A. O. Arogunjo

Fermentation and Exrusion Effects on the In Vitro Proteinand Starch Digestibility of Unripe Plantain and Pigeon Pea Blends

S. E. Orekoya, A. O. Ojokoh, A. O. Arogunjo, J. O. Aribisala, B. O. B. Ajayi-Moses, P. O. Gabriel & I. M. Akinwunmi · Asian Food Science Journal · 2021

This study investigated effects of fermentation and extrusion on the in vitro protein andstarch digestibility of unripe plantain and pigeon pea blends. The blended samples were set-up in three arrangements (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g un...

Open access Research Article 10.9734/afsj/2021/v20i530301

Inherent Microorganisms Affects the Quality of a Nigerian Fermented Beverage “Agadagidi” During Production

K. J. Mogaji, D. J. Arotupin, O. Mogaji, A. O. Arogunjo, O. B. AJayi-Moses, I. M. Akinwunmi, P. O. Gabriel, E. S. Orekoya, O. L. Olajesu, H. J. Adeleye & J. O. Aribisala · Asian Food Science Journal · 2021

This research produced wine from unripe plantain fruits using spontaneous fermentation method. The period of production was five days. The purpose of this study was to isolate and identify microorganisms associated with unripe plantain fruits, determine the physicochemical parame...

Open access Research Article 10.9734/afsj/2021/v20i730316