H. T. Olaleye

Production and Characterization of Plant-based Yoghurt from Blends of Tigernuts (Cyperusesculentus) and Pumpkin Seeds (Cucurbita pepo)

H. T. Olaleye, T. O. Oresanya & O. O. Ogundipe · European Journal of Nutrition & Food Safety · 2026

Background: Plant-based yoghurt was produced from tigernut (Cyperus esculentus) and pumpkin seed (Cucurbita pepo) blends and evaluated for quality. Results showed improved nutrition and acceptable sensory properties, indicating potential as a dairy-free alternative. Aim: This stu...

Open access Research Article 10.9734/ejnfs/2026/v18i42026

Comparative Study on Pasting and Functional Properties of Composite flour Produced from Acha (Digitaria exilis) Starch, Chickpea (Cicer arietinum) and Wheat (Triticum aestivum) Flour Blends

H. T. Olaleye, T. O. Oresanya & F. F. Akinwande · Journal of Agriculture and Ecology Research International · 2023

Introduction: Composite flour can relatively be any wheat flour composition with a particular substitution percentage of any type of flour produced from any other raw material. This is done to increase the nutritional profile, functional properties or further utilization of the s...

Open access Research Article 10.9734/jaeri/2023/v24i5550

Quality Assessment of Weaning Food from Blends of Sorghum, Mung Beans and Orange Fleshed Sweet Potato Blends

H. T. Olaleye, T. O. Oresanya & E. O. Temituro · European Journal of Nutrition & Food Safety · 2020

Prevalence of Malnutrition continues to be a plague ravaging children all over the world especially in developing countries such as Nigeria. Development of inexpensive, nutritious and readily available foods can mitigate against the challenges of malnutrition. Objective: To inves...

Open access Research Article 10.9734/ejnfs/2020/v12i630237