Zobrazeno 1 - 4
of 4
pro vyhledávání: '"James Abiodun Adeyanju"'
Autor:
EMMANUEL OLAYIMIKA SANGOTAYO, AJEKIGBE SOLA OLAJIRE, OKUNLOYE AYINDE ADEPOJU, ADEFEMIWA AYOBAMI ADEKUNLE, JAMES ABIODUN ADEYANJU, ADEKANMI OLUSEGUN ABIOYE
Publikováno v:
Journal of Advances in Food Science & Technology. :9-18
In this investigation, the mechanism of mass (moisture and fat) transfer during deep-fat frying of robo (fried melon cake) was carried out. The plots of dimensionless concentration ratios against time were used to determine moisture transfer paramete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08543c3a85dcc998964fc5345a4a31db
https://doi.org/10.56557/jafsat/2022/v9i37852
https://doi.org/10.56557/jafsat/2022/v9i37852
Autor:
Olayinka Idayat Korede, Abiola Adewale Oloyede, Adekanmi Olusegun Abioye, Olubunmi Dupe Alabi, James Abiodun Adeyanju
Publikováno v:
European Journal of Nutrition & Food Safety. :23-29
This research work evaluates the production of biscuits from blends of acha and pigeon pea flour. Acha and pigeon pea flour were blended in the ratio 95:5, 90:10, 85:15, 80:20 and 100:0 (control) to produce biscuits. Biscuits made from this blend wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4edcbea643e47253ab07f52370688966
https://doi.org/10.9734/ejnfs/2022/v14i1030538
https://doi.org/10.9734/ejnfs/2022/v14i1030538
ASSESSMENT OF BISCUITS PRODUCED FROM THE BLENDS OF WHEAT, ACHA AND GERMINATED AFRICAN YAM BEAN FLOUR
Autor:
FERANMI BOLANLE AKINOLA, ABIOLA ADEWALE OLOYEDE, OLUBUNMI DUPE ALABI, ADEKANMI OLUSEGUN ABIOYE, GRACE OLUWATOYIN OGUNLAKIN, JAMES ABIODUN ADEYANJU
Publikováno v:
Journal of Advances in Food Science & Technology. :26-37
The consumption of bakery products, the vast majority of which are from cereal flours, is increasing rapidly. Cereal proteins, on the other hand, lack essential amino acids and must be supplemented with legumes to ensure a balanced nutrient intake. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0712f745711f16c0854cb3b3f44a4de1
https://doi.org/10.56557/jafsat/2022/v9i27798
https://doi.org/10.56557/jafsat/2022/v9i27798
Autor:
James Abiodun Adeyanju, John Oluranti Olajide, Emmanuel Olusola Oke, Jelili Babatunde Hussein, Chiamaka Jane Ude
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 25, Iss 2, Pp 253-260 (2021)
This study uses artificial neural network (ANN) to predict the thermo-physical properties of deep-fat frying plantain chips (ipekere). The frying was conducted with temperature and time ranged of 150 to 190 °C and 2 to 4 minutes using factorial desi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af381d396823879288a2e134bc703c7a
https://doaj.org/article/532eec5a0efd4891a39348e7d838a5d3
https://doaj.org/article/532eec5a0efd4891a39348e7d838a5d3