Autor: Alamu, Emmanuel Oladeji
- Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends
- Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour
- Production and quality evaluation of cookies from composite flour of unripe plantain (Musa paradisiaca), groundnut (Arachis hypogaea L.) and cinnamon (Cinnamomum Venum)
- Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-production, nutritional and sensory attributes
- Nutritional, texture, and sensory properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal
- Carotenoid profile and functional properties of flour blends from biofortified maize and improved soybean varieties for product developments
Autor: Adebanjo, L.A.
- Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour
- Production and quality evaluation of cookies from composite flour of unripe plantain (Musa paradisiaca), groundnut (Arachis hypogaea L.) and cinnamon (Cinnamomum Venum)
- Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-production, nutritional and sensory attributes
- Carotenoid profile and functional properties of flour blends from biofortified maize and improved soybean varieties for product developments
- Quality and carotenoid compositions of extrudates produced from composite biofortified maize (Zea mays L.) and soybean (Glycine max (L.) Merr.) flours
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