Ayomide Olubunmi Omojokun

Effects of Fermentation on the Nutritional Composition of Banana and Groundnut Flour Blends

Anthony Okhonlaye Ojokoh & Ayomide Olubunmi Omojokun · Journal of Applied Life Sciences International · 2019

The study was carried out to determine the effect of fermentation on the nutritional composition of banana and groundnut flour blends. Four blends of banana and groundnut flour was composed (50:50, 60:40, 100:0 and 0:100 (banana:groundnut )). Each blend was fermented naturally at...

Open access Research Article 10.9734/jalsi/2019/v21i330104

Effect of Fermentation on the Nutritional Composition of Roselle Calyx Obtained from Ekiti and Benue State, Nigeria

Anthony Okhonlaye Ojokoh, Oluwabunmi Olabisi Adaja & Ayomide Olubunmi Omojokun · Journal of Advances in Microbiology · 2018

Aim: The study was conducted to investigate the effect of fermentation on the nutritional qualities of Roselle calyx from two States in Nigeria. Study Design: Roselle calyx was obtained from various locations and grouped into four: fermented naturally (FN), fermented with coconut...

Open access Research Article 10.9734/JAMB/2018/42314