Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Hussaina Kehinde Tiamiyu"'
Autor:
Samuel Ayofemi Olalekan Adeyeye, Titilope A. Abegunde, Abiodun Omowonuola Adebayo-Oyetoro, Folake Idowu-Adebayo, Hussaina Kehinde Tiamiyu, Olushola Timothy Bolaji
Publikováno v:
Current Nutrition and Food Science, 16(6), 963-971
Current Nutrition and Food Science 16 (2020) 6
Current Nutrition and Food Science 16 (2020) 6
Objective:This study was carried to assess the quality characteristics and acceptability of chin-chin prepared from rice and high-quality cassava composite flour.Methods:Chin-chin samples were made from the blends of rice flour (RF) and high quality
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a8693c760e68baa5d2ad0142022c278
https://doi.org/10.2174/1573401315666191003153807
https://doi.org/10.2174/1573401315666191003153807
Autor:
Titilope Adebusola Abegunde, Hussaina Kehinde Tiamiyu, Folake Idowu-Adebayo, O. T. Bolaji, Abiodun Omowonuola Adebayo-Oyetoro, Samuel Ayofemi Olalekan Adeyeye
Publikováno v:
Food Research 4 (2020) 1
Food Research, 4(1), 152-160
Food Research, 4(1), 152-160
This study was carried to evaluate the effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara. A total of 100 samples consisting of five treatments of 20 samples per each treatment were studied. Yellow soybeans were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64e0647d6dea338d6d46e33220941408
https://doi.org/10.26656/fr.2017.4(1).187
https://doi.org/10.26656/fr.2017.4(1).187
Autor:
Titilope Adebusola Abegunde, Folake Idowu-Adebayo, Hussaina Kehinde Tiamiyu, Abiodun Omowonuola Adebayo-Oyetoro, T. Bolaji Olushola, Samuel Ayofemi Olalekan Adeyeye
Publikováno v:
Food Research 4 (2020) 1
Food Research, 4(1), 216-223
Food Research, 4(1), 216-223
This study evaluated the nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon seeds in order to improve the utilization of watermelon seeds in producing value-added pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7da6e11e7ef0fe9bfba6ebb650a4ed11
https://doi.org/10.26656/fr.2017.4(1).230
https://doi.org/10.26656/fr.2017.4(1).230
Autor:
Abiodun Omowonuola Adebayo-Oyetoro, Emmanuel Kehinde Oke, Hussaina Kehinde Tiamiyu, Samuel Ayofemi Olalekan Adeyeye
Publikováno v:
Journal of Culinary Science & Technology. 17:185-194
This study was carried to evaluate the effect of natural fermentation on quality and sensory properties of soy-wara. Yellow soy-beans were soaked and fermented for 24, 48, 72, and 96 h, respectivel...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02cd11d7cab4d9245a9b504df2a03c4d
https://doi.org/10.1080/15428052.2017.1418692
https://doi.org/10.1080/15428052.2017.1418692
Autor:
Olanrewaju Emmanuel Fayemi, Ayodele Adebayo Soretire, Samuel Ayofemi Olalekan Adeyeye, Emmanuel Kehinde Oke, Abiodun Omowonuola Adebayo-Oyetoro, Hussaina Kehinde Tiamiyu
Publikováno v:
Journal of Culinary Science & Technology. 17:59-74
This study evaluated the effect of co-fermentation on nutritional composition, anti-nutritional factors, and acceptability of cookies from fermented sorghum (Sorghum bicolor) and soybean (Glycine m...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa81dd802ae390a777c9e217eb71982f
https://doi.org/10.1080/15428052.2017.1404536
https://doi.org/10.1080/15428052.2017.1404536
Autor:
Hussaina Kehinde Tiamiyu, Samuel Ayofemi Olalekan Adeyeye, Abiodun Omowonuola Adebayo-Oyetoro
Publikováno v:
Nutrition & Food Science. 47:754-764
Purpose This paper aims to examine the concept of poverty and malnutrition in Africa, implications and the way out. Design/methodology/approach Several literatures were reviewed on the causes, modes, implications and solutions to the contemporary cha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::704dbc91796e3f4db76dae9862743743
https://doi.org/10.1108/nfs-02-2017-0027
https://doi.org/10.1108/nfs-02-2017-0027
Publikováno v:
Cogent Food & Agriculture, Vol 3, Iss 1 (2017)
This study investigated the effect of autoclave and oven heat-moisture treatment on some quality attributes of water yam starch. The water yam starch was adjusted to moisture content of 15–35% and subjected to heat-moisture treatment (HMT) using au
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfcc257eeee6cb163d22f933744ce2e6
https://doaj.org/article/3d1a1075ae1f4ffd9f9e223b16e5f9d5
https://doaj.org/article/3d1a1075ae1f4ffd9f9e223b16e5f9d5