J. A. Adejuyitan

Physical and Sensory Properties of Bread Made with Wheat and Fermented Finger Millet (Eleusine coracana L.) Flours

B. E. Alabi, J. A. Adejuyitan & V. F. Abioye · Asian Food Science Journal · 2021

Aim: The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread. Methodology: Finger millet grains were cleaned, washed and fermented in deionized water for 72 h at room temperature (27...

Open access Research Article 10.9734/afsj/2021/v20i1030354

Effect of Natural Fermentation Period on Nutritional, Anti Nutritional, I Total Phenols, Flavonoids and Antioxidant Contents of Finger Millet Flour

V. F. Abioye, J. A. Adejuyitan, A. O. Adeoye & I. O. Gbadegesin · European Journal of Nutrition & Food Safety · 2021

Aims: This study determined the changes in the chemical and nutritional composition of naturally fermented finger millet studied at ambient temperature (28±2°C) for 72 h. Study Designs: Finger millet seeds were cleaned and fermented (72 h; 28±2°C). Samples were taken at 24 h inte...

Open access Research Article 10.9734/ejnfs/2021/v13i330392