A. R. Osaloni

Effect of Fermentation on Bacteria Isolates and Phytochemical Properties of Cocoa (Theobroma cacao) Beans

F. O. Ibitoye, A. R. Osaloni & V. T. Adebote · South Asian Journal of Research in Microbiology · 2020

This investigation was carried out to assess the bacteria associated with cocoa beans at different stages of fermentation and determine the changes in the phytochemical constituents of the fermenting beans. The pour plate technique was used for bacterial isolation while phytochem...

Open access Research Article 10.9734/sajrm/2020/v7i430176

Nutritional Composition, Microbiological Quality and Sensory Properties of Kunu-zaki Produced from Millet and Tigernut Blend

K. M. Adaramola-Ajibola, A. R. Osaloni & O. C. Arijeniwa · Asian Food Science Journal · 2019

Aims: To investigate the effect of supplementation of kunu-zaki with milk on its nutritional and microbiological qualities and overall acceptability. Place and Duration of Study: Department of Science Laboratory Technology, Faculty of Applied Sciences, Rufus Giwa Polytechnic, Owo...

Open access Research Article 10.9734/afsj/2019/v13i130094

Chemical and Microbiological Assessment of Aadun Produced from Varying Proportions of Maize and Plantain Blends

F. O. Ibitoye, T. R. Elehinafe, O. Y. Komolafe & A. R. Osaloni · Asian Journal of Chemical Sciences · 2020

In this study, a maize based local snack aadun was formulated from yellow maize flour and ripe plantain blends in a bid to improve its quality. The snacks were subjected to microbial analysis using pour plate method, proximate composition, mineral content and the sensory properti...

Open access Research Article 10.9734/ajocs/2020/v8i319047