Search Results - "Obadina, Olusegun A."

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…”
Get full text

Effect of Smoking Methods on Quality and Safety of Traditional Smoked Fish from Lagos State, Nigeria by Adeyeye, Samuel A. O., Oyewole, Olusola B., Obadina, Olusegun A., Omemu, A. M., Adeniran, O. E., Oyedele, H. A., Olugbile, Adetola, Omoniyi, Saheed A.

“…This study was carried out to assess the effect of smoking methods on quality and safety of traditional smoked of fish from Lagos State, Nigeria. Five types of…”
Get full text

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…”
Get full text

Proximate, Baking, and Sensory Qualities of Biscuits from Wheat and Fermented Breadfruit (Artocarpus communis Frost) Flour by Bakare, Adegoke H, Adegunwa, Mojisola O, Akinribido, Oluwadamilola M, Obadina, Olusegun A

“…This study evaluated the effects of replacing wheat flour (WF) with fermented breadfruit flour (FBF) at between 10 to 40% substitution level on the qualities…”
Get full text