Zobrazeno 1 - 10
of 114
pro vyhledávání: '"Samson A. Oyeyinka"'
Publikováno v:
Macromol, Vol 4, Iss 3, Pp 533-543 (2024)
This study investigated the potential of annealed Bambara starch as a locally sourced stabilizer for ice cream, aimed at addressing the high cost of imported stabilizers. Annealed Bambara starch, modified at various temperatures (45, 50, 55, and 60
Externí odkaz:
https://doaj.org/article/9beb3a49f77949e5adf0be095c7843a5
Autor:
Samson A. Oyeyinka, Ruth O. Agabje, Adeshola A. Babayeju, Deborah O. Opaleke, Fausat L. Kolawole, Abdulhameed A. Badmos, Patrick B. Njobeh, Oluwafemi A. Adebo
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-13 (2024)
Abstract This study investigated the consumer awareness, consumption pattern and the quality of unrefined groundnut oil in comparison with soybean, sesame oil and palm olein obtained from stores in Ilorin South Local Government Area of Kwara State, N
Externí odkaz:
https://doaj.org/article/e95c5bbd69c24ee79aa8528738685153
Autor:
Oluwatosin B. Fasakin, Ogonnaya F. Uchenna, Oluseyi M. Ajayi, Bukola A. Onarinde, Sumit Konar, David Seung, Samson A. Oyeyinka
Publikováno v:
Heliyon, Vol 10, Iss 16, Pp e35817- (2024)
Faba bean is a protein-rich starchy grain that is underutilised in the UK. The starch of faba bean can be modified using environmentally friendly methods like dry heat treatment (DHT) to enhance functional and its physicochemical properties. This stu
Externí odkaz:
https://doaj.org/article/73c8265f770c478c986ecaaa7e8b0134
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100519- (2023)
Synthetic antimicrobials are primarily used in recent years to hinder microbial spoilage in beef and chicken. However, their reported negative health implications on the consumers as well as the demand for natural preservatives with similar protectio
Externí odkaz:
https://doaj.org/article/733ac8f6b76b431692ea9ea53c649325
Autor:
Samson A. Oyeyinka, Oluwatosin E. Taiwo, Hamza Abdul, Ginalyn A. Rustria, Ajibola B. Oyedeji, Oluwafemi A. Adebo, Abe S. Gerrano, Stephen O. Amoo, Patrick B. Njobeh
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100372- (2023)
In this study, poundo yam flour was supplemented with cassava flour (5, 15, 30 and 50%) and the functionality of the flour and quality of the cooked dough were determined. The composite flours and yam flour (approx. 56%) were more dispersible than th
Externí odkaz:
https://doaj.org/article/ad20278bdc284c3fa1eb4c362b3acd1b
Autor:
Samson A. Oyeyinka, Sefater Gbashi, Chiemela E. Chinma, Janet A. Adebo, Oluseyi M. Ajayi, Oluwafemi A. Adebo, Patrick B. Njobeh
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100357- (2023)
This study investigated the metabolite signatures and distribution in cooked whole wheat pasta enriched with Bambara groundnut using gas chromatography high-resolution time-of-flight mass spectrometry (GC-HRTOF-MS). Before pasta production, whole whe
Externí odkaz:
https://doaj.org/article/328d08b3f0fb442582a37a6d79a1e18e
Autor:
Temitayo D. Agba, Nurat O. Yahaya-Akor, Amarjit Kaur, Moira Ledbetter, James Templeman, Jonathan D. Wilkin, Bukola A. Onarinde, Samson A. Oyeyinka
Publikováno v:
Foods, Vol 13, Iss 11, p 1654 (2024)
This study investigated the potential of decolourised Moringa oleifera leaf powder (D-MOLP) in cookies to meet consumer demand for healthier food options, addressing the issue of low acceptability due to its green colour. D-MOLP and its non-decolouri
Externí odkaz:
https://doaj.org/article/56de505873644feda3eb99f8e45d5727
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 18, Iss 4, Pp 385-388 (2019)
This study investigated the knowledge of consumption of giant rat meat within the University of Ilorin, Kwara State Nigeria and further determined the effect of processing methods on the most preferred meat part (thigh meat). After the survey, two ma
Externí odkaz:
https://doaj.org/article/98c7acedc73b4ce180282a89d656299b
Autor:
Samson A. Oyeyinka, Sarat Olatunbosun, Adewumi T. Oyeyinka, Mutiat A. Balogun, Adegbola A. Dauda, Muinat A. Obalowu, Abdul-Hameed A. Badmos, John K. Joseph
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 18, Iss 4, Pp 367-371 (2019)
In this study, the potential of indigenous egg as functional ingredient in cake and chin chin was investigated. The proximate, colour and sensory characteristics of the pastries evaluated using standard methods. Indigenous eggs showed higher protein
Externí odkaz:
https://doaj.org/article/36052cc318224996b9c881a049fc3421
Publikováno v:
Heliyon, Vol 6, Iss 11, Pp e05458- (2020)
African yam bean (AYB) is an underutilised legume indigenous to West and East Africa with nutritional content comparable to other commonly consumed legumes. The nutrient density of the crop makes it a viable food crop for ameliorating the challenges
Externí odkaz:
https://doaj.org/article/b1c93d00efb14405a38df1f7a1a48a54