Výsledky vyhledávání - "Babatunde S. Oladeji"

Akademický článek

Development and evaluation of some physicochemical qualities, antioxidant properties, and sensory attributes of functional cookies from breadnut seeds flour supplemented with maize and pineapple pomace flours

Autor: Margaret O. Edet, Florence A. Bello, Babatunde S. Oladeji

Publikováno v: Cogent Food & Agriculture, Vol 9, Iss 2 (2023)

AbstractThe usage of underutilized and available fruit by-products is a recent trend in food product development. The study investigated the effect of yellow maize flour (YMF) and pineapple pomace flour (PPF) on some physicochemical qualities, antiox

Externí odkaz: https://doaj.org/article/974b68a9969a47ce8de194607b3589a0

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Evaluation of Proximate Composition, Antioxidant and Pasting Properties of Optimized Flour Blends from Pearl Millet, Green Gram and Tigernut Pomace

Autor: Florence A. Bello, Babatunde S. Oladeji, Rose I. Tom

Publikováno v: Food Science and Engineering. :137-146

Flour blends produced from pearl millet, green gram, and tigernut pomace were evaluated for their chemical composition and pasting characteristics. Sixteen runs (flour blends) were generated using optimal mixture design of response surface methodolog

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9698d6c6296df2b6d6c9c55f8e1b6093
https://doi.org/10.37256/fse.3220221655

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