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Journal Article 2017

Autor: Awoyale, W. Sanni, L.O. Shittu, T.A. Adebowale, A.A. Adegunwa, M.O.

Custard powder is a dry-formulated food product primarily made from imported corn starch in developing countries. To reduce over-dependence on corn starch, this study investigated its replacement with yellow-fleshed cassava root starch (YfCRS) in custard powder formulation. Response surface metho...

Enlace original: https://cgspace.cgiar.org/handle/10568/89936

Investigación en Agricultura
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Awoyale, W. ,  Sanni, L.O. ,  Shittu, T.A. ,  Adebowale, A.A. ,  Adegunwa, M.O. ,  [Development of an optimized cassava starch-based custard powder] ,  Development of an optimized cassava starch-based custard powder
Journal Article 2017

Autor: Adegunwa, M.O. Adelekan, E.O. Adebowale, A.A. Bakare, H.A. Alamu, E.O.

Some individuals are intolerant to gluten of wheat and other cereals like oats, rye and barley used for food formulations and this intolerance seriously impairs intestinal absorption. There is need to develop alternative gluten-free flours for baking and confectioneries. This research therefore a...

Enlace original: https://cgspace.cgiar.org/handle/10568/88224

Investigación en Agricultura
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Adegunwa, M.O. ,  Adelekan, E.O. ,  Adebowale, A.A. ,  Bakare, H.A. ,  Alamu, E.O. ,  [Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations] ,  Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations
Journal Article 2014-06

Autor: Awoyale, W. Sanni, L.O. Shittu, T.A. Adegunwa, M.O. Gueye, B. Kulakow, P.A.

The Moisture Adsorption Isotherm of three Yellow-fleshed Cassava Root Starches (YfCRS) were determined by the static gravimetric method at temperatures of 27 oC, 37 oC and 42 oC and water activities level of between 0.10 and 0.80. Data obtained were fitted to four sorption models (Peleg, GAB, Osw...

Enlace original: https://cgspace.cgiar.org/handle/10568/77818

Investigación en Agricultura
Enlace permanente
Awoyale, W. ,  Sanni, L.O. ,  Shittu, T.A. ,  Adegunwa, M.O. ,  Gueye, B. ,  Kulakow, P.A. ,  [Varietal effect on the moisture adsorption isotherm of yellowfleshed cassava root starches] ,  Varietal effect on the moisture adsorption isotherm of yellowfleshed cassava root starches
Journal Article 2018-07-06

Autor: Adegunwa, M.O. Fafiolu, O.F. Adebowale, A.A. Bakare, H.A. Alamu, E.O.

This study investigated the potential of unripe plantain (UP) and orange vesicle (OV) composite flour for cookies production. Proximate composition, functional properties, vitamins and mineral composition of the composite flour were carried out. Data obtained was subjected to Analysis of Variance...

Enlace original: https://cgspace.cgiar.org/handle/10568/96107

Investigación en Agricultura
Enlace permanente
Adegunwa, M.O. ,  Fafiolu, O.F. ,  Adebowale, A.A. ,  Bakare, H.A. ,  Alamu, E.O. ,  [Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties] ,  Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties
Journal Article 2019-05-06

Autor: Adelekan, E.O. Adegunwa, M.O. Adebowale, A.A. Bakare, H.A. Alamu, E.O.

Chinchin has been identified to be one the favoured food items and a much-relished pastry which has been eaten as dessert or snack. This study aimed at evaluating the nutritional quality and organoleptic properties of black-pepper enriched Chinchin produced from plantain-tigernuts composite flour...

Enlace original: https://cgspace.cgiar.org/handle/10568/101333

Investigación en Agricultura
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Adelekan, E.O. ,  Adegunwa, M.O. ,  Adebowale, A.A. ,  Bakare, H.A. ,  Alamu, E.O. ,  [Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends] ,  Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends
Journal Article 2019

Autor: Adegunwa, M.O. Oloyede, I.O. Adebanjo, L.A. Alamu, E.O.

his study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:50. The composite flour of plantain-watermelon ri...

Enlace original: https://cgspace.cgiar.org/handle/10568/102454

Investigación en Agricultura
Enlace permanente

Adegunwa, M.O. ,  Oloyede, I.O. ,  Adebanjo, L.A. ,  Alamu, E.O. ,  [Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour] ,  Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour
Journal Article 2011-8

Autor: Adegunwa, M.O. Sanni, L.O. Maziya-Dixon, B.B.

The effects of length of fermentation (5, 10, 15, 20 and 25 days) on pasting properties of sour starches produced from six cassava varieties were investigated. There were significant differences (p < 0.05) in pasting properties except pasting temperature and breakdown irrespective of the days of ...

Enlace original: https://cgspace.cgiar.org/handle/10568/90335

Investigación en Agricultura
Enlace permanente
Adegunwa, M.O. ,  Sanni, L.O. ,  Maziya-Dixon, B.B. ,  [Effects of fermentation length and varieties on the pasting properties of sour cassava starch] ,  Effects of fermentation length and varieties on the pasting properties of sour cassava starch

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