A. B. Adeniyi

Phytochemical, Scavenging Properties and Glycemic Index of Soy-Enriched Maize-Based Gruel Fortified with Moringa Leaves and Wonderful Kola

A. B. Adeniyi, O. S. Ijarotimi & J. H. Gwer · Asian Food Science Journal · 2018

In this study, defatted soybean cake, Moringa oleifera leaves and wonderful kola combination were used to raise the nutritional value and scavenging properties of maize-based formulated diets. After blanching and fermentation process, maize (popcorn), moringa leaves, wonderful ko...

Open access Research Article 10.9734/AFSJ/2018/40375

Nutritional and In vitro Glycemic Properties of Selected Indigenous Tubers

J. H. Gwer, V. N. Enujiugha & A. B. Adeniyi · Asian Food Science Journal · 2018

Tacca involucrata, Dioscorea angawa and Dioscorea bulbifera are tubers which are usually boiled or roasted and consumed without sauce by the rural population in the Northern part of Nigeria. This study was conducted to evaluate the nutritional and in vitro glycemic properties of...

Open access Research Article 10.9734/AFSJ/2018/40407

Effect of Storage Methods on the Physico-Chemical and Sensory Attributes of ‘Gari’ Processed from Stored Cassava Roots Varieties

O. O. Olaleye, S. S. Afolayan, T. O. Aondo & A. B. Adeniyi · Journal of Agriculture and Ecology Research International · 2018

Cassava roots start to deteriorate within 2-3 days after harvest when not processed. This has posed a serious challenge to both farmers and processors alike due to lack of appropriate storage techniques. Efforts made in the past to proffer solution to these problems have centered...

Open access Research Article 10.9734/JAERI/2018/40257