Search Results - "Lateef O. Sanni"

Information Needs of Cassava Farmer-Processors on Cassava Value Addition Technologies in Oyo State, Nigeria by Olajide, Rasak B., Sanni, Lateef. O., Atser, Godwin, Dixon, Alfred, Oladokun, Ibukunoluwa. O.

“…This study investigated the information needs of cassava farmer-processors on cassava value addition technologies in Oyo State, Nigeria, to ascertain areas of…”
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Characterization of Starches from Some Selected White and Yellow Cassava Roots for Dry Starch Noodle Production by Akinde, Halimat Afolasade, Sanni, Lateef O., Shittu, Taofik Akinyemi, Adegunwa, Mojisola O., Abass, Adebayo, Awoyale, Wasiu

“…Starch noodle, originally produced from mung bean starch, is now patronized in many parts of the world. Although cassava is one of the most abundant sources of…”
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Sweet potato starch-based tapioca grits: influence of moringa seed flour inclusion on the functional, rheological, and sensory qualities of the gruel by Awoyale, Wasiu, Opoola, Elizabeth, Olatoye, Kazeem K., Alimi, John P., Sanni, Lateef O.

“…This study aimed to evaluate the influence of moringa seed flour (MSF) inclusion on the functional and rheological properties of sweet potato starch…”
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Effect of storage on the chemical composition, microbiological load, and sensory properties of cassava starch‐based custard powder by Awoyale, Wasiu, Sanni, Lateef O., Shittu, Taofik A., Adegunwa, Mojisola O.

“…The effect of storage on the chemical, microbiological, and sensory properties of cassava starch‐based custard powder (CbCP) blends as mixture of…”
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Screening and molecular identification of lactic acid bacteria from gari and fufu and gari effluents by Ayodeji, Busayo D., Piccirillo, Clara, Ferraro, Vincenza, Moreira, Patrícia R., Obadina, Adewale O., Sanni, Lateef O., Pintado, Maria M. E.

“…Bacterial strains were isolated from cassava-derived food products and, for the first time, from cassava by-products, with a focus on gari , a flour-like…”
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Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil by Omidiran, Adebukola T., Sobukola, Olajide P., Sanni, Silifat A., Sanni, Lateef O., Adebowale, Abdulrasaq A., Shajobi, Adebola O., Kulakow, Peter

“…Snack industry is recently focused on the production of snacks with minimal oil content and enhanced quality attributes which prompted the need to study the…”
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Effects of solid content and temperature on viscosity of tapioca meal by Adebowale, Abdul-Rasaq A., Sanni, Lateef O.

“…The effect of solid content (2.5–10%, w/v ) and temperature (30–70°C) on the viscosity of tapioca meal from three cassava varieties was investigated in this…”
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Quality attributes of formulated snacks from blends of cassava starch and soy protein isolate deep fried in palmolein oil by Omidiran, Adebukola T., Sobukola, Olajide P., Sanni, Silifat A., Sanni, Lateef O., Adebowale, Abdul‐rasaq A., Azeez, Rukayat, Iluebbey, Peter

“…Cassava starches from three varieties (TMS‐30572, TMS‐950289 and TME‐419) and soy protein isolate (SPI) were used to prepare dough at different proportions of…”
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Nutritional and sensory properties of a maize-based snack food (kokoro) supplemented with treated Distillers' spent grain (DSG) by Awoyale, Wasiu, Maziya-Dixon, Busie, Sanni, Lateef O., Shittu, Taofik A.

“…Summary The effect of treated Distillers’ spent grain (DSG) supplementation on the nutritional and sensory properties of kokoro, a maize‐based snack, was…”
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Effect of variety and moisture content on some engineering properties of paddy rice by Adebowale, Abdul-Rasaq A., Sanni, Lateef O., Owo, Hameed O., Karim, Olayinka R.

“…The effect of variety and moisture content on some engineering properties of five improved paddy rice varieties was investigated within moisture content range…”
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Effect of species, pretreatments, and drying methods on the functional and pasting properties of high‐quality yam flour by Wahab, Bashirat A., Adebowale, Abdul‐Rasaq A., Sanni, Silifat A., Sobukola, Olajide P., Obadina, Adewale O., Kajihausa, Olatundun E., Adegunwa, Mojisola O., Sanni, Lateef O., Tomlins, Keith

“…The study investigated the functional properties of HQYF (high‐quality yam flour) from tubers of four dioscorea species. The tubers were processed into HQYF…”
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Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour by Omidiran, Adebukola T., Sobukola, Olajide P., Sanni, Ajoke, Adebowale, Abdul‐Rasaq A., Obadina, Olusegun A., Sanni, Lateef O., Tomlins, Keith, Wolfgang, Tosch

“…The effect of some processing parameters (frying temperature [140–160°C], frying time [2–4 min], level of brewers' spent cassava flour (BSCF) [20–40%], and…”
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Production and Quality Evaluation of Noodles From Sweet Potato Starch by Adedotun, Habibat, Adebowale, Abdul-Rasaq A., Olayiwola, Ibiyemi O., Shittu, Taofik A., Sanni, Lateef O.

“…The effect of extrusion parameters (feed moisture content, barrel temperature, and screw speed) on the quality of noodles produced from sweet potato starch was…”
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Some Quality Attributes of High Quality Cassava-Tigernut Composite Flour and Its Extruded Snacks by Kareem, Sekinat T., Adebowale, Abdul-Rasaq A., Sobukola, Olajide P., Adebisi, Moruf A., Obadina, Olusegun A., Kajihausa, Olatundun E., Adegunwa, Mojisola O., Sanni, Lateef O., Keith, Tomlins

“…The chemical properties of the high quality cassava-tigernut composite flour, as well as the physical and quantitative descriptive sensory properties of the…”
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DEEP-FAT FRYING OF YAM SLICES: OPTIMIZATION OF PROCESSING CONDITIONS USING RESPONSE SURFACE METHODOLOGY by SOBUKOLA, OLAJIDE P, AWONORIN, SAMUEL O, SANNI, LATEEF O, BAMIRO, FRANCIS O

“…The deep-fat frying of yam slices was investigated with the aim of optimizing the processing conditions. During frying, frying temperature, initial dry matter…”
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Fast track participatory approach to release of elite cassava genotypes for various uses in Nigeria's cassava economy by Dixon, Alfred G. O, Akoroda, Malachy O, Okechukwu, Richardson U, Ogbe, Francis, Ilona, Paul, Sanni, Lateef O, Ezedinma, Chukwuma, Lemchi, Jones, Ssemakula, Gorrettie, Yomeni, Marie O, Okoro, Emelike, Tarawali, Gbassey

“…The aim of the Integrated Cassava Project (ICP) of the International Institute of Tropical Agriculture was to pre-emptively manage the cassava mosaic disease…”
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Information Needs of Cassava Farmer-Processors on Cassava Value Addition Technologies in Oyo State, Nigeria by Rasak Bamidele Olajide, Lateef O. Sanni, Godwin Atser, Alfred Dixon, Ibukunoluwa O. Oladokun

“…The rapidly expanding end-use markets for cassava implies a surge in the production and processing of cassava roots into various value-added forms. This study…”
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Information Needs of Cassava Farmer-Processors on Cassava Value Addition Technologies in Oyo State, Nigeria by Rasak Bamidele Olajide, Lateef O. Sanni, Godwin Atser, Alfred Dixon, Ibukunoluwa O. Oladokun

“…The rapidly expanding end-use markets for cassava implies a surge in the production and processing of cassava roots into various value-added forms. This study…”
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Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour by Ekunseitan, Oluwakemi F., Obadina, Adewale O., Sobukola, Olajide P., Omemu, Adebukunola M., Adegunwa, Mojisola O., Kajihausa, Olatundun E., Adebowale, Abdul‐Rasaq A., Sanni, Silifat A., Sanni, Lateef O., Keith, Tomlins

“…Utilization of cheap and readily available staple food products such as high quality cassava flour (HQCF) in substituting more expensive wheat flour is…”
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Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria by Edema, MO, Sanni, LO, Sanni, AI

“…Examination of the functional properties of three different flours/meals and two blends of maize meal and soybean-flour (ratios 9:1 and 8:2, maize: soybean)…”
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