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Aderonke Adenike Oladebeye

Publications (6)

Functional, Phytochemical and Vitamin Attributes of Millet-based Gluten-free Transitional Foods

Aderonke Adenike Oladebeye, Abraham Olasupo Oladebeye & Christianah Olusola Ayodele · Asian Journal of Food Research and Nutrition · 2026

Aim: For the growing interest in alternative gluten-free flour blends to whole wheat flour in transitional food production, selected functional properties, phytochemicals, and vitamin profiles of flour blends formulated were determined to ascertain their nutritional quality for g...

Open access Research Article 10.9734/ajfrn/2026/v5i1367

Dyslipidemia Protective Effect of Resistant Starch-Based Dough Meals on Diabetes-Induced Rats

Aderonke Adenike Oladebeye, Tayo Nathaniel Fagbemi & Oluwole Steve Ijarotimi · European Journal of Nutrition & Food Safety · 2023

Aim: The adoption of functional foods as healthy diet therapy for the management of metabolic disorders such as diabetes is in vogue in the present world where many are no longer consuming carbohydrate or starchy foods. This study investigated the effect of resistant starch-based...

Open access Research Article 10.9734/ejnfs/2023/v15i111361

Nutritional and Antioxidant Properties of Resistant Starch-Based Flour Blends from Unripe Plantain, Pigeon Pea and Rice-Bran

Aderonke Adenike Oladebeye, Tayo Nathaniel Fagbemi & Oluwole Steve Ijarotimi · Asian Food Science Journal · 2023

Aim: The nutrients and antioxidants of blends of native resistant starch, acetylated resistant starch, and flours of unripe plantain, pigeon pea and rice bran were investigated as possible alternatives to functional food products in managing type-2 diabetes. Place and Duration of...

Open access Research Article 10.9734/afsj/2023/v22i9661

Sensory, Proximate and Mineral Properties of Smart Baby-Led Weaning Foods from Millet, Soybean and Ripe Banana Flour Blends

Aderonke Adenike Oladebeye, Abraham Olasupo Oladebeye, Mohammed Suleiman & Yemisi Adefunke Jeff-Agboola · Asian Food Science Journal · 2023

Aim: The need for formulating and developing smart baby-led weaning (BLW) foods from millet, soybean and ripe banana flour blends as alternative complementary foods inspired this study, which had no documentation in literatures. Place and Duration of Study: Department of Food Tec...

Open access Research Article 10.9734/afsj/2023/v22i7644

Physicochemical and Nutritional Properties of Baby-Led Cookies Produced from Rice, Banana and Cashew-nut Flour Blends

Abraham Olasupo Oladebeye & Aderonke Adenike Oladebeye · European Journal of Nutrition & Food Safety · 2023

Aim: Cookies from rice, banana and cashew-nut flour blends were prepared as alternative to gluten-free baby-led food for children. Place and Duration of Study: The study was carried out in the Chemistry Laboratory, Department of Science Laboratory Technology, University of Medica...

Open access Research Article 10.9734/ejnfs/2023/v15i71318

Elemental Compositions of Tropical Vegetables and Soils in Edo State, Nigeria Using X-ray Fluorescence Technique

Abraham Olasupo Oladebeye, Mudasiru Bode Okunade & Aderonke Adenike Oladebeye · Journal of Scientific Research and Reports · 2020

Aim: This research work investigated the bioaccumulation of metals in selected edible vegetables from the soils on which they were grown. Place of Study: Two (2) different study locations were chosen from Etsako-West Local Government Areas of Edo State of the Federal Republic of...

Open access Research Article 10.9734/jsrr/2020/v26i230221