Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Yetunde Mary Iranloye"'
Autor:
Abiola Folakemi Olaniran, Clinton Emeka Okonkwo, Omorefosa Osarenkhoe Osemwegie, Yetunde Mary Iranloye, Adejoke Deborah Adewumi, Abiola Ezekiel Taiwo, Oluwakemi Christianah Erinle, Iyanuoluwa Esther Ajayi, Oluwafemi Adeleke Ojo
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-11 (2024)
Abstract Promoting the intake of foods rich in vitamin A is key to combating the increase in vitamin A deficiency. This research focused on the utilization of orange-fleshed sweet potatoes (a tuber-based food), cowpea (a pulse), and ripe bananas (a f
Externí odkaz:
https://doaj.org/article/ef91fa55c57043c5b6a45dd83724d4a9
Autor:
Abiola Folakemi Olaniran, Clinton Emeka Okonkwo, Yetunde Mary Iranloye, Olajumoke Olubunmi Morakinyo, Abiola Ezekiel Taiwo, Oluwakemi Christianah Erinle, Oluwaseun Peter Bamidele, Oluwafemi Adeleke Ojo, Adekunbi Adetola Malomo, Omorefosa Osarenkhoe Osemwegie
Publikováno v:
Nutrition and Metabolic Insights, Vol 16 (2023)
Vitamin A deficiencies is a becoming persistent among young children and a growing concern to parents in sub-Saharan Africa, especially in crisis-affected areas. Fermented cereal paste from maize, millets, and sorghum grains are significant food for
Externí odkaz:
https://doaj.org/article/46ed08af5ab84f0ca0044fe9105bece8
Publikováno v:
Potravinarstvo, Vol 15, Pp 776-783 (2021)
The potentials of underutilized African yam bean (AYB) and pro-vitamin A cassava in the development of nutritious food products with acceptable sensory properties were studied. Grits were produced from freshly harvested yellow root pro-vitamin A cass
Externí odkaz:
https://doaj.org/article/12fb05a1cf604c10b152df941a6a4e08
Autor:
Abiola Folakemi Olaniran, Clinton Emeka Okonkwo, Omorefosa Osarenkhoe Osemwegie, Yetunde Mary Iranloye, Yemisi Tokunbo Afolabi, Omokolade Oluwaseyi Alejolowo, Charles Obiora Nwonuma, Toluwanimi Esther Badejo
Publikováno v:
International Journal of Food Science, Vol 2020 (2020)
Soaking and incorporation of legumes for fortification are essential to a complementary food production process. Cassava, orange-fleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification. This s
Externí odkaz:
https://doaj.org/article/0da7b63a3c52453e867c97323e9d3a61
Autor:
Abiola Folakemi Olaniran, Bolanle Adenike Akinsanola, Abiola Ezekiel Taiwo, Joshua Opeyemi Folorunsho, Yetunde Mary Iranloye, Clinton Emeka Okonkwo, Omorefosa Osarenkhoe Osemwegie
Publikováno v:
Next‐Generation Algae. :225-239
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2766952f47c0f0dc2fbcf269d8ee4712
https://doi.org/10.1002/9781119857839.ch9
https://doi.org/10.1002/9781119857839.ch9
Autor:
Abiola Folakemi Olaniran, Joshua Opeyemi Folorunsho, Bolanle Adenike Akinsanola, Abiola Ezekiel Taiwo, Yetunde Mary Iranloye, Clinton Emeka Okonkwo, Omorefosa Osarenkhoe Osemwegie
Publikováno v:
Next‐Generation Algae. :95-124
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::beb4064aaa6f24325205385f5928e4b7
https://doi.org/10.1002/9781119857860.ch4
https://doi.org/10.1002/9781119857860.ch4
Autor:
Aruna Olasekan Adekiya, Taiwo Michael Agbede, Christopher Muyiwa Aboyeji, Abiola Folakemi Olaniran, Charity Aremu, Wutem Sunny Ejue, Yetunde Mary Iranloye, Kehinde Adegbite
Publikováno v:
Communications in Soil Science and Plant Analysis. 53:463-477
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e4e69fa47b9e3f1869f34875021fda8
https://doi.org/10.1080/00103624.2021.2017450
https://doi.org/10.1080/00103624.2021.2017450
Assessment of potentials of Moringa oleifera seed oil in enhancing the frying quality of soybean oil
Autor:
Yetunde Mary Iranloye, Fapojuwo Oladele Omololu, Abiola Folakemi Olaniran, Victoria Funmilayo Abioye
Publikováno v:
Open Agriculture, Vol 6, Iss 1, Pp 771-778 (2021)
This study investigated the effects of mixing Moringa oleifera seed oil with soybean (Glycine max) seed oil in enhancing the physical and chemical properties of soybean oil during repetitive frying. Different blends (100:0, 50:50, and 70:30) of soybe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e33d61eb2e0fc21eeed65b2f9c82a90
https://doaj.org/article/979bb68f27804b88a507185612692b34
https://doaj.org/article/979bb68f27804b88a507185612692b34
Publikováno v:
Potravinarstvo, Vol 15, Pp 776-783 (2021)
The potentials of underutilized African yam bean (AYB) and pro-vitamin A cassava in the development of nutritious food products with acceptable sensory properties were studied. Grits were produced from freshly harvested yellow root pro-vitamin A cass
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::356830f611f067b634b6a77757bc21a6
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1677
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1677
Autor:
Abiola Folakemi Olaniran, Omorefosa Osarenkhoe Osemwegie, Oluwaseun Peter Bamidele, Yetunde Mary Iranloye, Clinton Emeka Okonkwo, Charles Oluwaseun Adetunji, Oluwakemi Christianah Erinle
Publikováno v:
Agricultural Biotechnology ISBN: 9781003268468
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e57ea6d561874a8a1954d1b77de3cee
https://doi.org/10.1201/9781003268468-20
https://doi.org/10.1201/9781003268468-20
