Search Results - "Henshaw, Folake"

Functional properties of protein concentrates and isolates produced from cashew ( Anacardium occidentale L.) nut by Ogunwolu, Semiu Olalekan, Henshaw, Folake O., Mock, Hans-Peter, Santros, Andrea, Awonorin, Samuel O.

“…Protein isolates and concentrates were obtained from defatted cashew nut powder by two methods: alkaline extraction-isoelectric precipitation (IP) and alkaline…”
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Bioactive components of malted millet (Pennisetum glaucum), Soy Residue "okara" and wheat flour and their antioxidant properties by Ibidapo, Olubunmi, Henshaw, Folake, Shittu, Taofik, Afolabi, Wasiu

“…This study evaluated bioactive components and antioxidant properties of malted millet, soy residue "okara" and wheat flour. The flour extracts were screened…”
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Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method by Olatunde, Ganiyat O., Henshaw, Folake O., Idowu, Michael A., Tomlins, Keith

“…The effect of pretreatment methods (soaking in water, potassium metabisulphite solution, and blanching) and drying methods (sun and oven) on some quality…”
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Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips by Tomlins, K. I., Ijabadeniyi, O. A., Adegunwa, M. O., Henshaw, Folake, Sobukola, O. P., Oyedeji, A. B., Sanni, L. O.

“…Effects of frying treatments on texture (hardness) and colour parameters ( L , a , b , Δ E ) during deep fat frying of yellow fleshed cassava root slices (TMS…”
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Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM) by Akinpelu, Olayinka Righteous, Idowu, Micheal Ayodele, Sobukola, Olajide Philip, Henshaw, Folake, Sanni, Silifat Ajoke, Bodunde, Goke, Agbonlahor, Mure, Munoz, Loreto

“…Optimization of processing conditions (temperature 122 to 136°C, vacuum pressure 9.91 to 19.91 cmHg, and frying time 3 to 9 min) during vacuum frying of…”
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Multivariate analysis of quality attributes of sweetpotato flour by Olatunde, Ganiyat O., Shittu, Taofik A., Henshaw, Folake O., Idowu, Michael A.

“…Multivariate methods such as factor analysis (FA), cluster analysis and discriminant function analysis (DFA) were employed in this study to evaluate important…”
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Quality evaluation of functional bread developed from wheat, malted millet (Pennisetum Glaucum) and ‘Okara’ flour blends by Ibidapo, Olubunmi Phebean, Henshaw, Folake Olayinka, Shittu, Taofik Akinyemi, Afolabi, Wasiu Akinloye

“…Consumer interest and recognition of the link between health and diet have spurred the demand for functional foods. This study evaluated the quality…”
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Characterization of some quality attributes of vacuum fried yellow fleshed cassava chips from different varieties using designed experiment by Sobukola, Olajide P., Ajayi, Feyisola F., Faloye, Opeyemi R., Henshaw, Folake O., Sanni, Silifat A., Bodunde, Goke, Agbonlahor, Mure

“…A two‐level full factorial design was used to explore the influence of process conditions on the qualities of fried chips from TMS 01‐1368, TMS 01‐1371, and…”
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Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”) by Fetuga, Ganiyat, Tomlins, Keith, Henshaw, Folake, Idowu, Michael

“…“Amala” is a generic term in Nigeria, used to describe a thick paste prepared by stirring flour (“elubo”) from yam, cassava or unripe plantain, in hot water,…”
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Pasting Properties of Cowpea Flour:  Effects of Soaking and Decortication Method by Henshaw, Folake O, McWatters, Kay H, Oguntunde, A. Omotayo, Phillips, R. Dixon

“…Pasting properties of flour prepared from 12 diverse cowpea varieties as affected by dry and wet decortication processes were determined using a Brabender…”
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Corrigendum to “Functional properties of protein concentrates and isolates produced from cashew ( Anacardium occidentale L.) nut” [Food Chemistry 115 (2009) 852–858] by Ogunwolu, Semiu Olalekan, Henshaw, Folake O., Mock, Hans-Peter, Matros, Andrea, Awonorin, Samuel O.

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Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut by SEMIU OLALEKAN OGUNWOLU, HENSHAW, Folake O, MOCK, Hans-Peter, SANTROS, Andrea, AWONORIN, Samuel O

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Thermal properties of cowpea flour: A study by differential scanning calorimetry by Henshaw, Folake O., McWatters, Kay H., Akingbala, John O., Chinnan, Manjeet S.

“…The thermal properties of 12 varieties of cowpea flour were studied by differential scanning calorimetry (DSC). Flour samples were prepared to a paste of 60%…”
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