Ade-Omowaye B. I. O.

The Effect of Refining Process on the Oxidative Stability, Thermal Stability, and Fatty Acid Composition of Shea Olein

Korede A. O., Ade-Omowaye B. I. O., Akande E. A, Adebo O. A., Meijboom R. & Bello O.S. · Asian Food Science Journal · 2026

This study examined the effects of refining process conditions on the oxidative stability, thermal stability, and fatty acid composition of shea olein. Chemical refining was applied to shea olein and involved the removal of mucilaginous substances, free fatty acids, and metal con...

Open access Research Article 10.9734/afsj/2026/v25i1849

Characterisation of Pretreated African Yam Bean and Bambara Groundnut Seed Coats for Possible Use in Food Formulations

Akinbisoye A. F., Babarinde G. O., Otutu O. L. & Ade-Omowaye B. I. O. · Asian Food Science Journal · 2024

The study focused on characterising pretreated African yam bean (AYB) and Bambara groundnut (BGN) seed coats for possible use in food formulations. The AYB and BG seed coats were dehulled to separate the seed coats from the cotyledon. The seed coats were pretreated using warm wat...

Open access Research Article 10.9734/afsj/2024/v23i8734