Search Results - "Adebowale, Olalekan Jimi"

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  1. 1
    Evaluation of Sorghum-Ogi Gruel Complemented with Ginger and Garlic Powders

    Evaluation of Sorghum-Ogi Gruel Complemented with Ginger and Garlic Powders by Adebowale, Olalekan Jimi, Adeyanju, Adeyemi A.

    Published in Journal of culinary science & technology (02-11-2023)
    “…Functional and physicochemical properties of sorghum-Ogi flour with added spices (ginger and garlic) powders at 2% and 4% (separately and in combination) were…”
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  2. 2
    Effect of Supplementation with Defatted Coconut Paste on Proximate Composition, Physical and Sensory Qualities of a Maize-Based Snack

    Effect of Supplementation with Defatted Coconut Paste on Proximate Composition, Physical and Sensory Qualities of a Maize-Based Snack by Adebowale, Olalekan Jimi, Komolafe, Olakunle M.

    Published in Journal of culinary science & technology (02-01-2018)
    “…This study was carried out to evaluate the effect of supplementing defatted coconut paste on the proximate composition, physical, and sensory qualities of a…”
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  3. 3
    Functional Properties, Nutritional and Sensory Qualities of Maize-Based Snack (Kokoro) Supplemented with Protein Hydrolysate Prepared from Pigeon Pea (Cajanus Cajan) Seed

    Functional Properties, Nutritional and Sensory Qualities of Maize-Based Snack (Kokoro) Supplemented with Protein Hydrolysate Prepared from Pigeon Pea (Cajanus Cajan) Seed by Akoja, Sunday Samuel, Adebowale, Olalekan Jimi, Makanjuola, Olakunle Moses, Salaam, Hafeez

    Published in Journal of culinary science & technology (02-10-2017)
    “…Kokoro is a popular maize-based snack in Nigeria, which is consumed by adults and children but characterized by low protein content. The snacks were produced…”
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