Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Hakeem Oyedele"'
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
The use of the biophysical and textural qualities of fufu to choose the possible substitution of an adopted cassava variety (TMEB419-V1) with improved genotypes from the breeding program was assessed in this study. Standard methods were used for the
Externí odkaz:
https://doaj.org/article/000a449a067e45a295cc0f4b2fb823a7
Autor:
Wasiu Awoyale, Hakeem Oyedele, Ayodele A. Adenitan, Michael Adesokan, Emmanuel O. Alamu, Busie Maziya-Dixon
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 326-343 (2022)
There is little or no information on the relationship between the quality of fufu flour and the textural attributes of cooked dough. Quality attributes of flour were therefore correlated with the sensory texture profile analysis (STPA) and instrument
Externí odkaz:
https://doaj.org/article/4edb18be76e142e0b454542bc4c5c774
Autor:
Emmanuel Oladeji Alamu, Michael Adesokan, Wasiu Awoyale, Hakeem Oyedele, Según Fawole, Asrat Asfaw, Busie Maziya-Dixon
Publikováno v:
Heliyon, Vol 8, Iss 12, Pp e11690- (2022)
Specific biochemical properties and textural attributes determine the final quality and acceptability of yam food products. This study assessed the flour and cooking qualities (boiled yam) of sixteen elite white yam genotypes (D. rotundata) grown in
Externí odkaz:
https://doaj.org/article/e7de7945409d4904b11d8f91f8777ab6
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
The use of the biophysical and textural attributes of gari/eba to determine the possible substitution of an adopted cassava variety (TMBE419) with the improved genotypes from the breeding program was evaluated in this study. Standard methods were use
Externí odkaz:
https://doaj.org/article/afbf3d1fff674154bc288cb7b7790eb6
Publikováno v:
International Journal of Food Studies, Vol 10, Iss 1 (2021)
Gari (roasted fermented cassava grits) is the most popular product consumed in West Africa and an important food product in the diet of millions of people in developing countries. The study investigated the effect of packaging materials (PM) and stor
Externí odkaz:
https://doaj.org/article/8a2e88b49fe94e6daa02f43d34590fb8
Publikováno v:
Cogent Food & Agriculture, Vol 7, Iss 1 (2021)
The possibilities of backslopped fermentation replacing spontaneous fermentation in gari production were evaluated by comparing the functional and pasting properties of gari and the sensory attributes of the eba. Backslopped cassava mash (BCM) was pr
Externí odkaz:
https://doaj.org/article/69342f92cb904d95ad4c7be9b8182905
Publikováno v:
Cogent Food & Agriculture, Vol 6, Iss 1 (2020)
Unripe plantain flour (UPF) is hygroscopic and gets spoilt if not correctly processed, packaged and stored. Thus, the need to study the functional and pasting properties of the UPF, and the sensory attributes of the cooked paste (amala) as affected b
Externí odkaz:
https://doaj.org/article/02ad417bda7f40a2b71c404f79cf43e6
Autor:
Busie Maziya-Dixon, Ayodele A. Adenitan, Hakeem Oyedele, Wasiu Awoyale, Emmanuel Oladeji Alamu
Publikováno v:
Journal of Culinary Science & Technology. 21:387-403
The backslopped cassava mash (BCM) produced by pre-fermenting grated cassava for 96 h was mixed with fresh cassava mash from the same variety using different blend ratios and processed to backslopp...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c4c3e896db911045038b07add29bb87
https://doi.org/10.1080/15428052.2021.1955792
https://doi.org/10.1080/15428052.2021.1955792
Publikováno v:
International Journal of Food Studies, Vol 10, Iss 1 (2021)
Gari (roasted fermented cassava grits) is the most popular product consumed in West Africa and an important food product in the diet of millions of people in developing countries. The study investigated the effect of packaging materials (PM) and stor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0320e5f0bb27966c088c23573deeeab8
https://doi.org/10.7455/ijfs/10.1.2021.a9
https://doi.org/10.7455/ijfs/10.1.2021.a9
Autor:
Emmanuel Oladeji Alamu, Ayodele A. Adenitan, Michael Adesokan, Wasiu Awoyale, Busie Maziya-Dixon, Hakeem Oyedele
Publikováno v:
Journal of food processing and preservation. 46(1)
Knowledge is scarce on the drivers of textural characteristics of cooked dough prepared from gari (This study depicts the relationship between the quality attributes of backslopped fermented gari (BFG) and the sensory and instrumental texture profile
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a343d806b01380459c358c7aba300e49
https://pubmed.ncbi.nlm.nih.gov/35865184
https://pubmed.ncbi.nlm.nih.gov/35865184