Search Results - "Sanni, L.O"

Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf by Shittu, T.A., Raji, A.O., Sanni, L.O.

“…The use of composite cassava-wheat (CCW) flour for commercial breadmaking purposes and consumption of CCW bread are relatively new in Nigeria. This study…”
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Bread from composite cassava–wheat flour. II: Effect of cassava genotype and nitrogen fertilizer on bread quality by Shittu, T.A., Dixon, A., Awonorin, S.O., Sanni, L.O., Maziya-Dixon, B.

“…There is an increasing interest in the use of cassava roots for food and industrial purposes especially in the baking industry in Nigeria. Development of some…”
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Chemical composition and functional properties of raw and roasted Nigerian benniseed (Sesamum indicum) and bambara groundnut (Vigna subterranean) by Yusuf, A.A., Ayedun, H., Sanni, L.O.

“…Benniseed and bambara groundnut seeds were roasted at 80 and 120°C for 10–60min. For both flours, the effects of roasting temperature and time on selected…”
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Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips by Esan, T.A., Sobukola, O.P., Sanni, L.O., Bakare, H.A., Munoz, L.

“…•We optimized vacuum frying of sweetpotato slices.•Process parameters significantly affected oil content and desirable attributes.•Optimized conditions are…”
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Optimisation of pre-treatment conditions for plantain (Musa parasidiaca) flour using Box-Behnken design by Fadimu, G.J, Sanni, L.O, Adebowale, A.A, Kareem, S.O, Sobukola, O.P, Kajihausa, O.E, Abdulsalam-Saghir, P, Siwoku, B.O, Akinsanya, A.O, Adenekan, M.K

“…The demand for plantain flour has increased in recent years due to its health benefits and industrial applications. Information on the optimum processing…”
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Influence of storage conditions and packaging materials on some quality attributes of water yam flour by Adebowale, A.A., Owo, H.O., Sobukola, O.P., Obadina, O.A., Kajihausa, O.E., Adegunwa, M.O., Sanni, L.O., Tomlins, K.

“…The study investigated some quality attributes of water yam flour stored in three packaging materials [high and low density polyethylene and plastic container]…”
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Use of multivariate techniques in studying the flour making properties of some CMD resistant cassava clones by Shittu, T.A., Sanni, L.O., Awonorin, S.O., Maziya-Dixon, B., Dixon, A.

“…High quality cassava flour (HQCF) is one of the primary products of raw cassava root that has continued to find wider food application in Nigeria. In this…”
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Bread from Composite Plantain‐Wheat Flour: I. Effect of Plantain Fruit Maturity and Flour Mixture on Dough Rheology and Fresh Loaf Qualities by Shittu, T.A, Egwunyenga, R.I, Sanni, L.O, Abayomi, L

“…The effects of plantain fruit maturity (7–10 weeks after full finger development) on the dough rheology, physical and sensory properties of wheat‐plantain…”
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Mechanical and Sensorial Characteristics of Cassava and Yam Composite Starch Films by Adebowale, A.A, Olatunde, O.O, Adegunwa, M.O, Asiru, W.B, Sanni, L.O

“…This study was conducted to determine the mechanical properties and sensory acceptability of edible films from cassava and yam composite starches. The tensile…”
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Adsorption isotherms and thermodynamics properties of water yam flour by Owo, H.O, Adebowale, A.A, Sobukola, O.P, Obadina, A.O, Kajihausa, O.E, Adegunwa, M.O, Sanni, L.O, Tomlins, K

“…Adsorption isotherms of water yam flour were determined by static gravimetric method of saturated salt solutions in the range of water activities between 0.11…”
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Changes induced by soaking period on the physical properties of maize in the production of Ogi by Bolaji, O.T., Awonorin, S.O., Shittu, T.A., Sanni, L.O.

“…This study was aimed at investigating the effect of soaking method and period on some selected physical properties on maize varieties. Five varieties of maize…”
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Effect of ratooning process on the engineering properties of NERICA rice varieties by Itabiyi, O.V.I, Adebowale, A.A, Shittu, T.A, Adigbo, S.O, Sanni, L.O

“…Rice ratooning is the practice of harvesting grain from tillers originating from the stubble of previously harvested crop. Comparative assessment of the…”
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Viability of Cassava peels spawn production and mushroom cultivation by Akinrinola-Akinyemi, A.O., Asagbra, A.E., Asiru, W.B., Lalemi, M.O., Okere, V.O., Oluwawole, O.F., Ajao, O.M., Isa, I.O., Sanni, L.O., Dike, E.N., Elemo, G.N.

“…This work was carried out to ascertain the viability of spawn produced on cassava peels and used for spawning cassava peels and sawdust substrates and compare…”
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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 processing techniques on pasting properties, colour and consumer acceptability of Ogi produced from four varieties of maize by Bolaji, O.T., Awonorin, S.O., Sanni, L.O., Adepoju, P.A.

“…This study was aimed at investigating the common processing techniques and the effect on consumers’ concerns (pasting, colour and sensory parameters) for ogi…”
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Mineral and Antinutrient Content of High Quality Cassava-Tigernut Composite Flour Extruded Snack: HIGH QUALITY CASSAVA-TIGERNUT COMPOSITE SNACK by Adebowale, A.A., Kareem, S.T., Sobukola, O.P., Adebisi, M.A., Obadina, A.O., Kajihausa, O.E., Adegunwa, M.O., Sanni, L.O., Keith, T.

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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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Bread from Composite Plantain-Wheat Flour: I. Effect of Plantain Fruit Maturity and Flour Mixture on Dough Rheology and Fresh Loaf Qualities: Plantain-Wheat Bread Quality by Shittu, T.A., Egwunyenga, R.I., Sanni, L.O., Abayomi, L.

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Production and quality evaluation of extruded snack from blends of bambara groundnut flour, cassava starch, and corn bran flour by Ogunmuyiwa, O.H., Adebowale, A.A., Sobukola, O.P., Onabanjo, O.O., Obadina, A.O., Adegunwa, M.O., Kajihausa, O.E., Sanni, L.O., Keith, T.

“…Protein dense, fiber‐rich extruded snacks were produced from blend of bambara groundnut flour, cassava starch, and corn bran flour using a single screw cooking…”
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