Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Olawale Paul Olatidoye"'
Autor:
Sunday Sunday SOBOWALE, Olawale Paul OLATIDOYE, Habibat Oluwatoyin ANIMASHAUN, Ayinde Lukman ODUNMBAKU
Publikováno v:
Food and Environment Safety, Vol 20, Iss 4, Pp 360-370 (2021)
Alcoholic drinks produced from cassava, maize and plantain flour using local hydrolyzed enzyme and imported enzymes were evaluated and compared in this study. About 2 kg of each flour substrate was divided into two portions; a portion was hydrolyzed
Externí odkaz:
https://doaj.org/article/a916305f723644f4b15628abbae7bd39
Autor:
SUNDAY SAMUEL SOBOWALE, OLUWOLE BENJAMIN OMOTOSO, YUSUF OLAMIDE KEWUYEMI, OLAWALE PAUL OLATIDOYE
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 12, Iss 2, Pp 165-176 (2020)
Nonlinear regression analysis was conducted for thin layer drying characteristics of two onion varieties (white and red) and some quality characteristics were also examined. The experimental data obtained at drying temperatures of 40, 50, and 60 oC a
Externí odkaz:
https://doaj.org/article/5e68cf38758b4845b9f02a30068a58d2
Autor:
OLAWALE PAUL OLATIDOYE, SAMUEL OLUSEGUN AWONORIN, EMMANUEL SUNDAY AKIN AJISEGIRI, TAOFIK AKINYEMI SHITTU
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 12, Iss 1, Pp 11-19 (2020)
Cashew kernels are one of the most concentrated food products due to their fat and protein content and they are used in puddings and bakery products, hence the determination of their protein quality is an important nutritional factor in dietary prote
Externí odkaz:
https://doaj.org/article/cfeed464f71b486d9cfab740d895d630
Autor:
OLAWALE PAUL OLATIDOYE, TAOFIK AKINYEMI SHITTU, SAMUEL OLUSEGUN AWONORIN, EMMANUEL SUNDAY AKIN AJISEGIRI
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 1, Pp 1-10 (2019)
The use of inappropriate temperature-time combinations during the roasting of nuts could lead to quality defects, such as burnt taste, short shelf-life, rancidity, and poor flavour. In this study, cashew kernels were roasted in a forced airflow-dryin
Externí odkaz:
https://doaj.org/article/23f9627c8219436bb87daad73eff566a
Autor:
Olawale Paul Olatidoye
Publikováno v:
Medical Entrepreneurship ISBN: 9789811966958
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab962775ae366b51d871fa990b72ddc6
https://doi.org/10.1007/978-981-19-6696-5_19
https://doi.org/10.1007/978-981-19-6696-5_19
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
https://doi.org/10.1016/b978-0-323-98341-9.00040-2
Autor:
Sunday Samuel Sobowale, Olawale Paul Olatidoye, Mary Omolola Omosebi, Joy Ikedichi Agbawodike
Publikováno v:
Indigenous Fermented Foods for the Tropics ISBN: 9780323983419
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3284fe3b54ccf62ea973c3edfe806e8d
https://doi.org/10.1016/b978-0-323-98341-9.00034-7
https://doi.org/10.1016/b978-0-323-98341-9.00034-7
Publikováno v:
Transactions of the Royal Society of South Africa. 77:89-99
Publikováno v:
European Journal of Nutrition & Food Safety. :122-138
This study formulated different flours from sprouted water melon seed and evaluated the proximate and sensory properties akara-analogue potential in Nigeria. The results showed that proximate composition: moisture (7.06-8.46%), protein (19.14%-37.24%
Autor:
Oluwafemi Jeremiah Coker, Olawale Paul Olatidoye, Christianah Ose Igene, Abiodun Omowonuola Adebayo-Oyetoro, Taiwo Joy Bamikole
Publikováno v:
European Journal of Nutrition & Food Safety. :79-92
Complementary food produced from fermented maize and sprouted velvet bean flour in ratios 90:10, 80:20, 70:30, 60:40, 50:50 and 100% maize (control) was studied in this research work. Proximate composition, anti-nutritional and sensory properties of