A. K. Adeniyi

Effect of Selected Oils on Antioxidant and Physicochemical Properties of Breakfast Sausage

D. O. Oshibanjo, O. O. Olusola, J. S. Luka, A. I. Adesope, Lawrence Abegunde, K. A. Gbeffe, A. K. Adeniyi & M. A. Akwashiki · Asian Food Science Journal · 2019

Aims: The process of degradation converts fatty acid esters of oils into free fatty acids, by reaction with air, moisture and/or other materials. The main cause of rancidity of lipids is the oxidative deterioration of unsaturated fatty acids through a free-radical chain mechanism...

Open access Research Article 10.9734/afsj/2019/v11i330061

Synergistic Effect of Probiotic and Enzyme on Physical Evaluation and Consumers Preference of Broiler Chickens

P. E. Emennaa, D. O. Oshibanjo, N. M. Sati, J. J. Mbuka, A. C. Nwamo, H. Haliru, S. B. Ponfa, A. K. Adeniyi & T. Aluwong · Asian Journal of Research in Animal and Veterinary Sciences · 2020

The objective of the study was to determine physicochemical activities and consumer’s preference of broiler chickens fed probiotic and enzyme-based diet. A total of Twenty (20) refrigerated (4 ± 1°C) whole carcass broiler chickens were used for this study. 5 broiler chickens from...

Open access Research Article 10.9734/ajravs/2020/v3i4129