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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 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
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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

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