Search Results - "Oyewole, O.B"

Identification of Hazards and Critical Control Point (CCP) for “Suya” Processing in South‐West Nigeria by Obadina, A.O, Oyewole, O.B, Ajisegiri, O.A

“…The safety standards during processing of “suya” in Abeokuta, Ogun State, South West Nigeria were investigated. Twenty‐five locations and processors were…”
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Significance of yeasts in the fermentation of maize for ogi production by Omemu, A.M., Oyewole, O.B., Bankole, M.O.

“…Saccharomyces cerevisiae, Candida krusei, C. tropicalis, Geotrichum candidum, G. fermentans and Rhodotorula graminis were isolated during the fermentation of…”
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Improvement of the hygienic quality of wet ‘fufu’ produced in South West Nigeria by Obadina, A.O., Oyewole, O.B., Sanni, L.O., Tomlins, K.I., Westby, A.

“…To improve the hygienic quality condition of wet ‘fufu’, an indigenous fermented cassava product produced in South-West Nigeria, the processing facilities were…”
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Identification of hazards and critical control points (CCP) for cassava fufu processing in South-West Nigeria by Obadina, A.O., Oyewole, O.B., Sanni, L.O., Tomlins, K.I., Westby, A.

“…A hazard analysis survey of wet fufu processing was carried out for five processors around Abeokuta. This analysis consisted of observing the raw materials and…”
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EFFECT OF LACTIC ACID FERMENTATION OF CASSAVA ON FUNCTIONAL AND SENSORY CHARACTERISTICS OF FUFU FLOUR by SOBOWALE, A.O, OYEWOLE, O.B

“…The effects of lactic acid fermentation of cassava on the functional and sensory characteristic of fufu flour were investigated. Two strains of Lactobacillus…”
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Effect of storage on the safety and quality of fufu flour by Obadina, A.O, Oyewole, O.B, Odubayo, M.O

“…Studies were carried out on the physicochemical characteristics and the fungi involved in the spoilage of fufu flour under storage at different relative…”
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Identification of Hazards and Critical Control Point (CCP) for “Suya” Processing in South-West Nigeria: Microbiological Safety of Suya by Obadina, A.O., Oyewole, O.B., Ajisegiri, O.A.

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Phylogenetic analyses of bacteria associated with the processing of iru and ogiri condiments by Ademola, O.M., Adeyemi, T.E., Ezeokoli, O.T., Ayeni, K.I., Obadina, A.O., Somorin, Y.M., Omemu, A.M., Adeleke, R.A., Nwangburuka, C.C., Oluwafemi, F., Oyewole, O.B., Ezekiel, C.N.

“…Analysis of the bacterial community dynamics during the production of traditional fermented condiments is important for food safety assessment, quality control…”
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Physicochemical and Functional Properties of Sour Starches from Different Cassava Varieties by Onitilo, M.O., Sanni, L.O., Oyewole, O.B., Maziya-Dixon, B.

“…This article reports our investigation on the effect of cassava varieties on the physicochemical and functional properties of sour starches. There were…”
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Characteristics and significance of yeasts' involvement in cassava fermentation for ‘fufu’ production by Oyewole, O.B

“…Six different strains of yeast, namely Candida krusei, C. tropicalis, Pichia saitoi, Saccharomyces cerevisiae, P. anomala and Zygosaccharomyces bailii were…”
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Solid-state fermentation production of tetracycline by Streptomyces strains using some agricultural wastes as substrate by Asagbra, A.E, Sanni, A.I, Oyewole, O.B

“…The ability of Streptomyces sp. OXCI, S. rimosus NRRL B2659, S. rimosus NRRL B2234, S. alboflavus NRRL B1273 S. aureofaciens NRRL B2183 and S. vendagensis ATCC…”
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ASSESSMENT OF THE ANTIMICROBIAL POTENTIAL OF ROSELLE JUICE (ZOBO) FROM DIFFERENT VARIETIES OF ROSELLE CALYX by OBADINA, A.O., OYEWOLE, O.B.

“…ABSTRACT The dried calyx of Hibiscus sabdariffa (Roselle) from different varieties, roselle purple dark red, roselle light red, roselle bright red and roselle…”
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Extracellular enzyme activities during cassava fermentation for «fufu» production by OYEWOLE, O. B, ODUNFA, S. A

“…Amylase and pectin methyl esterase activities increased rapidly during the early period of the fermentation of cassava for 'fufu' production, attaining their…”
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Effect of cooking method on water absorption and ease of dehulling in preparation of African locust beans for Iru by Oyewole, O.B, Odunfa, S.A

“…Summary Gas boiling or pressure cooking increased the level of water uptake by locust beans over that with firewood cooking, mainly because of sustained heat…”
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ANALYSIS OF RESTRICTIVE FINANCIAL SECTOR POLICIES IN NIGERIA, 1970-1986 by Oyewole, O.B.

“…The recent emphasis on financial liberalisation, in academic and policy circles, have overshadowed the analysis of the restrictive policies that led to the…”
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EMPIRICAL ANALYSIS OF THE EFFECT OF FINANCIAL POLICY REFORMS ON INNOVATIONS IN NIGERIA'S BANKING SECTOR by Oyewole, O.B.

“…Prior to financial reforms in Nigeria, restrictive financial policies, especially low interest rates, high reserve requirements, restricted entry of financial…”
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