. This study investigated the effect of processing variables on the biscuit-making potential of cocoyam-brewer spent grain flour (CYF-BSG) blends
Externí odkaz:
https://doaj.org/article/c996b74c3f754f2e8d1b04d51e24c23a
Autor:
OLAWALE PAUL OLATIDOYE, SAMUEL OLUSEGUN AWONORIN, EMMANUEL SUNDAY AKIN AJISEGIRI, TAOFIK AKINYEMI SHITTU
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 12, Iss 1, Pp 11-19 (2020)
Cashew kernels are one of the most concentrated food products due to their fat and protein content and they are used in puddings and bakery products, hence the determination of their protein quality is an important nutritional factor in dietary prote
Externí odkaz:
https://doaj.org/article/cfeed464f71b486d9cfab740d895d630
Autor:
OLAWALE PAUL OLATIDOYE, TAOFIK AKINYEMI SHITTU, SAMUEL OLUSEGUN AWONORIN, EMMANUEL SUNDAY AKIN AJISEGIRI
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 1, Pp 1-10 (2019)
The use of inappropriate temperature-time combinations during the roasting of nuts could lead to quality defects, such as burnt taste, short shelf-life, rancidity, and poor flavour. In this study, cashew kernels were roasted in a forced airflow-dryin
Externí odkaz:
https://doaj.org/article/23f9627c8219436bb87daad73eff566a
Autor:
Olusola Timothy Bolaji, Samuel Olusegun Awonorin, Lateef Oladimeji Sanni, Taofik Akinyemi Shittu
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1619-1632 (2018)
This research work was conducted to investigate the impact of critical processing conditions on the selected mechanical properties of maize in the production of fermented ogi slurry. Five varieties of maize (A4W, C3Y, D8W, B2Y, and E9W) were soaked a
Externí odkaz:
https://doaj.org/article/985cb9ab10eb405598d0b8e8cb0bd7d1
Autor:
Adekunle, Adefemiwa Ayobami1 adekunleadefemiwa@gmail.com, Awonorin, Samuel Olusegun2, Sobukola, Olajide Philip2, Dairo, Olawale Usman3, Ogunleye, Oladipupo Olaosebikan4
Publikováno v:
Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam. 2021, Vol. 16 Issue 1/2, p64-71. 8p.
Autor:
Bolaji, O. T.1 (AUTHOR) bolaji.o@mylaspotech.edu.ng, Awonorin, S. O.2 (AUTHOR), Sanni, L. O.2 (AUTHOR), Shittu, T. A.2 (AUTHOR), Adewumi, J. K.3 (AUTHOR)
Publikováno v:
Particulate Science & Technology. 2019, Vol. 37 Issue 1, p94-102. 9p.
Publikováno v:
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam. 16:64-71
Maize (TZSR-W-1 NARZO-20) and soybean (TGX1448) flours were used for the development of extruded products. The flour formulations were maize (46-52%), soybean (21-32%), and moisture content (16-26%). Central Composite Design (CCD) in Response Surface
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecd258360fabc28cadd499d0744fb4ef
https://doi.org/10.31895/hcptbn.16.1-2.9
https://doi.org/10.31895/hcptbn.16.1-2.9
Autor:
Bolaji, Olusola Timothy1,2 olusholat@yahoo.com, Awonorin, Samuel Olusegun2, Sanni, Lateef Oladimeji2, Shittu, Taofik Akinyemi2
Publikováno v:
International Journal of Food Properties. 2018, Vol. 21 Issue 1, p1619-1632. 14p. 3 Charts, 6 Graphs.
Publikováno v:
Cogent Food & Agriculture, Vol 3, Iss 1 (2017)
This study was aimed at investigating the effect of soaking method and period on some selected physical properties on maize varieties. Five varieties of maize (A4W, C3Y, D8W, B2Y and E9W) were soaked for 12–96 h at ambient temperature of 28 and ave
Externí odkaz:
https://doaj.org/article/56cb93aa52c54f61a8c17debe17fb1b6
Publikováno v:
Nigerian Journal of Animal Production. 21:170-180
This study compares the effects of different levels (0 to 50%) of Gliricidia sepiun leaves on the processing, proximate composition, and organoleptic characteristics of male and female rabbits using a 3 x 2 x2 factorial design. The effect of 8 weeks
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::144b8753f172704493c9509b88728f02
https://doi.org/10.51791/njap.v21i1.1189
https://doi.org/10.51791/njap.v21i1.1189