A. K. Lawal

Properties of Aspergillus flavus Cellulase Produced from Solid State Fermentation of Brewers’ Spent Grain (BSG) as Substrate

F. A. Orji, E. N. Dike, A. K. Lawal, A. O. Sadiq, F. Fashola, Y. L. Suberu, A. C. Famotemi, B. Ita, A. I. Ugbana, A. O. Adefiranye, E. E. Itoandon & G. N. Elemo · Biotechnology Journal International · 2016

The production of cellulase from Aspergillus flavus isolated from Brewers’ Spent Grain (BSG) undergoing bio-deterioration was carried out using solid state fermentation method. Out of a total of four fungal isolates with cellulase producing potentials, Aspergillus flavus with a c...

Open access Research Article 10.9734/BBJ/2016/24882

Colour Profile, Pasting and Sensory Properties of Processed Sweet Potato Flour

O. I. Ajayi, S. B. Kosoko, B. J. Awogbemi, T. A. Okedina, C. P. Onyemali, J. Ehiwuogu-Onyibe, A. K. Lawal & G. N. Elemo · Biotechnology Journal International · 2019

In this study, sweet potato was purchased and processed using different methods to obtain 4 different sweet potato flour samples. Sample A was unfermented sweet potato flour, sample B was fermented spontaneously, while sample C and D were produced by fermentation using indigenous...

Open access Research Article 10.9734/bji/2018/v22i430062

Evaluation of Functional Properties of Spontaneous and Starter Culture Fermented Sweet Potato Flour

O. I. Ajayi, C. P. Onyemali, T. E. Akinwale, T. A. Okedina, M. J. Bamidele, J. Ehiwuogu-Onyibe, A. K. Lawal & G. N. Elemo · Microbiology Research Journal International · 2019

Sweet potato tubers obtained from a local market were sorted, washed processed into fermented and unfermented sweet potato flour. The samples obtained were analysed for their functional properties (swelling power, solubility index, water absorption capacity, dispersibility and bu...

Open access Research Article 10.9734/MRJI/2018/46910