A. A. Adekunle

Molecular Identification of Biodiversity of Fusarium species Isolated from Wilted Oil Palm and Date Palm in Nigeria

N. I. Chidi, A. A. Adekunle, E. I. Eziashi, I. B. Omamor, E. E. Odigie & J. Osagie · Biotechnology Journal International · 2014

Biodiversity of sixteen Fusarium isolates, isolated from the roots of oil palm and date palm in Nigeria was studied. Ten Fusarium isolates out of the sixteen were obtained from the oil palm while six isolates were from date palm. Random Amplified Polymorphic DNA (RAPD) was used t...

Open access Research Article 10.9734/BBJ/2014/3473

Effect of Frying Temperature and Time on Thermophysical Properties and Quality Attributes of Deep-Fat Fried Plantain (Dodo)

J. A. Adeyanju, B. E. Alabi, A. O. Abioye, A. A. Adekunle & A. A. Oloyede · Asian Food Science Journal · 2021

This study investigated the effect of the processing conditions (frying temperature and time) on the thermophysical properties and product quality attributes of deep-fat fried plantain (dodo). The plantain were deep-fried at various frying temperatures (150-190 °C) and time inter...

Open access Research Article 10.9734/afsj/2021/v20i1230386