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Collection's Items (Sorted by Submit Date in Descending order): 21 to 39 of 39
Issue DateTitleAuthor(s)
2017-04Effect of extrusion on protein quality, Anti-Nutritional factors and digestibility of complement diet from quality protein maize and soybean protein concentrate.Omosebi, M. O; Osundahunsi, Oluwatooyin Faramade
2020-10Effect of Reheating on the Nutritional, Phytochemical, Microbial and Sensory Properties of Gbanunu- a Traditional Soup in NigeriaOtolowo, Dupe Temilade; Olaitan, O. O; Oyediji, O. B
2019Predicting the Nutritional and Rancidity Properties of Dehydrated Catfish (Clarias gariepinus) using Response Surface MethodologyOtolowo, Dupe Temilade
2019Influence of treatments and packaging materials on microbial quality of stored Dehydrated Catfish (Clarias gariepinus)Otolowo, Dupe Temilade; Akinola, Stephen A
2021Upgrading the nutritional quality of elekute through enrichment with African yam bean (Sphenostylis stenocarpa)Idowu, A. O
2013Preliminary studies on tempeh flour produced from three different Rhizopus speciesOmosebi, M. O; Otunola, E. T
2021Evaluation of Nutritional Properties, and Consumer Preferences of Legume-Fortified Cassava Leaves for Low-Income Households in ZambiaAlamu, E. A; Prsica, C; Olaniyan, B; Omosebi, M. O; Adegunwa, M. O; Chikoye, D; Maziya-Dixon, B
2021NUTRITIONAL, PHYSICOCHEMICAL, MICROBIAL AND SENSORY ANALYSIS OF COMPOSITE FOOD SPREADS PRODUCED FROM PERSEA AMERICANA AND ARACHIS HYPOGEA PLANTSNICHOLAS, CHELSEA GINIKACHUKWU
2019MATHEMATICAL MODELLING OF ANONNA MURICATA L. (SOURSOP) LEAVES DRYING UNDER DIFFERENT DRYING CONDITIONSOlalusi, A. P; Omosebi, M. O; Olasore, A. J
2021DEVELOPMENT, EVALUATION AND IN-VIVO STUDIES OF DOUGH MEAL FROM PLANTAIN, DEFATTED SESAME AND RICE BRAN FLOURADEOTI, OLUWATUNMISE DEBORAH
2021NUTRITIONAL, FUNCTIONAL AND IN-VIVO STUDIES OF COOKIES PRODUCED FROM FLOUR BLEND OF PLANTAIN, SESAME AND RICE BRANMOSES, MERCY
2021NUTRITIONAL, PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF YOGHURT ENRICHED WITH MALTED PENNISETUM GLAUCUM, TELFAIRIA OCCIDENTALIS AND GLYCINE MAX.AKUWUDIKE, IFEOMA ESTHER
2021NUTRITIONAL, PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF YOGHURT PRODUCED WITH IMITATION MILK FOR LACTOSE-INTOLERANT PERSONSESSIEN, EDWIN EMEMABASI
2017Analyses of dietary fibre contents, antioxidant composition, functional and pasting properties of plantain and Moringa oleifera composite flour blendsBadejo, A. A; Osunlakin, A. P; Famakinwa, A; Idowu, A. O; Fagbemi, N
2016Modelling and optimization of processing variables of snack (kokoro) produced from blends of maize and African yam bean seed flourIdowu, A. O; Aworh, O. C
2021Antioxidant and enzyme-inhibitory properties of sesame seed protein fractions and their isolate and hydrolyzateIdowu, A. O; Famuwagun, A. A; Fagbemi, T. N; Aluko, R. E
2021Functional properties of sesame (Sesamum indicum Linn) seed protein fractionsIdowu, A. O; Alashi, A. M; Nwachukwu, I. D; Fagbemi, T. N; Aluko, R. E
2019-12-31Effect of Roasting on the Phytochemical Properties of Three Varieties of Marble Vine (Dioclea reflexa) Using Response Surface MethodologyAjatta, Mary A; Akinola, Stephen A; Otolowo, Dupe T; Awolu, Olugbenga O; Omoba, Olufumilayo S; Osundahunsi, Oluwatooyin F
2018-09Effects of processing parameters on moisture sorption isotherms of dehydrated catfish (Clarias gariepinus)Otolowo, Dupe Temilade; Olapade, Abiodun Adekunle; Osundahunsi, Oluwatooyin Faramade
Collection's Items (Sorted by Submit Date in Descending order): 21 to 39 of 39