Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Fausat L. Kolawole"'
Autor:
Samson A. Oyeyinka, Ruth O. Agabje, Adeshola A. Babayeju, Deborah O. Opaleke, Fausat L. Kolawole, Abdulhameed A. Badmos, Patrick B. Njobeh, Oluwafemi A. Adebo
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-13 (2024)
Abstract This study investigated the consumer awareness, consumption pattern and the quality of unrefined groundnut oil in comparison with soybean, sesame oil and palm olein obtained from stores in Ilorin South Local Government Area of Kwara State, N
Externí odkaz:
https://doaj.org/article/e95c5bbd69c24ee79aa8528738685153
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 19, Iss 2, Pp 174-178 (2020)
This study investigated the suitability of Orange Fleshed Sweet Potato (OFSP) and sclerotium of Pleurotus tubberegium in the production of cookies. Cookies were prepared from the blends of OFSP and sclerotium in varying proportions of 100:0, 90:20, 8
Externí odkaz:
https://doaj.org/article/0bd147ac1daf4890bd454b0c1ed80010
Autor:
Shakirah Omotoke Azeez, Chiemela Enyinnaya Chinma, Amina Joke Makanjuola, Fausat L. Kolawole, Audu Yohanna, Rukayat Omolara Afolabi
Publikováno v:
J Food Sci Technol
The effect of incorporating different proportions (5, 10, 15 and 20%) of cashew nut protein concentrate (CNPC) on the physicochemical properties, antioxidant activity and consumer acceptability of bread was investigated. Substitution of wheat flour w
Autor:
Adewumi T. Oyeyinka, Samson A. Oyeyinka, Aminat Mustapha Ahmed El-Imam, Emmanuel O. Adedeji, Omotola F. Olagunju, Aminat O. Abdulsalam, Patrick Berka Njobeh, Abimbola K. Arise, Fausat L. Kolawole
Publikováno v:
British Food Journal. 123:3421-3435
PurposeBambara groundnut is a hard-to-cook grain and this has limited its utilisation to some extent. However, the grain is a good source of phytochemicals with antioxidant properties. This study investigated the total phenol content, antioxidant, an
Autor:
Adewumi T. Oyeyinka, Olaide A. Akintayo, O. R. Karim, Fausat L. Kolawole, E.E. Okereke, M. A. Balogun
Publikováno v:
Agrosearch. 20:23-33
Fried groundnut cake, popularly called kulikuli, is obtained by frying the cake obtained from groundnut oil extraction. Addition of potash during defatting of groundnut is believed to increase oil yield and improve kulikuli quality, but there is litt
Autor:
Fausat L. Kolawole, Samson A. Oyeyinka, John M. Obadu, O. R. Karim, M. A. Balogun, Olaide A. Akintayo
Publikováno v:
LWT. 111:513-519
This study investigated the effect of replacement of cassava starch (CS) by 20, 40, 60, 80 and 100% with sweet potato starch (SPS) on the physicochemical and sensory properties of tapioca (a meal made by roasting and partial gelatinization of CS). Am
Autor:
Happiness O. Onwudinjo, Sarafa A. Akeem, Peter K. Ojo, Fausat L. Kolawole, Kikelomo E. Adegbaju, Olaide A. Akintayo, Boluwatife O. Adesina, Fadilat M. Akintayo, M. A. Balogun, Olabanji J. Adediran, TE Aruna
Publikováno v:
Journal of Food Processing and Preservation. 45
Bambara groundnut (BGN) was separately parboiled for 45 and 90 min, then, sun‐, oven‐, or freeze‐dried. Untreated BGN served as the control. Cooking, physical, chemical, and sensory characteristics were investigated to assess quality. All parbo
Publikováno v:
Food and Potential Industrial Applications of Bambara Groundnut ISBN: 9783030739195
The potentials of Bambara groundnut for food and industrial applications have been recognized. Considering its nutrient profile and agronomic traits, the crop is a good candidate to alleviate food and nutrition insecurity in Africa. Unfortunately, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a056022e4af3a002cea03ea12f099243
https://doi.org/10.1007/978-3-030-73920-1_5
https://doi.org/10.1007/978-3-030-73920-1_5
Autor:
Raheemat O. Adejumo, Fausat L. Kolawole, Samson A. Oyeyinka, M. A. Balogun, Halimat O. Sanni‐Olayiwola
Publikováno v:
Journal of Food Processing and Preservation. 44
Autor:
Taiwo Sikirat Tijani, John K. Joseph, M. A. Balogun, Fausat L. Kolawole, Samson A. Oyeyinka, Abimbola K. Arise, Muinat Amoke Obalowu, Adewumi T. Oyeyinka
Publikováno v:
LWT. 88:126-131
Bambara groundnut is an underutilised leguminous crop that has similar composition to cowpea. In this study, snacks were prepared from Bambara groundnut flour or paste in comparison with cowpea. The proximate composition, colour, sensory properties a