Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Timilehin David Oluwajuyitan"'
Autor:
Omolola Hubeidah Gbolagade, Timilehin David Oluwajuyitan, Taiwo Ayodele Aderinola, Idowu Sunday Oyeleye, Ganiyu Oboh, Toyin Joy Arogundade, Tayo Nathaniel Fagbemi
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-13 (2024)
Abstract Snack bars were produced in response to the growing demand for creative, processed, healthful, and convenient foods brought on by a lack of time for cooking and a growing awareness of health issues. The purpose of this study was to develop a
Externí odkaz:
https://doaj.org/article/e7185a41c66242229f6499733c1479e5
Autor:
Ayo Oluwadunsin Olugbuyi, Adefisola Bola Adepeju, Bolatito Oluwagbenga Ayodele, Timilehin David Oluwajuyitan
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100455- (2023)
This study assessed the nutritional qualities of bread developed from wheat, mature green plantain and amaranth grain flours. The raw material flours were processed into breads using the following proportion: WB: 100 % wheat; WPB: Wheat:Plantain (80:
Externí odkaz:
https://doaj.org/article/2102052de49048459b0e5a13b39f7731
Publikováno v:
NFS Journal, Vol 29, Iss , Pp 35-42 (2022)
The study evaluated macro - micronutrient, amino acids, in-vivo protein quality, growth performance, biochemical indices of rat fed with extruded breakfast cereal from finger millet, soybean cake, and carrot pomace. Raw materials F:100% finger millet
Externí odkaz:
https://doaj.org/article/9f9443a412f543bcaee23df1f30ed7f6
Autor:
Helen Nwakego Ayo-Omogie, Timilehin David Oluwajuyitan, Emem Imeobong Okorie, Odunayo Opeyemi Ojo, Naomi Damilare Awosanmi
Publikováno v:
Heliyon, Vol 9, Iss 7, Pp e18142- (2023)
Bread presents one of the easiest opportunities as a food vehicle for delivery of nutritional and health-promoting benefits to large segments of the world population. However, its low nutritional status due to lack of balance of essential amino acids
Externí odkaz:
https://doaj.org/article/792bee355ded412ca1f94551e8a90494
Publikováno v:
Food Frontiers, Vol 3, Iss 3, Pp 489-504 (2022)
Abstract This study was designed to evaluate the nutritional property of plantain‐based dough meal, antioxidant activity and dyslipidemia‐ameliorating potential in high‐fat‐induced rats. The flour blends, that is, plantain 70%, soy cake 30% (
Externí odkaz:
https://doaj.org/article/3e79b2e7c97d483aa8b390db8f69ca69
Publikováno v:
NFS Journal, Vol 31, Iss , Pp 171- (2023)
Externí odkaz:
https://doaj.org/article/b40a2ebc33434124b6205b57e193651f
Publikováno v:
SN Applied Sciences, Vol 4, Iss 4, Pp 1-16 (2022)
Abstract The research was designed to ascertain the potential of bambara groundnut inclusion in wheat bread to improve antioxidant activity, modulate carbohydrate hydrolyzing enzyme activities, and lower glyceamic index/ load. Protein (g/100 g) (11.2
Externí odkaz:
https://doaj.org/article/72d265aa7e8e44b898380d3cea9efafa
Publikováno v:
Bulletin of the National Research Centre, Vol 46, Iss 1, Pp 1-15 (2022)
Abstract Background The prevalence of severe acute malnutrition among children ( 70%). Functional properties varied from 0.61 to 0.83, 124.2 to 176.2, 102.2 to 257.19, 0 to 1 and 164.7 to 373.3 for bulk density, oil absorption capacity, water absorpt
Externí odkaz:
https://doaj.org/article/5b474eae25eb47bba8486241b0a583c4
Autor:
Ayo Oluwadunsin Olugbuyi, Timilehin David Oluwajuyitan, Ibidapo Nathaniel Adebayod, Ugochukwu Miracle Anosike
Publikováno v:
Journal of Agriculture and Food Research, Vol 11, Iss , Pp 100497- (2023)
Indigenous vegetables have gained attention due to their dietary fibre, mineral, amino acids, phytochemicals, and antioxidant activities. Bitter leaf (BL); Efinrin leaf (EF); Koro owu or cotton seed leaf (KO); Marugbo leaf (MA); Ewedu leaf (EW) and I
Externí odkaz:
https://doaj.org/article/3f39437db94f4533a56f0fbe5b2d0cc2
Publikováno v:
Clinical Phytoscience, Vol 7, Iss 1, Pp 1-16 (2021)
Abstracts Background Dyslipidemia is an aberrant rise in blood lipids due to diet and lifestyle. It has implicated as the major risk factor for developing hypertension among other diseases. This study was designed to evaluate plantain based dough mea
Externí odkaz:
https://doaj.org/article/a3534f0ba4e44504998830f4b9564968