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Journal Article 2016

Autor: Akinwale, T.E. Niniola, D.M Abass, A. Shittu, T.A. Adebowale, A. Awoyale, W. Awonorin, S. Adewuyi, S. Eromosele, C.O.

Custard powder and salad cream are two food products commercially manufactured using different quantities of corn starch. This study aimed at determining the physicochemical properties of some starches extracted from some white and yellow root cassava varieties. The prospective applicability of t...

Enlace original: https://cgspace.cgiar.org/handle/10568/78295

Investigación en Agricultura
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Akinwale, T.E. ,  Niniola, D.M ,  Abass, A. ,  Shittu, T.A. ,  Adebowale, A. ,  Awoyale, W. ,  Awonorin, S. ,  Adewuyi, S. ,  Eromosele, C.O. ,  [Screening of some cassava starches for their potential applications in custard and salad cream productions] ,  Screening of some cassava starches for their potential applications in custard and salad cream productions
Journal Article 2017-08-19

Autor: Akinwale, T.E. Shittu, T.A. Adebowale, A.A. Adewuyi, S. Abass, A.

Fortification of custard powder (CP) with protein from cheap sources such as soybean could potentially improve its nutritive value but may alter its functional and sensory properties. This study was therefore conducted to determine the effect of soy protein isolate (SPI) inclusion (0%–20%) on som...

Enlace original: https://cgspace.cgiar.org/handle/10568/83231

Investigación en Agricultura
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Akinwale, T.E. ,  Shittu, T.A. ,  Adebowale, A.A. ,  Adewuyi, S. ,  Abass, A. ,  [Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard] ,  Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard

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