• EFFECT OF BIOLOGICAL AND HEAT TREATMENTS ON THE NUTRITIONAL, PHYTOCHEMICAL PROPERTIES OF SESAME FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKIES 

  OGBONNAYA, CHIEMERIE GLORY (Mountain Top University, 2022-08)

  The desire for healthy and safe choice of food is increasing with the recent use of functional foods that can serve as healthier choices to the consumers. Incorporation of sesame flour into snacks may improve and provide ...
• PRODUCTION AND EVALUATION OF DIETARY FIBER FROM CITRUS WASTE FOR FORTIFICATION OF “JUNK” FOODS 

  ATOYEBI, AYOMIDE ELIZABETH (Mountain Top University, 2022-09)

  Citrus fruits are one of the commercially grown fruits and are high in phytochemicals and biologically active substances that have health benefits. However, the processing of citrus fruits generates approximately 50% waste ...
• CHARACTERISATION OF TELFAIRIA OCCIDENTALIS, CELOSIA ARGENTIA AND AMARANTHUS HYBRIDUS AND THEIR EFFECTS ON INDUCED HYPERLIPIDEMIA IN WISTER RATS 

  OBIWUSI, OLUWATUNBOSUN DAMILOLA (Mountain Top University, 2021-09)

  Hyperlipidemia refers to a group of inherited and acquired illnesses in which the body's lipid levels are abnormally high. Obesity prevalence ranges from 8.1% to 22.2% in Nigeria, with overweight individuals ranging from ...
• EFFECT OF DRYING TEMPERATURE AND PACKAGING MATERIAL ON THE QUALITY PARAMETER OF ORANGE-FLESHED SWEET POTATOES 

  ADETAYO, MODUPE PEACE (Mountain Top University, 2022-08)

  Orange fleshed sweet potatoes (OFSP) contain significant quantities of β-carotene, a precursor for vitamin A. The crop is being promoted to tackle vitamin A deficiency, a serious public health problem affecting children ...
• Botany of Economic Crops for Food Scientist 

  Babarinsa, O. A (Mountain Top University, 2021)
• Industrial Food Waste Management 

  Babarinsa, O. A (Mountain Top University, 2021)
• Fish Farming Techniques 

  Babarinsa, O. A (Mountain Top University, 2021)
• Food Product Development 

  Otolowo, D. T (Mountain Top University, 2021)
• Oil Seeds Processing and Utilization 

  Otolowo, D. T (Mountain Top University, 2021)
• Meat and Fish Technology 

  Otolowo, D. T (Mountain Top University, 2021)
• Nutritional Evaluation of Food Processing 

  Otolowo, D. T (Mountain Top University, 2021)
• Food Toxicology 

  Otolowo, D. T (Mountain Top University, 2021)
• Towards the development of peanut–wheat flour composite dough: Influence of reduced-fat peanut flour on bread quality 

  Adeboye, A. S; Fayemi, O. E; Bamgbose, A; Adewunmi, A; Sobowale, S. S (Journal of Food Processing and Preservation, 2017-05-05)

  The effect of partial substitution of wheat flour with reduced-fat peanut flour at different levels (10, 20, 30, 40, and 50%) on physical parameters, proximate composition, sensory profile, and shelf stability of bread ...
• Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum bicolor) and Soybeans (Glycine max) Flour Blends 

  Adeyeye, S. A. O; Adebayo-Oyetoro, A. O; Fayemi, O. E; Hussaina Kehinde Tiamiyu, H. K; Oke, E. K; Soretire, A. A (Journal of Culinary Science & Technology, 2017-12-05)

  This study evaluated the effect of co-fermentation on nutritional composition, anti-nutritional factors, and acceptability cookies from fermented sorghum (Sorghum bicolor) and soybean (Glycine max) flour blends. White ...
• Amino acid, vitamin and mineral profiles of smoked fish as affected by smoking methods and fish types 

  Adeyeye, S. A. O; Fayemi, O. E; Adebayo-Oyetoro, A. O (Journal of Culinary Science & Technology, 2018-02-05)

  This study was carried out to evaluate the amino acid, vitamin and mineral profile of smoked fish as affected by smoking methods and fish types. Forty samples of five types of fresh fish (Guinean barracuda, Spotted ...
• THE EFFECT OF DIFFERENT FERMENTATION TECHNIQUES ON THE NUTRITIONAL QUALITY OF THE CASSAVA PRODUCT (FUFU) 

  FAYEMI, O.E.; OJOKOH, A.O. (Journal of Food Processing and Preservation, 2012-04-27)

  The nutritional qualities of fufu produced from traditional, brine and backslopping fermentation techniques were evaluated. The cassava roots were steeped in water (1:4 kg/L) for 96 h for the production of traditional-fermented ...
• Effect of Lactobacillus plantarum on the survival of acid-tolerant non-O157 Shiga toxin-producing E. coli (STEC) strains in fermented goat’s milk 

  FAYEMI, O. E; BUYS, E. M (International Journal of Dairy Technology, 2017-08)

  The ability of goat’s milk fermented with a Lactobacillus plantarum strain B411, and in combination with commercial starter culture, to inhibit acid-adapted (AA) and non-acid-adapted (NAA) environmental non-O157 STEC ...
• Potential for prevention of non-O157 Shiga toxin-producing Escherichia coli contamination in traditionally fermented African maize gruel by fermentative probiotic Lactobacillus plantarum 

  Fayemi, O. E; Taylor, J. R. N; Buys, E. M (International Journal of Food Science and Technology, 2017)

  Non-O157 Shiga toxin-producing Escherichia coli (STEC) are a frequent cause of STEC-related infections such as diarrhoea. Fermentation by presumptive probiotic Lactobacillus plantarum strain B411 isolated from cereal ...
• Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max) 

  Falade, K. O; Ogundele, O. M; Ogunshe, A. O; Fayemi, O. E; Ocloo, F. C. K (J Food Sci Technol, 2014-11-26)

  Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut and soybean milks were studied. Milks were prepared from bambara and soybean and then fermented using Lactobacillus ...
• Effect of fermentation on proximate composition, physicochemical and microbial characteristics of pearl millet (Pennisetum glaucum (L.) R. Br.) and Acha (Digitaria exilis (Kippist) Stapf) flour blends 

  Ojokoh, A. O.; Fayemi, O. E.; Ocloo, F. C. K.; Nwokolo, F. I. (Journal of Agricultural Biotechnology and Sustainable Development, 2015-03)

  The objective of this study was to determine the effect of spontaneous fermentation on proximate composition, physicochemical and microbial characteristics of sprouted millet-acha blends with the aim of producing fermented ...

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