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Kehinde Oke E, Ayodele Idowu M, Omobolaji Okanlawon K, Aderoju Adeola A, Omowumi Olorode O. Proximate Composition, Cooking and Sensory Properties of Noodles from Wheat-Tigernut Pomace Flour Blends at Optimized Condition Using Response Surface Methodology. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2067802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Emmanuel Kehinde Oke
- Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
| | - Michael Ayodele Idowu
- Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
| | | | - Abiodun Aderoju Adeola
- Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
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Adegunwa MO, Bamidele BO, Alamu EO, Adebanjo LA. Production and Quality Evaluation of Cookies from Composite Flour of Unripe Plantain ( Musa paradisiaca), Groundnut ( Arachis hypogaea L.) and Cinnamon ( Cinnamomum Venum). JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2019.1655824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | | | - Emmanuel Oladeji Alamu
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria
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Adegunwa MO, Fafiolu OF, Adebowale A, Bakare H, Alamu E. Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2019. [DOI: 10.1080/15428052.2018.1491917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- M. O. Adegunwa
- Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, Nigeria
| | - O. F. Fafiolu
- Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, Nigeria
| | - A.A. Adebowale
- Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
| | - H.A. Bakare
- Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, Nigeria
| | - E.O. Alamu
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria
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