Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Dupe Temilade Otolowo"'
Publikováno v:
International Journal of Home Economics, Hospitality and Allied Research, Vol 3, Iss 1, Pp 104-116 (2024)
This study investigated the consumption pattern of wild edible green leafy vegetables found in Osogbo Local Government Area of Osun State using a descriptive survey research design. The sample size for this study was two hundred and eleven (211) resp
Externí odkaz:
https://doaj.org/article/0697f68986c9457bb5903da02b5b17c2
Autor:
Dupe Temilade Otolowo, Stephen Abiola Akinola, Monsura Bello, Janet Oluwatoyin Alaba, Elizabeth Damilola Ajejomoniyi
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 13, Iss 2, Pp 140-147 (2021)
Probiotics are live bacteria that can be found in fermented local foods and confer health benefits on the host when administered in adequate amounts. However, there is little awareness of local fermented, lactose-free foods as good and cheap sources
Externí odkaz:
https://doaj.org/article/d0fbd0386edd4223bed4e7c790c7083b
Autor:
Dupe Temilade Otolowo
Publikováno v:
Journal of Agriculture and Food Research, Vol 1, Iss , Pp 100005- (2019)
Storage of dehydrated catfish was done for six months with an improved simple technique as against the inefficient traditional and sophisticated modern methods; the stability was assessed. The head and body parts of hygienically prepared catfish were
Externí odkaz:
https://doaj.org/article/83b1c86b84cd41f986ead5051ec6c65f
Autor:
Ganiyat Ololade Oyewole, Dupe Temilade Otolowo, Oluwatoyin Faramade Osundahunsi, Emmanuel Adeku, Sunday Abiodun Malomo
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4dfcbbcfd26f8df17a53fc99afa6749
https://doi.org/10.2139/ssrn.4363227
https://doi.org/10.2139/ssrn.4363227
Autor:
Mosunmola Maderin, Dupe Temilade Otolowo, Eunice Morenike Ogunbusola, Kudirat Titilope Araoye
Publikováno v:
Journal of Culinary Science & Technology. 21:343-355
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f99b1260cc7083013c89314693b15e27
https://doi.org/10.1080/15428052.2021.1946877
https://doi.org/10.1080/15428052.2021.1946877
Autor:
Dupe Temilade Otolowo, Opeyemi James Oje, Oluwatooyin Fararmade Osundahunsi, Kudirat Titilope Araoye, Wilson Ose Obeto
Publikováno v:
Journal of Culinary Science & Technology. 21:118-126
Flour and protein concentrate of African nutmeg (Pycnanthus angolensis) were subjected to standard analytical techniques to evaluate nutrient composition. Protein content was 27.40% and 60.72% for ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95a60e00b8678cd84b03ea8906ad5a94
https://doi.org/10.1080/15428052.2021.1901252
https://doi.org/10.1080/15428052.2021.1901252
Publikováno v:
Preventive Nutrition and Food Science. 23:347-355
Catfish (Clarias gariepinus), the most popular fish species cultivated in Nigeria is rich in nutrients but highly perishable thus, it requires processing for preservation. In order to determine the optimal dehydration parameters, the combined effects
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28b2fd7ce89dedf7af0abc10da6a0b61
https://doi.org/10.3746/pnf.2018.23.4.347
https://doi.org/10.3746/pnf.2018.23.4.347
Publikováno v:
Nutrition & Food Science. 47:765-779
Purpose Fresh catfish (Clarias gariepinus) is highly perishable. This paper aims to investigate the drying characteristics and quality of body-mass dehydrated catfish to determine the effective dehydration parameters for preservation. Design/methodol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::849dd6e7be162fcee921d7c6c76ecf6c
https://doi.org/10.1108/nfs-12-2016-0192
https://doi.org/10.1108/nfs-12-2016-0192
Autor:
Dupe Temilade Otolowo, A. A. Olapade
Publikováno v:
Journal of Culinary Science & Technology. :1-15
Catfish was dehydrated to improve handling using Response Surface Methodology for experimental design. Brine concentration (%), brining time (min) and drying temperature (°C) as processing parameters interacted in different combinations. Influence o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24fe86552fc0f28f259848eab4b93b04
https://doi.org/10.1080/15428052.2017.1363106
https://doi.org/10.1080/15428052.2017.1363106
Autor:
Olufumilayo S. Omoba, Mary A. Ajatta, Olugbenga Olufemi Awolu, Dupe Temilade Otolowo, Oluwatooyin F. Osundahunsi, Stephen A. Akinola
Publikováno v:
Preventive Nutrition and Food Science
This study assessed the optimum roasting conditions on the phytochemical properties of three varieties of Dioclea reflexa seeds using response surface methodology. Roasting conditions were varied using temperature (110°C~200°C) and time (10~40 min)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7085bc072bee80943a4a8ae336d81abf
https://pubmed.ncbi.nlm.nih.gov/31915643
https://pubmed.ncbi.nlm.nih.gov/31915643