A. I. Olagunju

Nutritional Composition and Acceptability of Cookies Made from Wheat Flour and Germinated Sesame (Sesamum indicum) Flour Blends

A. I. Olagunju & B. O. T. Ifesan · Current Journal of Applied Science and Technology · 2013

Aims: To evaluate the nutritional and sensory attributes of wheat-sesame supplemented cookies. Study Design: Multifactorial Design. Place and Duration of Study: Food Science and Technology Department, Federal University Technology, Akure, Ondo State, Nigeria between March 2011 20...

Open access Research Article 10.9734/BJAST/2013/3547

Optimisation of Plantain - Brewers’ Spent Grain Biscuit Using Response Surface Methodology

O. S. Omoba, O. O. Awolu, A. I. Olagunju & A. O. Akomolafe · Journal of Scientific Research and Reports · 2013

Aim: To optimize the formulation of plantain – brewers’ spent grain biscuits using Response Surface Methodology with the purpose of achieving the maximum quality and overall acceptability of produced biscuits. Study Design: Central composite design model of Response surface metho...

Open access Research Article 10.9734/JSRR/2013/4944