List of contributors

Autor: Adrian Mark Abrahams, Janet Adeyinka Adebo, Oluwafemi Ayodeji Adebo, Folasade O. Adeboyejo, Olajide Emmanuel Adedeji, Oluwatoyin Motunrayo Ademola, Oluwaseun Hannah Ademuyiwa, Olalekan J. Adebowale, Adeyemi A. Adeyanju, Joy Ikedichi Agbawodike, Amina Ahmed El-Imam, Feyisola Fisayo Ajayi, Bisola Omawumi Akinmosin, Olaide Akinwunmi Akintayo, Esther Areo, Oluwaseun Mary Areo, Gabriela Beatriz Arias Palma, Wasiu Awoyale, Ava Nicole B. Azotea, Oluwaseun P. Bamidele, Nandika Bandara, Aastha Bhardwaj, Francisco Casa-López, Geodriane Zatta Cassol, Gabriela Alejandra Chacón Mayorga, Ana Carolina Chaves, Chiemela Enyinnaya Chinma, Oluwafemi Jeremiah Coker, Juliana Criollo-Feijoó, Edmar das Mercês Penha, Mariana Nobre Farias de Franca, Erika Fraga de Souza, André Gonçalves Dias, Antonio Silvio do Egito, Wesley Doorsamy, Karina Maria dos Santos, Flávia dos Santos Gomes, Olayemi Eyituoyo Dudu, Amina M.A. El-Imam, Victor Ndigwe Enujiugha, Vanessa Chinelo Ezeocha, Gbemisola Jamiu Fadimu, Janine Passos Lima, Beatrice Mofoluwaso Fasogbon, Xi Feng, Yetunde M. Feruke-Bello, Fabíola Helena dos Santos Fogaça, Otniel Freitas-Silva, Ren-You Gan, Gopalsamy Rajiv Gandhi, Sefater Gbashi, Abe Shegro Gerrano, Leda Maria Fortes Gottschalk, Ezekiel Green, Xiao-Qin He, Edwin Hlangwani, Mercy Doofan Igbashio, Comfort Ufot Inyang, Yemisi A. Jeff-Agboola, Subhrakantra Jena, Mary Damilola Jenfa, Hema Kesa, Yusuf Kewuyemi, Nasim Khorshidian, Maria Gabriela Bello Koblitz, Abiodun Olajumoke Kupoluyi, Edgar Fernando Landines-Vera, Oluranti Mopelola Lawal, Hang Li, Hua-Bin Li, Rhulani Makhuvele, José Guilherme Prado Martin, Itohan E. Martins, Victor Mlambo, Tumisi Beiri Jeremiah Molelekoa, Clement Owoicho Momoh, Monalisa Martins Montalvão, Amir M. Mortazavian, Siphosanele Mafa Moyo, Patrick Berka Njobeh, Adewale Olusegun Obadina, Henrietta Ayodele Oboh, Tunji Victor Odunlade, Atinuke Motunrayo Olajide, Afolake A. Olanbiwoninu, Olawale Paul Olatidoye, Kazeem K. Olatoye, Oladipupo Odunayo Olatunde, Sogo J. Olatunde, Agnelli Holanda Oliveira, Maria Elieidy Oliveira, Bunmi Olopade, Oladapo Oluwaseye Olukomaiya, Adebukola Tolulope Omidiran, Mary Omolola Omosebi, Adetola Olubanke Omoyajowo, Roberto Ordoñez-Araque, Jeffrey M. Ostonal, Iyiola Oluwakemi Owolabi, Ajibola Bamikole Oyedeji, Adewumi T. Oyeyinka, Samson Adeoye Oyeyinka, Sandeep Kumar Panda, Smita Hasini Panda, Tithi Parija, Awanwee Petchkongkaew, Soumya Purohit, Ma. Janesa A. Reyes, Jonatã Henrique Rezende-de-Souza, Pei-Xiu Rong, Ginalyn Anora Rustria, Sradhanjali Sahu, Gustavo Sandoval-Cañas, Luciana Kimie Savay-da-Silva, Vasudha Sharma, Antonio Gomes Soares, Sunday Samuel Sobowale, Shandry Mmasetshaba Tebele, Alan Bruno Silva Vasconcelos, Jonathan D. Wilkin, Obiro C. Wokadala, Mojtaba Yousefi

Publikováno v: Indigenous Fermented Foods for the Tropics ISBN: 9780323983419

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::18cea86b463f98efd9fa3b05b71ef6dd
https://doi.org/10.1016/b978-0-323-98341-9.00040-2

Health-promoting foods and food crops of West-Africa origin: The bioactive compounds and immunomodulating potential

Autor: James Ayokunle Elegbeleye, Srinivasan Krishnamoorthy, Oluwaseun Peter Bamidele, Adeyemi A. Adeyanju, Olalekan J. Adebowale, Wisdom Selorm Kofi Agbemavor

Publikováno v: Journal of food biochemistryREFERENCES. 46(11)

The rural communities of the sub-Sahara regions in Africa are rich in diverse indigenous culinary knowledge and foods, food crops, and condiments such as roots/tubers, cereal, legumes/pulses, locust beans, and green leafy vegetables. These food crops

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfa94e3c1dec16fdb07e9a8ee8d7e227
https://pubmed.ncbi.nlm.nih.gov/36448596

Effect of Supplementation with Defatted Coconut Paste on Proximate Composition, Physical and Sensory Qualities of a Maize-Based Snack

Autor: Olalekan J. Adebowale, Olakunle M. Komolafe

Publikováno v: Journal of Culinary Science & Technology. 16:40-51

This study was carried out to evaluate the effect of supplementing defatted coconut paste on the proximate composition, physical, and sensory qualities of a maize-based snack (kokoro). Maize was supplemented with defatted coconut paste at 100:0, 90:1

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b6e2a80664976c4cc720e7431b04c066
https://doi.org/10.1080/15428052.2017.1315322

Quality Characteristics of Noodles Produced from Wheat Flour and Modified Starch of African Breadfruit (Artocarpus altilis) Blends

Autor: Hafeez A. Salaam, Olakunle M. Komolafe, T. A. Adebiyi, Idayat O. Ilesanmi, Olalekan J. Adebowale

Publikováno v: Journal of Culinary Science & Technology. 15:75-88

Wheat flour and modified-starch from African breadfruit (MS) were used in ratios of 100:0; 90:10; 80:20; 70:30; 60:40 and 50:50 to produce noodles. Chemical composition, culinary and sensory attributes of the noodles were investigated. The protein, f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b4e3863474657ffe6859a4af82c4cd5f
https://doi.org/10.1080/15428052.2016.1204973

Quality Assessment of Biscuits from Green Plantain (Musa paradisiaca) and African Breadfruit (Treculia africana) Flours

Autor: Adebola Ajayi, Olalekan J. Adebowale, Titilayo A. Ibikunle

Publikováno v: Journal of Culinary Science & Technology. 11:336-345

A study was carried out on the utilization of matured green plantain and African breadfruit flour blends in biscuit production. The purpose of this study was to increase the dietary fiber content and enhance the nutritional value of the biscuits. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9fa8eb412b9bea60c9601d392a750ea9
https://doi.org/10.1080/15428052.2013.798604